Elaines Grey Cup Chile Recipes

KICK ASS GREY CUP OF CHILLI

Steps:

• 1. Brown Ground Beef in Non Stick Frying Pan and drain off fat and put in Slow Cooker.
• 2. In same frying pan saute onions in a little oil until soft. About 5 minutes. Add garlic and saute until fragrant. About 2 minutes. Add to Slow Cooker.
• 3. Add all other ingredients to Slow Cooker except Sour Cream, Cheddar Cheese, Hot Sauce, and Nachos.
• 4. Mix well and set to low for about 6 hours.
• 5. Stir and adjust seasoning. This is a rather spicy chilli but if you like it really hot feel free to add more "hot" spices or hot sauce to suit your preference. Cook on low for another 2 hours to give spices a chance to blend in.
• 6. Serve in a bowl or large cup with Cheddar Cheese and a dollop of Sour Cream in the middle. Place Nachos on plate around cup and serve.
• 7. NOTE: This freezes extremely well. You can also make it the night before. Just make sure to refrigerate and give it an extra hour cooking time. I usually have a bag of buns precut and buttered for those that prefer. Although this recipe is spicy it is not "firehouse hot" more of a slow burn that will have you sniffling and tearing by the time the bowl is done.

GREY CUP CHILI

Steps:

• Cook and stir ground beef and garlic in a large non-stick pot over medium-high heat until beef is no longer pink, about 10 minutes. Stir bell pepper, red onion, carrot, zucchini, and celery into beef mixture; cook and stir until vegetables soften, about 5 minutes.
• Stir cumin, chili powder, oregano, coriander, and black pepper into beef mixture; cook for 1 minute. Stir tomatoes, corn, tomato soup, mushrooms, barbecue sauce, and taco seasoning into chili; bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, for 20 minutes.
• Stir black beans, garbanzo beans, kidney beans, and baked beans into chili; simmer until heated through, about 15 minutes. Remove chili from heat; stir in cilantro and lime juice.