At the same time, heat chili in a saucepan over medium
scape. Stir gently and serve chili directly from slow cooker liner
Heat the oil in a large deep pot over medium-high heat, and stir in the onions, garlic, and bell peppers. Cook and stir until the onions are transparent, about 5 minutes. Add the beef stew meat, sausage, and bacon. Cook until meats are evenly browned. Drain the fat.
Stir in the tomato sauce, tomato paste, black beans, kidney beans, chipotle peppers with sauce, beef broth, beer, chili powder, oregano, pepper, salt, and chocolate. Bring the mixture to a boil. Reduce heat to low and simmer for at least 1 hour; 2 hours is preferred.
ike most chili recipes, this one tastes better the second day and even
Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.
Combine meat mixture, beans, and next 11 ingredients in Dutch oven (I usually start off with half the beef broth and beer, and add more as needed); bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.
Heat oil in a skillet over medium heat. Add onion, jalapeno, and garlic. Cook until onion is soft and translucent, about 5 minutes, stirring often to prevent garlic from burning. Add cumin, chili powder, salt, and cayenne pepper and cook 5 minutes more. Remove from heat and let cool slightly.
Transfer onion mixture to a blender. Add black beans, reserved 1/4 cup liquid, lime juice, tomato paste, and vinegar and blend until smooth. Transfer to a serving bowl and garnish with cilantro.
Brown beef and stew meat in corn oil; add onion, bell pepper, garlic and saute until soft.
Skim off excess grease.
Add beans, tomatoes, jalapeno, cilantro, cumin, black pepper, chili powder, oregano, salt and green chilies.
Simmer at least 2 hours.
Line 4 large bowls with tortillas and spoon chili into each.
Top with Cheddar cheese and onions.
Can be made before game starts.
Watch game while chili cooks.
Makes 4 to 8 servings.
Place all in the crock pot in the order listed.
Gently stir everything together.
Cover and cook on low for 6-8 hours or on high for about 4 -5 hours.
When done, mix again very well.
Serve topped with sour cream, shredded cheese, green onions, etc.
Brown the meat on medium flame.
Remove meat to drain.
Saute onion and garlic in some reserved fat.
Rinse and drain kidney beans.
Place all ingredients into a large pot and simmer over low heat for 1 hour.
o taste, but makes the chili thicker, and the fiber content
il to pot.
Combine chili powder and flour in small
rock pot.
Remove poblano chili from brown paper bag, remove
Brown ground beef in skillet until meat is thoroughly brown. Drain off fat.
Add remaining ingredients.
Simmer, uncovered, 15 minutes.
Season with salt, pepper, onion powder and chili powder according to your taste.
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.
ntil soft. Add the turkey, chili powder, garlic, cumin and oregano
In a large pan, add tomato juice, green pepper, onion, spices, kidney beans, chili spices and drained hamburger meat.
Simmer at least 8 hours.
Brown beef and onion and drain.
Add beans, tomatoes, water, chili powder, vinegar, mustard, salt and pepper.
Bring to boil; reduce heat.
Cover and simmer for 10 minutes or until heated through.
Serve.
Brown ground pork and bratwurst until cooked through. Remove from pan.
Cook onion, red pepper, garlic and jalapeno until softened, about 3 minutes.
Place pork, bratwurst, vegetables, black-eyed peas, tomatoes, beer, chicken broth and spices into slow cooker.
Cook on low for 7-8 hours, or on high for 3-4 hours.
Add tomato paste if chili seems thin.
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.
In large pan, saute onions and green pepper in 2 tablespoons oil.
Add ground beef and cook until lightly browned, stirring occasionally. Drain.
Stir in tomatoes (cut up), tomato sauce, ketchup, chili powder, salt and pepper.
Simmer, uncovered, 30 minutes, stirring often.
Add partially drained red kidney beans. Simmer 15 minutes longer.
Makes about 10 cups.