Apocalypse Chili Recipes

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

Steps:

• 1. Preheat oven to 400*
• 2. Using tongs, carefully remove one of the ghost chilis.
• 3. Place chili in bowl and cover it with warm water. Use a knife to carefully score the chili, letting out some of its seeds. Set aside.
• 4. Roughly dice and slice up the potatoes and onion. Place in baking dish and mix in the olive oil and all the spices.
• 5. Carefully discard the chili from the water. While protecting your hands, pour the water over the potatoes and use a spatula to mix it in.
• 6. Warm cream in small pot. Once it just begins to boil, turn off heat.
• 7. Place cheese on top of potatoes and sprinkle bacocs (optional) on top.
• 8. Pour cream over the whole dish.
• 9. Bake for 40 minutes at 400* or until dish is bubbly, cheese is browned on top and potatoes are tender. ** Important to let it stand about 10 minutes to thicken, before serving.

Steps:

• Brown and drain ground beef.
• Add water, tomatoes, cumin, chili powder, paprika, onion flakes, garlic powder and pepper. Simmer, covered, for ½ hour stirring occasionally.
• Make a roux from the flour and a bit of water....start with 1 tablespoon and increase to a thick but pourable consistency. Add roux to chili. Cover and simmer for an additional 20 minutes. Chow down, toots!