United Way Cook-Off Chili (Best Classic 2000) | Midwest Living
More
Close

United Way Cook-Off Chili (Best Classic 2000)

Recipe finder

United Way Cook-Off Chili (Best Classic 2000)

0
Login to rate this recipe.
  • Makes: 8 servings
  • Prep 30 mins
  • Cook 1 hr
  • Stand 30 mins

Login to save this recipe

Ingredients

  • 2 dried ancho, mulato, or pasilla chile peppers*
  • 3/4 cup chicken broth
  • 1 jalapeno* chile pepper, seeded and chopped
  • 1 serrano* chile pepper, seeded and chopped
  • 3 dried pitted plums (prunes)
  • 1 1/2 pounds ground chuck
  • 12 ounces chorizo sausage or bulk hot Italian sausage
  • 1 large onion, chopped
  • 1 cup sliced green onions
  • 1 cup sliced celery
  • 1 medium red sweet pepper, chopped
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 2 teaspoons onion powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano, crushed
  • 1 1/2 teaspoons crushed red pepper
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon ground coriander
  • 1 28 - ounce can whole tomatoes, cut up
  • 1 14 - ounce can beef broth
  • 1 8 - ounce can tomato sauce
  • 1 6 - ounce can tomato paste

Directions

  1. Wash dried chile peppers in cold water; remove stems and seeds. Place in a small bowl, cover with boiling water and soak for 30 minutes. Drain well.
  2. In a food processor or blender, combine the drained chile peppers, chicken broth, jalapeno, serrano, and dried plums. Cover; process or blend until pureed; set aside.
  3. In a 4- to 6-quart Dutch oven, cook ground chuck, chorizo, onion, green onion, celery, and sweet pepper until the meat is browned and the vegetables are tender; drain fat.
  4. Stir in pureed mixture, chili powder, paprika, onion powder, cumin, oregano, crushed red pepper, garlic powder, and coriander. Cook and stir for 2 minutes. Add undrained tomatoes, beef broth, tomato sauce, and tomato paste. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Makes 8 servings.

Tip

  • **Handling Hot Chile Peppers: Because hot chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and fingernails well with soap and water when you are done.

Nutrition Facts

(United Way Cook-Off Chili (Best Classic 2000))

Servings Per Recipe 8, cal. (kcal) 462, pro. (g) 31, vit. A (IU) 3013, vit. C (mg) 41, chol. (mg) 92, iron (mg) 5, calcium (mg) 91, sat. fat (g) 10, carb. (g) 22, Fat, total (g) 28, sodium (mg) 1155

Add Your Comment