Not sure exactly how to ask this. I was looking for a Russian Chili Recipe, and being from Siberia myself I never really encountered it before. Therefore I took a traditional recipe and modified it a little to make it more like a Russian dish. Here is my recipe that I cooked for my company chili cook off. I want to hear some suggestions and opinions on this recipe.

My question is:

Has anyone ever heard of Russian Chili Recipe and if this recipe would qualify to be called Russian?

Ingredients

• 2 pounds ground beef
• ½ pound of ground chicken
• ½ pound of ground pork
• 3 tablespoons vegetable oil
• 2 cups beef broth
• ½ cup of 2% milk
• 1 15 oz can red pinto beans (drain)
• 1 15 oz can black beans (drain)
• 3 fresh tomatoes (cut to small chunks)
• 1 15 oz can tomato sauce
• 1 6 oz can tomato paste
• 1 tablespoon cider vinegar
• 2 large onions, diced finely
• 1 large green bell pepper, diced finely
• 6 cloves garlic, minced
• 1 tablespoon sugar
• 1 tablespoons cumin, ground
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon black pepper, ground
• 4 Habanero peppers, seeded diced finely
• 4 chipotle peppers, seeded diced finely

Directions

1. In a large pot, heat the brown the ground beef, pork and chicken, making sure to continuously break up large pieces with a spoon or spatula. Once browned drain fat off of ground meat. Return the ground meat to the pot.
2. Add onions and green bell pepper to the ground meat and cook over medium heat with stirring until the onions are soft and translucent.
3. Add the garlic, cumin, sugar, thyme, cayenne powder, oregano, and black pepper. Heat over medium heat with stirring for 12 minutes.
4. Pour in the beef broth, milk. Add pinto beans, black beans, cream cheese, diced tomatoes, tomato sauce, tomato paste, cider vinegar, chipotle, chili and habanero peppers. Stir to mix well.
5. Reduce heat to low and simmer for at least 2 hours before serving or refrigerating. Footnotes Crack Pot Alternative: After step 4 you can pour chili in crock pot and cook it on medium for 6 hours.

Notes

It is best to have all ingredients ready to go before starting the process. Do not wait to dice onions or peppers. Get everything ready to go and then start the process. In addition, cutting chili peppers by hands can result in hands "catching on fire." It is best to use grinders or something other than hands. If you do use your hands, please make sure to scrub your hands and wash with soap before you touch anything (like your mouth or your eyes). Even though this recipe calls for Chili and Habanero peppers in the end it becomes about medium spicy but with strong pepper flavor.

Please Note: Directions are taken from traditional beef chili recipe and modified to accommodate custom ingredients.

Not sure exactly how to ask this. I was looking for a Russian Chili Recipe, and being from Siberia myself I never really encountered it before. Therefore I took a traditional recipe and modified it a little to make it more like a Russian dish. Here is my recipe that I cooked for my company's chili cook-off. I want to hear some suggestions and opinions on this recipe.

My question is:

Has anyone ever heard of a Russian Chili Recipe, and if so could this recipe qualify as Russian?

Ingredients

• 2 pounds ground beef
• ½ pound of ground chicken
• ½ pound of ground pork
• 3 tablespoons vegetable oil
• 2 cups beef broth
• ½ cup of 2% milk
• 1 15 oz can red pinto beans (drain)
• 1 15 oz can black beans (drain)
• 3 fresh tomatoes (cut to small chunks)
• 1 15 oz can tomato sauce
• 1 6 oz can tomato paste
• 1 tablespoon cider vinegar
• 2 large onions, diced finely
• 1 large green bell pepper, diced finely
• 6 cloves garlic, minced
• 1 tablespoon sugar
• 1 tablespoons cumin, ground
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon black pepper, ground
• 4 Habanero peppers, seeded diced finely
• 4 chipotle peppers, seeded diced finely

Directions

1. In a large pot, heat the brown the ground beef, pork and chicken, making sure to continuously break up large pieces with a spoon or spatula. Once browned drain fat off of ground meat. Return the ground meat to the pot.
2. Add onions and green bell pepper to the ground meat and cook over medium heat with stirring until the onions are soft and translucent.
3. Add the garlic, cumin, sugar, thyme, cayenne powder, oregano, and black pepper. Heat over medium heat with stirring for 12 minutes.
4. Pour in the beef broth, milk. Add pinto beans, black beans, cream cheese, diced tomatoes, tomato sauce, tomato paste, cider vinegar, chipotle, chili and habanero peppers. Stir to mix well.
5. Reduce heat to low and simmer for at least 2 hours before serving or refrigerating. Footnotes Crack Pot Alternative: After step 4 you can pour chili in crock pot and cook it on medium for 6 hours.

Notes

It is best to have all ingredients ready to go before starting the process. Do not wait to dice onions or peppers. Get everything ready to go and then start the process. In addition, cutting chili peppers by hand can result in hands "catching on fire." It is best to use a grinder or something other than hands. If you do use your hands, please make sure to scrub your hands and wash with soap before you touch anything (like your mouth or your eyes). Even though this recipe calls for Chili and Habanero peppers in the end it becomes about medium spicy but with strong pepper flavor.

Please Note: Directions are taken from a traditional beef chili recipe and modified to accommodate custom ingredients.

