Best 4 Chunky Monkey Chili Recipes

CHUNKY CHILI

Steps:

• Heat the butter and olive oil in a large pot over medium-high heat. Add the salt and pepper to the flour in a bowl and mix. Sprinkle the meat with salt and pepper, then toss in the flour. When the butter has melted and the oil is hot, add the meat to the pot and brown on all sides, 2 to 3 minutes per side. Add the garlic and stir. Dump in the tomato sauce, chili powders, cumin and hot sauce and stir to combine. Add the beer, beans and 1 cup hot water. Allow to simmer and cook, stirring occasionally, until the meat is tender, 2 1/2 to 3 hours.
• Meanwhile, mix together the sour cream, chipotle peppers and adobo sauce in a small bowl until combined. Set aside.
• Taste the chili and adjust the seasoning as needed.
• Serve the chili topped with the chipotle cream. Garnish with the diced red onion and cilantro.

CHUNKY MONKEY CHILI

Steps:

• 1. Chop the onion and sauté it with the garlic in 1 & 1/2 tablespoons butter till it starts to caramelize.
• 2. Add the chili mix to the onions and cook {stirring often } to bloom the dry seasonings, this should take about 2 minutes. If the bottom of the pot seems dry add the other 1 & ½ tablespoons of the butter so the spices do not burn. Remove the onions from the pot and set aside.
• 3. In the same pot add the Turbinado sugar, chopped celery and the ground beef. Once the beef starts to cook add the stout beer. Continue to cook the meat till it is browned, and the celery has started to soften.
• 4. While the beef is browning, chop the peppers, if you like more of a kick add the veins and seed, if you want a milder flavor discard the veins and seeds.
• 5. Once the beef has browned add the onions back to the pot, and stir to make sure it is thoroughly mixed. Then add the peppers, canned tomatoes, beans, V8, and beef broth and stir again and add the trimmed pork hocks.
• 6. Add the salt and pepper. Let this cook for about 1 hour before you taste for seasonings. If it needs any more of the spices, peppers or salt and pepper add it now, because you'll want to give the chili enough time to cook.
• 7. Cook this low and slow for at least 3 hours { stirring occasionally }. Before you add the Mexican chocolate remove the hocks let them cool and pull off the meat and discard the bones and add back to the pot.
• 8. Once the chili is cooked to your liking { more soupy or thick } turn it off and add the chocolate. Stir this till it has melted and is thoroughly mixed into the chili.
• 9. Place this in the refrigerator overnight, the next day remove any grease that has risen to the top, then re-heat and serve.
• 10. You are now ready to eat and enjoy!

SLOW-COOKED CHUNKY CHILI

Steps:

• In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. , Cover and cook on high for 4-5 hours or until vegetables are tender. If desired, serve with shredded cheese, chopped onion and sour cream. , Freeze option: Before adding toppings, cool chili. Freeze chili and toppings separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with toppings.

CHUNKY BEEF CHILI

Steps:

• Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot, then add the ground beef. Cook until browned, 7 to 8 minutes. Add the garlic and cook for 2 minutes, then return the chuck roast back to the pot with the beer and tomatoes.
• Using scissors, snip the guajillo chiles into small strips. Add to the mixture and bring to a boil. Add the chili powder, cumin, oregano and 2 tablespoons salt, then reduce to a simmer and cook for an additional 10 minutes to allow the flavors to combine.
• Mix the masa with enough water to form a paste, then add it to the pot. Add the pinto and kidney beans and cook until the chili thickens, 5 to 10 minutes. Adjust the seasoning and simmer for 1 hour.
• Serve with fixings such as pico de gallo, sour cream and lime wedges.