Anytimechili Recipes

Steps:

• In a large skillet over medium to medium-high heat, add the oil. Once the oil is shimmering, add the onions and season with pinch of salt. Cook until the onions are translucent, 3 to 5 minutes. Add the garlic, chipotle peppers and tomato paste and sauté until fragrant, about 1 minute. Add the turkey, breaking the meat down using a spatula. Add the dried seasonings--the garlic powder, onion powder, paprika, cumin and ancho chili powder--and 1 to 1 1/2 teaspoons each salt and pepper and mix as you break the meat down more using the spatula. Allow this to cook until all of the meat is browned, 6 to 7 minutes. Transfer the cooked turkey to a medium bowl and set aside.
• Using the same skillet (don't worry about cleaning the skillet out; it's okay for those flavors to also mesh with the chorizo), add the beef chorizo and cook until browned, about 5 minutes. Remove the skillet from the heat and set aside.
• In a large pot, add the chili base, chile sauce and tomato sauce over medium to medium-low heat. Let the brick break down completely, then add the meat mixture and cooked chorizo to the pot. Next, add the crushed tomatoes and chili beans with their liquid and allow to cook until the beans and tomatoes are heated through and the flavors are combined, 30 to 35 minutes over medium to low heat. Serve with sour cream, avocado, Cotija, Cheddar, green onions and corn chips for topping!

Steps:

• Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook, stirring occasionally, until slightly golden, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook for about 5 minutes. Add the chili powder, cumin, oregano, salt, cayenne and chile paste and stir until the beef is coated with the seasonings. Add the tomatoes with their juices, beans, enchilada sauce and chocolate and stir. Reduce the heat, cover and simmer until thickened, stirring occasionally, about 30 minutes.
• Garnish the chili with your desired toppings and serve.

Steps:

• Brown the meat and onions in the oil. Add the tomato sauce, beer, beef stock, chilies, cumin, garlic, black pepper, and 2 Tbsp chili powder. Simmer the chili over a low heat for 2 hours until the meat is tender.
• To thicken, make a thin paste of the masa and water. Quickly stir this into the chili - if done too slowly, it will lump.
• Add the remaining chili powder and paprika. Simmer for an additional 15 minutes. Remove the Jalapenos and serve.

Steps:

• Place flour in a large zip-top plastic bag.
• Add beef; shake to coat.
• Heat 3 T oil in Dutch oven; add beef and any remaining flour.
• Brown beef over medium-high heat; remove beef from pan; set aside.
• Heat remaining 2 T oil; add onion and garlic; saute over medium heat until onion is tender.
• Stir in beef, tomatoes, kidney beans, tomato sauce, chili powder, red pepper, cumin, and oregano.
• Heat to boiling; cover and reduce heat; simmer stirring occasionally, about 1 hour.
• Uncover; simmer stirring occasionally 30-60 minutes longer.