In our monthly Recipe Feature, The Food Adventure Crew tries to warm you up this chilled time of year. Not to mention, just in time for the big football game, The Super Bowl.
Speaking of bowl, how about a nice bowl of chili? Today, the Big Ragu shares his 2 favorite recipes for a hearty bowl of goodness.
One recipe uses Fritos and the other uses Esther Price Candy.
One recipe is a TEX MEX CHILI and the second is his SUPER SECRET CINCINNATI STYLE CHILI RECIPE.
Grab a spoon and maybe even a local beer and welcome to your next home-made Food Adventure.
Chili today, Hot Tamale!
RECIPE #1 –
TEX MEX CHILI topped with FRITOS:
(Serves 6 hungry foodies)
You can cook this in crock pot or the stove method. Either way it comes out a winner.
1 Pound Ground Beef
1 Medium Onion Chopped
1 (8 ounce) Can Tomato Sauce
1 (14 ounce) Can Diced Tomatoes
1 (Green Pepper, Diced
1 (15 ounce) Can Red Kidney Beans
1 Package Taco Seasoning
1 Teaspoon Chili Powder
1 Teaspoon Garlic Powder
1/4 Teaspoon Cayenne Pepper
1/2 Teaspoon Salt
2 Cups Shredded Cheddar Cheese
1 Bag Fritos Corn Chip
6 TBS Sour Cream
Your favorite Hot Sauce
Jar of cooked jalapeno rings
Instructions option 1 – Crockpot method
Put all ingredients except cheese, sour cream, fritos and hot sauce into a crock pot, stir and cook on low for 6-8 hours or on high for 4-5 hours. Ladle into a bowl, top with a dollop of cream cheese, shredded cheddar cheese, fritos and hot sauce. Add a jalapeno ring.(optional)
Instructions option 2 – Stovetop method
Brown meat with a little oil in a large soup pot.
add tomato sauce, green pepper and onion. Then add diced tomatoes, chili beans, chili seasoning, chili powder, garlic powder, salt and cayenne pepper. Cook 3-4 hours on medium heat stirring occasionally, lower heat if necessary to avoid splashing or heavy boiling. Scoop into a bowl, top with a dollop of cream cheese, shredded cheddar cheese, fritos and hot sauce. Add a jalapeno ring.(optional)
Now that was a pretty straightforward recipe … this one however is a bit more intense…
RECIPE #2 –
BIG RAGU’s SECRET CINCINNATI STYLE CHILI RECIPE: (uses Esther Price Candy option)
(Serves 8 hungry foodies)
2 tablespoons vegetable oil
2 onions, chopped
2 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons sweet paprika
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1/2 teaspoon ground coriander
1 1/2 teaspoons ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
2 pounds ground beef chuck
1 ½ cup chicken broth
1 six-ounce can tomato sauce
1 cup diced tomatoes
1 bay leaf
4 pieces of ESTHER PRICE CANDY or 2 tablespoons chopped unsweetened chocolate
1 tablespoon cider or red wine vinegar
2 tablespoons Worcestershire sauce
2 pinches Freshly ground pepper
12 ounces cooked spaghetti
1 nineteen-ounce can red kidney beans, drained and rinsed
1 pound grated cheddar cheese
Heat the oil in a medium Dutch oven or heavy pot over medium heat. Add half the chopped onions and the garlic and cook until soft, stirring, about 5 minutes. Add the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne, red pepper and cloves. Cook, stirring, until fragrant. Add the beef and cook the mixture, about 5 minutes stirring, and chopping the beef pieces down to crumbles, until the beef is no longer pink,. Add 1 tablespoon salt.
Add the tomato sauce, diced tomatoes, bay leaf and 1 1/2 chicken broth ; simmer the mixture for 20 minutes, uncovered, stirring occasionally, until slightly thicker. Add the chocolate, beans, vinegar and Worcestershire and cook until the mixture is thickened but still soupy, about 15 more minutes.
Discard the bay leaf and season the chili with the freshly ground pepper.
Divide the spaghetti among bowls and top with the chili, remaining diced onion and cheddar. – you now have a 5 way !
Serve with oyster crackers and your favorite hot sauce.
Alright Food Adventure fans – that’s your chili lesson of the day.
We hope you enjoy these recipes for years to come. They are perfect for parties or cold nights indoors, so WARM IT UP !!
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