Toms Chili Recipes

Steps:

• Crumble the ground beef into a soup pot over medium-high heat. Cook and stir until browned. Drain off the grease, and season with salt to taste. Add the onion, bell pepper, and garlic; cook and stir for about 3 minutes. Reduce the heat to medium, and season with Worcestershire sauce, chili powder, cumin and oregano. Cook and stir for another 5 minutes.
• Reduce heat to low, and stir in the chili sauce, beef broth, kidney beans and cannellini beans. Cover, and simmer for about 35 minutes. Ladle into bowls to serve, and top with shredded Cheddar cheese and jalapeno.

Steps:

• Brown the ground beef in the olive oil in a large frying pan over medium heat until no longer pink; place in a large pot. Do not drain.
• Sauté onion, celery and green pepper in the drippings, in the same frying pan used for the ground beef, for about 5 minutes until onion is translucent.
• Add a little of the chili powder.
• Add sautéed veggies to the ground beef.
• Add rinsed and drained kidney beans, mushrooms pieces, undiluted tomato soup and tomatoes with the liquid.
• Add the rest of the chili powder, oregano, salt, pepper, sugar, and garlic.
• Stir ingredients together well.
• Cover and simmer for one hour, stirring occasionally.
• Remove cover and simmer for 30 minutes or more, stirring occasionally.

Steps:

• Cook first 3 ingredients in olive oil, in Dutch oven over medium heat. Stir until ground beef crumbles, then drain. Return mixture to Dutch oven and stir in the chili powder, tomato sauce, and chocolate kisses. Cook over low heat for 15 minutes. Add kidney beans and cook until throughly heated. Garnish if desired.

Steps:

• In a heavy saucepan, bring vinegar, water, sugar, salt, and corn starch to a rolling boil, reduce heat and simmer for about 30 minutes, or until mixture thickens.
• When mixture is thick, stir in relish, bring up to rolling boil, and boil until mixture reaches 230°F about 2 minutes.
• Stir sauce and pour into hot sterilized jar. Jar will seal.
• Refrigerate after opening. Keeps well for at least a year.

Steps:

• In a large saucepan brown meat over medium heat, crumbling as you cook.
• Pour meat in to a strainer over a bowl.
• Reserve 1/2 cup fat and return meat to saucepan.
• In a medium saucepan heat fat over medium heat.
• When hot whisk in the 1/4 cup flour.
• Reduce heat to medium low, and continue to cook until a rich caramel color is reached, around 15 minutes.
• Add beef broth and whisk well.
• Remove from heat.
• In the meat saucepan add water to the cooked beef.
• Whisk in remaining flour.
• Add the roux/broth and remaining ingredients.
• Heat to medium high stirring often.
• Once a gentle boil is reached, reduce to medium low and simmer for 20 minutes, again, stirring often.
• Remove from heat and let stand 30 minutes to thicken.

Steps:

• In a large frying pan, brown ground turkey, minced garlic and onion powder. Drain, if needed/wanted.
• Meanwhile, wisk together tomato paste, catsup, mustard and worcestershire sauce.
• Return drained turkey to pan, stir in sauce. Cook on low for 10 minutes.
• Serve on hamburger buns.

Steps:

• mix!