Chili Family Style Recipes

Steps:

• Cook beef in 2-quart saucepan over medium heat about 5 minutes, stirring occasionally, until brown; drain.
• Stir in remaining ingredients. Heat to boiling, stirring occasionally.

Steps:

• 1. Place a large pot over med-high heat.
• 2. Cook meat until browned, drain in a colander and put aside.
• 3. In same pot, sautee the onion in the oil for 3-4 minute.
• 4. Add garlic, celery, green peppers and zucchini and sautee for another 5 to 8 minutes.
• 5. Mix the chili powder, cumin, salt, pepper and onion powder together.
• 6. Add the spice mix to the veggies and stir to combine well.
• 7. Add the meat back into the pot and stir.
• 8. Add the remaining ingredients (kidney beans, diced tomatoes, tomato paste, brown sugar and apple cider vinegar). Still to combine.
• 9. Bring to a boil, then reduce heat and simmer for about 1 hour.

Steps:

• In Dutch oven over medium heat, brown ground beef, breaking it up as it cooks. Drain off fat.
• Stir in chili seasoning mix, water, tomatoes, and kidney beans.
• Bring to a boil, stirring frequently.
• Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
• When serving, garnish with shredded cheese and jalapeno slices. Serve with tortilla chips.

Steps:

• Heat the oil over medium heat in a large soup pot.
• Add the onions, bell pepper, chili powder, cumin and 1/2 teaspoon salt.
• Cook until onions and pepper are translucent.
• Stir in the garlic and cook for 15 seconds.
• Add the beef and increase the heat to medium-high.
• Cook until no longer pink, for about 10 minutes, breaking up the meat with a spoon.
• Stir in the beans, diced tomatoes and their juice, crushed tomatoes, beef broth and another 1/2 teaspoon salt.
• Bring to a boil, reduce to simmer, cover and cook for 45 minutes.
• Remove the lid and continue to simmer at least another 45 minutes, or longer to develop flavor.
• Serve, allowing each person to season their bowl to their liking with salt, pepper, hot sauce, sour cream, grated cheese, and/or chopped onions.

Steps:

• Pour 1 gallon water into a large pot. Add the meat and stir with a spoon to break it up and combine with the water. Put the pot over low heat and cook for 5 hours. Remove the excess water and grease during the cooking process. At the end of the cooking time, add the onion, chili powder, paprika, cumin, garlic, black pepper, red pepper and salt to taste. Add the beans and tomato sauce to a large serving bowl and stir in the cooked chili.

Steps:

• Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
• After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

Steps:

• In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more.
• Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.
• Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread.

Steps:

• In large pot brown ground beef with ground pepper, garlic and salt.
• Add diced onion and diced green pepper and continue simmering.
• Drain beef mixture (it's not unusual for us not to drain) before adding chilies, tomatoes, beans, sauce and paste along with several cans of water.
• Add chili powder, cumin and worcestershire to taste and simmer 3 to 4 hours.
• Serve over fritos and top with sour cream or shredded cheese of your choice (this last step is a must in my house).

Steps:

• Prep all fresh ingredients and place into 2-3 bowls. 1 bowl for the peppers and 1 bowl for the rest (keeping the green onion in a separate bowl if desired as garnish).
• Heat 3 tablespoons oil, in a 5 quart skillet, over medium heat. Season and toss pork with all pork seasonings above. Place in skillet before oil begins to smoke. Cook til pork is medium rare to medium.
• Add all fresh ingredients, except peppers. Stir, simmer for 2 minutes.
• Add all canned ingredients and seasonings, stir and simmer for 3 minutes.
• Add peppers and simmer for an additional 2 minutes.
• Move to 6-8 qt crock pot and add stock, simmer over med-low heat for at least 30 minutes but as much as 6 hours.
• Optional: You may salt to taste and add cheddar cheese if desired (I always desire a little cheese). I also recommend you add cheese on a per bowl basis, not to the whole pot.

Steps:

• Brown meat in large skillet; drain. Add peppers and onions; cook 5 min., stirring frequently.
• Add beans, tomatoes, water, seasonings and 1/4 cup cheese; stir. Cover; simmer 45 min., stirring occasionally.
• Serve topped with remaining cheese.