Ranch Chili Recipes

Steps:

• Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
• After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

Steps:

• Make the chili: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the onion, bell pepper and jalapenos and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste, chipotle, chili powder, cumin, coriander and oregano. Continue cooking, stirring occasionally, until the vegetables are well coated, adding 1 to 2 tablespoons water if the mixture gets too dry, about 3 minutes.
• Add the beef, season with salt and pepper and cook, stirring and breaking up the meat, until no longer pink, about 3 minutes. Add the tomatoes, beans, bay leaf, 1 teaspoon salt and 1 cup water. Bring to a simmer, then reduce the heat to medium low. Continue cooking, stirring occasionally, until thickened, 40 to 45 minutes. Remove the bay leaf; season the chili with salt.
• Meanwhile, make the ranch sour cream: Combine the sour cream, vinegar, cilantro, chives and scallions in a bowl. Add 1 teaspoon salt and a few grinds of pepper; whisk until smooth. Cover and refrigerate until ready to serve.
• Ladle the chili into bowls; top with the ranch sour cream and fried onions.

Steps:

• In a Dutch oven, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Serve desired amount of chili. Cool remaining chili; transfer to freezer containers. Cover and freeze for up to 3 months., To use frozen chili: Thaw in the refrigerator. Place in a saucepan; heat through.

Steps:

• Char the peppers over a gas flame on high heat or under the broiler with the oven door cracked for steam to escape, turning with tongs. Place the charred peppers in a bowl and cover with plastic wrap to steam. Let them cool, then peel, seed and finely chop.
• Preheat the oven to 400 degrees F.
• Crumble the corn muffins, arrange on a cookie sheet and toast until crispy and extra golden, about 10 minutes. Set aside.
• Heat the EVOO in a Dutch oven over medium-high heat. Add the turkey and sprinkle with salt and pepper. Brown and crumble the meat. Add the garlic and onions to the pot and cook to soften, about 5 minutes. Add the cumin and coriander, then stir in the chopped peppers. Add the beans, stock and herbs and simmer 5 minutes. Season with hot sauce.
• Turn off the heat and stir in the sour cream to combine. Serve topped with the crispy corn muffin crumbles and any of the other toppings you like.

Steps:

• Dump all your ingredients in a medium sized bowl
• Whisk all together until combined.
• Refrigerate until ready to serve.