Frequent visitors know how much I like a good Chili. Heck I have a whole category dedicated to my Gourmet Chili Recipes. So when I heard about this chili made with Ginger Snaps Cookie I just had to give it a go.
When I first told my foodies that I was going to make a new chili using ginger cookies they thought I was absolutely crazy. I reminded them of some of my more unusual chili recipes like my Lemon Wine Chili or my Healthy Lentil Butternut Squash Chili recipes which they all loved.
The use of the ginger snaps cookie is simply to infuse the flavor into the chili. The cookies will be completely dissolved after soaking in the water and vinegar solution. When adding the cookies to the chili mixture, make sure to include the liquid.
When making Chili I always recommend using Lean Ground Beef. No more than 15% fat. Ground Beef with more fat content than that should be reserved for making hamburgers. Using ground beef with too much fat will cause your chili to be on the greasy side.
🐄 How to Handle Raw Beef
Thaw raw ground beef on a plate on the lowest shelf of the refrigerator, to avoid drip onto other foods.
Keep raw and ready-to-eat meats separate.
Wash hands thoroughly before and after handling raw ground beef. Wash cutting boards, bowls, and utensils used to prepare raw ground beef with hot soapy water and rinse well.
Use separate plates to carry raw ground beef patties to the cooking area and cooked patties to the serving area.
Use a Thermometer to ensure Ground Beef Reaches the Safely Cooked Internal Temperature of 160°F.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Ginger Snaps Cookie Chili recipe (see recipe card for quantities): Apple Cider Vinegar, Water, Ginger Snaps Cookies, Vegetable Shortening, Lean Ground Beef, Ground Pork, Yellow Onion, Celery, Garlic Cloves, Green Pepper, Petite Diced Tomatoes, Salt, White Sugar and Red Kidney Beans.
🥣 How to make Ginger Snaps Cookie Chili
In a small bowl, soak the ginger snaps cookies in the apple cider vinegar and water. Set aside.
In a large skillet, heat the olive oil. Add the ground beef and ground pork and cook until slightly browned.
Add the onion, celery, garlic, and green peppers. Continue to cook, stirring until the onions are tender.
Add the tomatoes, chili powder, ginger snaps cookies (including the liquid), salt and sugar. Bring to a boil then reduce heat. Cover and let simmer for 1 hour.
Add the beans to the meat mixture. Continue to cook uncovered until chili is thoroughly heated, approximately 30 minutes.
Ginger Snaps Cookie Chili
Ingredients
- 1 ½ tablespoon Apple Cider Vinegar
- 3 tablespoon Water
- 4 Ginger Snap Cookies, 4 inch round
- 2 tablespoon Olive Oil
- 1 lb Lean Ground Beef
- 1 lb Ground Pork
- 1 ½ Cups Yellow Onion, chopped
- 1 Cup Celery, diced
- 2 large Garlic Clove, minced
- 1 Green Pepper, chopped
- 28 oz Petite Diced Tomatoes
- 2 tablespoon Chili Powder
- 2 teaspoon Salt
- 1 teaspoon White Sugar
- 45 oz Red Kidney Beans, rinsed and drained
Instructions
- In a small bowl, soak the ginger snaps cookies in the apple cider vinegar and water. Set aside.
- In a large skillet, heat the olive oil. Add the ground beef and ground pork and cook until slightly browned.
- Add the onion, celery, garlic, and green peppers. Continue to cook, stirring until the onions are tender.
- Add the tomatoes, chili powder, ginger snaps cookies (including the liquid), salt and sugar. Bring to a boil then reduce heat. Cover and let simmer for 1 hour.
- Add the beans to the meat mixture. Continue to cook uncovered until chili is thoroughly heated, approximately 30 minutes.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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