Dynamite Chili Recipes

Steps:

• Place the ground beef in a large skillet over medium-high heat. Add the green pepper, red pepper, yellow onion and red onion to the skillet, and cook until meat is evenly browned and vegetables are tender. Drain excess grease from the pan.
• Transfer the mixture to a slow cooker, and stir in tomato paste, water and red pepper flakes. Cover, and cook at the Low setting for at least 4 hours. I usually let it go for 12. The longer it simmers, the spicier it gets! Spoon into torpedo rolls and serve.

Steps:

• Combine Water and Beans inches.
• medium saucepan and bring to bOil over medium high heat.
• Reduce heat and simmer until tender, about 1 hour.
• Heat Oil in large skillet over med-high heat.
• Add Onion, Green Pepper, and Garlic.
• Saute until tender.
• Transfer to Dutch Oven and set aside.
• Add Pork and Beef to same skillet.
• Brown well.
• Stir into vegetables in Dutch Oven.
• Add Beans and their liquid along with Tomatoes and seasonings.
• Mix well, cover and simmer 1 hour.
• Add Wine and cook, uncovered, 30 minutes.
• Season with Salt and Pepper.
• If mixture is too liquid, stir in some of the tortilla flour paste to thicken.

Steps:

• In a large saucepan, saute onion and garlic in oil until onion is transparent. Add chili powder; cook for 1 minute. Add instant broth, cover the pan, and Simmer for a few minutes.
• Next add carrots, green peppers, celery, and eggplant; cook for 5 minutes, stirring frequently.
• Add crushed tomatoes and tomato puree; bring mixture to a boil.
• Add water, burgundy, and hot pepper sauce; stir to combine. Cook 15 minutes.
• Stir in kidney beans.
• Cook the chili at least 45 minutes to an hour, or until the vegetables are tender.
• (The longer you cook the chili, the better it will taste.) If necessary, adjust consistency by adding a small amount of water.

Steps:

• Rinse rice and drain. Add rice to a pot and pour in water. Bring to a simmer over high heat, then reduce heat to low. Cover and cook for 20 minutes. Turn off heat and let rest for 10 minutes.
• While rice cooks, combine rice vinegar, sugar, and salt together in a small bowl until dissolved. Set aside.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a shallow 2-quart baking dish with some sesame oil.
• Uncover rice and drizzle over seasoned vinegar mixture. Use a fork to break up and fluff rice. Transfer rice into the prepared baking dish. Sprinkle over toasted sesame seeds, bonito flakes, and nori; use a fork to gently stir into the rice.
• Mix mayonnaise, soy sauce, ½ teaspoon sesame oil, and Sriracha for topping together in a bowl and stir in scallops and shrimp. Spread over rice, and sprinkle cayenne over the top.
• Bake in the center of the preheated oven until the seafood is just cooked through (or 95% cooked through), about 20 minutes. Turn oven to a high broil setting, and brown the top, 1 to 2 minutes. Garnish the top with more Sriracha, toasted sesame seeds, and green onions before serving.