Popular Posts

Soy Balsamic Slow Cooker Chicken
Soy Balsamic Slow Cooker Chicken

The ingredients must have come to me in my sleep. The more I use my slow cooker, the more I love it.

Cedar Planked Salmon with Cayenne Lime Butter

Cedar Planked Salmon with Cayenne Lime Butter

This salmon is so delicious on it's own. I decided to cedar plank the salmon on the grill, and drizzle it with some cayenne lime butter.

Slow Cooker Chipotle Chicken Tacos
Slow Cooker Chipotle Chicken Tacos

After having a bite of the Chipotle Chicken Tacos my coworker brought for lunch a couple of weeks ago, this was my dinner two days later.

Avocado Chicken Salad Sandwich
Avocado Chicken Salad Sandwich

If you know me you know I am a sucker for avocado and chipotle. I used a rotisserie chicken so it's super easy to make.

Egg, Prosciutto & Tomato Muffins
Sriracha Meatballs

I'm a big fan of savory muffins. These are pretty much mini omelettes in a cup. They are perfect for weekend brunch, and even better to make ahead for the week and then pop them in the microwave.

Tasty Kitcehn Member
Foodista Food Blog of the Day Badge


« Spaghetti al Vino Bianco | Main | Peanut Butter Banana Muffins with Chocolate & Butterscotch Chips »

Grove Pointe Chili Club

Before our move to Seattle, we had to have our final Grove Pointe Chili Club Meeting. And it was another success, the chili was devoured! I'm sad to see Chili club end, but we definitely got some great recipes and had some good times. 

Beef Chili

Anyone else tempted to dunk their head into this pot of chili?

Amanda was the cook this time around, and she made a true Texas chili with no beans. It had a nice kick, a heck of a lot of beef shoulder, lots garlic cloves and overall great flavors. 

Beef Chili 2

Doesn't Amanda have nice chili bowls? She bought them just for Chili Club and they were perfect. 

Between Amanda's Beef Chili, Dennis' 8 Alarm Chili and my Beer Chili we have quite the arsenal of chili's to choose from. I know what I'll be making when I need to warm up on a cold and rainy day in Seattle.  

Who wants to start a Seattle Chili Club? 

Below is the recipe that Amanda used, which is a Tyler Florence recipe. If you're serving kids or have trouble with spice you might want to tone down the peppers a bit.

3 tablespoons olive oil
3 pounds beef shoulder, cut into large cubes
sea salt
ground black pepper
2 tablespoons ancho chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon dried oregano
1/4 teaspoon ground cinnamon
2 onions, diced
10 garlic cloves, halved 
3 chipotle peppers in adobo, chopped
1 jalapeno, seeded and chopped (leave the seeds in if you want some extra spice)
2 teaspoons brown sugar
2 tablespoons tomato paste
1 28 oz can crushed tomatoes
1/2 cup masa harina

To Garnish (optional)
Chives, chopped
White Cheddar Cheese, shredded
Sour Cream
Tortilla Chips 

In a large dutch oven, heat olive oil over medium high heat.

Season cubed beef shoulder with salt and pepper. Add to dutch oven and brown, stirring around to brown all sides. While browning add chili powder, coriander, cumin, paprika, oregano and cinnamon to beef, stirring together. Drop the temperature to medium low.

In a blender or food processor puree onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar. Add blended mixture to dutch oven and increase heat to medium. 

Add 1 quart of water and crushed tomatoes. Bring to boil and skim off any foam that rises to the top.

After chili is brought to a boil, reduce heat and simmer for about 2 hours. As always, the longer you cook it the better the flavors will blend together, so if you have the time I recommend simmering for 3 hours. Taste along the way to see if you need to adjust any of the seasonings.

As you simmer the chili and it cooks down, add more water if needed.

When done cooking, add in masa (this will definitely thicken the chili up).

Using a potato masher, mash the chili so the beef shreds up (I love using my potato masher to shred tender meats, it's my go to solution for my slow cooker).   

Season with salt and pepper.

Garnish with desired toppings and serve.

References (2)

References allow you to track sources for this article, as well as articles that were written in response to this article.
  • Response
    Response: sugarcrm
    Grove Pointe Chili Club - Home - Kiss My Whisk
  • Response
    Response: Sugarcrm
    Grove Pointe Chili Club - Home - Kiss My Whisk

Reader Comments (5)

stupid question but how big is your large dutch oven in the picture? i have an oval dutch oven that i think is about 2.5L and it's too small to cook soups at times. i just purchased a 6qrt stock pot and while i like the size, it's a bit too wide. your dutch oven looks to be circular and the right size :)

March 6, 2012 | Unregistered CommenterV

Hi Vanessa - The dutch oven in the pictures is Amanda's and it's 5.5 qts, I have an oval one that is a little bigger, but both are great sizes. I'm a fan of the bigger Le Creuset Dutch Ovens, I use them for big vats a chili and also soups that don't quite make as much. They heat so evenly, it works great for both!

March 6, 2012 | Registered CommenterCarrie

Thank you! My dutch oven is actuallyLe Creuset (thanks mom) and i love it!

March 7, 2012 | Unregistered CommenterV

Aren't they the best!? I love knowing that they will last forever!

March 7, 2012 | Registered CommenterCarrie

Seattle chili club? Yes to the PLEASE!!! This looks insane. In all the right ways :)

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>
Related Posts Plugin for WordPress, Blogger...