Warm Up Those Insides With Some Heat
Food and Drink

Warm Up Those Insides With Some Heat

Nothing’s better in cold weather than a great chili to warm up those insides! Check out these great recipes for easy entertaining at your next party in the parking lot or on the home front!

Spicy White Bean and Chicken Chili

Recipe and photo courtesy of McCormick, McCormick.com

"A delicious blend of chicken, white beans and green chilies in a spicy sauce. Quick meal ready in 30 minutes!"

Prep time: 10 minutes Cook time: 20 minutes Makes: 4 (1-cup) servings

 

2 tablespoons oil

1 1/2 pounds boneless skinless chicken breasts, cut in 1/2-inch cubes

1/2 cup chopped onion

2 teaspoons McCormick® Cumin, ground

1 1/2 teaspoons McCormick® California Style Garlic Salt with Parsley

3/4 teaspoon McCormick® Oregano Leaves

1/4 teaspoon McCormick® Chili Powder

1/4 teaspoon McCormick® Red Pepper, ground

1 15-ounce can white beans, not drained

1 4.5-ounce can chopped green chilies, drained

1/2 cup chicken broth

Heat oil in a large skillet on medium-high heat. Add chicken and onion; cook and stir 5 minutes or until lightly browned.

Stir in spices and remaining ingredients until well blended. Bring to boil. Reduce heat to low; simmer 10 to 15 minutes, stirring occasionally. Serve with assorted toppings, if desired.

Merlot Chili

Photo and recipe courtesy of Woodbridge by Robert Mondavi

"Warm things up with up with Merlot Chili at your next gathering!"

Serves: 8 to 10

 

1 tablespoon olive oil

3 large cloves garlic, finely chopped

1 large jalapeño, finely chopped (remove seeds or omit completely if you don’t like spicy chili)

1 large yellow onion, chopped

1/2 pound hot Italian sausage, removed from casing

2 pounds 80% lean ground beef

1 tablespoon salt

1 tablespoon pepper

1 teaspoon cumin

1/2 teaspoon cayenne pepper

2 bell peppers, chopped

1 28-ounce can whole tomatoes

1 15-ounce can whole kernel corn

1 15-ounce can reduced sodium red kidney beans

1 15-ounce can low sodium black beans

1 cup Woodbridge by Robert Mondavi Merlot

Heat olive oil over medium heat. Add next three ingredients, and stir to coat with oil. Add lid, and let the onions sweat for 3 minutes.

Add meat and all spices, and stir frequently until all meat is browned and cooked through, about 10 minutes. This will release a lot of moisture, so continue cooking until most of the moisture evaporates. You may have to ladle some out.

Using your hands, crush the canned tomatoes over the pot. Add the entire can this way. Add the remaining canned goods.

Last, add the Woodbridge by Robert Mondavi Merlot. Simmer with the lid on for at least 30 minutes, but up to two hours. (Like all chili, this is best reheated and served the next day, making it a perfect dish for weeknight meals or easy entertaining!)

Serve with your favorite chili toppings, like sour cream, shredded cheese, chopped green onions, chopped jalapeño, tortilla chips or corn bread.

*Entertaining Tip: Make chili up to three days before serving. Reheat individual portions in microwave-proof mugs, or store in the pot that you cooked it in, and simply reheat the entire pot. Pair with Woodbridge by Robert Mondavi Merlot.

Triple Threat Chili

excerpted from Red Hot Sriracha, by Melissa Petitto, Race Point Publishing, racepointpub.com. Used with permission. Photo by Bill Milne

"Unlike that crap boxed wine in your fridge, this’ll get even better the next day. Prep it ahead of time, allowing the smoky, slightly sweet adobo pepper enough time to mingle and make friends. "

Melissa Petitto
Serves: 8

 

1 tablespoon olive oil

1 red bell pepper, seeded and diced

1 sweet onion, diced, divided

4 garlic cloves, minced

3 tablespoons sriracha

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon dried oregano

1 chipotle chile in adobo sauce, chopped

1 tablespoon adobo sauce

1 pound lean ground beef

1 28-ounce can crushed tomatoes with juice

2 cups beef broth

1 15-ounce can black beans, drained and rinsed

1 15-ounce can kidney beans, drained and rinsed

1 15-ounce can pinto beans, drained and rinsed

Sea salt, to taste

1 1/2 cups extra-sharp cheddar, grated, for serving

1 cup cilantro, chopped, for serving

1 cup sour cream, for serving

Heat the olive oil in a large Dutch oven over medium heat.

Add the bell pepper and half of the onion, and sauté, stirring occasionally, for 7 to 10 minutes, or until they begin to soften.

Add the garlic, sriracha, cumin, chili powder, oregano, chipotle chile and adobo sauce. Stir constantly for 1 minute.

Increase the heat to high, and add the ground beef. Cook, breaking up the meat and stirring constantly, for 3 to 5 minutes, or until the meat is no longer pink.

Cowboy Beef Samuel Adams Boston Lager Chili

Recipe courtesy of Chef David Burke

"Includes a full bottle of Boston Lager to add some serious flavor! "

Serves: 8

 

4 pounds ground beef
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 red bell pepper, diced
1 yellow bell pepper, diced
1 yellow onion, diced
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon cayenne
1 1/2 teaspoons ground cumin
1 1/2 teaspoons toasted ground coriander
1 teaspoon dried thyme
1 1/2 cups (12 ounces) Samuel Adams Boston Lager
1 cup whole, peeled, canned tomatoes and juices
1/2 cup tomato paste
3/4 cup drained red kidney beans
1/2 cup bottled chili sauce
1 teaspoon hot red pepper sauce, such as Tabasco
2 cups shredded cheddar cheese
1 cup sour cream
1 cup chopped scallions, white and light green part

In a large, deep pot, brown the meat over medium heat, stirring until no pink remains. Lift from the pot with a slotted spoon, and set aside. Discard the fat in the pot.

Add the oil and when hot, add the peppers, onion, chili powder, paprika, cayenne, cumin, coriander and thyme. Cook, stirring, for 4 to 5 minutes or until the spices are fragrant and the onions and peppers begin to soften.

Add the Samuel Adams Boston Lager, tomatoes and their juices and tomato paste, and bring to a simmer. Return the meat to the pot, and add the kidney beans and chili sauce. Stir in the hot pepper sauce, and season to taste with salt and pepper. Let the chili simmer for 45 minutes to an hour until thoroughly cooked and the flavors come together. Stir several times during cooking, and adjust the heat to maintain the simmer.

Serve the chili in bowls, with shredded cheese, sour cream and scallions for garnish.

Tailgater Magazine