Beefmooseorvenisonchili Recipes

CHILI BEEF NOODLES RECIPE BY TASTY

Steps:

• Fry the beef for a couple of minutes with the salt, pepper, and 5 spice. Take out and set aside.
• In the same pan, fry the garlic and red chili for a few minutes before stirring in the chili sauce and soy sauce.
• Add the beef and noodles. Mix together for another couple of minutes.
• Serve with some red chili and spring onions.
• Enjoy!

GROUND BEEF CHILI WITH BEANS

Steps:

• Pour tomatoes into a large stockpot over medium heat.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
• Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
• Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
• Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
• Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.

BEEF AND CHORIZO CHILI

Steps:

• Cook beans a day in advance.
• Brown the beef and chorizo in a heavy pot. Drain off any excess fat.
• Add the onion and garlic and cook until just soft.
• Add the remaining ingredients.
• Bring to a boil.
• Reduce the heat and simmer for 45 minutes. Serve warm.

EASY BEEF CHILI

Steps:

• Cook ground beef in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Add bell pepper and onion. Cook and stir until the pepper and onion have softened, about 5 minutes. Drain and discard grease.
• Add corn, kidney beans, pinto beans, diced tomatoes, water, brown sugar, chili seasoning mix, and mustard to the pot. Cover and cook over medium heat for 20 minutes. Uncover, reduce heat to low, and cook until beans are tender, about 20 minutes more.

BEEF, MOOSE OR VENISON CHILI

Steps:

• In a large chili pot, combine: tomato sauce, tomato paste, beer, chopped peppers, chili powder, vinegar, Tabasco sauce, cumin, crushed red pepper, oregano, Worcestershire sauce, salt and pepper. Bring to simmer.
• In a large frying pan cook bacon until crisp.
• Add bacon and 2 TB drippings to chili pot.
• Brown moose meat, onions, garlic and MSG and add to chili pot.
• Cover pot and simmer for one hour.
• Add beans to chili pot and simmer 1/2 hour more.
• If you like your chili thinner add tomato juice.

BEEF BIRRIA

Steps:

• Cut each beef short rib through the middle, all the way down to the bone. Cut beef chuck in half; cut each half into 3- to 4-inch pieces.
• Place beef chuck and short ribs into a soup pot and season with salt, black pepper, oregano, cumin, cinnamon, and cloves. Toss very thoroughly until the meat is evenly coated with the spices, 2 to 3 minutes.
• Cover and transfer into the refrigerator for at least 6 hours, or overnight.
• Prep guajillo chiles by snipping off stems with scissors; slice open and scrape or shake out the seeds onto a plate to discard.
• Heat olive oil in a saucepan over medium heat. Add dried guajillo chiles and toss in the hot oil, about 30 seconds. Add chopped onion, garlic, and ginger; toss to combine. Add tomatoes and water, raise heat to high, and bring the mixture to a simmer. Reduce heat to medium-low and let simmer for 30 minutes.
• Turn off heat and use an immersion blender to blend the mixture as smooth as possible, or transfer to a regular blender, working in batches as needed.
• Remove the soup pot with meat from the refrigerator. Strain the reserved chili mixture into the pot using a large mesh strainer. Add bay leaves, honey, vinegar, and chicken broth.
• Bring to a boil over high heat, and then lower to medium-low. Simmer gently, stirring occasionally, until the meat is falling-apart tender, 3 to 4 hours. Skim fat off of the top and reserve for future birria queso tacos.
• Place some chunks of beef into a soup bowl and ladle some of the cooking liquid over top. Top with white onion and chopped cilantro and squeeze lime juice over top.

BEEF AND CHORIZO CHILI

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute celery, onion, and garlic in hot oil until tender, 5 to 7 minutes.
• Stir ground beef and chorizo with the vegetable mixture, breaking meat into increasingly smaller chunks as you cook and stir until the meat is completely browned, 7 to 10 minutes.
• Stir tomato sauce, stewed tomatoes, tomato paste, and diced tomatoes with green chile peppers into the beef mixture, respectively; season with chili seasoning mix. Bring the mixture to a boil, reduce heat to low, and cook chili at a simmer until thickened, about 1 hour and 45 minutes.

BEEF CHILI (NO BEANS)

Steps:

• Heat a large, deep pot over medium-high heat. Add coconut oil. When oil is shimmering, add onions. Cook and stir with a wooden spoon until slightly browned, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds.
• Crumble ground beef into the pot. Stir to combine and cook until beef is no longer pink, 5 to 7 minutes. Add chili powder, cumin, cocoa powder, oregano, allspice, ancho chili powder, and salt; stir until well combined. Mix in tomato paste and simmer for 1 to 2 minutes.
• Add beef broth, diced tomatoes with juice, and water. Stir well and bring to a boil. Reduce heat to low and simmer for 2 hours.

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.