My Chili Recipes

Makes 10-12 servings

• 4 tablespoons minced garlic
• ¼ cup corn oil
• 3 cups chopped onion
• 1 can (14.5 ounces) beef broth
• 3 cans (14.5 ounces each) Mexican-styled diced tomatoes with chilies, undrained
• 2 cans (14.5 ounces each) crushed tomatoes
• ¼ cup plus 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano leaves
• 1 teaspoon ground black pepper
• 4 cups of beef steak (ideally ribeye)
• ¼ cup masa harina (corn flour) or yellow cornmeal
• Minced cilantro, sliced green onions and sliced ripe olives for garnish

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Makes 8 servings (Prep time 30 minutes, cook time 40 minutes)

• 2 tablespoons vegetable oil
• 2 medium onions, finely chopped
• 2 small red or green bell peppers, finely chopped
• 2 pounds of 95% lean ground turkey
• 2 cans (14.5 ounces each) diced tomatoes
• 1 can (14.5 ounces) beef broth
• 1 cup water
• ¼ cup tomato paste
• 2 teaspoons chili poweder
• salt and black pepper as per your taste levels

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Most chilis are highly personalized creations.

People work very had for many years to perfect their chili recipes. Whether you’re just beginning to create your chili, or you’re just looking to tweak a favorite recipe, these tips can help you create your best pot of chili ever!

1. If your chili is too thick, use broth to dilute it.

Chicken or beef broth works best for dilution of thick chili. Using water will dilute the flavor of your chili too much. A chicken or beef broth will add enough liquid but also the flavor of the chili will remain intact.

2. If your chili is too thin, try adding tomato paste to thicken it.

Add the tomato paste in small amounts until the desired thickness is reached. If the tomato paste doesn’t work, try a small amount of cornstarch or flour. Some people even say a tablespoon or two of instant mashed potatoes work to thicken a chili.

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