Friday Night Chili 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.

FRIDAY NIGHT CHILI RECIPE

Steps:

• Combine ground beef, garlic and onion in pan and cook until beef is browned, stirring to crumble. Drain well. Add undrained beans, the 2 cups of water and the undrained tomatoes. Add the rest of the ingredients and reduce heat and simmer uncovered 1 hour, stirring occasionally. I like to serve it with rice.

SPEEDY WEEKNIGHT CHILI

Steps:

• In a large saucepan or Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

FRIDAY NIGHT CHILI CON CARNE

Steps:

• Cover beans with water in a large saucepan. Bring to the boil over high heat and cook for 10 minutes. Set aside for 1 hour to soak. Drain.
• Preheat oven to 160°C . Heat half the oil in a large pan and cook the beef in it over high heat until it's brown all over (2-3 minutes). Set the beef aside in a large casserole dish.
• Heat the remaining oil in the same pan. Add the onion and peppers and cook for 5 minutes or until onion is soft. Add spices and cook until aromatic (about 1 minute).
• Add tomato, jalapenos, and water and bring to the boil. Pour tomato mixture into the bowl containing the beef. Add the drained red kidney beans.
• Bake the mixture, covered, for about 2 hour or until beef and beans are tender. Remove dish from the oven and give it a few minutes to cool. Fish out all of the beef pieces and shred them up using two forks. Return the beef to the mixture and stir to combine.
• Serve with a dollop of sour cream and fresh coriander leaves, with crusty bread on the side.