Brown the meat and onions in the oil.
Add the tomato sauce, beer, beef broth, chiles, cumin, garlic, black pepper, and 2 tablespoons of the Chili Powder. .
Simmer the chili over a low heat for 2 hours until the meat is tender.
To thicken, make a thin paste of the masa and water. Quickly stir this into the chili. (If done too slowly it will lump).
Add the remaining chili powder and paprika. Simmer for an additional 15 minutes. Remove the Jalapenos and serve.
o taste, but makes the chili thicker, and the fiber content
In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
Serve with desired toppings.
verything uniform since chili is a pretty
tir occasionally.
Put the chili and jalapeno peppers in last
Brown meat; add onion and garlic. Saute for a few minutes.
Add remaining ingredients except kidney beans.
Cover and simmer 1 1/2 to 2 hours. If you want a thicker chili, thicken with some flour and water.
Add kidney beans and heat through.
Fry ground beef with onion until done.
Add chili beans, chili soup and tomato sauce.
Fill chili soup can with water and add to mixture.
Add brown sugar, cinnamon and cocoa.
Bring to boil. Reduce heat and simmer for at least 1/2 hour.
Cook spaghetti until done.
Drain.
Serve chili over spaghetti and top with Cheddar cheese to taste.
Place ground
meat
and onions in a large pot and brown the meat
until
done.\tStir
frequently
to prevent burning. When the meat is browned, drain excess grease.
Add remaining ingredients except
for
chili powder and Pace picante sauce. Heat slowly
to a simmer being careful not to burn the chili. Add chili
powder and picante sauce a little at a time and mix well.\tTaste
your chili
at
each
point
and adjust to your likings.
omato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano
ould enjoy.
Like most chili recipes, this one tastes better the
Saute onions
in
melted
shortening
until they change color. Add chili meat and cook until pink is gone.
Drain off fat (this is\tthe
secret to preventing heartburn).
Add chili powder, cumin, salt,
red
pepper,\tpaprika
and tomato juice. Simmer 40 minutes.
Add
enough
quick-cooking oats to thicken to taste.
Brown ground beef; drain well.
Use 2 to 3 tablespoons beef fat to saute chopped onion, celery and green pepper.
Add tomatoes; mash with potato masher.
Add hamburger, macaroni and as much tomato sauce as needed.
Also, add desired amount of salt, pepper and chili powder (and a few dashes of Tabasco sauce, if desired). Simmer at least 30 minutes.
(You may need to add additional tomato sauce and/or water.)
No beans!
Enjoy!
Cook tomatoes, green pepper, onion, jalapenos, spices and chorizos until vegetables are tender.
Add vinegar, brown sugar and beans and simmer on low for 1-2 hours or cook in a slow cooker (low heat) for 5-6 hours. chorizos: Brown sausage in a frying pan before adding to the chili, but you can buy chorizos (beef, pork, or chicken) in natural casings that are really good too.
Saute onion, bell pepper, celery and jalapeno in a small amount of oil.
Add the meat and braise.
Drain.
Mix in the remaining ingredients.
Add enough water to cover the top of the mixture. Cook the chili for three hours over a low heat.
water, sugar, salt, black pepper, chili powder, and cumin, and set
rippings until brown; drain. Stir chili seasoning into ground beef.
Heat olive oil in a large stockpot over medium heat; cook and stir onion and green bell pepper in hot oil until tender, 5 to 10 minutes. Add sausage and ground beef to onion mixture; cook and stir until browned and crumbly, about 10 minutes. Drain excess grease.
Mix pinto beans, diced tomatoes, water, chili powder, jalapeno pepper, cayenne pepper, and salt into sausage-beef mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors have blended, about 1 hour.
Brown meat in a large skillet and drain.
Add onions, green peppers, celery, garlic, chili peppers, bay leaf.
Cook 8-10 minutes until vegetables are tender.
Add tomatoes, paste, sauce, and beans.
Cover just to the top with water.
Cook over medium heat for 1 1/2 hours.
When serving, top with finely shredded sharp cheddar cheese.
Serves 6-8.
Brown the meat and onion and drain, if necessary. Add the tomato sauce, water, chili powder, salt, paprika, ground cumin, red pepper, garlic and 2 to 3 tablespoons flour.
Cook 1 to 2 hours.
Add 2 to 3 tablespoons flour.
Cook 15 minutes.
Enjoy.
In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat. Brown remaining meat; pour off all fat except 2 Tbsps. Add onion, garlic; cook and stir until tender. Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well. Bring to boil; reduce heat and simmer covered 2 hours.
Stir together flour and cornmeal; add warm water. Mix well. Stir into chili mixture. Cook covered 20 minutes longer. Serve hot.