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Annual FOX 45 In the Morning Chili Cook-off: Greg, Natalie & Mike

Annual FOX 45 In the Morning Chili Cook-off: Greg, Natalie & Mike

Elyse's Chili

2 Pounds Lean Ground Beef

1 White Onion Chopped

1 Green Pepper Chopped

1 Jalapeño Chopped

2 Cloves of Garlic

2 Cans of Diced Tomatoes

1 small can of tomato paste

1 Can of Dark Red Kidney Beans

(All spices to taste)

Sea Salt

Pepper

Cumin

Paprika

Red pepper

Chili powder

Cayenne Pepper

Black Pepper

1) Cook Beef. Drain grease. Set aside and in same pan cook Onion, Green Pepper, Jalapeno and garlics until soft.

2) Add Beef, tomatoes, tomato paste and kidney beans.

3) Cook 2 1/2 - 3 hours on medium heat.

Greg's Chili

1 pound Bacon (chopped)

2 pounds Ground Beef

1 Large Red Onion (peeled, diced)

1 Jalapeno (finely chopped)

2 Garlic Cloves (chopped)

2 teaspoons Ground Cumin

1 teaspoon Chili Powder

1/2 teaspoon coriander

2 teaspoons Dried Oregano

56 ounces canned Fire Roasted Tomatoes

2 cans canned Red Kidney Beans (rinsed, optional, 15 ounces)

Megan's chili

4 tablespoons olive oil

1 yellow onion, chopped

1 red bell pepper, chopped

1 Anaheim chile pepper, chopped

2 red jalapeno pepper, chopped

4 garlic cloves, minced

2 1/2 pounds lean ground beef

1/4 cup Worcestershire sauce

1 pinch garlic powder, or to taste

2 beef bouillon cubes

1 (12 fluid ounce) can or bottle light beer (such as Coors®)

1 (28 ounce) can crushed San Marzano tomatoes

1 (14.5 ounce) can fire-roasted diced tomatoes

1 (12 ounce) can tomato paste

1/2 cup white wine

2 tablespoons chili powder

2 tablespoons ground cumin

1 tablespoon brown sugar

1 tablespoon chipotle pepper sauce

2 1/2 teaspoons dried basil

1 1/2 teaspoons smoked paprika

1 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

2 (16 ounce) cans dark red kidney beans (such as Bush's®)

1 cup sour cream

3 tablespoons chopped fresh cilantro

1/2 teaspoon ground cumin

Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.

Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.

Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.

Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.

Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Mike Joyce's Chili

2 lbs of ground beef (turkey or sausage substitute)

8 oz tomato sauce

6 oz tomato paste

1 cup of water

2 tbsp chili powder

1/2 tsp ground black pepper

1 tbsp cayenne pepper (more or less depending on spice preference)

1 bell pepper, chopped

2 jalapeno peppers, chopped

1/4 of an onion (more or less depending on preference)

a pinch of Cincinnati chili powder (the pack you can buy at Kroger)

Served with cheese and/or hot sauce. Good on its own, but serving with spaghetti is also allowed!

Natalie's CROCKPOT BLACK BEAN LENTIL QUINOA CHILI

INGREDIENTS

• Red Onion - 1, chopped.

• Garlic Cloves - 4, minced.

• Red Bell Pepper - 1, chopped.

• Baby Carrots - 1 cup, sliced.

• Tomatoes - 4 cups, chopped.

• Black Beans - 2 (15oz) cans, rinsed and drained.

• Brown Lentils - 1 cup, dry.

• Quinoa - ½ cup, uncooked.

• Corn - 1 cup, frozen.

• Vegetable Broth - 6 cups.

• Coriander - 1 tbsp.

• Cumin - 1 tbsp.

• Oregano - 1 tbsp.

• Chilli Powder - 3 tbsp.

• Tomato Paste - 1 tbsp.

• Olive Oil - 2 tbsp.

Toppings:

• Fresh Lemon Juice

• Greek Yogurt

• Cheddar Cheese

• Diced Avocados

• Cilantro

• Tortilla Chips

INSTRUCTIONS

1. In a large pot or Dutch Oven, heat oil over medium heat. Sautee onion, garlic, red bell pepper, carrots, coriander and cumin for 3-5 minutes.

2. Stir in tomato paste, add chopped tomatoes, oregano and cook for 5 minutes.

3. Add the cooked mixture into your Crock-Pot.

4. Top with all remaining ingredients and give it all a good stir.

5. Cover and coook on high for 4.5 hours or low for 8 hours.

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