Almost Homemade Chili Recipes

Steps:

• Heat oil in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add ground beef; cook and stir until browned, 8 to 10 minutes.
• Transfer beef mixture to a 6-quart slow cooker. Stir in kidney beans, diced tomatoes, tomato puree, water, green chile peppers, chili powder, salt, cumin, and black pepper.
• Cook on Low until flavors combine, 4 to 6 hours.

Steps:

• Brown meat (drain grease).
• Cut up vegetables.
• Put everything in a pot and boil on stove around 3 hours covered(crock pots also work, but I've found it doesn't turn out as good. It is always better heated up the next day).
• That's it.

Steps:

• Brown hamburger in skillet, remove from grease and place into 4 quart saucepan.
• Cook onions and green peppers in left over grease or butter.
• Add to hamburger.
• Add butter (melted), tomatoes and spices. (not sure butter is needed).
• Cook on low-medium heat for about 45 minutes.
• Add kidney beans with juice from cans. (I used about half the juice).
• Cook for another 15 minutes or just until beans start to split open. (Took way longer than 15 minutes for me).

Steps:

• Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
• Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
• Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
• Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.