Not sure exactly how to ask this. I was looking for a Russian Chili Recipe, and being from Siberia myself I never really encountered it before. Therefore i took traditional recipe and modified it a little to make it more like Russian dish. Here is my recipe that i cooked for company chili cook off. I want to hear some suggestions and opinions on this recipe.

My question is: Does anyone ever heard of Russian Chili Recipe and if this recipe would qualify to be called Russian?

Ingredients • 2 pounds ground beef • ½ pound of ground chicken • ½ pound of ground pork • 3 tablespoons vegetable oil • 2 cups beef broth • ½ cup of 2% milk • 1 15 oz can red pinto beans (drain) • 1 15 oz can black beans (drain) • 3 fresh tomatoes (cut to small chunks) • 1 15 oz can tomato sauce • 1 6 oz can tomato paste • 1 tablespoon cider vinegar • 2 large onions, diced finely • 1 large green bell pepper, diced finely • 6 cloves garlic, minced • 1 tablespoon sugar • 1 tablespoons cumin, ground • 1 teaspoon dried thyme • 1 teaspoon dried oregano • 1 teaspoon black pepper, ground • 4 Habanero peppers, seeded diced finely • 4 chipotle peppers, seeded diced finely

Directions 1.In a large pot, heat the brown the ground beef, pork and chicken, making sure to continuously break up large pieces with a spoon or spatula. Once browned drain fat off of ground meat. Return the ground meat to the pot. 2.Add onions and green bell pepper to the ground meat and cook over medium heat with stirring until the onions are soft and translucent. 3.Add the garlic, cumin, sugar, thyme, cayenne powder, oregano, and black pepper. Heat over medium heat with stirring for 12 minutes. 4.Pour in the beef broth, milk. Add pinto beans, black beans, cream cheese, diced tomatoes, tomato sauce, tomato paste, cider vinegar, chipotle, chili and habanero peppers. Stir to mix well. 5.Reduce heat to low and simmer for at least 2 hours before serving or refrigerating. Footnotes Crack Pot Alternative: After step 4 you can pour chili in crock pot and cook it on medium for 6 hours.

NOTES: It is best to have all ingredients ready to go before starting the process. Do not wait to dice onions or peppers. Get everything ready to go and then start the process. In addition, cutting chili peppers by hands can result in hands "catching on fire." It is best to use grinders or something other than hands. If you do use your hands, please make sure to scrub your hands and wash with soap before you touch anything (like your mouth or your eyes). Even though this recipe calls for Chili and Habanero peppers in the end it becomes about medium spicy but with strong pepper flavor. PLEASE NOTE: Directions are taken from traditional beef chili recipe and modified to accommodate custom ingredients.

Not sure exactly how to ask this. I was looking for a Russian Chili Recipe, and being from Siberia myself I never really encountered it before. Therefore I took a traditional recipe and modified it a little to make it more like a Russian dish. Here is my recipe that I cooked for my company chili cook off. I want to hear some suggestions and opinions on this recipe.

My question is:

Has anyone ever heard of Russian Chili Recipe and if this recipe would qualify to be called Russian?

Ingredients

• 2 pounds ground beef
• ½ pound of ground chicken
• ½ pound of ground pork
• 3 tablespoons vegetable oil
• 2 cups beef broth
• ½ cup of 2% milk
• 1 15 oz can red pinto beans (drain)
• 1 15 oz can black beans (drain)
• 3 fresh tomatoes (cut to small chunks)
• 1 15 oz can tomato sauce
• 1 6 oz can tomato paste
• 1 tablespoon cider vinegar
• 2 large onions, diced finely
• 1 large green bell pepper, diced finely
• 6 cloves garlic, minced
• 1 tablespoon sugar
• 1 tablespoons cumin, ground
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon black pepper, ground
• 4 Habanero peppers, seeded diced finely
• 4 chipotle peppers, seeded diced finely

Directions

1. In a large pot, heat the brown the ground beef, pork and chicken, making sure to continuously break up large pieces with a spoon or spatula. Once browned drain fat off of ground meat. Return the ground meat to the pot.
2. Add onions and green bell pepper to the ground meat and cook over medium heat with stirring until the onions are soft and translucent.
3. Add the garlic, cumin, sugar, thyme, cayenne powder, oregano, and black pepper. Heat over medium heat with stirring for 12 minutes.
4. Pour in the beef broth, milk. Add pinto beans, black beans, cream cheese, diced tomatoes, tomato sauce, tomato paste, cider vinegar, chipotle, chili and habanero peppers. Stir to mix well.
5. Reduce heat to low and simmer for at least 2 hours before serving or refrigerating. Footnotes Crack Pot Alternative: After step 4 you can pour chili in crock pot and cook it on medium for 6 hours.

Notes

It is best to have all ingredients ready to go before starting the process. Do not wait to dice onions or peppers. Get everything ready to go and then start the process. In addition, cutting chili peppers by hands can result in hands "catching on fire." It is best to use grinders or something other than hands. If you do use your hands, please make sure to scrub your hands and wash with soap before you touch anything (like your mouth or your eyes). Even though this recipe calls for Chili and Habanero peppers in the end it becomes about medium spicy but with strong pepper flavor.

Please Note: Directions are taken from traditional beef chili recipe and modified to accommodate custom ingredients.