Loris Firecracker Chili Recipes

Steps:

• In a Dutch oven, heat canola oil over medium heat. Brown beef in batches, crumbling meat, until no longer pink; drain and set aside. Add onions and green pepper; cook until tender. Return meat to Dutch oven. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1-1/2 hours.

Steps:

• 1. Brown meat with onions, pepper, and celery. Drain. I put it in a dutch oven at this point.
• 2. Add all other ingredients. Allow to simmer until the flavors marry. About 30 minutes-1 hour.

Steps:

• In a 2 qt sauce pan, combine meat and onions.
• Brown meat.
• Add in green pepper, half of chili powder and half of black pepper. Cook for additional 2 minutes on high.
• Add in all beans and tomatoes. Stir together.
• Add in Worcestershire sauce, chipotle chili powder, rest of chili powder, and rest of black pepper.
• Bring to a boil, cover and reduce heat to low.
• Cook for 20 minutes.
• Serve with any garnishments you choose. (Mine are corn chips, shredded cheese and sour cream!).

Steps:

• In large kettle, brown cubed round steak in oil with 1/2 the onions, 1 clove minced garlic, 1/2 teaspoon cumin, and 1 teaspoon chili powder. Add 2 cups water. Bring to boil, reduce heat, and cook down until liquid is almost gone. Set aside. In saucepan, brown ground beef with remaining onion and garlic, plus green pepper and celery. Combine both meat mixtures in kettle. Add oregano, canned tomatoes, tomato sauce, jalapeño peppers, red pepper, bay leaf, and remaining cumin and chili powder. Bring to a boil and reduce heat. Add salt and pepper and simmer at least 1 1/2 hours. Stir occasionally and add water, as needed. If beans are to be used, add them during the last 20 minutes or so. Remove bay leaf before serving. Serve with grated cheese, onions, and peppers.