Hot To Trot 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:

• Brown meat and bacon drain. Put in Crock Pot. ( I like to add the bacon dropping to the cooker.)
• Chop peppers and onion. NOTE: For extra heat, do not remove seeds. Add to Crock Pot.
• Add all spices; stir to mix.
• Add beer and V8 juice and all other ingredients. Give it another stir place lid on the cooker.
• Set to high for 2 hours. Then to low for at least another 3.
• Side note: spices are strictly to taste. Add more or less as the chili cooks. Hope you enjoy it.

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:

• Cut the meat cubes in half.
• Saute in Organic coconut oil not much.
• cut up about 4 long green onions very small.
• Add to meat when 1/2 way cooked.
• Drain.
• Add the 2 cans of Diced tomatoes.
• START with about 1 tablespoon of chili powder added in.
• Add approximately 4 shakes of Peppercorns.
• add about 1/4 tsp Garlic powder.
• let cook abut 10 minutes.
• LOW.
• Add in the Chocolate.
• let that melt in.
• Add in about 5 or 6 shakes of the Worcestershire sauce.
• Cook about another 10 minutes.
• NOW important taste it.
• Does it have enough Chili powder because it is so important that you really taste that.
• Now it should be a bit tangy but so rich from the chocolate square which adds a DEPTH to the sauce.
• Now add just a touch of organic honey or you can use organic Cane sugar or even Organic Stevia.
• You need a nice balance between the HOT spicy tangy and the touch of sweetness.
• Simmer at the lowest simmer your stove will go for about an hour.
• Now add the beans. (Drain them first).
• Cook another half hour.
• SB fabulous.
• Taste all the time during the last half hour to make sure you have the right balance.
• I always seen to add more chili powder and more Worcestershire.
• But always slowly and only a little bit at a time until just right.
• NOW plate that sucker.
• Put some organic sour cream and chives and grated Mexican or cheddar on top if you like.
• Serve with a nice RICH Grain bread I like to cut up a very rustic bread spread it with olive oil and parmesan and stick it in the broiler a few minutes.

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.