Gina's Ultimate Chili Bar


Gina’s Ultimate Chili Bar

Chili 3 Ways

Red Beef Chili - White Chicken Chili - Green Pork Chili Verde

Check out my 5-ingredient game day chili recipes. My secret to using less ingredients is to utilize a jar of salsa in each chili. Each recipe has 5 main ingredients plus seasonings. I also give you additional options to add to each recipe.

I make all three of these for my game day parties. I keep them on warm in a slow cooker and I add tons of different toppings and bowls. I also set out tater tots or french fries (for chili cheese fries), corn bread, mini bags of Fritos and Doritos, and mini buns (for bread bowl chili).

Tune into The Four on 9 & 10 News on Friday, January 17th at 4pm EST to see me put this Ultimate Chili Bar together just in time for your Big Game Day Part!

Red Beef Chili

#1 - 2 pounds ground beef, cooked and drained

#2 - 1 (15.5-ounce) can red beans in chili sauce

#3 - 1 (16-ounce) jar salsa or 1 can of Rotel tomatoes

#4 - 1 (28-ounce) can diced tomatoes with green peppers, celery and onions

#5 - 3 cups chicken broth or stock

Seasonings-

1½ tablespoons chili powder

1 tablespoon ground cumin

1½ tablespoons House Seasoning (see below)

MAKE CHILI

Add all ingredients to a slow cooker and heat on high for at least 1 hour. Then turn heat to low to keep warm for your game day party.

ASSEMBLE

Add chili to bowls and garnish with your favorite toppings.

NOTE

Beans can be canned or dry. If using dry beans, soak beans overnight, then drain and use.

Add beef base or chicken base or bouillon cubes to water if you don’t have stock or broth available.

ADDITIONAL OPTIONS

For a richer depth of flavor, add 1 (6-ounce) can tomato paste to the browned beef and a pinch of brown sugar. For a spicier chili, add some chipotle peppers, corn and black beans to the recipe above.

White Chicken Chili

#1 - 1 (48-ounce) jar White Northern Beans (undrained)

#2 - 3 cups chicken, cooked and shredded

#3 - 1 (16-ounce) jar salsa

#4 - 3 cups chicken broth or stock

#5 - 2 cups shredded pepper jack or cheddar cheese

Seasonings-

1 tablespoon ground cumin

2 tablespoons House Seasoning (see below)

MAKE CHILI

Add the first four ingredients to a slow cooker and heat on high for at least 1 hour. Then stir in shredded cheese and turn heat to low to keep warm for your game day party.

ASSEMBLE

Add chili to bowls and garnish with your favorite toppings.

Green Pork Chili Verde

#1 - 3 cups pork, cooked and shredded

#2 - 1 (16-ounce) jar tomatillo salsa verde

#3 - 2 cups chicken broth or stock

#4 - 2 (15.5-ounce) cans White Northern Beans (undrained)

#5 - 1/4 cup chopped cilantro

Seasonings-

1 tablespoon chili powder

1 tablespoon ground cumin

1½ tablespoons House Seasoning (see below)

MAKE CHILI

Add all ingredients to a slow cooker and heat on high for at least 1 hour. Then turn heat to low to keep warm for your game day party.

ASSEMBLE

Add chili to bowls and garnish with your favorite toppings.

NOTE

Pork can be shoulder, butt, or country style pork ribs. I simply add house seasoning to the pork and slow-roast it for 2-3 hours at 350 degrees in the oven. Cook the pork until it is fork tender and shreds easily. Then add a few cups of shredded pork to the recipe above.

ADDITIONAL OPTIONS

Add 2 cups shredded pepper jack cheese to this chili for a cheesy version.

Toppings-

Chopped celery leaves

Shredded cheese

Sliced jalapeños

Sour cream

Black olives

Shredded lettuce

Diced tomatoes

Sliced avocados or guacamole

Cilantro

Chopped red onions

Diced celery

Butter

House Seasoning

¼ cup salt

2 tablespoons granulated garlic

2 tablespoons onion powder

1 tablespoon freshly ground pepper

2 teaspoons smoked paprika

Mix all seasonings together and store in an air-tight container.

Need to thicken any chili - simply add some masa (corn flour) to some water and whisk together. Slowly add the masa mixture to the chili, 1 tablespoon at a time.

Need to thin out a thick chili, add some broth or stock to the chili. Re-season the chili, as necessary.

Wondering what to do with your Game Day Leftovers? Check out my GAME DAY LEFTOVER EGG BAKE!

GAME DAY LEFTOVER EGG BAKE INGREDIENTS First Bread Layer- Any leftover bread items (hamburger buns, hotdog buns, bread bowls, croutons, crackers, chips, onion rings, tater tots, jalapeno poppers, mozzarella sticks, etc) Second Meat Layer- (You can omit second layer if you want a vegetarian egg bake) Any leftover meat items (hamburger, hot dog, sausage, pigs in a blanket, ham, deli sandwich meat, chili) Third Veggie/Dip Layer- Any leftover veggies and/or dips (mushrooms, peppers, broccoli, 7 layer dip, cream cheese based dips work great) Fourth Egg/Cheese Layer- 8 eggs 1/2 cup milk 1/4 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup shredded cheddar cheese or any cheese you have leftover (For every 1 egg, I use approximately 1 tablespoon of milk and 1 tablespoon of shredded cheese) Optional- Sour cream, salsa, guacamole, tomatoes, onions, cilantro PREPARATION Pre-heat oven to 350 degrees. Spray a 9x13 casserole dish with non-stick cooking spray. Start the layers with your crumbled bread items, just enough to cover the bottom. Next, add the crumbled or chopped meat items. Then layer on some veggies and and/or dip. In a bowl, whisk together the eggs, milk and seasonings. Pour the egg mixture over the casserole items, then top with cheese. Bake at 350 degrees for 40-45 minutes or until eggs are completely cooked. Garnish with any leftover condiments, such as sour cream and guacamole. Note: When using leftovers, make sure the items haven’t been left out too long. Don’t use items that may have spoiled. You can also use individual ramekins or a muffin tin to individualize each egg bake.

My egg bake that I made last night was from these leftovers: First layer - croutons (leftover from my chili topping bar) Second layer - beef chili Third layer - hormel cream cheese chili dip, diced tomatoes, sliced olives, red onion and scallions (from the chili topping bar) Fourth layer - eggs/milk/cheese I put it all together last night in a casserole dish and baked it off this morning at 350 degrees for 45 minutes. I topped it with leftover sour cream, guacamole, scallions, cilantro and some enchilada sauce. I call this one my Enchilada Chili Breakfast Bake. It was delicious!

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About Gina

Gina Ferwerda is a cookbook author, TV personality, food and travel blogger, business entrepreneur, and co-founder of the 100+ Women Who Care of Oceana County. 

 

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