Chili From Scratch Recipes

BEST DAMN CHILI

Steps:

• Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
• Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
• Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
• Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

EASY HOMEMADE CHILI

Steps:

• In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
• Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.

CHILI

Steps:

• In 3-quart saucepan, cook beef, onions and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes.
• Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; cook 1 hour, stirring occasionally.
• Stir in kidney beans. Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.

CHILI CON CARNE

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside. , In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined. , Add tomatoes and browned beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. If desired top with sour cream and jalapeno.

CHILI FROM SCRATCH

Steps:

• Put the oil in a large pot over medium-high heat.
• When it's hot, add the ground meat and sprinkle with salt and pepper.
• Adjust the heat so it sizzles steadily, and cook, stirring occasionally to break it up until the meat browns all over (5 to 10 minutes).
• Add the onion, and cook, stirring once in a while, until it softens and turns brown (3 to 5 minutes).
• Add the garlic, chili powder, cumin, and oregano, and cook, stirring constantly, until the mixture becomes fragrant (another minute).
• Add the tomatoes, chili, and beans to the pot, along with enough water to cover everything by 2 or 3 inches.
• Bring to a boil, then lower the heat so the mixture bubbles steadily, but not furiously, and cover.
• Cook, undisturbed, for 30 minutes.
• After that, stir the chili every 20 minutes or so and adjust the heat so it continues to bubble gently.
• Add more water, 1/2 cup at a time, if the chili starts to stick to the bottom of the pot.
• When the beans begin to soften (30 to 60 minutes, depending on the type of bean and whether you or not you soaked them), sprinkle with salt and pepper.
• Continue to cook, stirring occasionally and adding water if the pot looks too dry, until the beans are quite tender but still intact. This will take about the same amount of time as it took for them to soften.
• When the beans are very tender, taste, adjust the seasoning, and serve garnished with cilantro.

TEXAS CHILI - REAL MADE-FROM-SCRATCH

Steps:

• **A lot of the measurements are to taste.**.
• Heat a large Dutch oven with some E.V. Olive Oil. Once hot, reduce heat to medium high & sauté garlic & onions until fragrant & slightly brown.
• Add meat & brown.
• Slowly add all of the liquids: V-8 Juice, Chicken Stock, dissolved Beef Bouillon, Liquid Smoke, Molasses, & Worcestershire Sauce.
• Mix well.
• Reduce heat to low & simmer for 5 -10 minutes.
• Add tomatoes.
• Add the spices: Chili Powder, Salt, Pepper, Cayenne, Cumin, & Allspice.
• Cover Dutch oven & simmer for 30 minutes.
• Add remaining ingredients.
• Continue simmering until chili becomes thick & hearty (about an hour or more).
• Be sure to taste throughout cooking process & feel free to add to the chili.
• If chili becomes too salty, chop a potato into 8 large chunks & place into chili. The potatoes will absorb the extra salt.
• Serve chili in bowls and dress with a fine layer of grated cheddar cheese, a dollop (spoonful) of sour cream, and serve with crackers.