The Best Chili Ever

I know this is a pretty hefty claim, but this is my go-to chili recipe and it won first place at our Superbowl Chili Cook-off.  My friend Tamara claims that she has the best chili ever, but that is still to be determined!

I can't take the credit for the chili though.  I found it here: http://allrecipes.com/recipe/boilermaker-tailgate-chili/ last year, and have just adjusted a few things here and there.  I toned the spiciness WAY down and it's still  pretty zesty, so I can only imagine how the original recipe might burn one's mouth off.

Don't be intimidated by the list of ingredients.  It may be a lot of measuring, but once it's all in the pot, just stir and forget about it for a few hours.  Like most chilis and stews, this does actually taste better the next day.


Ingredients

• 2 lbs. ground beef (or ground turkey)
• 1 lbs. Italian sausage (or Italian turkey/chicken sausage)
• 3 (15 oz.) cans chili beans, drained
• 1 (15 oz.) can spicy chili beans, not drained
• 2 (28 oz.) cans diced tomatoes with juice - I like the S&W brand with the spices already mixed in
• 1 (6 oz.) can tomato paste
• 1 large onion
• 3-6 stalks celery, depending on how much you like celery
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 T. bacon bits
• 4 cubes beef bouillon (or 4 tsp. if you used the powdered stuff like I do)
• 1/2 c.-1 c. beer - I used Alaskan Amber last time
• 1 T. chili powder
• 2 T. Worcestershire sauce 
• 1 T. minced garlic
• 1 T. dried oregano
• 2 tsp. ground cumin
• 1 tsp. basil
• 1 tsp. salt
• 1 tsp. ground black pepper
• 1 tsp. cayenne pepper
• 1 tsp. paprika - sometimes I use smoked paprika
• 1 tsp. white sugar

Instructions

1. In a large stock-pot, brown ground beef and sausage over medium heat.  Drain excess grease.
2. Pour in all of the other ingredients, stir well, and simmer on low for at least 2 hours, stirring occasionally.
3. After 2 hours, taste and adjust spices as preferred.  

Serve with chopped onions, cheddar cheese, and a dollop of sour cream!  

Red Pepper Shrimp Bisque

This is an incredible bisque and I just HAD to pass the recipe along!  Don't let the ingredients fool you, this bisque is amazing!!

If you're looking for a lower-fat version, try sauteing the vegetables in a spritz of olive oil.  And instead of making a roux with butter and flour, use a mixture of cornstarch and cold water.  The 4 T. of butter and 1/4 cup of flour equates to about 2 T. cornstarch and 2 T. cold water.

Ingredients

• 1 lb. shrimp
• 7 T butter
• 3/4 c. chopped onion
• 3/4 c. chopped celery
• 3 c. cold water
• 2 c. bottled clam juice
• 1 c. dry white wine
• 2 fresh parsley sprigs
• 1/4 tsp. dried thyme
• 1/4 tsp. black peppercorn (whole or ground)

• 1/4 c. flour
• 1/4 c. Madeira (you can substitute with dry Port, sherry, or Marsala wines)
• 3 T. tomato paste

• 3/4 c. half-and-half

• 1 medium zucchini, cut into 1/4-inch cubes
• 1 medium red bell pepper, cut into 1/4-inch cubes

Instructions

1. Melt 1 T. butter in heavy medium saucepan over medium heat
2. Add onion and celery.  Cook and cover until tender, stirring occasionally, about 5 minutes.
3. Add 3 cups cold water and next 5 ingredients (through peppercorn) and bring to boil.  
4. Reduce heat to low and simmer until liquid is reduced to 5 cups, about 30 minutes.
5. Melt 4 T. butter in heavy large pot over medium heat.
6. Add flour and whisk until mixture bubbles, but does not brown.  About 3 minutes.  
7. Whisk in Madiera and tomato paste.  
8. Add soup stock, and simmer until mixture thickens slightly.  About 8 minutes.  
• This part can be prepared 1 day ahead.  Cool slightly, cover, and refrigerate.  Bring soup to a boil before continuing.
9. Mix in half-and-half, and cook until soup is heated through (do not boil.)
10. Melt remaining 2 T. butter in heavy large skillet over medium-high heat.  
11. Add zucchini and red bell pepper and saute until vegetables are crip-tender, about 3 minutes.
12. Add shrimp and saute until shrimp is cooked through and vegetables are tender, about 3 minutes longer.  
13. Mix soup stock with shrimp and vegetables and simmer for about 5 minutes.  
14. Season to taste with salt, pepper, and cayenne pepper.

Shared by Jeff Nickerson and Amber Daubt