A1 Chili Recipes

A.1.® TEXAS CHILI

Steps:

• Heat oil in large saucepan on medium-high heat. Add steak, in batches; cook and stir until browned. Return all steak to saucepan.
• Add onion; cook and stir until crisp-tender. Add tomatoes with their liquid and the chili powder; mix well. Bring to boil; reduce heat to medium-low. Cover.
• Simmer 1-1/2 hours, stirring occasionally and adding the steak sauce during the last 5 minutes of the cooking time. Serve with crackers.

A.1. CHILI

Steps:

• Brown meat with peppers, onions and garlic in large saucepan. Stir in chili powder; cook and stir 1 min.
• Stir in tomatoes and water. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally.
• Add beans and steak sauce; mix well. Simmer, covered, 5 min.

THE ULTIMATE CHILI

Steps:

• In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and pepper.
• In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly.
• Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours.

AWARD WINNING CHILI

Steps:

• In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
• While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
• Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
• Stir in beans, cilantro and parsley. Heat through and serve.

SWICK AND SWICK WORLD CHAMPIONSHIP CHILI

Steps:

• Start the first group of ingredients: Heat the oil in a large skillet over medium-high heat. Working in 2 batches, add the beef and chili powder and cook, stirring occasionally, until well browned. Drain the beef.
• Transfer the beef to a large soup pot with the onion, garlic, and broth. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 1 hour.
• Add the second group of ingredients, return to a simmer, and cook, stirring occasionally, and for 1 hour.
• Add the third group of ingredients, return to a simmer, and cook, stirring occasionally, for 45 minutes.
• Add the fourth group of ingredients and simmer 15 minutes more. Divide among bowls and serve.

SWEET HEAT CHILI IN A BAG #A1

Steps:

• Add one tablespoon of the oil to a soup pot and heat over medium heat.
• Once the oil is hot, add the corn, the onions, garlic, habanero, bell pepper, and mission figs. Cook until softened, about three minutes, and then remove from the pan.
• Add remaining oil to pan.
• Add the ground turkey and brown, about five minutes.
• Add the vegetable mixture back to the pan with the ground turkey.
• Add the fresh ground pepper.
• Deglaze the turkey with the chicken stock, scraping the browned bits from the bottom of the pan.
• Add the beans with juice from can, A.1. sauce, tomato sauce and the brown sugar. Bring to boil and reduce to simmer, about 25 minutes. Cover but stir as needed.
• Cut puff pastry sheets into four pieces.
• Spray bottom of soup or chili bowels with cooking spray.
• Roll the puff pastry out with a rolling pin and form the puff pastry into the bowls.
• Spoon in equal parts of the chili.
• Twist the top of the puff pastry to create a seal. Be as creative as you want with the twist.
• Brush pastry "bags" with the egg wash.
• Cook the puff pastry according to the package directions (10 - 15 minutes). Adjust cooking time accordingly for your oven until you get the level of brown that you want.
• Serve with cilantro and sour cream if using.
• Drizzle with extra A,1. sauce.

POT STICKERS WITH A CHILI PINEAPPLE DIPPING SAUCE #A1

Steps:

• In a large non- stick frying pan on medium high heat add 1 tablespoon olive oil, spinach, onion and salt & pepper. Sauté until onions are tender and spinach is wilted. Set aside.
• To a large mixing bowl add ground turkey, garlic, ginger paste, 2 tablespoons A.1. original sauce and the sautéed spinach mix all until well incorporated. On a clean surface lay out wonton wrappers a dozen at a time place ½ teaspoon ground turkey mixture in the middle of each wonton. Wet your finger fingers with water and brush a little water on the edge of wonton wrappers fold over the filling and with a back of a fork press wonton together to seal the pot stickers well repeat until you run out of wonton wrappers and filing.
• In two large nonstick frying pan add to each pan 1 tablespoons oil on medium high heat when oil is hot add pot stickers to the pans fry 2 minutes turn and fry additional 2 minutes. Add ¼ cup of water in each pan cover with lids lower heat to low and let wontons steam for 5 to 7 minutes.
• While pot stickers are cooking to a mini food processer add soya sauce, red chili pepper, remaining table spoon A.1. Original sauce, pineapple brown sugar, 1/3 cup water, cilantro and green onions pulse until well combine into a sauce.
• While pot stickers are cooking to a mini food processer add soya sauce, red chili pepper, remaining table spoon A.1. Original sauce, pineapple brown sugar, 1/3 cup water, cilantro and green onions pulse until well combine into a sauce.
• Serve pot stickers warm with side of dipping sauce. You may garnish with chopped chives.