Monday, December 29, 2014

Shhhh...Super Secret Chili Recipe

I have guarded this chili recipe for years.  I have not shared it with friends, or family.  I have made it for informal chili cook-offs, game day parties, potlucks, and I have basked in the praise of my guests.  I have kept secret the two unexpected ingredients that elevate this chili from an ordinary dish, to a rich meal with layers of flavor. And now, now I am sharing it with you. It's time for me to share this goodness, nay, greatness. 

By ingredients, this chili is peanut-free, tree nut-free, dairy-free, egg-free, fish-free, wheat free, gluten free, soy free, and shellfish-free. Top 8 Allergen Free! As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!

Steps marked with an asterisk (*) are child friendly!  
Click HERE for more information! 
For this particular recipe, steps are marked that are appropriate for children who understand stove top safety, and knife safety.

2 pounds organic ground beef
1 package organic bacon
2 large sweet onions, chopped
2 red bell peppers, diced
2 poblano peppers, diced
1 jalepeno pepper, diced
3 stalks celery, with leaves, chopped
3 cloves garlic, minced
8 oz. can chopped green chilies
4 Tablespoons chili powder
1 Tablespoon ground cinnamon
2 1/2 teaspoons ground corriander
2 1/2 teaspoons ground cumin
1 teaspoon kosher salt
2-28 oz. cans San Marzano Tomatoes (pureed in a blender)
2-28 oz. cans San Marzano Tomatoes, crushed by hand
6 oz. dairy-free chocolate (I use Enjoy Life Morsels)
2-15 oz. cans Bush's Red Chili Beans in medium sauce
2-15 oz. cans organic black beans (drained and rinsed)
2 lbs yellow cooking onions (slice, caramelize and add right at the end) (I do this while the chili is simmering)

  1. *Chop vegetables first. 
  2. Roughly chop bacon and cook until crispy in a large, heavy bottomed pot. 
  3. *While bacon is cooking, mix all the spices together in a small bowl, set aside.
  4. Remove bacon and leave all the drippings. Set bacon aside to be added at the end.
  5. Add beef to the drippings and brown deeply.  (Really be patient here, brown it more than you think you should, there should be crispy bits.)
  6. Remove beef and set aside. Add a touch of olive oil if need be, *add all the raw veggies (including garlic), plus the canned green chilies. 
  7. After sweating the vegetables for 2-3 minutes, *add the spice mix and stir thoroughly. Cook for another 3-4 minutes, do not let the spices burn.
  8. *Add the beef back in and stir to combine.
  9. *Add tomato puree, tomatoes, 1/2 cup water, and chocolate.
  10. Bring to a simmer.  Simmer for 5 minutes and then *add beans.
  11. Cover and simmer for 1 hour, stirring occasionally to make sure it doesn't stick to the bottom of the pan.
  12. Uncover an simmer and additional 1 1/2 hours until thickened. (Make your caramelized onions now!)
  13. *Add bacon back in, and add the caramelized onions. 
  14. Serve!  My kids love to eat this with tortilla chips! 
*This makes a lot of chili.  Since this chili does require a bit of time, I like to make the most of my efforts, by making a lot all at once, and then freezing it for other meals.  If you have a small family, or limited freezer space, cut the measurements in half. 

Don't forget to check out my cookbooks on Amazon! 

 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"

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