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.
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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.
What is Ground Pork
Ground pork is usually made from pork shoulder or pork butt. Sometimes a little pork loin is included.
Gather your Ingredients
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
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Ingredients
- 1 ½ Tbsp Apple Cider Vinegar
- 3 Tbsp Water
- 4 Ginger Snap Cookies, 4 inch round
- 2 Tbsp 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 Tbsp Chili Powder
- 2 Tsp Salt
- 1 Tsp 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.
When I read this recipe at first I thought I had read wrong. Upon reading it again I decided to give it a try. As ginger snap cookies are one of my favourite cookies I figured I could not go wrong. The chili was very tasty especially with the ginger flavour. A great addition to my recipes.