Heathers Chili Recipes

Steps:

• Place guajillos in a large bowl, cover with boiling water, and weight with a small plate to keep submerged. Let sit until pliable, 15 minutes. Reserve 1 cup soaking liquid. Drain guajillos; discard stems and seeds. In a blender, blend guajillos, chipotle chile and sauce, and soaking liquid until smooth, about 2 minutes, scraping down side as needed. Pour mixture through a fine-mesh sieve set over a medium bowl, pressing on solids; discard solids. Set chile puree aside.
• Heat a large Dutch oven or other heavy pot over medium-high. Season short ribs with salt and pepper and cook until browned, about 5 minutes. With a slotted spoon, transfer to a medium bowl. Add oil to pot, season beef chuck with salt and pepper, and cook until browned, about 5 minutes (do not crowd pot; work in batches if necessary). Transfer to bowl with short ribs.
• Reduce heat to medium and add onion, garlic, and 1/2 cup water. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, about 3 minutes. Add cumin, oregano, and cornmeal and cook until fragrant, 1 minute. Add meat, broth, chile puree, and just enough water to cover meat, if necessary; bring to a boil over high. Partially cover, reduce heat, and simmer 1 hour. Uncover and cook until meat is tender and chili is slightly thickened, 30 to 45 minutes. Add vinegar to taste.

Steps:

• In a Dutch oven, cook beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. If desired, serve with additional jalapeno and sour cream.

Steps:

• 1. Brown and drain stew meat and hamburger meat separately and add to stock pot.
• 2. Add minced garlic to meats while hot to infuse the garlic flavor.
• 3. Next, add two cans of chili beans(not drained), tomato sauce plus 2 cans of water, onion, dry seasonings and stir into mixture. Cook on low heat for 2 hours or....transfer mixture to crock pot and slow cook for 6-8 hours. Make sure to keep checking liquid level and add water as necessary.
• 4. Serve with options of cheese, crackers, and sour cream.

Steps:

• Brown the soy crumble with the onions and garlic in some olive oil.
• Add the fresh peppers, saute until softened.
• Add your spices (or at least half of what you plan to use) to the crumble.
• Add chipotle peppers and adobo sauce (to taste).
• Add tomatoes & beer; simmer for 15 -20 minutes. Depends on how hungry you are!
• Add beans and more seasoning to taste if desired.
• Stir it all up.
• Simmer over low heat. Longer is always better. (25-40 minutes).
• Garnish with cashews.
• Serve with cheese and tortillas, you're good to go.