Spicy Three Bean Beef and Chocolate Chili

Happy National Chili Day!

This might be one of my favorite foods...especially when it comes to my beloved Cincinnati-style Skyline Chili.  For those not from the area, it's said to be an acquired taste.  It is Greek influenced so is velvety smooth, no beans or veggies, rumored to have chocolate and cinnamon as key ingredients, and served on top of noodles or tiny little hot dogs.  Typically it is then topped with a *mound* of finely shredded cheddar.  It's the bomb and if you want to give the concept a try at home, you can try to recipe for Cincinnati-Style Chili.  Though it's not Skyline by any means, it's still pretty good in a pinch.

I'm celebrating today by sharing a more traditional chili recipe that intrigued me because of its use of chocolate in the chili.  I wondered whether it would reflect some of the flavors that I love most about Cincinnati chili.  This one, it's a spicy one!  And I upped the chocolate so that the flavor came through more. All in all, not bad.  But again, NOT Skyline lol :).

LAST CHANCE!  My Kona Coffee giveaway ends at midnight (EST) today so make sure to get your entries in!

Spicy Three Bean Beef and Chocolate Chili

Ingredients

• 2 pounds lean ground beef 
• 2 large onions, chopped (2 cups) 
• 6 cloves garlic, minced 
• 2-4 jalapeño peppers, seeded and finely chopped 
• 1 green bell pepper, diced
• 2 tablespoons chili powder 
• 2 teaspoons ground cumin 
• 1 29-ounce can tomato sauce 
• 1 15-ounce can of crushed tomatoes
• 1 pint of grape tomatoes
• 3 Tbsp tomato paste
• 2 cups beer, water, or low-sodium beef broth
• 1 15-oz can kidney beans, rinsed and drained 
• 1 15-oz can black beans, rinsed and drained 
• 1 15-oz can chili beans, in sauce 
• ¼ cup chopped fresh cilantro 
• 3 ounce semisweet chocolate, chopped 
• Crushed red pepper, if desired 
• Sour cream, shredded cheddar, green onions, cilantro, additional jalapeños and/or corn chips for topping

Directions

1. Brown the beef in a large Dutch oven set over medium heat. Drain off fat if necessary. Add the onions, garlic, jalapeños, and green peppers and continue cooking for about 5 minutes, until starting to soften. Add the chili powder and cumin and cook until fragrant, about 1 minute. 
2. Stir in the tomato sauce, crushed tomatoes, grape tomatoes, tomato paste, and beer/water/broth and increase heat to bring the mixture to a boil. Once boiling, reduce heat to medium-low and cover. Simmer for 10 minutes. Stir in the beans simmer for 15 to 20 minutes longer. 
3. Remove from heat and stir in salt, cilantro and chocolate. Continue stirring until the chocolate has melted. Taste and adjust seasoning as needed. Serve with desired toppings. 

Source: Modified from Spice is Nice

The Easiest White Bean Chicken Chili

It's getting a bit warm out for chili (it got up to the mid-upper 60s today!) but I assure you that when I made this a couple of weeks ago, it was a bit chilly out still so this meal was entirely appropriate.  The title isn't lying.  It is by far the easiest chicken chili I've ever made.  Easiest soup at all, for that matter.

The flavor was great but here's the the thing.  My cheese cubes didn't melt and disperse into the soup.  They stayed as softened/melted brown colored cubes of cheese which just weirded me out.  Maybe it was the type of cheese I used?  I don't know.  It was Kraft Pepper Jack Cheese in a block and I sliced it into cubes like the directions said I should.  Next time if I make this again, I'd probably shred the cheese instead in hopes that it just might go INTO the chili instead of staying separate.

The Easiest White Bean Chicken Chili
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Ingredients

• 3 cans white beans, drained and rinsed
• 1 can diced tomatoes with chilis
• 1 can corn
• 1 tsp. cumin powder (optional for more flavor)
• 1 tsp chili powder (optional for more flavor)
• 3 boneless, skinless chicken breasts, trimmed of fat
• 8 ounces Pepper jack cheese, cut into 2-inch cubes (I'd shred them next time instead)
• 2 cups salsa
• Optional garnishes: shredded cheese, sour cream, avocado, sliced green onions, fresh cilantro, diced fresh tomatoes, crushed tortilla chips, extra salsa, tabasco/cholula hot sauce, etc.

Instructions

1. Combine the beans, tomatoes, corn, cheese, spices (if desired), and salsa in a crockpot. Nestle the chicken breasts into the mixture, and cook on low 6-8 hours.
2. Shred chicken breasts with a fork then stir to combine.  Serve with desired garnishes.

