The Traveling Pan
  • Home
    • About Melanie
  • Services
    • Overview of Services
    • Customized Meal Services >
      • Food Questionnaire
    • Parties and Events
    • More Party Ideas!
    • Celebrate Good Times
    • Gift Certificates
  • Menus
    • Main Menu
    • Appetizer Menu
    • Dessert Menu
  • Sizzling Hot News!
  • Contact Me
    • Pan-tastic Reviews

Sizzling
Hot
News!

Hearty Hardie Chili

1/24/2018

0 Comments

 
Picture
We enjoy our fancy foods as much as the next person, but sometimes it's nice to get back to some good ol', warms your soul, chili and cornbread  basics! The recipe posted below lets you in on my very own chili creation! If you give it a try, let me know how it goes by commenting! 

Hearty Hardie Chili
Cook time: 2 Hours
Serves 10-12
 
Ingredients
3 pounds beef chili meat
2 pounds venison or chuck roast, medium dice
Canola oil
2 red bell peppers, diced
2 jalapeno peppers, minced
2 yellow onions, diced
4 teaspoons Mexican chili powder
2 teaspoons Ancho chili powder
2 teaspoons Chipotle chili powder
2 teaspoons whole cumin seeds
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons granulated garlic
2 teaspoons onion powder
2 teaspoons hot paprika
2 teaspoons salt
1 teaspoon pepper
¾ teaspoon cayenne pepper
2 cups tomato sauce
6 ounces tomato paste
14.5 ounces petite diced tomatoes
12 ounces lager beer
1 cup beef stock
2 cans kidney beans, with juice

Optional Garnishes
Green onion, sweet onion, cheddar or jack cheese, sour cream, cilantro, pickled jalapeno…etc.
 
Brown the Meat: Add a small amount of oil to a heavy pot or Dutch oven (6 quart at least) over medium high heat. Add the meat in batches and brown. Do not crowd the pan. Allow juices to evaporate each batch and let the meat brown slightly to allow for more flavor. Transfer the meat to a large bowl.
 
Sauté Chilies & Aromatics: Add a small amount of oil to the same pan. Add the onions, bell peppers and jalapenos to the pan. Cook until vegetables just start to become translucent. Add garlic and cook for another minute.
Combine the meat and vegetables. Add all of the spices and cook for another minute to allow the spices to “bloom”.
 
Add the Remaining Ingredients—tomato products, beer, stock, and beans. Bring to a boil, lower to a simmer and cook uncovered for an hour and a half.
 
I like to make this the day before I serve it. This allows all the flavors to meld together. Serve piping hot with the optional garnishes and cornbread. Enjoy!!
0 Comments



Leave a Reply.

    Melanie Hardie

    Hello! Welcome to
    The Traveling Pan website. My husband, John and I were blessed to raise three great kids and are now basically "empty-nesters". So...now I'm looking for more mouths to feed! That's my calling...feeding people! I love to cook and I love to teach. I hope to pass along some great tips and recipes on this blog. I hope you'll visit often!

    Archives

    January 2018
    September 2016
    September 2015
    June 2015

    Categories

    All

    RSS Feed

Powered by Create your own unique website with customizable templates.