Un Chili Recipes

Steps:

• In a large Dutch oven, heat the oil.
• Add the beef and brown.
• Remove the beef, leaving about 1 tablespoon of fat in the pan.
• Add the onions, and cook, covered, over low heat for about 5 minutes.
• Uncover, raise the heat to medium, and cook until the onions are evenly browned (but not burned).
• Sprinkle the flour over the onions, and cook for another minute.
• Add the browned beef, tomatoes, tomato paste, pepper, garlic, broth, chili powder, cumin, oregano, salt, and vinegar to the onions.
• Bring to a boil, then lower the heat and simmer, covered 1 1/2 hours, stirring occasionally.
• If the chili gets too thick, you may add some water or broth to thin.
• Taste the chili, and add more seasonings to adjust to your taste.
• Add the bell pepper, and continue to simmer for 15 more minutes.
• Add the beans and simmer for an additional 5 minutes.
• Serve in heated bowls and top with sour cream and green onions, if using.

Steps:

• Brown the ground beef in a skillet over medium heat; drain off the fat.
• break the meat into tiny pieces.
• In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.

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.

Steps:

• Heat oil in a large skillet about 3 minutes or until it's "shiny" and hot.
• Combine all the diced veggies except beans.
• Put veggies into the heated skillet and cook over medium heat until onions are slightly brown, about five minutes.
• In a heavy 2 quart saucepan or dutch oven, reduce the balsamic vinegar over medium heat until half remains and it becomes "syrupy".
• To the vinegar add the black beans, vegetable mixture, and 1/2 cup of the water.
• Simmer on medium low for 10-15 minutes, then incorperate the tomato paste and the rest of the water into the mixture. Stir until well combined.
• Simmer another 10-15 mintes, stirring mixture often to prevent sticking to the bottom of the pan.
• You may choose to reseason at this time if you like a more intense flavor. Have a taste to see!
• Serve with crusty baugettes, sour cream garnish, and a cold beer. Enjoy!

Steps:

• 1) Cook ground beef.
• 2) Combine the cooked ground beef and large can of baked beans in a large pot. Cook over medium heat until warm.
• 3) Add Taco Bell Taco Seasoning packet directly to beans and beef. Stir well. Cook for 10 extra minutes on medium heat.
• 4) Garnish with shredded cheese and serve with Ritz Crackers.

Steps:

• Place the onions (or shallots), celery, green pepper, red pepper, & garlic in a food processor and process until they are a smooth puree.
• In a large stock pot, saute the diced bacon until it is browned. Drain off the fat, reserving 2 tablespoons. Return the two tablespoons of bacon fat to the bacon in the pot and saute the ground beef in the bacon fat until it has browned. *If you don't wish to use bacon you can use two tablespoons of olive oil here*.
• Add the onion/celery/bell pepper/garlic puree to the beef and saute for 5 minutes over medium heat.
• Add all other ingredients and stir to mix well.
• Bring to a simmer and cook, covered over medium-low heat for 30 minutes.
• Remove the bay leaves and serve.
• This is even better if you make it the day ahead. Refrigerate, the reheat and remove the bay leaves before serving.

Steps:

• In a large pot over medium-high heat brown sausage and cook until no longer pink, stirring occasionally. Drain sausage on paper towels, reserving 1 T pan drippings in pot.
• Add onion and celery to pot an cook until vegetables are translucent, stirring constantly.
• Add beans (with liquid), tomatoes, chilies and chili powder. Stir in sausage.
• Bring to a boil and then reduce heat to a simmer. Simmer for 30 minutes.