Source: Modified from Pink Parsley

Cincinnati Style Chili

Anybody that knows me would know that I am a HUGE fan of Skyline Chili.  Eating Skyline is seriously a ritual for me: While waiting for my order to arrive, dash a bit of hot sauce on the oyster crackers and eat a few.  The 3-way quickly arrives (sometimes half vegetarian (black beans & rice mixture)...which often confuses the waitresses!) and I first eat the shredded cheese off the top until a thin melty layer remains, then cover the dish with lots of hot sauce, then cut the noodles into a column followed buy cutting that column into a row, eat a square of delishness, repeat until all that remains is a bit of chili juice on the plate.  Ahhh.  Heaven. 

I always joke that one reason that I could never move away from Cincinnati would be that I would have Skyline withdrawal.  Sure, you can buy Skyline in a can or frozen but it's not the same.  Even further off from the real deal but still good in its own way is the powdered Cincinnati-style chili mixes.  There's something about the consistency of the chili at the restaurant (velvety smooth and not too runny!) and the huge and flavorful mound of Skyline cheese (yes, I swear they have their own special cheese!) that really makes the dish.

Tonight, I tried my hand at making Cincinnati Style Chili from scratch.  I found several recipes and this just might be a series of posts until my quest for the best recipe is complete.  (If you have one you love, please share!).  This particlar one was good but not GREAT.  Very similar to the Cincinnati-Style (Blue) Powder packets that you can buy in the local groceries but with a weaker spice in my opinion.  Definitely NOT Skyline.  Alas, that secret recipe lies with the Lambrinides Family...if only I had thought of asking them to share it with me when they were my parent's neighbors!

Brief tutorial for Cincinnati Chili Virgins (ha, no pun intended!):
One-way: Chili only
Two-Way: Spaghetti noodles topped with chili.
Three-Way: Spaghetti noodles, chili, finely shredded mild cheddar cheese
Four-Way: Spaghetti, chili, cheese, and red kidney beans OR finely chopped white onions
Five-Way: Spaghetti, chili, cheese, beans AND onion.
Coney: Mini hot dog in a bun with chili; mustard and onions optional.
Cheese Coney: Mini hot dog in a bun with chili and shredded cheddar cheese; mustard and onions optional.
Pizza: Not really a traditional usage but sometimes I like to mix things up a bit.  You can use a regular pizza dough and top it with chili for the sauce.  Top with cheddar cheese, onions, and cut up hot dog pieces.


Cincinnati Style Chili
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Photo credit: Delicious Melicious

Yields: 6 pints

Ingredients:

• 3 lbs. lean hamburger, DO NOT BROWN!
• 2 qts. water
• 2 lg. onions, finely chopped
• 29 oz. can tomato sauce
• 1/2 tsp. allspice
• 1/2 tsp. crushed red pepper
• 1/2 tsp. garlic powder
• 1/2 tsp. ground cloves
• 1/2 tsp. ground cumin
• 5 tbsp. chili powder
• 2 tbsp. vinegar
• 2 tsp. cinnamon
• 3 tsp. Worcestershire sauce
• 1/2 oz. unsweetened baking chocolate squares (or 1/2 Tbsp cocoa powder)
• 1 1/2 tsp. salt
• 10 drops Tabasco sauce

Directions:

1. In a large pot whisk together hamburger, water and onions until beef is broken up; Turn stove on and bring to a boil then simmer for 30 minutes.
2. Then add remaining ingredients. Simmer for 2 or 3 hours, uncovered.
3. Serve it your way, as per tutorial above.

Source: Modified from Delicious Melicious

Turkey Bean Pumpkin Chili

I know what you're thinking...pumpkin in chili?!  I know, those were my exact thoughts, too.  But I saw this recipe in a blog that I follow and out of intrigue I bookmarked it.  In honor of Halloween, I decided now was the perfect time to give this one a shot and I'm glad that I did.  You can barely detect the pumpkin...I feel like it contributes a velvety texture and a boost of nutritition but under the radar!  Who doesn't like recipes with extra hidden veggies?!  Not to mention turkey chili has to be healthier than the typical beef versions...

I was hestitant at first to add the cinnamon but then I figured Skyline Chili is rumored to have cinnamon (and chocolate!) in it and I LOVE it so maybe it'd be good in this type of chili too (and makes sense with pumpkins, in my mind).  When I first did and tasted it I freaked out because it tasted so prominent and weird and I thought I had ruined my chili.  But by the end of the simmering time the spice flavor had mellowed and it added a nice note of complexity to the chili.  Delicious!

