Andys Chili Recipes

ANDY'S ALL MEAT CHILI

Steps:

• Remove any casings from sausages, crumble meat into a large, deep, pot. Cook over medium-high heat, stirring often until lightly browned. To pot add ground turkey, beef, and pork. Mix together and crumble meat until it begins to brown.
• To browned meat add onion, bell pepper, and pablano pepper. Continue to cook over medium-high heat until onion is soft.
• Add all other ingredients. Bring to a boil, cover, reduce heat and simmer for about an hour.
• Don't forget to occasionally stir, so it doesn't burn!
• Uncover and cook over medium-low heat until liquid starts to evaporate (about 30 minutes), continue to stir so it doesn't burn.
• Remove pot from heat and let cool about 15-20 minutes.
• Return to burner and heat throughly.
• Repeat the last 2 steps as needed until chili is thick.
• Serve with crackers.
• Leftovers can be easily frozen in a ziplock freezer bag or Tupperware.

MOMMY'S ANY DAY CHILI

Steps:

• In a large skillet over medium to medium-high heat, add the oil. Once the oil is shimmering, add the onions and season with pinch of salt. Cook until the onions are translucent, 3 to 5 minutes. Add the garlic, chipotle peppers and tomato paste and sauté until fragrant, about 1 minute. Add the turkey, breaking the meat down using a spatula. Add the dried seasonings--the garlic powder, onion powder, paprika, cumin and ancho chili powder--and 1 to 1 1/2 teaspoons each salt and pepper and mix as you break the meat down more using the spatula. Allow this to cook until all of the meat is browned, 6 to 7 minutes. Transfer the cooked turkey to a medium bowl and set aside.
• Using the same skillet (don't worry about cleaning the skillet out; it's okay for those flavors to also mesh with the chorizo), add the beef chorizo and cook until browned, about 5 minutes. Remove the skillet from the heat and set aside.
• In a large pot, add the chili base, chile sauce and tomato sauce over medium to medium-low heat. Let the brick break down completely, then add the meat mixture and cooked chorizo to the pot. Next, add the crushed tomatoes and chili beans with their liquid and allow to cook until the beans and tomatoes are heated through and the flavors are combined, 30 to 35 minutes over medium to low heat. Serve with sour cream, avocado, Cotija, Cheddar, green onions and corn chips for topping!

THE BEST CHILI

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.

JUST LIKE WENDY'S® CHILI

Steps:

• Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Stir and break the ground beef into crumbles and cook until no longer pink, about 5 more minutes.
• Stir celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.
• Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.

ANDY'S CHILI

Steps:

• Gently the finely chopped garlic and onion in a large deep pan with a glug of olive oil
• Once the onions are soft, add the chopped fresh chilies, and fry for a further 2-3 mins
• Add the beef, and slowly stir until all the meet turns brown
• Add the hot chili powder, paprika, cumin, and pepper, and fry for around 1 min
• Add the stock, and simmer for around 10--15 mins
• Add the tomato paste and stir in well
• Add the chopped, canned tomatoes, stir in well, then leave to simmer away, stirring occasionally
• Cook for at least 45mins to an hour, adding a little water if the mixture starts drying out
• Around 30 mins before serving, add the drained kidney beans, again stirring in well
• Serve in bowls, or over tortilla chips. To enhance, add a tablespoon of sour cream , a handful of grated cheese, a tablespoon of chopped jalapenos,or a mix.