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Recipes

Crocktober: Slow Cooker Range Chili

BT Calgary | posted Friday, Oct 16th, 2015

This chili contains beef, pork and bison, making it a great chili to serve to meat lovers.

Ingredients

  • ​3 tbsp chili powder
  • 1 tbsp paprika
  • 1 tbsp canola oil
  • 1 1/2 tsp caraway seed
  • 1 tsp dry mustard
  • 1 tsp garlic powder
  • 1 tsp ground allspice
  • 1/4 tsp cayenne pepper
  • 1 lb (0.5 kg) boneless beef chuck steak, cut into 1 inch cubes
  • 1 lb (0.5 kg) boneless pork shoulder roast, cut into 1 inch cubes
  • 1/2 lb (0.25 kg) bison sirloin steak, cut into 1 inch cubes
  • 1/2 cup chopped bacon
  • 2 cans (28 oz/796 mL each) whole tomatoes
  • 2 cups chopped onions
  • 1 can (5 1/2 oz/156 mL) tomato paste
  • 1/2 cup chopped carrot
  • 1/2 cup chopped yellow bell pepper
  • 1/4 cup chopped celery
  • 10 cloves garlic, finely chopped
  • 1 tbsp thyme, crumbled
  • 4 bay leaves
  • 2 cans (19 oz/540 mL each) red kidney beans, rinsed and drained
  • 3 tbsp packed golden brown sugar
  • 1 tsp salt
  • 1 tsp freshly ground pepper

Method

  1. Combine chili powder, paprika, oil, caraway seed, dry mustard, garlic powder, allspice and cayenne pepper in a large non-reactive bowl.
  2. Add beef, pork, bison and bacon; toss to coat meat with seasoning mixture. Add tomatoes, onions, tomato paste, carrot, yellow pepper, celery, garlic, thyme and bay leaves; stir to combine. May be prepared to this point, covered and refrigerated for up to 12 hours.
  3. Transfer mixture to a 6 – 6 1/2 quart slow cooker.
  4. Cover and cook on high heat setting for 1 hour.
  5. Reduce to low heat setting and continue cooking, covered, for 7 hours or until meat is tender.
  6. Uncover slow cooker. Add beans, brown sugar, salt and pepper; stir gently to combine.
  7. Cover and continue cooking on low heat setting until beans are heated through, about 15 minutes. Remove and discard bay leaves. Serves 10.
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Chef Darren’s Chili Recipe

BT Calgary | posted Tuesday, May 5th, 2015

Chef Darren’s Chili Recipemoms best meal

Courtesy Darren MacLean, downtownfood

 

Ingredients:

 

  • Splash of vegetable oil
  • 2 large onions, chopped
  • 1 chili pepper, chopped
  • 3 cloves of garlic, chopped
  • 2 lbs of lean ground beef
  • 3400g tins of whole tomatoes with juice, chopped
  • 2 tablespoons toasted and ground cumin
  • 1 tablespoon chili powder
  • 2 tablespoons paprika
  • 1 cinnamon stick (Chef) (no cinnamon stick for Mom)
  • 2 450g cans kidney beans, rinsed
  • 1 350 ml can of beer (Mom)
  • 1/4 cup red wine (Chef)
  • 1 bay leaf
  • Salt and pepper to taste
  • 4 tablespoons sour cream
  • 1/2 cup shredded cheddar
  • 3 teaspoons shredded scallions

 

 

To make:

 

  1. In a medium-sized stockpot, heat the oil over medium heat. Sauté onion, chili pepper and garlic until soft. Add ground beef; cook and stir until meat is browned, then drain off all excess fat from the beef before heading to the next step.
  2. De-glaze with wine and/or beer; allow to reduce by half before heading to the next step.
  3. Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, and cinnamon stick. Cover and simmer for 45 minutes.
  4. Stir in kidney beans and cook for another 15 minutes.
  5. Finish with a touch bitter dark chocolate for a chef’s touch (1/2 T only).
  6. Top with cheddar, sour cream and freshly chopped green onions.

 
Check out Chef Darren Maclean create this recipe with his mom!

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Beef Chili (TP)

BT Calgary | posted Tuesday, Oct 7th, 2014

Prep 15 min

Total 35 min

Serves 6.

Ingredients

  • 1 tbsp canola oil
  • 3 garlic cloves, minced
  • 1 large onion, coarsely chopped
  • 227-g pkg PC® Cremini Sliced Mushrooms
  • 500 g PC® Free From™ Lean Ground Beef
  • 2 tbsp chili powder
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/4 tsp cayenne (optional)
  • 511-mL jar PC® black label San Marzano Whole Tomatoes
  • 2 orange peppers, finely chopped
  • 540 mL can PC® Blue Menu™ Six Bean Medley, drained and rinsed
  • ½ cup sour cream
  • 1/2 cup grated PC® Aged 2 Years Canadian White Cheddar Cheese (optional)
  • ¼ cup chopped chives (optional)

Method

 

  1. HEAT a large pot over medium. Add oil, then garlic, onion and PC® Cremini Sliced Mushrooms.
  2. Cook until onion and mushrooms start to soften, about 3 min. Crumble in PC® Free From™ Lean Ground Beef.
  3. Stir in chili powder, tomato paste, dried oregano, salt and cayenne.
  4. Using a fork, stir frequently to break up meat. Cook 3 to 5 min.
  5. ADD PC® black label San Marzano Whole Tomatoes and break them up into small pieces with a wooden spoon.
  6. Stir in peppers. Reduce heat to medium-low.
  7. Simmer, covered, until peppers are tender, 10 min.
  8. Stir in PC® Blue Menu™ Six Bean Medley until warmed through, 2 more min.
  9. Spoon chili into bowls. TOP with sour cream, PC® Aged 2 Years Canadian White Cheddar Cheese and chives.

Courtesy President’s Choice

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