Ask A Minnesota Chef: Your Best Chili Recipe

With red cheeks and chapped lips, and with the cold infiltrating even the densest layers of clothes and coats, we all know winter in Minnesota. But if we never got cold, how could we appreciate the warmth? There is nothing better after combating the frigid cold than sitting down and defrosting to a bowl of hot chili. The savory smells and the hot steam rising from the bowl will warm you almost instantly and the wholesome goodness of each bite renders Old Man Winter toothless. Here to share with us a few recipes for that soul-hugging stew known as chili is Chef Duane Bluhm.

Duane Bluhm
Founder, Event Chef at Bluhm'n Onion
​233 Ridgewood Ave.
Minneapolis, MN 55403
(612) 518-2818
www.thebluhmnonion.com

Trained in the culinary arts at the Art Institute International in Minneapolis, Duane was quickly able to put his skills, and his passion for good eats, to use as a private chef for real estate giants Bigos Management. He was then recruited by Target Field to cook in the Legends Club, operating as a kitchen supervisor as well as caterer. He worked with them, making gourmet pizzas, herb-crusted roast beef sandwiches and serving many baseball legends, for both the 2013 and 2014 seasons. After launching his own company, Bluhm'n Onion, in 2013, Daniel is now able to bring his knowledge and culinary prowess to events off all size and type. Here are a few of his favorite chili recipes.

30-Minute Chili

Ingredients:

• 1 tablespoon vegetable oil
• 3 medium onions, chopped
• 6 garlic cloves, chopped
• Coarse salt and ground pepper
• 1 can (6 ounces) tomato paste
• 3 tablespoons chili powder
• 2 tablespoons chopped canned chipotle chiles in adobo sauce
• 1/2 teaspoon ground cinnamon
• 3 pounds ground beef chuck
• 3 cans (14.5 ounces each) diced tomatoes in juice
• 1 bottle (12 ounces) mild lager beer
• 2 cans (14.5 ounces each) kidney beans, rinsed and drained
• Shredded cheddar cheese (optional)

Directions:

1. In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper and cook, stirring occasionally, until softened, 3 to 5 minutes.
2. Add tomato paste, chili powder, chipotles and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add beef and cook, breaking it up with a spoon until no longer pink, about 5 minutes.
3. Add tomatoes with their juice, beer and beans. Bring to a boil and then reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes. Sprinkle with cheese, if desired.

Related: Ask A Chef: Best Breakfast Casserole Recipes

Ingredients:

• 2 teaspoons canola oil
• 1 1/2 cups chopped onion (about 1 large)
• 3 garlic cloves, minced
• 2 cups fat-free, less-sodium chicken broth
• 5 teaspoons green hot pepper sauce
• 1/2 teaspoon kosher salt
• 1 1/4 pounds skinless, boneless chicken breast halves
• 2 tablespoons stone-ground cornmeal
• 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
• 1/2 cup plain fat-free yogurt
• 2 tablespoons thinly sliced green onions (about 1)
• Lime wedges (optional)

Directions:

1. Heat oil in a Dutch oven over medium heat. Add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally. Add broth, hot pepper sauce, salt and chicken to pan; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Remove chicken from broth mixture; cool.
2. Add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 minutes. Mash about 1/4 cup beans against side of pan. Cut chicken into bite-sized pieces. Add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently. Top each serving with yogurt; sprinkle with green onions. Serve with lime wedges, if desired.

All-American Chili

Ingredients:

• 6 ounces hot turkey Italian sausage
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 8 garlic cloves, minced
• 1 pound ground sirloin
• 1 jalapeño pepper, chopped
• 2 tablespoons chili powder
• 2 tablespoons brown sugar
• 1 tablespoon ground cumin
• 3 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 bay leaves
• 1 1/4 cups Merlot or other fruity red wine
• 2 (28-ounce) cans no-salt-added whole tomatoes, undrained and coarsely chopped
• 2 (15-ounce) cans no-salt-added kidney beans, drained
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Directions:

1. Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
2. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
3. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.

Related: Ask A Minnesota Chef: Best Corned Beef And Cabbage Recipes