Sunday, October 24, 2010

2 Kinds of Chili

A few weeks ago, I organized a Chili Cook-off for our workplace charitable campaign. The event was more of a success than I expected and we raised about $300. Though my chili didn't win, it was still fairly good and the espresso and honey gave it a unique flavour.  This week, Nigel decided that he wanted chili again, so I made a more traditional ground beef chili (it was delicious!).  As with any spicy dish, season to your taste and feel free to kick things up a notch with extra chili powder, hot sauce, or peppers.

Two-bean Vegetarian Chili with Espresso
1- 15 oz. can red kidney beans
2- 15 oz cans black beans
1 1/2 cans diced tomatoes
1 red pepper, diced
1 large carrot, diced
1 yellow onion
1 jalapeño pepper, diced
1/4 cup instant espresso powder
1/4 cup chili powder
2 tbsp. ground cumin
3 cloves garlic
1/2 tsp. cinnamon
1/3 cup honey

Saute onions, garlic, jalapeno, carrots, and red pepper until onions and carrots are tender. Add espresso and chili powders. Next, add tomatoes, beans, vinegar, and honey. Bring mixture to a simmer and cook for about 20 minutes.
Since I was serving mine the next day, I refrigerated the chili and then re-heated in a crockpot for about 3 hours on high.

Meat Chili
1lb. lean ground beef
2 cans red kidney beans
1- 28 oz. can diced tomatoes
1- 15 oz. can diced tomatoes with spicy red peppers (or jalapeños)
1 small yellow onion
1 jalapeño pepper, diced
2 cloves garlic, diced
2 tbsp. olive oil
1/4 cup chili powder
2 tbsp. Mexican chili powder
2 tbsp. red wine vinegar
1/2 cup cracked bulgar wheat
Splash of Louisiana hot sauce

Cheddar cheese and/or sour cream to serve

Brown ground beef on medium-high heat. When it's almost done cooking, add the Mexican chili powder, then set aside.  In a pot, sautee onions, garlic, and jalapeño in olive oil until onions are soft. Add tomatoes, kidney beans, vinegar, and chili powder to the pot and bring to a simmer. Drain the fat from the ground beef and add to the pot. Add the bulgar wheat and cook for 20 minutes until it is tender.

Serve with cheddar cheese and corn bread too!

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