Gina Ferwerda Presents Her Ultimate Chili Bar

The Super Bowl parties are just around the corner and people across the nation are gathering their favorite recipes of the year to impress those guests.

We met with a friend of ‘the four’, Gina Ferwerda to talk about her ultimate chili bar.

Here are her recipes:

Red Beef Chili

Ingredients

  • 2 pounds ground beef, cooked and drained
  • 1 (15.5-ounce) can red beans in chili sauce
  • 1 (16-ounce) jar salsa or 1 can of Rotel tomatoes
  • 1 (28-ounce) can diced tomatoes with green peppers, celery, and onions
  • 3 cups chicken broth or stock

Seasonings-

  • 1½ tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1½ tablespoons House Seasoning (see below)

MAKE CHILI

Add all ingredients to a slow cooker and heat on high for at least 1 hour. Then turn heat to low to keep warm for your game day party.

ASSEMBLE

Add chili to bowls and garnish with your favorite toppings.

NOTE

Beans can be canned or dry. If using dry beans, soak beans overnight, then drain and use.

Add beef base or chicken base or bouillon cubes to water if you don’t have stock or broth available.

ADDITIONAL OPTIONS
For a richer depth of flavor, add 1 (6-ounce) can tomato paste to the browned beef and a pinch of brown sugar. For a spicier chili, add some chipotle peppers, corn and black beans to the recipe above.

White Chicken Chili 

Ingredients

  • 1 (48-ounce) jar White Northern Beans (undrained)
  • 3 cups chicken, cooked and shredded
  • 1 (16-ounce) jar salsa
  • 3 cups chicken broth or stock
  • 2 cups shredded pepper jack or cheddar cheese

Seasonings-

  • 1 tablespoon ground cumin
  • 2 tablespoons House Seasoning (see below)

MAKE CHILI

Add the first four ingredients to a slow cooker and heat on high for at least 1 hour. Then stir in shredded cheese and turn heat to low to keep warm for your game day party.

ASSEMBLE
Add chili to bowls and garnish with your favorite toppings.

Green Pork Chili Verde 

Ingredients

  • 3 cups pork, cooked and shredded
  • 1 (16-ounce) jar tomatillo salsa verde
  • 2 cups chicken broth or stock
  • 2 (15.5-ounce) cans White Northern Beans (undrained)
  • 1/4 cup chopped cilantro

Seasonings-

  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1½ tablespoons House Seasoning (see below)

MAKE CHILI

Add all ingredients to a slow cooker and heat on high for at least 1 hour. Then turn heat to low to keep warm for your game day party.

ASSEMBLE

Add chili to bowls and garnish with your favorite toppings.

NOTE

Pork can be shoulder, butt, or country-style pork ribs. I simply add house seasoning to the pork and slow-roast it for 2-3 hours at 350 degrees in the oven. Cook the pork until it is fork-tender and shreds easily. Then add a few cups of shredded pork to the recipe above.

ADDITIONAL OPTIONS

Add 2 cups shredded pepper jack cheese to this chili for a cheesy version.

Toppings-

Chopped celery leaves

Shredded cheese

Sliced jalapeños

Sour cream

Black olives

Shredded lettuce

Diced tomatoes

Sliced avocados or guacamole

Cilantro

Chopped red onions

Diced celery

Butter

House Seasoning

  • ¼ cup of salt
  • 2 tablespoons granulated garlic
  • 2 tablespoons onion powder
  • 1 tablespoon freshly ground pepper
  • 2 teaspoons smoked paprika

Mix all seasonings together and store in an air-tight container.

Need to thicken any chili – simply add some masa (corn flour) to some water and whisk together. Slowly add the masa mixture to the chili, 1 tablespoon at a time. 

Need to thin out a thick chili, add some broth or stock to the chili. Re-season the chili, as necessary. 

To learn more about Gina, click here.

Categories: Recipes, the four