Chilis Chili Recipe 355

THE BEST CHILI RECIPE

Steps:

• Combine ground beef and 1 ½ tablespoons chili powder.
• In a large pot, brown ground beef, onion, jalapeno, and garlic. Drain any fat.
• Add in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered 45-60 minutes or until chili has reached desired thickness.
• Top with cheddar cheese, green onions, cilantro or other favorite toppings.

CHILI

Steps:

• Heat the oil in a Dutch oven or large pot over medium-high heat. Add the ground beef, sprinkle with 1 teaspoon of the salt and saute until just browned with a little pink left, about 5 minutes. Remove the meat to a plate and set aside.
• To the same pan, add the onions and another teaspoon of the salt and saute until just translucent, about 3 minutes. Add the carrots and red peppers and saute 2 minutes. Add the garlic and cook 1 minute.
• Add the tomato paste and cook, stirring, for 1 minute. Stir in the diced tomatoes and beans, mixing well. Stir in the taco seasoning and ancho chile powder and mix well. Add the beef back into the pot, pour in the mushroom stock and beer and bring to a simmer. Add the ancho chile--it will be large, but don't worry about this; after the chili is finished, you will remove it. Lower the heat to low and simmer for 2 hours. The longer this cooks the better it tastes.
• Add the edamame and corn and cook an additional 10 minutes. Stir in the peanut butter and liquid smoke. Add the remaining 1 teaspoon salt and season with pepper. Fish out the ancho chile and discard.
• Serve the chili over the Chai Spiced Grits and garnish with Greek yogurt and cilantro sprigs.
• In a medium saucepan over medium heat, bring 4 cups water to a boil. Add 1 tablespoon salt, 1 teaspoon pepper and the tea bags and steep for 10 minutes. Remove and discard the tea bags. Add the cinnamon and stir to combine.
• Bring the chai mixture back to a boil and sprinkle the grits over it slowly, to prevent clumping. Cook, uncovered and stirring constantly to prevent sticking, until the grits are soft and have a creamy texture, 25 to 35 minutes. (If the grits get too dry, add up to 2 cups warm water during cooking.) Remove from the heat and stir in the cream and lemon zest. Season with more salt and pepper, if necessary.

CHILI'S CHILI RECIPE - (3.5/5)

Steps:

• Saute meat in large saucepan. Add onion and garlic and cook until onion is soft. Stir in remaining ingredients except flour, cover and simmer 1 hour. Remove lid and simmer until excess moisture evaporates (don't let it get too dry). Add flour and cook until thickened, 5 to 10 minutes.

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.

CLASSIC CHILI

Steps:

• In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.

COPYCAT CHILI'S RANCH DRESSING

Steps:

• Dump all your ingredients in a medium sized bowl
• Whisk all together until combined.
• Refrigerate until ready to serve.

MOM'S PERFECT CHILI

Steps:

• Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside.
• Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes.
• Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often.
• Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.

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.

THE BEST HOMEMADE CHILI RECIPE

Steps:

• Cook ground beef, onion, jalapeño and green pepper in a large pot over medium-high heat until beef is cooked.
• Drain excess grease.
• Stir in diced tomatoes, tomato sauce, cumin, chili powder, salt, cayenne pepper and paprika.
• Bring to a boil.
• Reduce heat to low, add beans and water, then cover and let simmer for 1 hour.
• Serve hot and top with shredded cheddar cheese, avocado and sour cream.