Championship Hillbilly Chili Recipes

Steps:

• Cook ground beef until brown in a skillet.
• While beef is cooking sweat the onion, garlic, and green bell pepper in the pot you plan to make the chili inches.
• Drain ground beef.
• Add beef into the pan with the garlic, onion, and green bell pepper.
• Stir until combined.
• Season the mixture with the salt and pepper.
• Cook mixture for 2 minutes.
• Add the tomato sauce, chili beans, diced tomatoes, and tomato juice into the pot.
• Stir until combined.
• Add the bay leaf, chili powder, Tabasco, paprika, and Worcestershire sauce.
• Stir until combined.
• Simmer for one hour, stirring the chili every 15 minutes.
• At the end of the hour taste the chili, add more salt and pepper to taste.
• Serve with cheese and sour cream.

Steps:

• Start the first group of ingredients: Heat the oil in a large skillet over medium-high heat. Working in 2 batches, add the beef and chili powder and cook, stirring occasionally, until well browned. Drain the beef.
• Transfer the beef to a large soup pot with the onion, garlic, and broth. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 1 hour.
• Add the second group of ingredients, return to a simmer, and cook, stirring occasionally, and for 1 hour.
• Add the third group of ingredients, return to a simmer, and cook, stirring occasionally, for 45 minutes.
• Add the fourth group of ingredients and simmer 15 minutes more. Divide among bowls and serve.

Steps:

• 1. Place all ingredients in a large stockpot.
• 2. Cook over medium high heat mashing the tofu with a wooden spoon for 30 minutes.

Steps:

• Brown the meat with the vegetables in a heavy frying pan; drain off the fat.
• Mix the remaining ingredients in a large stockpot or Dutch oven.
• Add the browned meat and cook until thick.

Steps:

• Grill, steam or boil the hot dogs. In the meantime, heat the Chili until hot throughout. Place each hot dog in a bun, and top each with a generous amount of Chili, coleslaw and yellow mustard, and then serve.
• In a stockpot or Dutch oven, combine the beef (do not brown first), onions, tomato sauce, paste, chili powder, sugar, salt, pepper, garlic salt and 2 cups water. Mix until combined, then add the bay leaves. Cover and simmer over medium-low heat for about 2 hours.
• Stir in the vinegar and simmer another 30 minutes.

Steps:

• Brown the ground meats with the salt and pepper in a large stockpot, stirring well to mix and break up the meat.
• Add the stew meat, stirring occasionally for; cook for ten minutes.
• Add the onions and cook, uncovered, for 25 minutes.
• Add the peppers and cook for ten minutes.
• Add the tomatoes and cook for 20 minutes.
• Stir in the next three ingredients and cook for 30 minutes with the cover on; remove cover and continue cooking for an additional hour, stirring occasionally.
• Add the honey 15 minutes before serving.

Steps:

• -Heat olive olive oil in sauce pan.
• -Add the onion , garlic, green pepper and beef going over medium heat .
• -Gradually add spices, sugar and Worcestershire.
• -Once the meat is browned and onions are clear add everthing else.
• -Simmer for ONE HOUR.
• -You may need to add more beer to maintain
• the proper consistency.