When I was asked to do a segment on a local TV station where I start off with a vegetarian chili base and then add ingredients to make 3 different chilis I was a little worried.  Most of the chilis that I have had taste similar so I wondered if I could differentiate them enough.

Here’s what I came up with and I have to admit they are some of my favorite recipes to date.  They all start with the base, a bean choice, add meat and then one special ingredient.  (On the video we kept that from the hosts to see if they could guess it. They couldn’t)

Here’s the link to the life video.
http://twincitieslive.com/article/stories/S1389358.shtml?cat=10743

Seafood Chili, Steak Chili and Meat Lovers Chili.

Base:
1 29oz. can tomato sauce
1 29 oz can diced tomatoes
1 medium onion chopped
2 garlic cloves, chopped
1 spoonful italian seasoning
1 spoonful chili powder
1/2 spoonful salt
1/2 spoonful pepper
olive oil

Place a little olive oil in the bottom of a big pan. On medium heat fry onions and garlic for 3 minutes or until just cooked.
add rest of ingredients and stir. Let simmer on low.

Bean options:
add just one of either:
1 16 oz cab Bush’s Chili beans medium
1 16 oz can Bush’s homestyle Baked Beans
or 1 16 oz Bush’s Red Beans (drained)

For Steak Lovers Chili
cut 1 1/2 lb of top sirloin steak in to small cubes. Fry on high heat until just browned, about 2 minutes, add to chili.
unexpected ingredient –  1/4 red wine

Let cook for a couple minutes then serve.

For Seafood Chili,
fry 1 1/2 lbs sea food, (1/2 lb deveined shrimp, 1/2 lb langostinos, 1/2 lb bay scallops) in a pan with a little butter. add to chili
unexpected ingredient – 1/2 log Philadelphia Cream Cheese, stir until melted.

Let cook for a couple minutes then serve.

For Meat Lovers Chili
Fry a red pepper (cut into small squares), 1/2 lb bacon cut in to small pieces, 1/2 lb italian sausage, 1/2 lb ground beef until meat is cooked. Drain and add to chili.
add 1/2 cup of your favorite Barbeque Sauce
unexpected ingredient – 2 spoonfuls Semi sweet chocolate chips

Let cook for a couple minutes then serve.

© 2010 Cooking for Dads