{"id":34272,"date":"2020-10-06T00:00:44","date_gmt":"2020-10-06T08:00:44","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=6153"},"modified":"2022-01-03T13:01:54","modified_gmt":"2022-01-03T21:01:54","slug":"falling-for-chili-3","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=34272","title":{"rendered":"Falling for Chili"},"content":{"rendered":"

When the days grow shorter and the weather begins to cool off, I start thinking about making some chili<\/a>. It\u2019s a protein-packed, warm and filling dish – especially good for those weekend game days. The key to a good chili is in the spices and saut\u00e9ing your chili spices ahead of time really helps bring out the flavors.<\/p>\n

\"\"
\nSlow Cooker Black Bean Chili
\nPhoto by Kathy Casey Food Studios.<\/p>\n

October is also National Chili Month (who knew?) and as you can imagine, there are a ton of chili recipes out there to choose from because it is a great base to add a signature spin or secret ingredient. From white bean and chicken, to a 4 bean bonanza, some with meat, some without, mild spiced or smokin\u2019 hot, the sky is the limit.<\/p>\n

I love making batches of my Stadium Apple Chili<\/b> during this time of year. It starts with chunks of tender pork, lots of spices, onions, a bottle of NW brew, tomatoes and kidney beans. I then add in a chopped apple for a touch of sweetness and let that slowly simmer on the stovetop or in a crockpot until it is ready to serve. I am always sure to make a lot because YOU KNOW it\u2019s always better the next day.<\/p>\n

You can definitely serve it with lots of tasty toppings too. My top choices are always sour cream, grated Northwest cheeses like Tillamook Cheddar<\/a>, crisp white onions, and spicy jalape\u00f1os. I also like to crush up corn chips to add some crunch too!<\/p>\n

So don\u2019t let the chilly weather get you down \u2013 warm up with some chili! \u2013Kathy<\/p>\n

Stadium Apple Chili<\/strong><\/p>\n

Fuji apples are incredible. Not only do they have a wonderfully clean, sweet flavor, but their cooked texture is amazingly firm. A great shape-holder! You\u2019ll be a true Fuji fan when you try this recipe!<\/p>\n

Makes 7 cups.<\/p>\n

2 Fuji apples or other firm cooking apple
\n1 Tbsp. vegetable oil
\n8 oz wt. (1\/2 lb) coarse ground beef (chili grind)
\n4 oz wt. (1\/4 lb) hot pork sausage
\n12 oz wt. boneless pork butt, cut in 3\/4\u2033 \u2013 1\u2033 cubes
\n1 cup diced onion
\n1\/2 cup diced green pepper
\n1 Tbsp. minced fresh garlic
\n1\/4 cup chili powder
\n1 Tbsp. dry whole oregano
\n1 1\/2 tsp. ground cumin
\n1\/8 \u2013 1\/4 tsp. red chili flakes, (optional)
\n1 cup beef broth
\n1 cup beer
\n1 can (14 1\/2 oz) diced tomatoes in puree
\n2 cans (15 oz ea.) pinto beans, drained
\n1 cans (15 oz) kidney beans, drained
\n1\/2 \u2013 1 tsp. salt, more or less to taste<\/p>\n

Chili Toppers<\/u><\/strong>
\ngrated apple
\ngrated cheddar cheese
\nsour cream
\nthinly sliced green onion<\/p>\n

Peel, core and dice the apples into 1\/2\u2033 cubes. Set aside.<\/p>\n

Meanwhile, heat oil in a large Dutch oven over medium-high to high heat. Add the meats, stir occasionally and cook till meats are browned and no juice remains.<\/p>\n

Add onions, peppers, garlic, chili powder and spices. Stir in well, and cook stirring constantly for 1-2 minutes, being careful not to scorch chili powder.<\/p>\n

Add beef broth, beer and tomatoes. Combine well and bring to a simmer. Reduce heat and simmer uncovered for about 15 minutes.<\/p>\n

Add apples and beans and return to a simmer, cover and cook for about 20 minutes or until meat and apples are tender. Season with salt to taste.<\/p>\n

(Note: If chili gets too thick, add water as needed during cooking.)<\/p>\n

Serve with Chili Toppers of your choice.<\/p>\n

Vegetarian option: Substitute 1 pound peeled, 1\u2033 cubed winter squash (such as Hubbard or pumpkin) for meats and an apple juice and vegetable broth mixture for beef broth.<\/p>\n

Recipe by Kathy Casey Food Studios\u00ae<\/p>\n

Slow Cooker Black Bean Chili
\n<\/strong> Serve with a variety of toppings like fresh salsa, sour cream, shredded cheese, diced avocado, and fresh cilantro. For a vegetarian version substitute the pork and sausage with a plant based ground meat alternative and boost up the spices.<\/p>\n

Prep Time: 15 minutes
\nSlow Cooker Time: 8 hours
\nMakes: about 8 \u2013 10 servings<\/p>\n

1 pound ground chorizo sausage (or substitute ground beef or pork and add in some red chili flakes for heat)
\n1 pound boneless pork butt cut in 3\/4-inch \u2013 1-inch cubes
\n1 cup diced onion
\n1 tablespoon minced fresh garlic
\n3 tablespoons mild chili powder
\n1\/2 teaspoon chipotle chili powder (depending upon the spiciness you like)
\n1 tablespoon dry oregano leaves
\n2 teaspoon ground cumin
\n1 (12 oz) bottle of lager style beer (or substitute 1 1\/2 cups low sodium vegetable broth)
\n1 (4 oz.) small can diced green chilies
\n1 (15 oz.) can crushed tomatoes in puree
\n3 (15 oz.) cans black beans, drained
\n1\/4 teaspoon salt, more or less to taste<\/p>\n

Heat a non-stick saut\u00e9 pan over medium-high heat. Add chorizo and pork, cook until browned, about 8 minutes. Quickly transfer meats to crockpot \u2013 saving the pan for the next step.<\/p>\n

To the pan add the onion and cook for 1 1\/2 minutes. Then add the garlic, chili powders, oregano, and cumin. Stir and cook for an additional 30 seconds. Then add the beer, stir and immediately transfer to the crock pot.<\/p>\n

Add remaining ingredients to the crock pot, gently stir. Cook on low for 6-8 hours. Serve with Chili Toppers of your choice.<\/p>\n

Recipe \u00a9 Kathy Casey Food Studios\u00ae.<\/p>\n","protected":false},"excerpt":{"rendered":"

When the days grow shorter and the weather begins to cool off, I start thinking about making some chili. It\u2019s a protein-packed, warm and filling dish – especially good for those weekend game days. The key to a good chili is in the spices and saut\u00e9ing your chili spices ahead of time really helps bring out […]<\/p>\n","protected":false},"author":1,"featured_media":6155,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-34272","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/34272","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=34272"}],"version-history":[{"count":1,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/34272\/revisions"}],"predecessor-version":[{"id":34475,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/34272\/revisions\/34475"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34272"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34272"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34272"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}