Not Too Hot 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.

GRANDMA'S CHILI

Steps:

• Season the beef with salt and pepper, and brown over medium-high heat in a 5 to 6 quart dutch oven or stew pot. Add the onion and green pepper, and cook for another 5 minutes, or until the vegetables are slightly softened. Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer for 45 to 60 minutes, stirring about every 15 minutes. Serve immediately or refrigerate for 24 hours for a more complex flavor. Top with shredded cheddar, crackers, or your favorite chili topping.

PRIZE WINNING CHILI, GREAT FLAVOR, NOT TOO HOT!

Steps:

• 1. brown first 7 ingredients, separate off grease, I have to do it in 3 batches, too much for one frying pan.
• 2. mean time fry the bacon and let cool, crumble. Add the drippings and crumbles to crock pot.
• 3. mean time add all the other ingredients to crock pot, put on high heat. Add the bacon and the three batches of browned ingredients as they are done.
• 4. I don't have a huge crock pot so I have to start out in a big Dutch oven until it has simmered down for a while then transfer to a crock pot to continue to simmer for many hours until you get the consistency that you like. I like a thick chili. As you can see from the photo that the center of the picture is sitting above the rest of the pot. That is in the ball park of 6 hours on low heat or 4 hour at high heat. If you use he high heat or continue to cook in the dutch oven keep stirred so you don't burn the bottom.

NOT TOO HOT CHILI

Steps:

• 1. Add olive oil to large kettle
• 2. Add onion, celery, garlic, and peppers. Sauté till veggies are soft. Remove from heat.
• 3. In a medium sized saute' pan brown turkey.
• 4. Add turkey to veggies in kettle, add first amounts of chili powder and cumin cook about 5 minutes so flavors blend.
• 5. Add tomato juice and all beans along with the rest of spices.
• 6. Bring to boil turn down and simmer for another hour, stirring frequently.
• 7. Salt and pepper to taste serve with a dollop of sour cream.

KATHY"S EASY NOT SO SPICY CHILI

Steps:

• Brown meat in skillet. Combine all the ingredients in a large stock pot over medium heat. Stir to combine and bring to a boil.
• Cover and reduce heat to simmer and simmer for 2 1/2 hours, stirring occasionally. Remove from heat.
• Let sit for about 10 minutes (be sure to remove the bay leaf before serving) then serve.
• Serving suggestions: Top with bacon bits and cheese/place over a small amount of cooked pasta or rice.

NOT HOT CHILI

Steps:

• Brown beef in skillet.
• In another skillet, saute peppers, onion, celery and garlic.
• Mix veggies with beef, put into crockpot.
• Add beans, tomatoes, chili powder and cumin.
• Cook on low 6 hrs or high 4 hours.