Spicytritipchili Recipes

Steps:

• Prep all veggies in separate containers. Slice all peppers, do not separate seeds, chop onion and slice or chop garlic.
• Pour tomato sauce and diced tomatos into large pot and use medium to high heat. Stir often to prevent burning sticking to bottom.
• Add peppers, onion, garlic and peppers to sauce as you stir.
• Brown the ground beef in a separate pan over high heat until color is more brown than pink and add to pot WITH oil from browning.
• Repeat as needed until all beef is used. I recommend doing this is small amounts using a spatula to "stir" beef. "A metal spatula is recommended as you will have to break apart pieces that stick together,.
• Make sure the stew beef is cut into small cubes, 2 to 3 fingers in width, and brown in pan as done previously with ground beef and add to pot with oil.
• Remove the skin from the spicy sausage and brown the filing like above and add to pot with oil.
• add beer to pot.
• Open and add cans of beans one at a time stirring as they are added. - Drain the beans for a thicker final chili or add all for a thinner one.
• Lower heat to medium low and let chili simmer for an hour or two stirring to prevent sticking at bottom of pot.
• Add Three tablespoons of Mongolian fire oil.
• Add 1/8 to 1/4 cup chili powder Add Red pepper, chili powder and favorite hot sauce until desired spice level is attained.
• Let simmer for 2 or more hours, stirring each 15 min max, to fully cook meat and allow for spice infusion.

Steps:

• Smoke or barbecue tri tips until medium to medium-rare. Chill tri tips until firm. Trim fat from meat and dice into ½-inch cubes. Put tomato sauce, pinto and black beans into pot. Add onion and cilantro. Add jalapeños and other seasonings. Mix thoroughly and add diced tri tip. Cover and simmer over low heat, stirring often, for about an hour. You also can pour chili into deep baking pan or disposable foil pans, cover with foil and heat slowly in 250- to 300-degree oven for 2 hours or until thickened. Makes 3 quarts. Cooking notes:.
• All tablespoons should be heaping, not level.
• The heating and thickening is simple and forgiving as long as you do not burn it.
• Instead of cooking the chili on the stovetop or in the oven, you can also put the chili back on your barbecue and simmer it there.

Steps:

• Heat oil in a large saucepan. Add garlic and onion and cook until tender, 3 to 5 minutes. Add beef, crushed red pepper, and black pepper. Cook and stir until beef is browned, 5 to 10 minutes. Remove from heat. Drain and discard fat and excess oil.
• Add tomato sauce, diced tomatoes, chili beans, black beans, and corn to the saucepan and return to low heat. Add cayenne pepper and chili powder. Season with additional black pepper if desired. Add Worcestershire sauce. Blend well and cover. Simmer, stirring occasionally, 20 to 30 minutes.

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.