German Chili Recipes

Steps:

• Heat the olive oil in a very large skillet over medium heat, and cook the onions and chipotle peppers until the onions are translucent, about 10 minutes. Place the hot sausage and turkey into the skillet and cook until brown, chopping the meat up with a spoon into crumbles as it cooks, 10 to 15 more minutes. Spoon the meat mixture into a large slow cooker, leaving excess grease behind in the skillet. Stir the crushed tomatoes, Italian-style diced tomatoes, beer, garlic powder, kosher salt, black pepper, cumin, chili powder, paprika, and brown sugar into the meat mixture until thoroughly combined.
• Tie the cinnamon sticks and cloves into a piece of cheesecloth, and drop the bundle into the slow cooker. Set the cooker to Low, and cook 6 to 8 hours. Remove the cheesecloth spice bundle before serving.

Steps:

• Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
• Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
• Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
• Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Steps:

• Brown the ground turkey and the bockwurst in a large skillet.
• In a large pot on medium-high heat, put in the heavy crème.
• Remove dark edge from the gouda and add the gouda to the pot.
• Stir until the gouda is melted.
• Add the 2 packages of chili seasoning, ground pepper, salt, seasoning, milk, and mustard and stir well.
• Add the 4 cans of white beans and 2 cans of diced tomatoes& green chilis Drain the sourkraut and add half of it to the pot.
• Once browned, drain the fat and add the turkey to the pot.
• Slice the bockwurst into small 1/4-inch pieces and add to the pot.
• Add the water, milk, and rauchbier to the pot.
• Mix the corn starch with a 1/4-cup of cold water and stir until smooth, add to the chili.
• Put lid on top and simmer, Stirring occasionally for a half-hour.

Steps:

• Drain the juice from the kraut.
• When the chili is cooked enough to give it a taste test, add some of the sauerkraut and give it another test.
• Add as much as you like but beware, as the chili cooks, the sour taste will get a little bit stronger.
• If you don't want to"spoil" the whole pot, set a dish of kraut on the table and let folks add their own.

Steps:

• Brown turkey or beef, drain.
• Add onion and cook until tender.
• Add corn and kidney beans. DO NOT DRAIN.
• Stir in tomato soup and water.
• Add green pepper and pepper and salt to taste.
• Bring to a boil, reduce heat and simmer for at least 30 minutes. The longer it simmers the better and it is even better reheated.
• Serve with a warm loaf of bread. Dipping is yummy.