Chili Lovers Chili 1 Recipes

CHILI LOVERS CHILI

Steps:

• Heat a large stock pot over medium-high heat. Crumble the ground beef and sausage into the hot pot, and cook until evenly browned. Drain off excess grease, then add the onion and bell pepper.
• Pour in diced tomatoes and tomato paste, plus water. Pour in the kidney beans and chili beans. Season with chili powder, garlic, cumin, Louisiana Hot Sauce, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover leaving the lid cracked open a little room for steam to escape to help it thicken. Simmer over low heat for 2 to 3 hours, stirring occasionally.
• After 2 hours, taste, and adjust salt, pepper, and chili powder, maybe more onion powder, if necessary. The longer the chili simmers, the better it will taste. To thicken smash some of the beans on the bottom with a slotted spoon and stir, if it looks too thick add a little more water. It's that last hour the flavors really come together and you know it's ready. Remove from heat and serve.
• To serve, ladle into bowls, and add crackers, onions, cheese, sour cream.. however you like it. Plan on Chili Mac or Frito Pie with leftovers.

CHILI LOVERS CHILI 1

Steps:

• Brown beef and pork in skillet.
• drain for at least 15 minutes to rid of all the grease.
• place back in pan and over med heat add everything except- tequila, beer and beans.
• bring just to a boil then reduce heat.
• add beer and tequila.
• simmer for about 2 to 3 hours.
• add beans during the last half hour.

CHILI LOVER'S CHILI

Steps:

• Brown beef and pork.
• Drain.
• Steam or boil the browned meat to remove the fat (please don't skip this step or your chili will be GREASY!).
• Drain meat again and place back in pan and add onion, celery, green pepper, and some of the dry seasonings above to season the meat mixture.
• Add all ingredients except beans to a large pot.
• Simmer on low for 2-3 hours,adding beans the last half hour of cooking time.

MEAT-LOVERS' VEGETARIAN CHILI

Steps:

• Heat 3 tablespoons olive oil in skillet over medium-low heat. Add bell peppers, poblano peppers, onion, garlic, and jalapeno. Cook and stir until soft, about 15 minutes. Transfer to a slow cooker.
• Combine hot vegetable broth and TVP in a bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.
• Place diced tomatoes, kidney beans, black beans, tomato paste, beer, vinegar, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix to combine.
• Cook chili on Low for 6 to 10 hours or on High for 4 to 5 hours.