Turkey Bean Pumpkin Chili
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Photo Credit: Erin's Food Files





Ingredients
1 tablespoon vegetable oil
1 cup chopped onion
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
2 large cloves garlic, minced
1 pound ground turkey
2 14.5oz can diced tomatoes with jalepenos
1 14.5oz can red kidney beans, rinsed and drained
1 14.5oz can black beans, rinsed and drained
1/2 cup frozen corn
2 cups (1 14.5 ounce can) pumpkin puree
1 12oz can tomato juice OR 1 14.5oz can tomato sauce (optional)
1 1/2 tablespoons chili powder
1/2 tablespoon cumin
cayenne pepper to taste
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
dash of cinnamon (optional)
fresh cilantro (optional)
shredded Cheddar cheese (optional)
sour cream (optional)

Directions

1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Saute the onion, green bell pepper, yellow bell pepper, jalapeno, and garlic until tender, about 10 minutes. Make room in the center of the skillet, add turkey, and brown, about 10 minutes. Stir in tomatoes, beans, pumpkin, corn. Season with chili powder, cumin, pepper, salt, and cayenne.  If preferred, thin the chili with tomato juice or sauce and add a dash of cinnamon.
3. Reduce heat and simmer at least 20 minutes. If preferred, stir in fresh cilantro and serve topped with Cheddar cheese and sour cream.

Source: Adapted from Erin's Food Files

(Sugary Sweet) Chili

It's about 64 degrees in the house and I'm cold but doing my best to hold out a bit longer before turning on the heat.  I know it's not getting any warmer (heck, it's still warmer in the house than it gets outside during the day) but I'm trying to conserve energy :).  Since Chris and I have yet to figure out how to get our gas fireplace to work (hints?), I'm making delicious winter standby foods to help warm the soul.  On the menu tonight was a traditional chili recipe that came from his mom but I modified to suit my tastes.  It was temperature hot, hardy, had a bit of kick (but not nearly as much as that white chicken chili!), and really hit the spot!

Winner of  

2nd Annual Chili Contest

(Sugary Sweet) Chili
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Ingredients

• 1 1/2 pounds ground beef or turkey
• 1 green pepper, diced
• 1 small onion, diced
• 1 can Bush's chili beans in sauce
• 1 (14 oz) can tomato sauce
• 1 (14 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 1/2 packet reduced sodium chili seasoning
• 1 tsp salt
• 1/4 cup sugar
• Black pepper
• Siracha or other hot sauce
• Shredded cheddar cheese, optional

Directions

1. In a large cooking pot over high heat brown hamburger meat with chopped onion.  Drain grease.
2. Add diced green peppers and chili beans with sauce.  Then add salt, sugar, pepper to taste, hot sauce to taste, and chili seasoning.
3. Add cans of tomato sauce and diced tomatoes, including juice.  Add tomato paste and then fill paste can with water and add 1 can (6 oz) water.
4. Bring ingredients to a boil then reduce heat to a simmer.  Simmer for about an hour.
5. Serve hot and sprinkle with cheddar cheese, if desired.

Source: Modified from Momma N.

Cha Cha's White Chicken Chili

It's not often that I find a recipe that is TOO hot for me (I usually have to ADD some heat)!  This one...well, it was too hot as written but with some modifications it would be delicious without burning your mouth up :).  I had made this a few times in the past but it's been awhile so I must have forgotten about this and my tweaks so now I have a spicy batch.  For those coming to the open house, ask me to try a bite if you like it hot!!  I also think it's a bit too thin to be a "chili" as written so I took some steps to make it a bit more hearty.  I figure this is pretty darn healthy because it has no oil or fat other than what's in the broth and chicken meat.  And all those beans must add up to a good amount of fiber.  ("Beans beans they're good for your heart, the more you eat the more you fart, the more you fart the better you feel, so eat some beans with every meal!" Ha!)  Below are my modifications.

Cha Cha's White Chicken Chili
(Source: Modified from All Recipes)

PREP TIME	10 Min
COOK TIME	45 Min
READY IN	55 Min

SERVINGS 4

INGREDIENTS (Nutrition)

• 1 onion, diced
• 3 cloves garlic, crushed
• 2 ounce canned diced jalapeno peppers, drained 
• 6 ounce canned chopped green chile peppers, drained 
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground cayenne pepper (optional - for more heat) 
• 2 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can water 
• 2 chicken breasts
• 3 (15 ounce) cans white beans, drained 
• 1 cup shredded Monterey Jack cheese

DIRECTIONS

1. In a stockpot on high heat, add chicken broth and can of water.  Heat until boiling then add chicken breast and reduce heat to simmer.
2. Add onion, garlic, jalapeno, green chiles, cumin, oregano, and cayenne pepper. 
3. Cook for about 30 minutes or until chicken is cooked throughout. 
4. Remove chicken and let cool on cutting board or plate for several minutes before shredding into bite size pieces.  Return chicken pieces to soup.
5. While the chicken is cooling, add 2 cans of beans to soup.  Take the third and mash the beans before adding to the soup.  Simmer for 15 minutes, stirring occassionally.
6. Remove the soup from heat.  Slowly stir in the cheese until melted.  Serve warm with tortilla chips and top with a dallop of sour cream, if desired.