Pops Chilli Recipes

POP'S CHILLI

Steps:

• 1. Slice peppers, jalapeño, shallots and celery add garlic and oil and sauté until peppers are soft then put aside.
• 2. Brown meat and drain then add all the vegetables and tomato paste and Sauté for 2 minutes. If you love meat add 1 pound of chuck roast cut it into cubes and add to mixture when you sauté tomato paste.
• 3. Add all dry ingredients, crushed Tomato's, tomato sauce, stewed tomato's Stir well, cover and simmer on low heat for 1 hour. Check and stir often. Do not put on high heat because it will burn. I recommend using Cast Iron pot with lid. Everything tastes better in Cast Iron Serve over elbow noodles. Add 1/2 hour simmer time if chuck roast is used.
• 4. About halfway thru cook time drain beans and add to pot. For more taste and kick add 1/4 cup of chipotle hot sauce defiantly makes the sauce taste better but is optional.

INSTANT POT® CHILI

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground beef. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer cooked beef to a separate container.
• Pour oil into the Instant Pot® and select Saute function. Add onion, garlic, and salt. Cook until softened, 5 to 7 minutes. Make a hole in the center of the mixture and add chili powder, cumin, and oregano. Let spices sit for 30 seconds, then stir into the onion. Return cooked beef to the pot and add water. Stir, being sure to scrape any browned bits from the bottom.
• Stir beans, crushed tomatoes, and tomato paste into the beef mixture. Close and lock the lid. Select Chili function and set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

POPS' CHILI

Steps:

• brown beef in a large skillet, drain and put in a large pot.
• heat olive oil, saute onions and peppers a few minutes until translucent, add to meat.
• add spices and tomatoes with broth, bring to a boil, reduce heat and simmer 2 hours stirring occasionally. add liquid as desired.
• for the last 30 minutes- hour add the beans.
• serve with cheese, sour cream, onion, crackers, etc.

WATERMELON, CHILI AND BASIL ICE POPS

Steps:

• Bring the sugar and 1/4 cup water to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Turn off the heat, add the basil and stir until completely wilted. Let cool completely at room temperature, at least 30 minutes.
• Meanwhile, finely mince the chile (seeded for less heat, if desired). Add the salt to the minced chile, and run your knife through the mixture several times until the salt starts to turn light pink; set aside.
• Put the watermelon and lime juice in a blender. Strain the basil syrup into the blender, pressing the basil in the strainer with the back of a spoon to extract as much flavor as possible; discard the basil. Puree the watermelon mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout.
• Pour the mixture into the ice-pop molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and sprinkle 1 or both sides of the pops with the chili salt, depending on how spicy you want your pops. Serve immediately with any remaining chili salt on the side.

EASY CROCK POT CHILI

Steps:

• Brown ground beef with onion and garlic. (if using stew meat or buffalo meat only brown the meat, do not fully cook!).
• Drain meat if necessary.
• Combine meat/onion/garlic mixture with the remainder of the ingredients and put in slow cooker.
• Cook on low for 8 to 10 hours.
• Remove bay leaf prior to serving.
• I use Frontier Co-op spices that I purchase at my local health food co-op. I find their spices are extremely fresh and their 90,000 hu cayeene is great for slow-cooking recipes!
• If making this as a vegetarian chili, simply skip the meat and add more beans. I love to add black beans. Yum!
• Serve over rice or eat as is.

HOMEMADE CHILI SEASONING POPCORN

Steps:

• Heat canola oil in a large pot over medium-high heat; add 1 popcorn kernel to the hot oil. The oil is ready when the kernel pops.
• Pour popcorn kernels into the hot oil; season with half the popcorn salt. Stir to coat. Cover the pot with a sheet of aluminum foil. Poke about 10 holes into the aluminum foil using a knife. Cook popcorn until all the kernels are popped, 5 to 10 minutes. Remove pot from heat; sprinkle popcorn with remaining popcorn salt, garlic powder, onion powder, cayenne pepper, chipotle chile pepper, and ancho chile pepper. Toss to evenly coat.

EASY CROCK POT CHILI

Steps:

• Mix all ingredients in Crock Pot.
• Cover; cook on HIGH for 3 to 4 hours.
• Note: To make on stovetop, mix all ingredients in a big soup pot; cover and simmer for about an hour or so.