Dads Homemade Chili Recipes

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:

• 1. Best to have everything close and in easy reaching distance . let's go > Dice onion, chop bell pepper.Using a large skillet place ground beef/ hamburg and onion. Brown and drain of fat. Add bell pepper and continue simmering low heat with lid.
• 2. While your beef is simmering open all your cans Drain kidney beans ALL BUT ONE CAN. In Large pot dump caned kidney beans, diced tomatoes, tomato sauce. Add your Beef ,onions and pepper to lg. pot stir it all up.Add your chili mix , chili powder,cyan pepper and tomato paste .Stir It all up
• 3. simmer it till it's all hot ) remember everything is already cooked . Now your dashing with the Tabasco saute .. less or more your decide, too thick add some water. Enjoy.

Steps:

• Brown beef in large skillet then drain fat.
• Chop peppers and onions into"thumb size" chunks.
• Combine all ingredients into 10 Quart pot.
• Bring to boil.
• Reduce heat, cover and simmer for 1 hour stirring often.
• If you like your chili thinner than this, add beer to thin, not water.
• (When serving, we like to garnish with sharp cheddar or sour cream and crackers or cornbread.).

Steps:

• Chop onion and jalapeno.
• Saute onion and jalapeno in butter.
• While onion sautes brown the beef and sausage, drain.
• To a large stock/soup pot over low heat add beans, green chilis, and tomatoes.
• Add onion and jalapeno when tender to pot and add meat when brown.
• Add chili powder, garlic, and cumin.
• Cook for approximately 45 minutes over low heat, stirring frequently.

Steps:

• In a large 6-8 quart stock pot, brown the sausage and ground beef together, adding the diced green pepper and onion in the last 5 minutes or so.
• Add the bouillon cubes, garlic, diced chili pepper (if used), tomato paste, and all seasonings EXCEPT bay leaves. Stir well until completely mixed.
• Stir in the diced tomatoes (including liquid), canned diced green chilis, ale or stout (if used), and the bay leaves. Then carefully mix in the kidney and black beans being careful not to mash the beans.
• Simmer on low for at least 45 minutes, up to 2 hours. Be careful not to burn the bottom.
• Serve with crackers and shredded cheddar cheese; add a splash of pepper sauce if you like it HOT.
• This recipe makes about 6 quarts of chili that tastes even better the second day, and withstands freezing very well.
• NOTE:.
• If using dried beans, adjust the recipe as follows:.
• 1 lb. + 1 cup dried kidney beans.
• 1 cup dried black beans.
• 3 Tblsp sugar.
• 1½ Tblsp salt ADDITIONAL to recipe.
• Dried beans must be soaked overnight and PRECOOKED BEFORE being added to chili (simmer black beans for 45 minutes, kidney beans for 1 hr 45 minutes.

Steps:

• Scramble fry ground beef, drain fat.
• Add in crushed tomatoes and seasoning. Stir until well mixed.
• Place onions and peppers in the bottom of the crock and add in all ingredients including beef mixture.
• Cook on low for 8 hours, stirring occasionally.

Steps:

• Brown beef in skillet and drain fat.
• Heat oil in separate frying pan and add 1/2 of the chopped onions, sauté until soft, but not brown.
• In blender, purify the other 1/2 of onion, the red bell pepper, garlic, black pepper, and tomato puree.
• Pour the blended ingredients, ground beef, and sautéed onions into a crock pot or a large stock pot.
• Add the chopped tomatoes, kidney beans, chipotle, cayenne pepper, crushed red peppers, chili powder and stir.
• Simmer in pot for about 2 hours, stirring every 15 minutes.
• The longer you leave it cooking on low heat, the more the spices and seasonings will blend together and the better it will be.
• Serve over cooked white rice.

Steps:

• Brown the venison in a stock pot (I use non-stick).
• Add onion and pepper, saute until slightly soft, about 5-10 minutes.
• Add remaining ingredients, cover, and simmer for 1.5 hours.
• I serve mine with a little sour cream and diced onion on top, and some crusty bread.
• My husband insists this is sacrilege, and serves his with shredded cheese and crumbled crackers.
• We agree that it is best served with an ice cold beer.