Best 7 Cee Dubs Yankee Chili Recipes

YANKEE CHILI

Steps:

• Brown meat and onion and garlic in large pot.
• Stir in remaining ingredients.
• Stir over medium heat until mixture boils.
• Reduce to simmer.
• Simmer uncovered for about 90 minutes stirring occasionally.
• I like to serve with cheddar cheese and corn bread.

CINCINNATI-STYLE CHILI

Steps:

• For the chili: In a stockpot or Dutch oven, combine the tomato sauce, tomato paste, onions, chili powder, cocoa powder, sugar, kosher salt, cinnamon, cumin, garlic salt, allspice, pepper, cayenne, cloves, bay leaves, beef (do not brown first) and 2 cups water. Mix until combined. Cover and simmer over medium-low heat for approximately 2 hours. Stir in the vinegar and simmer for another 30 minutes.
• To serve: Serve on a bed of spaghetti and top with the beans, onions and a mound of cheese (or any preferred combination). Add hot sauce, if desired, and eat with oyster crackers.

YANKEE CHILI

Steps:

• IN LARGE STOCK POT SAUTE ONION, GREEN PEPPER, CELERY AND GARLIC IN OLIVE OIL UNTIL ONION IS TENDER.
• ADD GROUND BEEF AND COOK AND STIR UNTIL MEAT IS BROWNED.
• ADD REMAINING INGREDIENTS, COVER AND SIMMER 2 HOURS, STIRRING OCCASIONALLY.
• +++FORHOTTER CHILI, ADD MORE RED PEPPER.
• PLACE RICE IN INDIVIDUAL BOWLS, IF DESIRED.
• LADLE CHILI OVER RICE.
• SPRINKLE SHREDDED CHEESE OVER TOP OF CHILI, IF DESIRED.

CEE DUB'S YANKEE CHILI

Steps:

• The night before, put your beans to soak in a large stock pot with enough water to cover them with 4-5 inches of water. The next day, when you come back to camp for lunch, drain and rinse the beans.Set a 1-inch Dutch Oven over 10-15 briquets and pour in the beans with the tomato sauce and stewed tomatoes. Add the dry spices and onions as well. Let this start to simmer while you saute the garlic in 2-3 Tbsp. of olive oil in another Dutch Oven or frying pan. After the garlic turns a golden color add the meat and continue to fry for 10-15 minutes. Drain any excess grease off and add to the Dutch with the beans.Simmer for 1-2 hours or until everyone gets in off the hill.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Chili, Stews, Soups and SaucesA Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Chili, Stews, Soups and Sauces

JUSTIN'S HOOSIER DADDY CHILI

Steps:

• Crumble the ground beef into a soup pot over medium-high heat. Cook and stir until evenly browned. Drain off most of the grease. Add onion, red pepper flakes, and half of the cumin; cook and stir until onion is tender.
• Pour in the tomato soup, chicken broth, and crushed tomatoes. Season with chili powder, salt and pepper. Simmer for 30 minutes. Pour in the beans, and season with remaining cumin and cayenne pepper; simmer for another 30 minutes. Now enjoy.

CHEF JOHN'S CINCINNATI-STYLE CHILI

Steps:

• Combine beef and tomato paste in a large pot. Rinse out the tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces.
• Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain.
• Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with some onions and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole.

VEGETABLE SOUP

Steps:

• Put all ingredients in a 12-inch Dutch Oven and simmer over 10-12 briquets for 45 minutes. Add a handful of rotelli pasta or egg noodles 15 minutes before serving for a change of pace.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Chili, Stews, Soups and Sauces