ould enjoy.
Like most chili recipes, this one tastes better the
o taste, but makes the chili thicker, and the fiber content
immer for 2 hours. Taste chili throughout cooking period and adjust
ccasionally.
For a thicker chili, stir the packet of Masa
ir in the KILLER COCOA CHILI SPICE MIX.
Keep stirring
s cooking, I add the chili powder. I start with 1
he bouillon cubes, garlic, diced chili pepper (if used), tomato paste
Cook ground chuck until brown; drain through strainer until all fat is gone.
Finely crumble meat with hands, then put in 6-quart slow cooker.
Add all remaining ingredients, then stir to mix thoroughly.
Cook on high 2 hours, then simmer for 2 hours, then enjoy the best chili in world.
Melt butter; add onions and garlic.
Fry up your ground round meat with onion and garlic.
Drain off excess grease, then add your 4 Star chili.
Break it up and stir it in.
Then add your chili beans.
This may be real thick so you may need to add water for it to be thinner.
Then add your chili powder, 1 to 2 tablespoons depending on how hot you want it to be.
Cook for about 10 minutes.
Then add your Velveeta cheese.
Let it melt, stirring it in.
Serve with corn bread sticks or crush up crackers in chili and serve.
Cook sliced onions in butter until soft.
Add next 6 ingredients and cook for 1 hour over low heat.
Next, add mushrooms, 1 teaspoon chili powder and kidney beans and simmer for 15 minutes more.
0 seconds more. Stir in chili powder, salt, paprika, cumin, oregano
Mix all ingredients.
Best cooked the day before using.
dds to flavor of the chili.
Mix all the dry
Remove from heat and add chili powder, cumin, sugar, oregano, salt
Brown ground meat in oil.
Place in large pot.
Add onion, tomatoes, tomato juice, beans, kidney beans, salt, garlic, chili powder, and red pepper.
Cook on medium heat for 30 minutes, and stir occasionally.
In a separate bowl combine cream corn, corn muffin mix, milk and sugar.
Pour chili in deep 9x13-inch baking dish.
Sprinkle cheese on top.
Pour the cornmeal mixture evenly over top of chili.
Bake in oven at 400 degrees for 35 minutes, or until cornbread on top is golden brown.
queeze out the juice (the chili doesn't need the extra
Cook pinto beans all day on low heat.
Season with salt pork. After pintos are done, brown ground beef.
Drain excess fat from meat.
Add chopped onion; cook until tender.
Add chili powder. Stir well.
Then add ground beef mixture to pinto beans and add 1 large can tomato sauce.
Simmer on low heat for about 1 1/2 hours. Keep stirred.
Serve with cheese and crackers on a cold night. Best chili you've ever ate, if cooked correctly.
ome later to make the chili thinner.
Add the meat
Brown the ground beef in chili pot over medium heat.
Drain excess fat.
Add remaining ingredients.
cook on medium high heat until it simmers.
Stir about every 15 minutes, for 2 to 3 hours.
Remove from heat and rest 15 minutes before serving or cool immediately then reheat tomorrow for better yet.
In Dutch oven, brown meat until red is all gone.
Add onion and cook a couple of minutes.
Scrape a place in the center and cook garlic (fresh) for about 1/2 minute, then stir into meat mix. Add salt, pepper, chili powder, cumin, brown sugar, hot sauce and tomatoes.
Put cloves, allspice and bay leaf into tea ball and place in mixture.
Stir to mix well.
Simmer, stirring occasionally, for 20 minutes.
Add kidney beans and cook 30 minutes.
Add oregano and cook 15 minutes.
Add red wine if desired.
Enjoy.