Hot To Trot Chili Recipes

SPICY CHILI

Steps:

• In a large saucepan, brown the ground beef and ground sausage, using a wooden spoon to break it into small pieces as it cooks. Drain most of the grease and remove meat to a plate.
• Add onion, bell peppers, and jalapeño peppers to the pot and sauté on medium high heat for 2-3 minutes.
• Add spices, ketchup, lime juice, brown sugar, Worcestershire, vinegar, mustard, and V8. Stir well. Add beans, tomatoes, and salt and pepper.
• Return the ground meat to the pot and bring the mixture to a low boil. Turn to a low simmer, cover, and cook for 1-2 hours.

STOVETOP CHILI

Steps:

• In a large stock pot or dutch oven over medium-high heat, heat the oil. Once the oil is shimmery, add in the onions and saute until tender, about 4-5 minutes. Add in the garlic and saute another 30-60 seconds.
• Add ground beef to the pot and cook until no more pink is visible. Drain excess fat if necessary. (Tip: Place a metal colander over a large bowl and drain the meat. Then discard the cooled grease into the trash later.)
• Stir in the kidney beans, black beans, tomato sauce, broth, tomato paste, diced tomatoes, chili powder, cumin, cayenne, salt, and pepper. (Freezing instructions begin here.)
• Bring to a boil, stirring almost constantly, and then reduce to a simmer. Simmer for about 20 minutes, stirring regularly to avoid scorching the bottom.
• Taste and adjust salt and pepper amounts. Serve topped with your favorite chili toppings, like shredded cheese, sour cream, avocado, green onion, or any other favorite toppings.

TOO HOT TO TROT BEER CHILI

Steps:

• Brown meat and bacon drain. Put in Crock Pot. ( I like to add the bacon dropping to the cooker.)
• Chop peppers and onion. NOTE: For extra heat, do not remove seeds. Add to Crock Pot.
• Add all spices; stir to mix.
• Add beer and V8 juice and all other ingredients. Give it another stir place lid on the cooker.
• Set to high for 2 hours. Then to low for at least another 3.
• Side note: spices are strictly to taste. Add more or less as the chili cooks. Hope you enjoy it.

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.

HOT TO TROT CHILI

Steps:

• Cut the meat cubes in half.
• Saute in Organic coconut oil not much.
• cut up about 4 long green onions very small.
• Add to meat when 1/2 way cooked.
• Drain.
• Add the 2 cans of Diced tomatoes.
• START with about 1 tablespoon of chili powder added in.
• Add approximately 4 shakes of Peppercorns.
• add about 1/4 tsp Garlic powder.
• let cook abut 10 minutes.
• LOW.
• Add in the Chocolate.
• let that melt in.
• Add in about 5 or 6 shakes of the Worcestershire sauce.
• Cook about another 10 minutes.
• NOW important taste it.
• Does it have enough Chili powder because it is so important that you really taste that.
• Now it should be a bit tangy but so rich from the chocolate square which adds a DEPTH to the sauce.
• Now add just a touch of organic honey or you can use organic Cane sugar or even Organic Stevia.
• You need a nice balance between the HOT spicy tangy and the touch of sweetness.
• Simmer at the lowest simmer your stove will go for about an hour.
• Now add the beans. (Drain them first).
• Cook another half hour.
• SB fabulous.
• Taste all the time during the last half hour to make sure you have the right balance.
• I always seen to add more chili powder and more Worcestershire.
• But always slowly and only a little bit at a time until just right.
• NOW plate that sucker.
• Put some organic sour cream and chives and grated Mexican or cheddar on top if you like.
• Serve with a nice RICH Grain bread I like to cut up a very rustic bread spread it with olive oil and parmesan and stick it in the broiler a few minutes.