I was asked to do a feature on Chili from the current Everyday with Rachael Ray magazine.
In it, there are recipes for chili 10 ways.
It starts with the classic Beef and Bean Chili…
2 Tbps. vegetable oil
3 lbs. lean ground beef chuck
2 large onions, chopped
3 Tbsp. minced garlic
1/3 C. ancho chile powder
1 Tbsp. ground cumin
1 Tbsp. dried oregano
Coarse salt and pepper
1 tsp. cayenne
1 can (28 oz.) crushed tomatoes
1 can (15 oz.) tomato sauce
2 cans (15 oz. each) red kidney beans, drained
Sour cream, grated cheddar cheese, pickled jalepenos, and sliced scallions, for topping.
In a large pot, heat the oil over high heat. Working in batches, brown the beef for 5 minutes. Transfer to a plate. Pour off all but 2 Tbsp. of fat from the pot. Add the onions and stir over medium-low heat until soft, 8 minutes. Stir in the garlic and 3 cups water, scraping the pan. Return the meat to the pot. Stir in chile powder, oregano, cumin, 1 Tbsp. coarse salt, 1 1/2 tsp. pepper and cayenne. Cook over low heat for 5 minutes. Stir in the tomatoes and tomato sauce. Cook, stirring, for 40 minutes. Skim the fat from the surface. Stir in the beans and cook for 5 minutes. Serve with the topppings.
Chicken and Corn Chili
Omit the beef, tomatoes, and tomato sauce. Add 1 qt. chicken broth and 2 chopped red potatoes to the onions. Simmer until tender, 10 minutes. Add 3 cups corn, 1 can chopped chiles and 1 1/2 C. chopped raw chicken. Simmer for 10 minutes. Stir in 1 cup heavy cream and 2 C. shredded jack cheese. Top with oyster crackers and chives.
Mushroom and Black Bean
Soak 2 ancho chiles in a bowl of boiling water for 30 minutes. Drain; reserve 1/4 C. soaking liquid. Stem and seed the chiles. Using a blender, puree the chiles, reserved liquid, and 2 cloves of garlic. Replace beef with 2 lbs. portobello mushrooms, chopped. Add ancho chile puree. Replace the kidney beans with black beans. Serve with corn chips and lime wedges.
To see the other variations, pick up the latest issue of Everyday with Rachael Ray.