Georgia Style 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. Brown sausage and hamburger, drain well. Add garlic, chopped onion and one and a half cans of tomato sauce. Add in all other ingredients and bring to a boil. Once boiling drop heat to a simmer. You may want to add more tomato sauce, depending your preference.
• 2. Should be ready to go in about 30 minutes to an hour. I serve with sour cream and hot sauce and with a warm crusty bread. Enjoy!

Steps:

• Season ground beef with salt and pepper to taste.
• Brown beef and onion, mixed with 1 tablespoon chili powder, in the shortening.
• Add tomato juice, celery, green pepper, and remaining 2 tablespoons chili powder.
• Simmer slowly for 45 minutes, or until vegetables are tender.
• (If mixture cooks down, add more tomato juice or water).
• Add tomatoes and simmer 15 minutes longer; then add kidney beans and simmer a few minutes more or until beans are tender.

Steps:

• In a large skillet over medium heat, cook beef and onion until beef is no longer pink and onion is tender, 6-8 minutes, breaking meat into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker. Add next 11 ingredients., Cook, covered, on low 6-8 hours. Discard garlic clove and bay leaves. Serve over hot cooked spaghetti. If desired, top with shredded cheddar cheese and additional chopped onion. , Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water or broth if necessary. Serve as directed.

Steps:

• In a large non-aluminum (preferably glass or glazed cast iron) bowl make a marinade by combining the burgundy, thyme, bay leaves, garlic, and black pepper. Place all the beef in the bowl and mix lightly to coat the meat well. Cover and refrigerate overnight. (If time is short marinate for 2 hours at room temperature. ).
• Place the chicken breasts in a saucepan with enough water to cover. Add 1 teaspoon salt and simmer over low heat for 1/2 hour. Remove the chicken reserving the liquid. Chop the chicken breasts fine and reserve.
• Meal the oil in a large heavy pot. Add the onions and cook until they are translucent.
• Meanwhile, drain the beef, straining and reserving the marinade. Mix the beef and pork together, then combine the meats with the ground chile, cayenne pepper, oregano, cumin, rosemary, and the rest of the salt. Add this meat-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
• Add half the marinade, the reserved chicken, tomatoes, both tomato sauces, jalapenos, and 1 tablespoon of liquid hot pepper sauce to the pot.
• Melt the butter in a heavy skillet over medium heat. Add the fresh chiles, mushrooms, and a small amount of the Sauterne and cook for 3 minutes.
• Add this to the pot. Bring to a boil and simmer, uncovered, for at least 3 hours. When the chili is cooking, from time to time stir in the remaining marinade, the remaining Sauterne, and beer. If more liquid is needed, stir in the water the chicken was cooked inches Taste and adjust seasonings.

Steps:

• Put the chopped green peppers, chopped celery and butter in a large skillet over medium heat. Cover and saute for 20 minutes, stirring several times during the cooking.
• Chunk the ground beef with your hands and put it into a frying pan over medium heat.
• Add the chopped onions, and season with the salt and pepper, to taste. Cook until the meat has browned and is fully cooked, about 1/2 hour. In a large soup pot or kettle, add the beef and onions, celery and peppers, the chili powder, diced tomatoes with juice, chili sauce, kidney beans with all the juice, the 1/4 cup salt and 1/4 cup of pepper. Stir to combine, then bring to a boil over medium heat. Lower the heat, cover, and simmer the chili for 45 minutes.
• It will lose its chunkiness and mellow in flavor the longer you cook it. Keep it on all day, if you like, stirring it from time to time.
• Serve in a large bowl garnished with grated Cheddar and freshly chopped onions. Add your favorite pepper sauce for some heat.