Halftime Chili Recipes

Steps:

• In a large stock pot on medium-high heat add the vegetable oil, onion and jalapeno. Sprinkle with salt and saute until both are slightly tender. Remove the casing from the chorizo and add it to the pot. Using a wooden spoon or a potato masher, break up the links until they resemble ground meat. Saute until the orange-colored oil is released and the chorizo begins to slightly crisp about 10 minutes. Add the garlic, cumin, oregano, chili powder, thyme, paprika, red pepper flakes, tomatoes, and tomato paste. Stir all ingredients well and cook until the tomato skins begin to peel back and everything is a dark reddish-brown color, about 10 minutes.
• Add the turkey and gravy flavoring, then using a spoon or masher, break the ground turkey apart stirring frequently while cooking. Cook until the turkey is heated through, then add chicken stock, hot sauce, cinnamon stick, and salt and pepper, to taste. Stir in the cornmeal, lower to a simmer and cover. Cook for about 1 hour, stirring occasionally to release the chili from the bottom of the pot. Remove cinnamon stick when it begins to un-curl itself and soak up a bit of moisture becoming dense and hydrated, around 40 minutes into the simmer.
• Meanwhile, in a heavy pot or deep-fryer heat enough oil to fill the pot at least 3-inches deep to 350 degrees F. Stack the tortillas, a few at a time, and cut into 4 strips. When the oil reaches temperature, add 5 to 6 strips at a time and fry in batches until a tap from a spoon sounds hollow and bubbles begin to form on the strips, about 1 minute for each batch. Remove to a paper towel-lined plate and sprinkle each batch immediately with salt. About 30 minutes before serving add the cannellini beans to the chili and stir to heat through.
• Transfer the chili to a large serving bowl and serve with the tortilla chips and garnishes set up like a bar.

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are translucent, about 8 minutes. Add chuck and sauté until brown, breaking up meat with back of spoon, about 5 minutes. Add chili powder, cumin, basil, oregano and thyme. Stir 2 minutes. Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes. Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving.)

Steps:

• Heat oil in large Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are soft and lightly browned, about 8 minutes. Add beef and sauté until browned, about 5 minute Add chili powder, cumin, basil, bay leaves, oregano and thyme. Stir 2 minutes. Mix in jalapeños, tomatoes, broth, beer, tomato paste, and barbecue sauce. Bring to a boil and then reduce heat to a simmer. Let simmer until thickened to desired consistency, stirring occasionally to reincorporate the ingredients, about 1 hour and 15 minute Mix in the beans and heat an additional 5 minutes.

Steps:

• Salt and pepper the meat liberally, then saute diced pork and ground pork with the onions and peppers in batches.
• Add all remaining ingredients and bring to a boil.
• Reduce heat and simmer covered for 2 hours, stirring occasionally.
• Add additional chili powder and/or hot sauce to taste.
• Continue simmering uncovered on low heat for 1 hour to thicken.