So here is my chili recipe that can be flexible for those meat eaters or vegetables only eaters basically a flexitarian recipe. My recipe can be a little time consuming but I figured out some short cuts for those with time commitments around the dinner time.
Meat (or Meatless) Chili
Preheat your stew pot.
For vegetarian version:
Add in your dry spices without oil. - Chili Powder, Cumin, Salt, Garlic powder, Cayenne, Pepper.
Once the spices have heated up. Follow to "Add in a little oil...."
For meat lovers:
Add in about a tablespoon of oil. Then add in your ground turkey (beef or pork or chicken)
While the meat browning- sprinkle your seasonings of chili powder, cumin, salt/pepper, cayenne.
Flip the meat and break it up until almost cooked. (I do not cook the meat all the way because when you add it back into the pot it will finish cooking.)
Remove from the heat and drain (if necessary).
Set aside. It will be added in towards the end of the cooking time.
For both versions:Turn down the heat a little to below medium.
Add in about 2 tablespoons of oil.
Add in your cubed onion. Cook until clear.Add in 2 teaspoons of minced garlic.
Add in diced pepper (optional.)Allow the mixture to softened but don't let the garlic burn.
Short on Time- Easy Method:
The easy method is opening cans;however, for those interested in making your own 15 bean refried beans, chicken stock , or using own homemade stewed tomatoes recipes.
- Open 1 can (14.5 ounces) organic fire roasted diced tomatoes with green chilies
- Open 1 can (16 ounces) organic refried beans
- About 2 3/4 cups of organic chicken broth (vegetable broth for vegetarian)
Add in additional seasonings to taste...
For smokey sweet flavor: Add in smoke liquid, Worcestershire sauce, barbecue sauce (2 tbsp) and 1 tablespoon of brown sugar.
Bring the chili to simmer over low heat for about an hour. Remember to stir every 15 minutes and scrap down the sides.
Finally when you think it's almost done.
Add in your ground meat for those meat lovers and allow it to simmer a little longer until meat is fully cooked.
Turn off heat and leave on stove top to cool.
Taste test but don't forget to blow on the spoon! Adjust seasonings if necessary.NOTES:
Added measurements in case you make your own homemade versions of canned items.
Organic versions can be used for this recipe.
For chili cheese Fries with Barbecue Sauce:
Cook fries according to package. I like them a little extra crunchy.
Spread french fries on a plate and spoon the chili on top.
Add a few swirls of barbecue sauce.
Enjoy with a fork!
Homemade Refried Beans
Making your own homemade refried beans isn't hard. I found through trial and error that it makes a difference in the chili. One thing I found helpful is soaking the beans. I do not recommend the quick couple of hour soak or placing them in a crock pot thinking they will cook. You might be a little disappointed. Just plan ahead the night before!
Soak the beans for 24 hours. Change water at least twice.
Heat up the pot on medium heat.
I like to flavor my beans depending on what recipe I will use them in.
For a chili recipe: I used chili powder and cumin. Season with pepper and salt.
Add in oil.
Drain the beans and add them into the pot. It will sputter with steam.
Stir and Pour water back into the pot to cover the top of the beans. I add about an inch of the top. It will boil away.
At this point you can optionally add in cloves of garlic and peppers to flavor the water.
The beans should be simmering/boiling.
There is a balance of heat that should be found to make sure your beans are becoming tender and the liquid is slowly evaporating. If the water gets to low add about a cup of water back in.
Stir.Testing the beans. Remove one from the pot very carefully. When you bite into it, it should be soft. If there is a tiny bit of hardness to it, it will not become soft when you smash it. So make sure that when you think it is done, it should smash easily between your teeth.
Once the beans are done, remove from heat, remove garlic cloves and peppers (if you added) and grab your smasher!
Let your strength smash the beans-- transforming into refried beans. It might turn a little gray but don't worry. Season if necessary!
I don't recook them in oil but I add it into chili or burrito stuffing.
Chili Tacos
Have leftover chili? Here's my twist to using leftover chili and making a new dish from the last serving.
I had on hand a package of taco shells. Heat according to package.
I heated up my leftover chili.
I sprinkled cheese on the bottom.
Spooned my heated chili over the top.
Sprinkled cabbage and a little hot sauce.
Spoon guacamole or sour cream on top.
Simple meal made easy with leftover chili!
Enjoy and Have Fun Cooking!
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