Chili three ways

Chili three ways

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by Charlotte Today

WCNC.com

Posted on October 11, 2012 at 12:10 PM

Updated Thursday, Oct 11 at 1:16 PM

Very Beefy Proffitt Family Farms Chili
Recipe by Charlotte Culinary Expert Heidi Billotto
hlnc@carolina.rr.com

3 Tbsp. Pour Olive extra virgin olive oil
3 lbs. Proffitt Family Farms ground beef (or for a chunkier chili - beef chuck cut into 1/2-inch cubes)
½ yellow sweet onion, minced
½ green pepper, chopped
2-3 cloves local garlic or 2-3 tsp. garlic paste ( more to taste)
1 1/2 cups  beef broth
1 1/2 cups local beer
3-4 Tbsp. chili powder
2 Tbsp. tasted cumin  seed, ground
2 (28 oz) cans diced tomatoes, with liquid
3-4 Tbsp. tomato paste in a tube or 3-4 tbsp, savory Spice Shop Tomato Powder
1 Tbsp. dried oregano leaves
Sea Salt and Heidi’s SSS Pepper Blend to taste

Heat 1 Tbsp. olive oil in the bottom of a large stock pot and sauté onion, green pepper and garlic till golden brown. Meanwhile, brown the Proffitt Family Farms beef in a bit of olive oil in a large nonstick fry pan in batches, without overcrowding the pan. When each batch of beef is almost completely browned, transfer to the stockpot.  Add broth, beer, chili powder, cumin, canned tomatoes, tomato paste, and oregano. Bring to a boil over high heat, stirring occasionally, reduce to simmer and cook about 30 minutes to one hour, adding more broth or a little water if the chili seems too thick. Add red kidney or black beans if you would like. Stir to heat through. Season to taste with sea salt and Heidi’s SSS pepper blend.
 
HEIDI’S VEGGIE CHILI
Recipe by Charlotte Culinary Expert Heidi Billotto
hlnc@carolina.rr.com

1/2 sweet onion, minced
1 green pepper, minced
2 Tbsp. extra virgin olive oil
1 tsp. dried red pepper flakes
1 lb. whole mushrooms, finely minced ( in a food processor)
4-5 whole carrots, finely minced ( in a food processor)
1 (10 oz.) can Ro-tel tomatoes, drained
2 (14.5 oz.) cans diced tomatoes, with liquid
1 (27 oz.) can dark red kidney beans, drained
2 Tbsp. chili powder
1 Tbsp. ground cumin seed
 Sea salt and black pepper to taste
Sauté the minced green pepper and dried pepper flakes in olive oil over high heat until lightly browned and limp. Add minced mushrooms and carrots and sauté 3-4 minutes stirring well. Add tomatoes, kidney beans, chili powder and cumin. Blend well; reduce heat to low and simmer 15-20 minutes. Season to taste with sea salt and pepper.
 
White Chicken Chili
Recipe by Charlotte Culinary Expert Heidi Billotto
hlnc@carolina.rr.com
 
3 Tbsp. Pour Olive extra virgin olive oil
½ yellow sweet onion, minced
½ yellow bell pepper, chopped
1 1/2 cups (approximately) chicken broth
1 1/2 cups local beer
3-4 Tbsp. chili powder
2 Tbsp. toasted cumin seed, ground
1 Tbsp. dried oregano leaves
2 can drained cannellini beans
1 1/2 lbs. whole roasted chicken, skin removed and meat shredded
Sea Salt and Heidi’s SSS Pepper Blend to taste
sliced raw or canned jalapenos
fresh lime

 
Heat 1 Tbsp. olive oil in the bottom of a large stock pot and sauté onion, yellow bell pepper  till golden.  Add broth, beer, chili powder, cumin, and oregano. Bring to a boil over high heat, stirring occasionally, reduce to simmer and cook about 30 minutes or so.. Add the cannellini beans and shredded chicken.  Stir to heat through. Season to taste with sea salt and Heidi’s SSS pepper blend. Season again with sliced jalapenos and lime.
 
 
 

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