Heathers Hot Mama Chili Recipes

Steps:

• Stir together the oil, cayenne, brown sugar, paprika, garlic powder and 1 teaspoon of salt in a small saucepan. Cook over low heat until the spices infuse the oil, 2 to 3 minutes.
• Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Spoon 1/4 cup of the spiced oil into the pan. Add the carrots and onion and cook until the vegetables soften and start to brown, 6 to 8 minutes. Add the chicken and remaining 1 teaspoon salt and cook, breaking up the chicken with a wooden spoon, until browned, 4 to 5 minutes. Add the beans, tomatoes, hot sauce and 2 tablespoons more of the spiced oil. Stir together and bring to a boil. Pour in the stock. Return to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until the chili is thickened, 15 to 20 minutes.
• Ladle the chili into bowls. Top each bowl with a dollop of sour cream, a sprinkle of chopped pickles and a drizzle of the remaining hot oil.

Steps:

• Cook and stir ground beef in a skillet over medium-high heat until crumbly and browned, 5 to 10 minutes. Drain.
• Stir drained ground beef, black beans, kidney beans, tomatoes, green bell peppers, yellow onion, garlic, and chili seasoning together in a large pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until vegetables are slightly tender and chili is heated through, 15 to 20 minutes. Season with hot sauce, salt, and ground black pepper to taste.

Steps:

• 1. Start by roasting your habanero pepper making sure it's charred all over. You can do this in a hot oven, a griddle or open burner. Once roasted, place on a plate and cover with saran wrap for a few minutes. This will ensure easier peeling off of the skin but will retain the amazing roasted flavor!!
• 2. In a stockpot, add your olive oil and saute your ground pork. Brown till no longer pink, remove to plate and set aside. Add your ground beef, and saute as well. When meat is no longer pink, add your onions. Saute till onions are starting to soften. Add the pork back to the pot. Finally add your chopped chorizo sausage.
• 3. Add your beans that have been drained and rinsed.
• 4. Add your tomatoes (not drained, juices and all) and all your spices. Finally add your diced pepper and roasted habanero pepper.
• 5. Add your water and let simmer for 45-60 minutes on low till all flavors have married. *optional* - top with shredded cheese and sour cream if desired.

Steps:

• Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside.
• Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes.
• Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often.
• Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.

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:

• 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.