Johns Very Mild Chili Recipes

Steps:

• Lightly coat the inside of a slow cooker with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground turkey to the slow cooker.
• Stir crushed tomatoes, black beans, kidney beans, diced tomatoes, tomato paste, chili powder, black pepper, salt, and garlic powder into ground turkey.
• Cook on Low for 3 hours.

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 and drain the hamburger.
• Sprinkle seasoning over hamburger and stir to coat.
• Stir in water and bring to a gentle boil for about 2 minutes.
• Add beans and tomato sauce.
• Let simmer until warmed through.
• Serve topped with shredded cheddar cheese and/or chopped onions and/or crushed saltines, if desired.

Steps:

• Combine beef and tomato paste in a large pot. Rinse out the tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces.
• Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain.
• Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with some onions and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, sausage, and onion in the hot skillet until beef and sausage are completely browned, 7 to 10 minutes; drain and discard grease.
• Stir stewed tomatoes, tomato sauce, light red kidney beans, dark red kidney beans, mild salsa, chili seasoning mix, and garlic powder into the beef mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the flavors meld, 90 minutes to 2 hours.

Steps:

• In a medium size stock pot or frying pan if using a crock pot,
• Over medium high heat, cook ground Turkey until almost done, drain fat,.
• Add Onion, Celery, Carrot and Garlic.
• Cook on medium until Carrots start to get soft, stirring often.
• Add spice mixes stir in well and cook for a minute or two.
• Add Wine (Chicken Broth if not using wine) reduce by half.
• If using a crock-pot you can start adding the rest of the ingredients while the meat and vegetables are cooking.
• Add rest of ingredients to stock pot or crock-pot and mix well.
• If using a crock-pot cook for 3 or 4 hours on low.
• Everything that needs it is already cooked so we are just merging flavors.
• If using a stock pot on the stove; simmer for 2 hours stirring every 15 minute.

Steps:

• Heat oven to 160C/140C fan/ gas 3. Heat a large cast-iron pot or saucepan over a high flame, pour in the oil, then drop in the onions, chillies, paprika and thyme. Cook for 5 mins until the onions soften. Add the celery, give it a stir and crumble in the stock cube. Stir again and cook for another 5 mins
• Add the beef, stir well, then colour for a few mins to coat the meat with the spices. Add the flour and coat everything with a more few stirs, then add the remaining ingredients, along with 1 tsp salt.
• Let it come to the boil, then put a lid on, place in the oven, reduce the temperature to 140C/120C fan/ gas 1 and cook for 4 1 /2 hrs.
• Take the pot out of the oven and remove the carrots, chop them into small chunks, then put them back in. I like plenty of sauce, but you may want to remove some if you don't want it too saucy - be sure to keep it, it's great on toast when cold. Remember to remove the chillies before you serve. Finally, scatter with coriander, if you like

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the red bell pepper, yellow bell pepper, green bell pepper, orange bell pepper, onion, and celery. Cook until tender. Place pork and beef in the pot, and cook until evenly brown. Drain grease.
• Mix serrano chile peppers, diced tomatoes, green chile peppers, tomato paste, kidney beans, garlic, lime juice, tequila, and beer into the pot. Season with chili powder, salt, and pepper. Bring to a boil. Reduce heat to medium-low, and simmer 5 hours.