Chili Like At That Place Dave Named After His Daughter Copycat Recipes

Steps:

• Brown the ground beef in a skillet over medium heat; drain off the fat.
• Using a fork, crumble the cooked beef into pea-size pieces.
• In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
• Cook, stirring every 15 minutes, for 2 to 3 hours.
• NOTE:.
• Try topping it with some chopped onion and cheddar cheese.
• For spicier chili, add 1/2 teaspoon more black pepper.
• For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper.
• And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.
• Leftovers can be frozen for several months.

Steps:

• Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
• In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

Steps:

• Combine beef and pork in a large skillet over medium-high heat; season with 1 pinch chili-lime seasoning, salt, and black pepper. Cook and stir until meat is evenly browned, about 10 minutes. Drain excess grease.
• Heat olive oil in a large pot over medium heat; cook and stir onion, jalapeno pepper, and garlic until onion is softened and translucent, about 5 minutes.
• Stir beef-pork mixture into onion mixture; add diced tomatoes with juice, beer, tomato sauce, roasted red peppers, water, tomato paste, chili powder, 1 tablespoon chili-lime seasoning, cumin, garlic powder, 1 teaspoon salt, 1 teaspoon black pepper, cayenne pepper, and bay leaves.
• Bring tomato-meat mixture to a boil, add chili beans, reduce heat to medium-low, and simmer, stirring occasionally, until thickened, at least 2 hours.

Steps:

• Heat olive oil in a large pot.
• Add the hamburger meat (or double ground brisket if using) and brown; drain off excess fat).
• Add the minced garlic, 8 cups of water and the dried chili pods and bring to a boil.
• Reduce heat and simmer for an hour.
• Remove the chili pods and any stems that may have fallen off the pods.
• Add the bay leaves through the Mexican Chili Powder and stir.
• To thicken the chili, mix the flour and cornmeal with 1/4 cup of water until smooth, then add to the chili and stir well.
• Add the Beans and Tomatoes.
• Mix well and bring to a boil.
• Reduce heat and simmer for 1 1/2-2 1/2 hours. The longer it cooks the better it gets. Add a little water as it cooks down. :).
• NOTE: If it gets too thick, just add a little water. We serve this with cheddar cheese or chopped onions on top and crackers or cornbread.