Chris Chili Megans Adaptation Recipes

CHRIS' CHILI

Steps:

• Prepare soup from a packet of onion soup mix according to the package directions, and set 1 1/2 cups aside.
• Place bacon grease into a large stainless steel soup pot over medium-high heat, and cook and stir the cubed round and sirloin steak meat in the bacon fat until well browned, about 10 minutes. Pour in the reserved onion soup, bring to a boil, then reduce to a simmer and cook for 7 minutes, stirring to dissolve any browned flavor bits from the pot.
• Stir in salt, chili powder, cumin, black pepper, kidney beans, tomato paste, and tomato sauce. Bring the mixture to a boil, stirring frequently to avoid burning the bottom, then cover, reduce heat to low, and simmer for 1 hour, stirring occasionally. Stir in the cocoa powder, cola, and hot sauce, and simmer for 20 more minutes. Serve hot.

MEGAN'S SLOW COOKER CHILI

Steps:

• Brown turkey in a pan. Add a few drops of olive oil, this seems to keep the turkey nice and moist and from sticking.
• Spray crock pot with cooking spray.
• Add entire ingredients except for shredded cheese, and stir.
• Cook for 4 hours on medium, stirring occasionally.
• In last 30 minutes or so, add shredded cheese, as much or as little as you desire.
• Eat and enjoy with Fritos, Tostitos, or over rice or a baked potato!

CHRIS' TEXAS STYLE CHILI CON CARNE

Steps:

• Cut beef into 1/2 inch cubes.
• In an 8 quart dutch oven over medium high heat, in hot cooking oil, cook 1/3 of the meat at a time until browned on all sides.
• With a slotted spoon, remove the meat to a bowl and set aside.
• Add the onions, green peppers, and garlic to the drippings in the dutch oven.
• Cook 10 minutes over medium heat stirring occasionally.
• Add more oil if necessary.
• Return the meat to the dutch oven.
• Add tomatoes (with liquid) and remaining ingredients except the cheese.
• Over high heat, heat to boiling.
• Reduce heat to low, cover and simmer 1 1/2 hours or until meat is fork tender.
• Stir occasionally.
• Serve with cheese and additional raw onions.
• Note: Preparing 2 to 3 days ahead of time, refrigerating, and reheating in a crockpot allows the tomato base to mellow and the flavors to blend.

MEGAN'S AMAZING BUFFALO GARLIC CHILI

Steps:

• Chop onion and crush and chop garlic and saute in butter until tender, browning and the smell is overwhelmingly garlicy, turn heat to low and let cool while you do step 2.
• If you use meat cook down the beef in a separate pan and when its browned and crumbly add the taco seasoning as directed by the packet. Add to the chili along with beans.
• Drain the appropriate items and add all beans, both drained and undrained along with the corn and the chopped tomatoes to the pot.
• Add large can of whole tomatoes. Crush with your hands or cut into quarters with paring knife. I generally dump the tomatoes on top and then slice them up over the pot, just dropping them back. This is very messy (and fun) and you'll want to wear an apron. Whole Stewed Tomatoes never fail to squirt when you crush or cut them.
• Stir all ingredients and turn heat back up to begin cooking.
• Add seasoning while stirring and taste testing. I generally add the wing sauce and the lemon juice first. Chili powder makes the chili a nice dark red and tends to be hot in the back of the mouth for a nice kick after the flavor. I also use season pepper, and pepper flakes. Basically you season it with what you like until it tastes good to you. It will always be different. Note: You can use the taco seasoning directly to the beans as opposed to just using it on the beef.
• Simmer on medium stirring occasionally. If it's too soupy you can add 1/2 cup of white rice which will also make your chili even more filling.
• Eat some and let cool on the stove top. I find letting it sit sets the flavor before you put it away.
• Note for Vegetarians: For Vegetarian omit the ground meat. Also not Apian Vegetarian due to honey in the Anchor bay Buffalo wing sauce.