Green Chili Stew

Ingredients:

  • 3 tablespoons olive oil
  • 1 1/2 pounds beef chuck, cut into 1-inch cubes
  • 1 1/2 pounds pork shoulder, cut into 1-inch chunks
  • 1 green bell pepper, seeded and chopped
  • 1 clove garlic, minced
  • 2 (14.4 ounce) cans whole peeled tomatoes
  • 1 (7 ounce) can chopped green chilies
  • 1/3 cup chopped fresh parsley
  • 1/2 teaspoon white sugar
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cumin
  • 1 cup dry red wine
  • salt to taste
Directions:

  1. Heat the olive oil in a large skillet over medium heat. Cook and stir the beef and pork until evenly browned on all sides. Remove the meat using a slotted spoon and place in a bowl, then set aside. Cook and stir the bell pepper and garlic in the same skillet until tender. Remove from heat.
  2. Combine the tomatoes, green chiles, parsley, sugar, clove, cumin, and red wine in a large pot, breaking up the tomatoes using a spoon. Bring to a boil, then reduce heat to a simmer. Stir in the browned beef and pork along with their juice, then add the cooked green pepper and garlic. Cover and continue to cook over low heat for 2 hours, stirring occasionally. Remove lid and allow to simmer until sauce is reduced, about 45 minutes.
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Nascar Chili Recipe

Ingredients:

2 lb cubed beef
1 - 2 finely chopped habenaro peppers
5 chopped jalapeno peppers
1 red onion
2 14oz cans tomatoes
1 Tablespoons tomato paste
1 lbs Kidney Beans (canned or prepare yourself)
1 tablespoon cumin
3 teaspoons chili powder
2 Tablespoons honey
1 good hunk of dark chocolate (85% cocoa or better)
8 cloves garlic
1 cup veggie stock (or any kind you like really)
pepper to taste.

Directions:

1 Saute garlic and onions until tender.
2 Add the meat to the garlic and onions and allow to brown.
3 Drain (or spoon) off some of the fat once browning is done.
3 Add remaining ingrediants (except honey and chocolate) and simmer for about 1 hour.
5 Add honey and chocolate.
6 Simmer for about 20 more minutes

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Chipotle Chili

Ingredients:

  • 1 pound ground beef
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 (15 ounce) can red kidney beans, rinsed and drained
  • 1 cup Pace® Chipotle Chunky Salsa
  • 1 cup frozen whole kernel corn
  • 1 (14 ounce) can Swanson® Seasoned Beef Broth with Onion
  • Cornbread Squares
Directions:

  1. Cook beef, garlic and chili powder in saucepot until browned. Pour off fat.
  2. Add beans, salsa, corn and broth. Heat to a boil. Cook over low heat 15 minutes.
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Venison Tequila Chili


Ingredients:

  • 2 tablespoons vegetable oil
  • 3 pounds ground venison
  • 2 stalks celery, diced
  • 3 cups chopped white onion
  • 1/2 teaspoon dried red pepper flakes
  • 1 tablespoon garlic powder
  • 1/4 cup chili powder
  • 2 (28 ounce) cans diced tomatoes
  • 1 (16 ounce) can tomato sauce
  • 1/2 cup gold tequila
  • 1/2 cup orange juice
  • 2 (15 ounce) cans chili beans in sauce
Directions:

  1. Heat the oil in a large pot over medium-high heat. Add the ground venison and cook, stirring to crumble, until no longer pink. Mix in the celery and onion; cook and stir until tender. Season with red pepper flakes, garlic powder and chili powder. Cook and stir for a minute to intensify the flavors.
  2. Pour in the tomatoes, tomato sauce, tequila and orange juice; simmer over low heat, uncovered, for 2 hours. After 2 hours, mix the beans into the chili and simmer for another 30 minutes.
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Slow Burn Chili

Ingredients:

  • 6 cloves garlic, crushed
  • 1 onion, chopped
  • 4 habanero peppers, seeded and minced
  • 2 (15 ounce) cans chili beans in spicy sauce
  • 1 (15 ounce) can dark red kidney beans
  • 1 (15 ounce) can black beans
  • 4 (10 ounce) cans diced tomatoes with green chile peppers
  • 1 (16 ounce) jar hot salsa
  • 1/8 cup chili powder
  • 1/8 cup coarsely ground black pepper
  • 1/8 cup red pepper flakes
  • 1/8 cup ground cumin
  • 1 (1.25 ounce) package taco seasoning mix
  • 2 pounds ground beef
Directions:

  1. In a large pot over medium heat, combine garlic, onion, habanero peppers, chili beans, kidney beans, black beans, diced tomatoes with green chiles, salsa, chili powder, black pepper, red pepper flakes, cumin and taco seasoning. Bring to a boil, then reduce heat, cover and simmer.
  2. While soup is heating, cook beef in a large skillet over medium heat until brown. Drain excess fat, then stir beef into soup pot. Simmer, covered, until flavors are well blended, about 1 hour.
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