Clinton322web

Coffee Chili
Vegetarian Chili
Red Chicken Chili
• 5 boneless chicken breasts
• 2 cans black beans
• 2 cans chili hot beans
• 1 can corn
• 2 Tbsp. minced garlic
• 2 cans diced tomatoes
• 2 cans tomato sauce
• 1 diced onion
• 1 box chicken broth
• ½ cup salsa
(we used On the Border)
• ½ cup white cheese dip
(we used Ponchos)
• 2 Tbsp. chili powder
• 1 Tbsp. cumin
• salt, pepper, garlic powder,
onion powder
Place chicken breast into Instapot
and cover with water. Season with
salt, pepper, garlic powder and onion
powder. Cook on high for 40
minutes. While chicken is cooking
mix all other ingredients together,
except the salsa and cheese dip. Cook
over medium heat. Once chicken is
done do a quick release and reserve
broth. Shred chicken with hand mixer.
Add ½ cup of reserved chicken broth,
salsa, and cheese. Dip to Instapot and
set for 10 minutes on high pressure.
When done do a quick release. Add
chicken mixture and the rest of
reserved broth and simmer one hour.
Serve with sour cream, cheese, green
onions, jalapenos. For a spicier chili,
add jalapeno juice.
Chili for a Crowd
• 8 onions (chopped or minced)
• 1 cup minced garlic
• ¼ cup salt
• ¼ cup black pepper
• ½ cup cayenne pepper
• ½ cup paprika
• 2 oz. jar of Chef Paul’s meat magic
• 1 cup cumin
• 1 cup oregano
• 3½ cups chili powder
• 8 cans fire roasted diced tomatoes
(not rotel)
• 8 cans pinto beans (drained)
• 4 cans tomato sauce (29 oz. cans)
• 10 lbs. ground beef/venison
• 5 lbs. ground sausage
• chicken stock
Brown meat and drain grease.
Add back to pan with onions and
garlic until onions are translucent.
Add all seasonings, tomato sauce,
drained beans. Let cook for an hour
or more before serving. More beans
and chicken stock can be added
depending on consistency you
like. Yields 5-6 gallons.
• 1 lb. ground beef
• 1 medium yellow onion, diced
• 1½ Tbsp. Garlic minced
• 1 can pinto beans, 15 oz.
• 1 can kidney beans, 15 oz.
• 1 can diced tomatoes, 15 oz.
• 12 oz. beef stock
• 2 tsp. cumin
• 1 tsp. paprika
• 2 tsp. garlic powder
• 1 tsp. ground coriander
• 3 Tbsp. chili powder
• 1 Tbsp. Worcestershire sauce
• ½ tsp. ground pepper
• 1 tsp. salt
• 4 Tbsp. tomato paste
• 1 cup strongly brewed coffee
• 1 Tbsp. Olive oil
Heat a large pot over medium to
high heat with 1 Tbsp. of olive oil.
When the pan is heated, add diced
onions and garlic. Cook for about
one minute. Add the ground beef
and break it apart. Cook for about
8-10 minutes or until beef is fully
browned. Add beans, diced tomatoes,
tomato sauce, and tomato paste - stir.
Then add your spices along with beef
stock and your cup of coffee. Bring
chili to a boil and let simmer for
about 15 minutes.
• 2 Tbsp. extra-virgin olive oil
• 1 medium red onion, chopped
• 1 large red bell pepper, chopped
• 2 medium carrots, chopped
• 2 ribs celery, chopped
• ½ tsp. salt, divided
• 4 cloves garlic, pressed or minced
• 2 Tbsp. chili powder
• 2 tsp. ground cumin
• 1½ tsp. smoked paprika
• 1 tsp. dried oregano
• 1 large can (28 oz.) diced tomatoes,
undrained
• 2 15 oz. cans black beans,
rinsed and drained
• 1 15 oz. can pinto beans,
rinsed and drained
• 2 cups vegetable broth or water
• 1 bay leaf
• 2 Tbsp. chopped fresh cilantro,
plus more for garnishing
• 1 to 2 tsp. sherry vinegar, red wine
vinegar or lime juice, to taste
Warm olive oil in a large pot over
medium heat, until shimmering.
Add chopped onion, bell pepper,
carrot, celery and ¼ teaspoon salt.
Stir occasionally, until the vegetables
are tender and the onion is translucent,
about 7 to 10 minutes. Add
garlic, chili powder, cumin, smoked
paprika and oregano. Stirring
constantly, cook about 1 minute.
Add the diced tomatoes, black beans,
pinto beans, vegetable broth and bay
leaf. Stir to combine and let the
mixture come to a simmer. Gently
simmer, stirring occasionally, for 30
minutes. Remove chili from the heat
and discard the bay leaf. For the best
texture and flavor, transfer 1½ cups
of the chili to a blender, making sure
to get some of the liquid portion, then
pour the blended mixture back into
the pot. Add the chopped cilantro,
stir to combine, and then mix in the
vinegar, to taste.
Hometown CLINTON • 33