Chili

WHITE BEAN & PORK CHILI
Serves: 4-6

Ingredients

¼ cup Extra Virgin Olive Oil
1 medium white onion, peeled and chopped
2 large carrots, ends removed and chopped
2 medium celery stalks, ends removed and chopped
2 fresh garlic cloves, peeled and minced
1 pound pork sirloin cutlets, cut into ½-inch cubes
Salt and freshly ground black pepper
½ cup all-purpose flour
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon dried oregano
1 cup low sodium chicken broth
1 cup of your favorite beer (if you don’t want to include beer, replace with extra chicken broth)
2 cups Whole Peeled Tomatoes
2-15 ounce cans Organic Cannellini Beans, drained and rinsed
1 cup Shredded Colby Jack cheese
Fresh cilantro, for garnish

Directions

1. Heat olive oil in large heavy bottom saucepan over medium-low heat. Add onion, carrots, celery and garlic and cook until tender, about 10 minutes. Place pork pieces into a large bowl, and season with salt, pepper and flour. Lightly combine with your fingertips, making sure all of the pork is coated.
2. Add pork to vegetables and cook for 4-5 minutes, until the pork has browned. Add in chili powder, cumin and oregano and stir, cooking for 3 minutes. Add chicken broth and beer, and bring mixture to a boil, scraping up any browned bits from the bottom of the pan.
3. Add tomatoes with liquid and beans, and bring to boil. Reduce heat, cover and simmer until pork is tender, stirring occasionally, approximately 1 hour.
4. Spoon into bowls and top with cheese and cilantro, and serve with Kings famous cornbread.



STEAK CHILI
Serves: 4-6

Ingredients

1 ½ pounds sirloin steak, cut into ½-inch cubes
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
½ cup all-purpose flour
1 medium red onion, peeled and diced
4 cloves fresh garlic, peeled and minced
2 jalapeños, cut in half with seed and ribs removed and finely minced
1-14.5 ounce can Diced Tomatoes
1-8 ounce can Tomato Sauce
3 Tablespoons chili powder
2-15 ounce cans Organic Kidney Beans, drained and rinsed
2 cups low sodium chicken broth
1 cup Shredded Colby Jack cheese
1 cup Shredded Sharp Cheddar cheese
¼ cup fresh cilantro, chopped
1 cup sour cream

Directions

1. In a large bowl, placed cubed meat along with salt, pepper and flour. Lightly toss with your fingertips to coat all of the meat. Then, heat the olive oil in a large pot over medium-high heat. Add seasoned meat and sear until all sides are browned, about 1-2 minutes per side. Add red onion, garlic and jalapeños and cook until fragrant, about 3-4 minutes. Stir in diced tomatoes, tomato sauce, chili powder, kidney beans and chicken broth and combine until all ingredients are incorporated.
2. Reduce heat to low, place a lid on the pot, and simmer, stirring occasionally, until meat is tender, about 2 hours.
3. Serve with chopped cilantro, shredded cheeses and sour cream.


VEGGIE CHILI

Ingredients

¼ cup Extra Virgin Olive Oil
1 medium white onion, diced
4 fresh garlic cloves, peeled and chopped
1 tablespoon Organic Fresh Thyme, minced
1½ teaspoons ground cumin
1 teaspoons chipotle chile powder
1 medium zucchini, cut into ½-inch dice
1 medium yellow squash, cut into ½-inch dice
3/4 cup Tomato Paste
1-15.5 ounce can Organic Black Beans, rinsed and drained
1-15.5 ounce can Organic Pinto Beans, rinsed and drained
1-15.5 ounce can Organic Cannellini Beans, rinsed and drained
2-14.5 ounce cans Diced Tomatoes
2 cups low sodium vegetable broth
Salt and freshly ground black pepper
½ cup fresh parsley, chopped

Directions

1. In a large heavy bottom pot, heat oil over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4-6 minutes. Add thyme, cumin and chile powder, and cook until spices are fragrant, about 1 minute. Add zucchini, squash and tomato paste; cook, stirring frequently, for approximately 3-4 minutes.
2. Next, add all the beans and diced tomatoes. Add 2 cups of vegetable broth bring mixture to a boil. Reduce heat to a simmer and cook until zucchini and squash are tender and liquid reduces slightly, about 20 minutes. Season with salt and pepper, and finish soup with fresh chopped parsley.



CLASSIC CHILI

Ingredients

2 lbs. ground beef
2 cups diced onion
2 (15oz) cans kidney beans
2 (14.5oz) cans diced tomatoes
2 cups water
6 Tbsp. The Spice Hunter Chili Powder Blend
1 Tbsp. The Spice Hunter California Granulated Garlic
1 Tbsp. The Spice Hunter Turkish Ground Cumin
1 tsp. salt, plus more to taste
2 tsp. sugar

Directions

Cook ground beef and onion in a large saucepan over medium-high heat. Drain if desired. Add remaining ingredients, bring to a boil, reduce heat and simmer 35-45 minutes. For a thicker texture, puree about ¼ of the chili with an immersion blender or food processor.



THREE BEAN CHILI
Serves: 6 to 8

Ingredients


1/2 cup Balducci's Adzuki Beans
1/2 cup Balducci's Red Calypso Beans
1/2 cup Balducci's Pinto Beans
3 each bay leaves
Water as needed
Kosher salt as needed
2 tbsp canola or vegetable oil
1 cup yellow onion, small diced
1/2 cup carrot, peeled and small diced
1/2 cup celery, peeled and small diced
4 cloves of garlic, minced
2 tbsp dark chili powder
1 tbsp ground cumin
1 tsp ground coriander
1 (28 oz) can crushed tomatoes
1 cup frozen corn kernels, defrosted
1/2 cup chipotle in adobo, pureed in blender or food processor until smooth
1 qt vegetable stock
Kosher salt / black pepper as needed

Directions

1. Place the beans together in a medium pot and cover with lightly salted water. Bring to a boil. Turn off heat. Cover beans and let stand for 1 hour. Drain and rinse beans, and place back in the pot. Cover beans with lightly salted water. Add the bay leaves. Bring the beans to a simmer. Cover and cook until beans are tender but skins are not split, a few hours. Check beans often and add water if needed to keep them covered completely. Once tender, drain beans and set aside. Yield should be between 4 and 5 cups.

2. Heat the canola oil in a large pot over medium heat. Add the onion, carrot, celery, garlic, chili powder, cumin and coriander. Cook vegetables until softened, 3 to 4 minutes.

3. Add the cooked beans, crushed tomatoes, corn kernels, chipotle puree, and vegetable stock. Bring to a boil, reduce to a simmer. Simmer until chili is thick, about 30 minutes. Season to taste with salt and pepper. Serve immediately.

Suggested garnishes: chopped cilantro, diced jalapeno peppers, shredded cheddar cheese, crumbled corn bread, hot sauce