Receta 2 Recipes For Homemade Chili – National Chili Day!

by Dawn Sandomeno

Chili is one of the most simple and budget-friendly foods for a party menu!  If you’re hosting a crowd for the Oscars this weekend, give it a try. In honor of National Chili Day, Elizabeth is sharing 2 takes on her favorite family chili recipe.  You can prepare 2 different versions of chili and serve them with a variety of toppings and grains (white rice, brown rice, quinoa).  It’s perfect for making Friday Night special and is an easy way to feed a crowd your hosting. Red Pepper Chili Elizabeth’s  tried and true chili recipe – serve it on top of rice and topped with shredded sharp cheddar cheese for a hearty and satisfying meal. (Serves 4-6) Ingredients 1 1/3 lbs. ground beef 2 tbsp. canola oil 1 medium onion, diced 1 large red pepper, diced 4 large garlic cloves, finely chopped 2 tbsp. chili powder ½ tsp. ground red pepper 1 tsp. Huy Fong Foods Chili Garlic Sauce (makers of sriracha) fresh ground salt & pepper to taste 1/3 cup cornmeal 14.5 oz. can diced tomatoes 14 oz. beef broth 12 oz. beer 2 tbsp. white vinegar 3 cups cooked rice 1 cup shredded sharp cheddar cheese Instructions Add ground beef to large non-stick fry pan. Brown and drain. Set aside. Add oil to a non-stick stockpot, heat on low-medium. Sauté onions and peppers for 5-7 minutes, add garlic and stir until you smell garlic. Add browned ground beef and stir until combined. Stir in seasoning – chili powder through salt and pepper. Stir in cornmeal until thoroughly combined. Add tomatoes, broth and beer. Stir until combined. Bring to a boil and then partially cover pot with cover and simmer for 60-70 minutes (stirring a few times throughout.) Stir in vinegar and continue to simmer for 20-30 minutes. Serve on top of rice and topped with shredded cheese. Chicken Chipotle Chili Try this “lightened up” version with a few simple substitutions (bye bye beer and ground beef) .  Elizabeth created a healthier version of her chili that was just a hearty as the original (and no one was the wiser!) Served it on rice, or try Quinoa,  a delightful surprise – the light and fluffy nature of the quinoa was a perfect complement to the hearty flavorful Chicken Chipotle Chili. (Serves 4-6) Ingredients 1 lbs. ground chicken 1 tbsp. olive oil 1 medium onion, diced 4 adobo chipotle peppers, diced 4 large garlic cloves, finely chopped 1 tbsp. chili powder ½ tsp. ground red pepper fresh ground salt & pepper to taste 1/3 cup cornmeal 14.5 oz. can diced tomatoes 26 oz. chicken broth 3 cups cooked quinoa (or rice) 1 cup shredded sharp cheddar cheese   Instructions Add ground chicken to large non-stick fry pan heated on medium. Cook chicken until cooked through. Remove from pan to paper towel lined bowl. Set aside. Add oil to a non-stick stock pot, heat on low-medium. Saute onions for 5-7 minutes, add garlic and stir until you smell garlic. Stir chipotle peppers in along with ground chicken and mix until thoroughly combined. Stir in seasoning – chili powder, red pepper, salt and pepper. Stir in cornmeal until incorporated into chicken mixture. Add tomatoes and broth. Stir until combined. Bring to a boil, then reduce to a simmer and partially cover pot with cover. Cook for 50-60 minutes (stirring a few times throughout.) Serve on top of a bed of quinoa (or brown rice) topped with grated sharp cheddar cheese.   By Dawn on February 27, 2014   /   THE MENU   /   Leave a comment Tags: chili