Market District Recipes: Buffalo & Sweet Potato Chili & Verde Pork Chili

Fall is the perfect time for chili and if you're looking for some great new recipes to try, be sure to look at these from the Giant Eagle Market District!

Buffalo & Sweet Potato Chili

Compliments of Product Development Chef Benjamin D'Amico

Serves: 6-8 Prep Time: 15 min. Cooking Time: 40 minutes

Ingredients:

• 2 lbs. Buffalo, Ground
• 1 qt. Beef Stock
• 2 – 14 oz Fire Roasted Tomatoes, canned
• ¼ cup Tomato Paste
• 2 tbsp Canola Oil
• 2 tbsp Chipotles in Adobo, Pureed
• 3 cups Sweet Potatoes or Yams, peeled, cubed, blanched for 5 minutes
• 6 cloves Garlic, Minced
• 2 cups Yellow Onions, diced
• 2 cups Celery, diced
• 2 tbsp Sun Dried Tomatoes, minced
• 2 tbsp Smoked Paprika
• 2 tbsp Chili Powder
• 2 tbsp Garlic Powder
• 2 each Bay Leaves
• 2 tbsp Oregano, dried
• ¼ cup Dark Chocolate, minced/shaved
• TT Kosher Salt & Black Pepper

Directions:

1. Start by heating canola oil in a large stock pot.

2. Place the ground buffalo in the pot and cook for 5 minutes or until brown.

3. Add the garlic, celery, sundried tomatoes, & onions to the pot and sauté for 3-4 minutes.

4. Stir in the canned tomatoes, tomato paste, cumin, chili powder, garlic powder, bay leaves, oregano, & beef stock.

5. Allow the ingredients to cook for 5 minutes, then add in the blanched sweet potatoes.

6. Cover the pot and allow to simmer over medium heat for 30 minutes, stirring every 5 minutes.

7. Season the pot with salt and pepper and garnish each bowl with a spoon of sour cream, sliced green onions, cheddar cheese &/or dried cranberries.

Note:

Ground Venison, Turkey, or Beef work well as replacements for Buffalo.

Verde Pork Chili

Compliments of Product Development Chef Benjamin D'Amico

Serves: 6-8 Prep Time: 15 min. Cooking Time: 40 minutes

Ingredients:

• 1 ½ lbs Pork, Boston Butt, or Shoulder, diced small
• 1 qt. Chicken Stock
• 2 cups Water
• 1/3 cup All Purpose Flour
• 2 tbsp Canola Oil
• 1 cup Poblano or Green Chili Peppers, Roasted, Seeds Removed, Diced
• 6 cloves Garlic, Minced
• 1 cup Yellow Onions, Minced
• 1 tbsp Cumin
• 1 tbsp Chili Powder
• 1 tbsp Oregano, dried
• 1 can (16 oz) Cannellini Beans
• 2 tbsp Fresh Cilantro, minced
• 2 tbsp Fresh Lime Juice
• 2 cups Cojito Cheese, crumbled
• TT Kosher Salt & Black Pepper

Directions:

1. Start by heating canola oil in a large stock pot.

2. Place the diced pork in the pot and cook for 5 minutes or until brown.

3. Add the garlic & onions to the pot and sauté for 3-4 minutes.

4. Sprinkle the flour over the mixture and stir the pot so that the flour mixes with the oil and forms a light roux.

5. Add in the cumin, chili powder, roasted poblano peppers, water, & chicken stock.

6. Cover the pot and allow to simmer over medium heat for 30 minutes, stirring every 5 minutes.

7. Add in the cannelloni beans, lime juice, and cilantro, stir and cover the pot for an additional 15 minutes.

8. Season the pot with salt and pepper and garnish each bowl with a handful of cojito cheese & a sprig of fresh cilantro.

Note:

Boneless chicken thighs or ground/diced turkey work well as replacements for pork.