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Archive for the ‘chili’ Category

I have been cooking up a storm this weekend as I have started a new recipe swap again this month so I have been making lots of yummy recipes from my team mates. I still have quite a few more of my own recipes to post that I made over the Easter holidays and I will be posting the rest soon. I thought for now I would share some of these other recipes with you as they really good. This first one is so easy to make, as you can just throw it all together and then just leave it to cook. My hubby is the chili lover in our family so whenever I try a new recipe I always rate according to what he says. He loved this one and I found it very good it had just the right amount of heat and was totally delicious. I am the first to rate this one and made as is including adding the jalapeno pepper and I loved the addition of the hot sausage. I served ours topped with sour cream and cheese and it was yummo. To view the original recipe by the chef click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

8 Ounces bulk hot sausage (I use Jimmy Dean)
24 Ounces ground chuck (or ground round may be used)
1 (28 ounce) Can diced tomatoes, undrained
1 (15 ounce) Can tomato sauce
1/2 Cup chopped onion
1 Jalapeno pepper, seeded and diced (optional)
1 Teaspoons sugar
1 Tablespoons chili powder (can use less)
1 1/2 Teaspoons cumin
1 Teaspoons oregano
1 (30 ounce) Can hot chili beans, undrained (can use mild)
Corn chips (optional)
Shredded cheddar cheese (optional)

Method

1. In large skillet, brown meat. Drain.

2. In slow cooker, combine browned meat and remaining ingredients EXCEPT beans. Stir well.

3. Cook on high setting for 1 hour. Reduce to low and cook 3 hours to allow flavors to blend. You can also let mixture cook on low for 6 to 7 hours.

4. Add chili beans. Cook on low setting for 30 minutes or until thoroughly heated.

I served ours topped with cheese and sour cream, MMmmm delicious!!!

All photos taken by me unless otherwise stated.

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My hubby and son love chili and until now I have never made a pork chili before. I have a recipe that they both love but I loved the sound of this one and thought I would make it and boy am I glad I did. This got huge thumbs up from both my men, my hubby said it is one of the best he has had. I did adjust amounts slightly as I had more meat than was listed in the recipe, but stuck to the exact ingredients and you did not have to change a thing it was absolutely gorgeous. This will definitely become our regular way to make chili from now on it is an absolute winner. If you would like to read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Tablespoons oil
1 Onion, chopped
2 Garlic cloves, minced
1 Chorizo sausage, sliced fine and small
500g Ground pork (ground)
3 Tablespoons Mexican chili powder
1 Teaspoon oregano
2 Teaspoons cumin
1/2 Teaspoon pepper
1 Tablespoon brown sugar
1 Teaspoon chicken stock powder
1 Teaspoon cocoa powder
1 Teaspoon chipotle chili flakes
1/2 Cup tomato paste
2 Cups water
1 (400 g) Can peeled chopped tomatoes
1 (400 g) Can red kidney beans

Method

1. Heat the oil over medium heat and fry onion and garlic gently until softened (about 10 minutes).

2. Add pork and chorizo sausage and cook unti pordk changes colour.

3. Add the spices, sugar, cocoa, stock powder and sugar and stir cooking for about 1 minute.

4. Add the tomato paste to the pan and cook it for a few minutes-I think this takes away the “raw” taste.

5. Add the water and tomatoes and simmer for about 1 1/2 hours and until it is a nice thick consistency (add more water if it gets too thick).

6. About 15 minutes before serving, add the kidney beans to the chili.

We like to eat our chili topped with sour cream, grated cheese and pickled jalapenos and sometimes guacomale.

All photos taken by me unless otherwise stated.

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