As Seen on NBC

2024 BIG GAME | RECIPES CHILI TUTORIAL!

Ingredients:

  • 1 tablespoon olive oil

  • 1 tablespoon unsalted butter

  • 1 sweet yellow onion, diced

  • 2 pounds 85/15 ground beef

  • 1 red or orange bell pepper, seeded and diced

  • 1 jalapeno, seeded and finely minced

  • 3 tablespoons chili powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon ground cumin

  • 4 garlic cloves, minced

  • 1 tablespoon double concentrated tomato paste

  • 2 tablespoons brown sugar 

  • One 14-ounce can fire-roasted tomatoes with juice

  • 1 1/2 cups beef broth

  • 1/2 cup beer

  • One 14-ounce can kidney beans, drained & rinsed

  • Salt & freshly ground pepper

Instructions:

  1. Heat the olive oil and butter in a large pot, over medium-high heat.

  2. Add the onion and sauté 3 minutes.

  3. Add the ground beef, bell pepper, jalapeno, chili powder, paprika, cumin and salt and pepper.

  4. Cook, stirring often until the meat is cooked through.

  5. Add the garlic and cook 1 minute more.

  6. Add the tomato paste and brown sugar and stir to combine.

  7. Add in the remaining ingredients and bring to a boil.

  8. Reduce the heat to a simmer and cook uncovered for 45 minutes.

THE BEST ESSENTIAL CHILI RECIPE

VEGETARIAN BLACK BEAN CHILI

Ingredients:

  • 1 tablespoon extra-virgin olive oil

  • 1 medium sweet yellow onion, chopped

  • 1 red bell pepper, diced

  • 3 garlic cloves, minced

  • 1 teaspoon adobo sauce from a can of chipotles in adobo

  • 3 tablespoons chili powder

  • 2 tablespoons instant espresso powder

  • 2 tablespoons ground cumin

  • 1 tablespoon dried oregano

  • 1/4 teaspoon ground cinnamon

  • Two 14-ounce cans black beans, rinsed and drained

  • One 14-ounce can garbanzo beans, rinsed and drained

  • 1 cup vegetable broth

  • One 14-ounce can diced fire-roasted tomatoes

  • One 4-ounce can green chiles

  • 1/4 cup honey

  • Salt & freshly ground black pepper

  • 1 tablespoon fresh lime juice, plus wedges for serving

  • Sour cream or Greek yogurt, Avocado, Cilantro, Pickled onions, Tortilla chips

Instructions:

  1. Heat the oil in a large pot over medium heat.

  2. Add the onion, bell pepper and salt and pepper and cook, stirring occasionally, until the onion is translucent, 5 to 8 minutes.

  3. Add the garlic, adobo sauce, chili powder, espresso powder, cumin, oregano and cinnamon and cook, stirring, for 30 seconds, until fragrant.

  4. Add the black beans, garbanzos, veg broth, tomatoes, chiles and honey.

  5. Reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the chili has thickened.

  6. Stir in the lime juice and garnish with the desired toppings.

SLOW-COOKER SALSA TURKEY CHILI

Ingredients:

  • 2 tablespoons olive oil

  • 1 sweet yellow onion, diced

  • 2 cloves garlic, minced

  • 1 pound ground turkey

  • 2 tablespoons chili powder

  • 1 teaspoon granulated sugar

  • 3 tablespoons freshly chopped parsley

  • One 16-ounce jar La Victoria Salsa Suprema

  • One 4-ounce can La Victoria Fire-Roasted Diced Green Chilies

  • 1 cup low-sodium beef broth

  • 2 cups canned Pinto beans, rinsed & drained

  • 1 cup corn kernels

  • Salt and freshly ground pepper

  • 1/2 cup of fresh cilantro leaves

  • Tortillas or Cooked Rice, to serve the chili

Instructions:

  1. Combine the olive oil, onions, garlic and ground beef in the slow cooker and cook on high until brown.

  2. Add the chili powder, sugar, parsley, Salsa Suprema, green chilies, beef broth, beans, corn, salt and pepper.

  3. Cook the chili for 4 hours on low heat. Stir in the cilantro leaves right before serving.

  4. Serve with Tortilla Chips, for dipping, or over rice or with warm tortillas.

ANCHO CASHEW CHICKEN CHILI

Ingredients:

For the Chili Puree

  • 3 dried ancho chiles

  • 1/4 cup cashews, roasted

  • 1 1/2 cups chicken broth

    For the Chili

  • 2 tablespoons olive oil

  • 1 sweet yellow onion, diced

  • 4 garlic cloves, minced

  • 1 1/2 tablespoons ground cumin

  • 1 1/2 teaspoons chili powder

  • Salt & pepper, to taste

  • 6 chicken thighs

  • 1/4 cup fresh cilantro, chopped

  • Two (14-ounce) cans diced tomatoes in juice

  • 1/2 cup cashews, roasted

  • 1/2 ounce bittersweet or Mexican chocolate

Instructions:

  1. Combine the olive oil, onions, garlic and ground beef in the slow cooker and cook on high until brown.

  2. To make the chili puree, heat a small skillet over high heat until very hot.

  3. Place the chilies in the pan, one at a time and press down with tongs for about 1 minute on each side, then seed and devein the chilies.

  4. Place the chilies in a blender with the cashews and stock and puree until smooth. In a stockpot, heat the oil over medium heat. Add the onion, garlic, cumin, chili powder and salt.

  5. Sauté for 5 minutes, stirring often. Add the chili puree and the chicken thighs and stir to coat.

  6. Stir in the cilantro and tomatoes.

  7. Cover the pot and allow the chili to simmer, stirring occasionally, for about 30 minutes or until the chicken is cooked through.

  8. Transfer the chicken to a bowl. Using 2 forks shred the chicken from the bone.

  9. Return the chicken meat to the pot and stir in the cashews and chocolate, adjust the seasoning and serve.

Jamie Gwen

Jamie is a Culinary Institute of America and Le Cordon Bleu Graduate, a Syndicated Radio Host, Certified Sommelier, Public Speaker and 7-Time Cookbook Author.

To support restaurants, I re-released my digital cookbook at $5.99 and will donate all proceeds from the sale of the book to the Covid-19 Emergency Relief Fund, set-up by the Restaurant Workers’ Community Foundation.

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