Award- Winning Chili & Chicken Paprikash
09.28.2022 Apps & Sides, Beef, Poultry
We have some extra specials coming at you this week! Not to worry, we will not leave you high, dry, and uninspired without any recipes to follow.
Award Wining Turkey Bacon Chili
Since it’s getting a little chili out… let this warm you up from the inside out! Our secret ingredient is the turkey bacon for that extra flavor🤫
Yield: Serves 4-6
- 5 strips turkey bacon- chopped
- 1 large yellow onion- diced (about 1 cup)
- 1 red pepper- diced
- 3 cloves garlic- minced (about 1 Tablespoon)
- 1 lb ground beef
- 1 Tablespoon brown sugar
- 2 Tablespoons chili powder
- 1 ½ teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- ¾ teaspoons ground black pepper
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 ¼ cup beef broth
- 15 oz can dark red kidney beans- rinsed and drained
- 15 oz can black beans- rinsed and drained
- 14.5 oz can diced fire roasted tomatoes- undrained
- 7- oz can fire roasted green chilis
- ¼ cup tomato paste
- 1 Tablespoon Worcestershire sauce
- Preferred toppings- particularly sour cream, shredded cheddar cheese, and corn chips
- Place chopped (uncooked) bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel lined plate and drain all but 1 ½ Tablespoons of grease.
- Add onion and pepper and cook until softened, about 3-5 minutes.
- Add garlic and cook until fragrant (about 30 seconds).
- Add beef, breaking apart with a spatula as you cook. Once meat is partially (about 50%) browned, add sugar and all spices (chili powders, paprika, cumin, onion powder, black pepper, salt, cayenne pepper) and stir well.
- Add all remaining ingredients — beef broth, beans, tomatoes, tomato paste, chilis, and Worcestershire sauce — and your cooked bacon and stir well.
- Bring to a boil and cook 1-2 minutes, stirring frequently.
- Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 30 minutes to allow flavor to really develop.
- Serve with preferred toppings (sour cream, shredded cheddar cheese, and corn chips are a must!)
- Place all ingredients in a crockpot except onion, garlic, and ground beef. (optional: exclude bacon, if you like it crispy, cook it separate and add it at the end)
- Let crockpot cook on high for an hour on high or until its at a low simmer.
- In a pan or skillet on the stove, add onion, garlic and ground beef. Cook until beef is only slightly pink.
- Add beef to crockpot and let simmer for an hour or two until beef is cooked through.
- If you excluded the bacon, cook it now in a pan or skillet until desired crispness and add that in.
- When everything is warmed through, serve and enjoy!
Yield: Serves 4-6
- 2 tablespoons butter (lard is traditionally used and we strongly recommend it for the best flavor)
- 3 pounds chicken drums, bone-in and skin-on
- 2 medium yellow onions, very finely chopped
- 2 cloves garlic, finely minced
- 2 Roma tomatoes, seeds removed and very finely diced
- 1 Hungarian bell pepper, diced (optional)
- 3-4 tablespoons quality, genuine imported sweet Hungarian paprika
- 2 cups Chicken Broth
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons all-purpose flour
- 3/4 cup full fat sour cream , room temperature
- 1/4 cup heavy whipping cream
- Heat the lard in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
- Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
- In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
- Serve the chicken paprikash with rice, noodles of choice, gnocci, or spatzle!