Beef Chili Five Ways Recipes

BEEF CHILI

Steps:

• Season the beef with salt and pepper. Heat a Dutch oven over medium heat with 2 teaspoons vegetable oil; sear the beef in two batches, adding up to 2 teaspoons more vegetable oil, until browned on all sides, 4 to 6 minutes per batch. Using a slotted spoon or tongs, transfer the beef to a plate as it browns.
• Reduce the heat to medium. Add the remaining 2 teaspoons oil to the pot; add the onion, red pepper and garlic. Cook, stirring, until onion is soft, 8 to 10 minutes. Stir in the cocoa, chili powder, oregano, cumin and coriander; cook until fragrant, about 1 minute. Add the corn meal and tomato paste and cook until the tomato paste sticks to bottom and caramelizes, about 2 minutes. Stir in 6 cups water, scraping tomato paste from bottom of pan; bring to a simmer. Add the reserved beef and beans; partially cover the pot and adjust the heat to maintain a gentle simmer until the beef is tender, 1 1/2 to 2 hours.
• Serve chili with fresh salsa, lime wedges, and brown rice, if desired.

BEEF CHILI FIVE WAYS

Steps:

• Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
• Stir in beans, broth, tomatoes and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Garnish with toppings, as desired.

BEEF CHILI FIVE WAYS

Steps:

• 1) Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. 2) Stir in beans, broth, tomatoes and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Garnish with Toppings, as desired. Moroccan Variation: Prepare recipe as directed above, adding 1/4 teaspoon pumpkin pie spice and 1/4 cup chopped pitted dates or golden raisins with ingredients in step 2. Serve over hot cooked couscous. Garnish with toasted sliced almonds, chopped fresh mint and Greek yogurt, as desired. Mexican Variation: Prepare recipe as directed above, adding 1 tablespoon cocoa powder with ingredients in step 2. Garnish with chopped fresh cilantro, pepitas (pumpkin seeds) and corn tortilla chips, as desired. Serve with corn tortillas. Italian Variation: Prepare recipe as directed above, adding 1-1/2 teaspoons fennel seed with ingredients in step 2. Before removing from heat, stir in 3 cups fresh baby spinach. Cover; turn off heat and let stand 3 to 5 minutes or until spinach is just wilted. Serve over hot cooked orecchiette or cavatappi, if desired. Garnish with grated Parmesan cheese and pine nuts, as desired. Cincinnati Variation: Prepare recipe as directed above, adding 3 tablespoons white vinegar and 1 teaspoon ground cinnamon with ingredients in step 2. Serve over hot cooked elbow macaroni. Garnish with chopped white onion, sour cream and shredded Cheddar cheese, as desired. Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160degreesF. Color is not a reliable indicator of Ground Beef doneness.

CINCINNATI FIVE-WAY CHILI

Steps:

• In a small bowl, combine the first 9 ingredients; set aside.
• In a large pot, heat the oil over medium-high heat.
• Add in ground beef; cook until meat is browned, breaking up into small crumbles with a wooden spoon.
• When the beef is browned, add in onion, garlic, spice mix; stir/saute 1 minute.
• Add in tomato sauce, water, BBQ sauce, ketchup, brown sugar, vinegar, chocolate, and bay leaves.
• Bring mixture to a simmer, stirring occasionally.
• Simmer, uncovered, for 1 hour (it should look more like a thick sauce than the chili most people are used to).
• Remove bay leaves.
• To serve five-way: distribute spaghetti among 8 bowls; spoon chili over spaghetti.
• Top chili with cheddar cheese, onion, and kidney beans.

STEAK N SHAKE 5 WAY CHILI

Steps:

• In a skillet on medium low heat sauté ground beef and onions.
• When beef has been cooked, drain all grease and place in a medium large sauce pan.
• Add celery salt, tomato sauce, kidney beans, garlic powder, garlic salt, chili powder, pepper, water and salt, mix all ingredients.
• On low heat place a lid on sauce pan and simmer for one hour, stirring frequently. After chili has been cooking for a hour add tomato paste and stir well. Place lid on pan and simmer an additional half hour.
• To assemble:.
• For individual serving :.
• In a shallow bowl or plate place:.
• Generous helping of spaghetti.
• 3/4°C Chili.
• 2 Tbs. Chili Sauce.
• Chopped Onions (to taste).
• 1/2°C Shredded Monterey Jack and Colby Cheese Mix.
• Top with additional onions to your taste. Any leftover chili can be placed on crisp tortilla chips for a light lunch or a great snack.
• Chili sauce can be purchased at most grocery stores in the condiement area. It is sold in a glass bottle, and looks somewhat like the old glass Heinz Ketchup bottles.