Chili Ii Recipes

CINCINNATI CHILI II

Steps:

• In a 4 quart saucepan over medium heat, cook ground beef, green pepper, onion, chili powder and garlic, until beef is browned and vegetables are tender. Drain fat off of beef/vegetable mixture.
• Add undrained kidney beans, tomato soup, vinegar and cinnamon to soup, and bring to a boil. Simmer for 15 minutes, stirring occasionally. Heat through.
• Serve with sprinkled cheese on top.

CHILI CON CARNE II

Steps:

• In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
• Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
• Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.

QUICK CHILI II

Steps:

• In a large pot, cook beef over medium heat until brown. Stir in onion and cook until onion is translucent. Stir in tomato sauce, water, ranch-style beans, kidney beans, chiles, chili powder, garlic powder, cumin and Cajun seasoning. Bring to a boil, then reduce heat and simmer 20 minutes.

EASY CHILI II

Steps:

• In a medium saucepan over medium heat, cook beef until brown. Stir in beans, tomatoes, onion and bell pepper; reduce heat and simmer 30 minutes.

CHILI II

Steps:

• In a large Dutch oven, heat the olive oil over medium heat. Brown the ground beef until no longer pink. Drain most of the fat from the ground beef.
• Push the ground beef to the sides of the pan and saute the onion and garlic in the middle until softened.
• Pour in beef stock, red wine, and balsamic vinegar. Stir in tomatoes, sun-dried tomatoes, tomato paste and black beans. Mix thoroughly. Sprinkle in the cayenne pepper, chili powder, salt, pepper, oregano, sage and sugar, then add the bay leaf. Mix thoroughly.
• Cover and simmer on lowest heat for 45 to 90 minutes.

CINCINNATI CHILI II

Steps:

• In a 4 quart saucepot, add ground beef to water. Stir until beef separates to a fine texture. Boil slowly for half an hour.
• Add all other ingredients. Stir to blend, bringing to a boil; reduce heat and simmer uncovered for about 3 hours.
• Last hour, pot may be covered after desired consistency is reached.
• Chili should be refrigerated overnight so that fat can be skimmed from the top before reheating.
• If you use very lean (95% or higher) beef you may not need to skim.

EASY WHITE CHILI II

Steps:

• Combine the chicken, green chilies, salsa, chicken bouillon, navy beans, and water in a slow cooker.
• Cook on High until the chicken falls apart, about 4 hours.
• Mash the chili with a potato masher to give a thicker texture, if desired.

CHILI FOR TWO

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook one minute longer. Drain. Stir in beans, tomatoes and spices; bring to a boil. , Reduce heat; cover and simmer until heated through, 10-15 minutes. If desired, top with sour cream, shredded cheddar cheese and chopped cilantro.

CHILI CON CARNE WITH TOMATOES II

Steps:

• Cook ground beef, onion and green pepper in large pot until meat is browned an onion is tender.
• Drain off fat.
• Stir in remaining ingredients except beans.
• Heat to boiling.
• Reduce heat and simmer uncovered about 45 minutes.
• Stir in beans; heat.

SLOW COOKER CHILI II

Steps:

• Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
• Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.
• Cover, and cook 8 hours on Low.

WHITE CHILI FOR 2

Steps:

• In a skillet, saute the onions, jalapeno and garlic in 1-1/2 teaspoons butter until crisp-tender. Add the sage, cumin and ginger; cook for 1 minute. Add chicken; cook and stir until lightly browned., In a small saucepan, melt remaining butter. Stir in flour until smooth; gradually add the broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Add beans. Pour over chicken mixture. Cook over medium heat until heated through. Sprinkle cheese on each serving.

VEGETABLE CHILI II

Steps:

• In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots and celery.
• Microwave covered at High for 7 to 8 minutes or until vegetable are almost tender.
• Add zucchini, peppers, canned tomatoes including liquid, kidney beans including, chili powder, cumin and oregano.
• Microwave covered at High for 16 to 18 minutes or until zucchini is tender.
• Let stand, covered for 5 minutes.
• Season to taste with salt, pepper and pinch of sugar.
• Ladle chili into warm soup bowls; sprinkle with shredded cheddar or mozzarella and serve.

CINCINNATI CHILI II

Steps:

• In a large heavy kettle, cook the onions and garlic in the oil over medium heat until the onions are soft.
• Add the beef and cook, stirring and breaking up the beef until it is cooked and no longer pink.
• Add the spices and cook, stirring for about a minute.
• Add the remaining ingredients (except the toppings) and simmer, uncovered, stirring occasionally and adding more water if necessary to keep the beef barely covered, for 2 hours, or until it is thick.
• Discard the bay leaf.
• Ladle over the hot spagetti and pass the toppings seperately.

CHILI SEASONING MIX II

Steps:

• In a bowl, stir together flour, chili powder, red pepper, onion, garlic, sugar, cumin, parsley, salt, basil and pepper. Store in an airtight container.

CHILI SAUCE II

Steps:

• Scald, then peel tomatoes; cook 15 minutes.
• Drain off half juice.
• Chop remaining vegetables; add tomatoes; simmer about 90 minutes.
• Tie spices in cloth bag.
• Add bag of spices and remaining ingredients to tomato mixture.
• Continue cooking 90 minutes.
• Remove bag of spices; seal mixture in hot, sterilized jars.

HALF-TIME CHILI II

Steps:

• Dice onion and garlic.
• Heat oil in heavy large Dutch oven over medium heat.
• Add onions and garlic.
• Saute until onions are translucent, about 8min.
• Add turkey and brown.
• When 1/2 browned add chili powder, cumin, basil, oregano and thyme.
• Stir 2 minutes.
• Mix in crushed tomatoes, chicken broth, beer and tomato paste.
• Simmer 2hrs until thickened to desired consistency, stiring occasionally to prevent sticking.
• Mix in beans (not drained).
• Simmer 5 minutes.
• Season with salt and pepper to taste.
• Best prepared day before and refrigerated to allow flavors to come together.
• Serve with diced onion, extra sharp cheddar cheese and cornbread.

VEGETARIAN CHILI II

Steps:

• Place the dried beans in a bowl with cold water to cover and soak for at least 4 hours or up to overnight.
• Drain and set aside.
• In a large, heavy pot, warm the oil over medium heat.
• Add the onions and garlic and saute until softened, about 7 minutes.
• Add the oregano, cumin, coriander, paprika, cayenne, and chili powder and stir to combine.
• Cook, stirring, for about 3 minutes.
• Add the tomatoes, chipotle, broth, and beans and bring to a boil.
• Decrease the heat to low and cook, partially covered, until the beans are tender yet firm, 1-1 1/2 hours.
• If the chili seems too thick, add a little water.
• Add the vinegar and cook for 1 minute.
• Stir in the chopped cilantro and season with salt, then serve.