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When the heat of an Arkansas summer begins to fade and the leaves start to fall, I crave the ultimate fall comfort food: chili. There’s nothing quite as satisfying as a warm bowl of spicy chili on a cool autumn evening. Arkansans love chili. And most would agree that our chili cook-offs can get down-right ‘heated’. (Pun fully intended.)
I’ve sifted through the pages of ‘What’s Cookin’ at First Security’s A Better Cookbook’ and found some wonderful chili recipes. This highlighted recipe is simply called ‘Chili” and it is simply delicious! You can find this recipe in the ‘Tasty Traditions’ section of the cookbook. Others just as tasty can be found in the ‘Soups and Salads’ and ‘Main Dishes’ sections.
CHILI
Prep Time: 1 hour, 15 minutes
Servings: 6
Ingredients:
• 2 pounds ground beef
• 1 clove garlic, chopped, or equivalent garlic powder
• 1 medium onion, chopped
• 2 tablespoons paprika
• 1 tablespoon chili powder
• 2 heaping tablespoons flour
• 1 quart tomato juice or canned tomatoes
• 1 ½ teaspoons salt
• 1 teaspoon black pepper
• One (15 ounce) can Ranch Style Beans
Instructions:
1. Brown ground beef, garlic, and onions in a heavy pot. Drain grease.
2. Add paprika, chili powder, and flour.
3. Stir and brown.
4. Add tomatoes, salt, pepper, and beans.
5. Simmer for 1 hour.
Note: Hope you have a quart of home canned tomatoes to use.
Nutritional Information per Serving:
Calories: 419
Calories from Fat: 114
Sodium: 1364 milligrams
Carbohydrates: 22 grams
Protein: 53.6 grams
SPICY BEEF CHILI
Prep Time: 1 hour, 30 minutes
Servings: 4
Ingredients:
• 1 pound ground chuck
• 1 teaspoon dried thyme leaves
• ½ teaspoon dried sage leaves
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, chopped
• ½ shallot, chopped
• 1 red bell pepper, seeded, chopped
• ½ jalapeno, halved, seeded, chopped
• 1 tablespoon chili powder
• ¼ teaspoon cayenne pepper
• ½ teaspoon ground chipotle pepper
• Salt to taste
• 1 cup Gallo Burgundy wine
• 1 can crushed tomatoes
• 1 can black beans, drained and rinsed
Instructions:
1. In a medium, hot soup pot brown chuck with thyme, sage, and minced garlic.
2. When browned, remove from pot, drain, and set aside.
3. In same pot, heat oil and add onion, chopped garlic, shallot, red bell pepper, and jalapeno.
4. Sauté until vegetables begin to brown, about 7-10 minutes.
5. Add chili powder, cayenne pepper, chipotle pepper, and salt.
6. Cook stirring, until spices begin to stick to pan.
7. Add Gallo Burgundy wine and cook until liquid is reduced by half.
8. Add tomatoes and bring to a boil.
9. Stir in beans and reserved beef and simmer, partially covered, over me3dium heat for 1 hour.
Serve with corn chips. Chili may be made up to two days in advance. Keep covered and refrigerated. Reheat to serve.
Nutritional Information per Serving:
Calories: 613
Calories from Fat: 118
Sodium: 839 milligrams
Carbohydrates: 83.2 grams
Protein: 33.1 grams
BECCA’S TURKEY CHILI
Prep Time: 4 hours
Servings: 6
Ingredients:
• 4 pounds ground turkey
• 1 large onion, chopped
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 large can whole tomatoes, diced
• 1 small can tomato sauce
• 1 can Rotel
• 3 to 4 tablespoons chili powder
• 1 teaspoon cumin seeds
• 2 cans red kidney beans, drained and rinsed
Instructions:
1. Brown turkey meat.
2. Add chopped onions, garlic powder, salt, and pepper.
3. Cook for about 30-40 minutes. Drain, if needed.
4. In a large stock pot, mix tomatoes, tomato sauce, Rotel, chili powder, and cumin seeds.
5. Add meat mixture and combine thoroughly.
6. Add beans and mix well.
7. Cover and cook very slowly for about 3 hours, stirring occasionally.
May cook in a slow cooker. Serve with shredded cheese.
Nutritional Information per Serving:
Calories: 852
Calories from Fat: 243
Sodium: 787 milligrams
Carbohydrates: 75.8 grams
Protein: 88.3 grams
Employees and customers of First Security Bank have contributed their favorite recipes to What’s Cookin’ at First Security, a cookbook that benefits Arkansas Foodbank. They are available at any First Security Bank location for $20.
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