Since the fabulous fundraiser for BOY & GIRL's school back in August, I have been deluged with requests for the chili recipes. So...here are both the recipe for Chili Con Carne & Vegetarian Chili. Just leave me alone now, will ya!
A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of our 50th anniversary.
Halftime Chili
Makes 8 to 10 servings.
Makes 8 to 10 servings.
Ingredients
2 tablespoons olive oil
1 1/2 cups chopped onions
8 large garlic cloves, chopped
3 pounds ground chuck
5 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 28-ounce can crushed tomatoes with added puree
1 14 1/2-ounce can low-salt chicken broth
1 12-ounce bottle beer
1 6-ounce can tomato paste
1 15- to 16-ounce can prepared chili beans
2 tablespoons olive oil
1 1/2 cups chopped onions
8 large garlic cloves, chopped
3 pounds ground chuck
5 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 28-ounce can crushed tomatoes with added puree
1 14 1/2-ounce can low-salt chicken broth
1 12-ounce bottle beer
1 6-ounce can tomato paste
1 15- to 16-ounce can prepared chili beans
Preparation: Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are translucent, about 8 minutes. Add chuck and sauté until brown, breaking up meat with back of spoon, about 5 minutes. Add chili powder, cumin, basil, oregano and thyme. Stir 2 minutes. Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes. Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving.)
Bon Appétit, January 1996 Richard Snyder: Santa Monica, California
And a friend's recipe for Vegetarian Chili:
Vegetarian Cincinnati Chili
(serves 6-8)
16 oz can red beans
16 oz can chickpeas
2 medium onions, coarsely chopped
4 cloves garlic, minced
1 medium carrot, peeled and chopped
1 large stalk celery, chopped
4 cups water
6 oz can tomato paste mixed with 1 cup water
1/2 tsp ground allspice
1 tsp ground cumin
1 1/2 tsp ground cinnamon
3 Tbls chili powder, or to taste
1/2 oz unsweetened baking chocolate
2 Tbls red wine vinegar
1 bay leaf
1 Tbls vegetarian Worcestershire sauce
Salt and pepper to taste
1. Combine all ingredients in a large, heavy stock pot. Bring to a full rolling boil, stirring occasionally to prevent sticking.
2. Reduce to a simmer and cook, uncovered, until thick enough to mound on a spoon, about 1 hour. Adjust salt and pepper to taste. (Note from JCK: I found that I had to cook this for 2 hours. Don't forget to cook uncovered!)
(serves 6-8)
16 oz can red beans
16 oz can chickpeas
2 medium onions, coarsely chopped
4 cloves garlic, minced
1 medium carrot, peeled and chopped
1 large stalk celery, chopped
4 cups water
6 oz can tomato paste mixed with 1 cup water
1/2 tsp ground allspice
1 tsp ground cumin
1 1/2 tsp ground cinnamon
3 Tbls chili powder, or to taste
1/2 oz unsweetened baking chocolate
2 Tbls red wine vinegar
1 bay leaf
1 Tbls vegetarian Worcestershire sauce
Salt and pepper to taste
1. Combine all ingredients in a large, heavy stock pot. Bring to a full rolling boil, stirring occasionally to prevent sticking.
2. Reduce to a simmer and cook, uncovered, until thick enough to mound on a spoon, about 1 hour. Adjust salt and pepper to taste. (Note from JCK: I found that I had to cook this for 2 hours. Don't forget to cook uncovered!)
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I'm so happy to have these recipes! Thanks for sharing!
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