Johns Very Mild Chili Recipes

EASY MILD CHILI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, sausage, and onion in the hot skillet until beef and sausage are completely browned, 7 to 10 minutes; drain and discard grease.
• Stir stewed tomatoes, tomato sauce, light red kidney beans, dark red kidney beans, mild salsa, chili seasoning mix, and garlic powder into the beef mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the flavors meld, 90 minutes to 2 hours.

JOHN'S VERY MILD CHILI

Steps:

• In a medium size stock pot or frying pan if using a crock pot,
• Over medium high heat, cook ground Turkey until almost done, drain fat,.
• Add Onion, Celery, Carrot and Garlic.
• Cook on medium until Carrots start to get soft, stirring often.
• Add spice mixes stir in well and cook for a minute or two.
• Add Wine (Chicken Broth if not using wine) reduce by half.
• If using a crock-pot you can start adding the rest of the ingredients while the meat and vegetables are cooking.
• Add rest of ingredients to stock pot or crock-pot and mix well.
• If using a crock-pot cook for 3 or 4 hours on low.
• Everything that needs it is already cooked so we are just merging flavors.
• If using a stock pot on the stove; simmer for 2 hours stirring every 15 minute.

JOHN'S CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Stir in the red bell pepper, yellow bell pepper, green bell pepper, orange bell pepper, onion, and celery. Cook until tender. Place pork and beef in the pot, and cook until evenly brown. Drain grease.
• Mix serrano chile peppers, diced tomatoes, green chile peppers, tomato paste, kidney beans, garlic, lime juice, tequila, and beer into the pot. Season with chili powder, salt, and pepper. Bring to a boil. Reduce heat to medium-low, and simmer 5 hours.

SUPER EASY MILD CHILI

Steps:

• Brown ground beef in (preheated) large skillet with a little water.
• Drain and rinse beef in a colander.
• MUST RINSE IF YOU WANT IT LOW FAT!
• Leave the colander in the sink.
• Put beef in a stock pot.
• Rinse kidney beans in the colander.
• Mix them with the beef.
• Add all other ingredients.
• Cook over med-low heat for about an hour.
• Stir once in a while.
• DON'T LET IT BURN!
• Serve hot.
• Great with Tortilla chips and shredded cheddar cheese.
• Note: For the best Nachos EVER, Spread finished chili over tortilla chips, top with shredded Monterey Jack cheese.
• Place in preheated 400°F oven for 10 minutes.
• Sour cream on the side.
• You can make this into 2 layers also.
• Just add more chips, then chili, then cheese again.
• Same cooking time if layered.

BEST DAMN CHILI

Steps:

• Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
• Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
• Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
• Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

EASY HOMEMADE CHILI

Steps:

• In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
• Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.

EASY AND MILD CHILI

Steps:

• In a frying pan brown the beef with the onion and garlic over medium heat.
• Over medium heat add to a dutch oven or large pot all ingredients except beans. Break up the tomatoes with a spoon or your hand. I squeeze mine.
• Once the meat is ready, drain and add to the tomatoe mixture. Let simmer for an hour or so, add beans. Taste for seasonings. I usually let mine set on the stove on warm or low for a few hours to let the flavors meld. It is even better the next day.
• If you choose to use lean beef and no draining, just make it all in the dutch oven or large pot.

EASY MILD CHILI

Steps:

• Brown and drain the hamburger.
• Sprinkle seasoning over hamburger and stir to coat.
• Stir in water and bring to a gentle boil for about 2 minutes.
• Add beans and tomato sauce.
• Let simmer until warmed through.
• Serve topped with shredded cheddar cheese and/or chopped onions and/or crushed saltines, if desired.

CHEF JOHN'S CINCINNATI-STYLE CHILI

Steps:

• Combine beef and tomato paste in a large pot. Rinse out the tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces.
• Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain.
• Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with some onions and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole.