Best Chili In Pittsburgh Recipes

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.

PITTSBURGH HUNTER'S CHILI

Steps:

• 1. In a large frying pan, place hamburger,italian sausage (out of casing), polish sausage & bacon, and fry, drain.Set aside.
• 2. Chop up peppers, onions and potatoes. Set aside.
• 3. In a large crock pot, add your meat mixture, all peppers, add tomato paste, crushed tomatoes and diced tomatoes. Mix well.
• 4. Add all seasonings, horseradish, and potatoes, mix well. Allow to simmer in crock pot. The longer it cooks, the better it is!