Numerounochiliconcarnewithbeans Recipes

Steps:

• Saute meat, onions and garlic until done.
• Add remaining ingredients and simmer for 2 hours.
• The beer is optional but does add a good flavor and, of course, the alcohol is cooked out during cooking.

Steps:

• In a large skillet, over med.
• heat, warm the oil.
• Add onions and cook, stirring occasionally, until tender, about 20 minutes.
• Meanwhile in a 4 to 5 quart heavy flameproof casserole or Dutch oven over med. heat, combine beef and pork.
• Season with salt and cook, stirring often, until meat has lost all its pink color and is evenly crumbled, about 20 minutes.
• Scrape onions into casserole with meats.
• Stir in chili powder, cumin, oregano, cocoa, cinnamon and cayenne pepper.
• Cook, stirring, 5 minutes.
• Stir in tomato juice and beef stock.
• Bring to a boil then lower heat and simmer, uncovered, for 1 hour.
• Taste, correct seasonings and simmer another 30 minutes or until chili is thickened to your liking.
• Stir in garlic. To thicken chili further or to bind any surface fats, stir in the optional cornmeal.
• Stir in the beans and simmer another 5 minutes.

Steps:

• Brown the beef and drain the fat off.
• Crumble the cooked beef into pea size pieces.
• In a large pot, combine the beef plus the remaining ingredients and bring to a simmer over low heat.
• Cook stirring every 15 minutes for 2-3 hours.

Steps:

• Scramble-fry ground beef, onion, celery, garlic and green pepper in large pot or Dutch oven until beef is no longer pink. Drain.
• Add remaining 10 ingredients. Stir well. Bring to a boil. Reduce heat to medium-low. Simmer for 45 minutes, stirring every 15 minutes.

Steps:

• In a heavy Dutch oven over medium-high heat, cook the bacon until the fat is completely rendered and the bacon is crisp, 4 to 6 minutes. Remove the bacon using a slotted spoon and set on the side. Add the cubed chuck, chili powder, cumin, and Southwest Essence to the hot rendered fat in the pan and cook, stirring occasionally, until the meat is well browned, 4 to 6 minutes. Add the onions, bell pepper, garlic and oregano and cook until soft, about 4 minutes. Add the tomatoes, broth, water and beans and bring to a boil. Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally, until meat and beans are tender and sauce is thick and flavorful, about 1 1/2 to 2 hours. (Note: add more liquid if the sauce gets too thick before the beans are tender.) When the beans are tender and sauce is thickened, add the brown sugar, ketchup, and mustard and cook until thick and flavors have come together, about 20 to 30 minutes longer.
• Serve hot.
• Combine all ingredients thoroughly.

Steps:

• Heat oil in large skillet; add garlic, onion and ground beef.
• Stir until browned.
• Pour off excess fat.
• Add beans with liquid, tomato sauce, salt and chili powder.
• Simmer over low heat stirring occasionally, until chili is desired thickness.