Darn Good Chili Recipes

Steps:

• Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
• Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
• Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
• Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Steps:

• In a large saucepan or stockpot, cook ground beef, onion and red pepper until beef is browned. Drain off excess fat.
• Stir in the chili powder, garlic, bay leaf, diced tomatoes, spaghetti sauce, salsa and taco sauce. Lower heat and simmer for 1 1/2 hours, stirring occasionally. Stir in beans just before serving and heat through.

Steps:

• In a large pot brown the ground beef with onion and green bell pepper until no longer pink; drain all fat.
• Add in garlic, oregano and chili flakes; cook stirring until browned (about 12-15 minutes, for the best flavor the meat must be slightly browned).Add in chili powder and cumin; cook stirring for 2 minutes.
• Add in stewed tomatoes, tomato sauce and seasoned salt; bring to a boil over medium heat stirring.
• Reduce heat to low and cook uncovered for 1-1/2 hours stirring occasionally.
• Stir in the beans with their liquid and continue to cook for another 30 minutes, stirring occasionally.

Steps:

• Chop the onions, peppers, celery stalk, jalapeno, and mince the garlic clove.
• Heat the vegetable oil on med-high heat and saute the onions, peppers, celery stalk, jalapeno, and garlic until they are soft and onions are translucent.
• Add the beef and continue cooking until the beef is no longer pink, adding salt and pepper to taste.
• When finished cooking, spoon any excess oil from beef mixture and transfer the beef mixture to a soup/chili pot.
• In a separate bowl, mix the chili powder, cumin, garlic salt, hot sauce, salt and pepper, and the beer. Let it sit for a few minutes.
• Add the chili powder mixture from the bowl to the beef mixture in the soup pot.
• Next add the water, stewed tomatoes, tomato sauce, tomato paste, diced green chilies, and bay leaf to the pot.
• Cover and cook on low heat for 3 hours, stirring occasionally.
• I serve it with shredded cheese and a dollop of sour cream. It's also good with Fritos, crackers, or as just plain chili!