Rainy Day Chili Recipes

Steps:

• Heat vegetable oil in a soup pot over medium heat. Cook and stir ground chicken in the hot oil until no longer pink and the chicken is crumbly, about 10 minutes. Drain.
• Stir in pinto beans, onions, diced tomatoes, Mexican-style stewed tomatoes, water, brown sugar, chili powder, vinegar, mustard, salt, and black pepper; bring to a boil. Reduce heat to low, cover, and simmer chili until thickened and flavors have blended, about 3 hours. Stir occasionally and add extra water if needed.

Steps:

• Brown beef, drain fat.
• Add rest of ingredients through red pepper flakes.
• Bring to a boil, then reduce heat to medium low and simmer for 15-20 minutes or until beans and tomatoes are tender, and chili has desired consistency. If chili cooks down too much, or you enjoy your chili a little thinner, add water as needed and bring chili back to a simmer until you reach desired consistency.
• Top with cheese and crackers.

Steps:

• Coarse chop onions and sauté in 4 tbs olive oil until caramelized in a 6 quart cooking pot.
• While onions are cooking coarse chop peppers and celery and place in bowl.
• Remove onions from pot (leaving oil) to bowl with peppers/celery; set aside.
• Add 2 tbs olive oil to pot.
• Combine chili powder and flour in small bowl and once well blended add to oil in pot.
• Add 2 tbs Worcestershire sauce and stir until smooth.
• Add Beef and Sausage to pot and stir until combined and well coated with sauce.
• Continue cooking over medium heat until browned.
• Add both cans of tomatoes to meat in pot and bring to light boil over medium heat.
• Add beans, pepper/celery/onion mixture, garlic, and all seasonings to pot and stir.
• Cover and reduce heat to lowest setting.
• Cook over low heat for at least four hours or up to 8 hours.
• In final hour of cooking remove cover and increase heat slightly to reduce liquid.
• Once chili reaches desired consistency replace cover and reduce heat back to low.
• Serve with side bowls of sour cream and shredded cheese (cheddar, or a good mix) and crackers.

Steps:

• In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil; reduce heat. Cover and simmer for 10 minutes or until heated through.

Steps:

• Set oven to broil at 500 degrees.
• Roast poblano pepper in oven, turn often until the pepper is charred black.
• Remove pepper from oven and place in brown paper bag to sweat.
• Turn crockpot on low.
• Put first 15 ingredients in crock pot and mix well.
• Heat some olive oil in a large skillet at medium heat.
• Saute garlic, onions, and green bell pepper for 4-5 minutes.
• Add sauteed vegetables to the crock pot.
• Remove poblano chili from brown paper bag, remove the charred skin, chop, and add to the crock pot.
• Dredge the beef in flour and brown in skillet. Add more oil if necessary.
• Add meat to the crock pot.
• Brown italian sausage in the skillet and add to the crock pot.
• Add pulled pork to the crock pot.
• Cook 8-10 hours.
• Let the crockpot cool and place in the refrigerator over night.
• 2 hours before serving, remove the crockpot from the refrigerator, turn crockpot on low, and heat the chili until hot.

Steps:

• In a large skillet, saute onions and bell pepper in vegetable oil for 1-2 minutes; add ground beef and cook until browned; drain fat.
• Stir in tomatoes, tomato sauce, ketchup, chili powder, salt, and pepper; simmer, uncovered for 30 minutes, stirring occasionally.
• Add beans and continue simmering for 15 minutes longer.