Chiliwithziti Recipes

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.

CHILI-GHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir spaghetti into the beef mixture; add kidney beans, diced tomatoes, tomato sauce, mushrooms, water, chili seasoning mix, and Parmesan cheese. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until hot, about 10 minutes. Top with Cheddar cheese.

SIMPLE, PERFECT CHILI

Steps:

• Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
• After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

CHILI WITH ZITI

Steps:

• In a medium pot over medium heat, brown the ground beef, onion and garlic until the meat is no longer pink; drain fat.
• Pour in tomato sauce, chili powder, oregano and cinnamon; mix thoroughly. Pour in kidney beans and water; stir well. Salt and pepper to taste. Simmer on low for 30 minutes.
• Bring a medium pot of lightly salted water to a boil. Pour in the ziti pasta and cook for 8 to 10 minutes or until al dente; drain.
• Serve the chili over the ziti and top with cheddar cheese.

SLOW COOKER BAKED ZITI

Steps:

• Stir ground beef, sausage, basil, oregano, pepper, and salt together in a bowl.
• Cook and stir beef mixture in a large skillet over medium-high heat until browned and crumbly, 7 to 10 minutes.
• Heat olive oil in a skillet over medium-high heat. Saute onions and garlic in hot oil until slightly golden and tender, 10 to 12 minutes.
• Stir beef mixture, onion mixture, tomato sauce, crushed tomatoes, diced tomatoes, and red peppers together in a large bowl.
• Stir 1 cup mozzarella cheese, ricotta cheese, and Parmesan cheese together in a separate bowl.
• Spoon 1/3 of meat mixture into the slow cooker; top with 1/2 the ziti pasta. Drop 1/2 the cheese mixture by rounded tablespoons over the ziti; carefully spread cheese mixture over ziti using the back of the spoon. Repeat layering process 1 more time. Pour remaining meat sauce over the top and place the lid on the slow cooker.
• Cook on Low for until ziti is tender, 6 to 7 hours (or cook on High for 3 to 5 hours).
• Sprinkle remaining 1 cup mozzarella over the top of the baked ziti and let stand until melted, about 10 minutes.

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 BOWL OF CHILI I'VE EVER HAD...

Steps:

• Cook ground beef in large frying pan.
• While cooking, stir and chop beef with spatula to crumble.
• Continue cooking for about 7 minutes or until the meat is brown and cooked through.
• Add the onion, garlic, chili powder, salt, cumin, oregano, cayenne, and tabasco.
• Cook while stirring, until onion is translucent, about 5 minutes.
• Transfer to large pot. Add the Kidney beans (juice and all), canned tomatoes (juice and all), the tomato paste, jalapenos (yep, juice and all), splenda (or sugar), and beer.
• Stir well and bring to a boil.
• Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
• Top individual bowls of chili with a dollop of sour cream and a generous sprinkle of cheese.

CHILI-GHETTI

Steps:

• Cook spaghetti according to package instructions.
• Use chili as you would spaghetti sauce.

CHILI WITH A TWIST

Steps:

• To make the bean mixture:.
• Combine all of the bean ingredients in medium saucepan.
• To make using the cubed meat:.
• Saute meat in the butter til all pink is gone .
• Add the meat to the bean mixture, cover and simmer for 1 hour and 30 minutes, stirring occasionally.
• Add beer and simmer for 5 more minutes.
• To make using the the ground meat:.
• Saute the ground meat til all pink is gone. Drain meat, place back in pot.
• Add stick of butter, add this to the bean mixture, cover and let simmer for 40 minutes.
• Add the beer.
• Continue to simmer 5 more minutes.
• 9/14/2014 Note: McCormick's has discontinued making their Mexican seasoning. I just use Taco Bell's packet of Taco Seasoning. Just be sure to use a good quality seasoning.
• .

ONE-POT CHILIGHETTI

Steps:

• In a 6-qt. stockpot, cook beef and onion over medium-high heat until beef is no longer pink and onion is tender, 8-10 minutes, breaking beef into crumbles; drain., Stir in tomato juice, water, Worcestershire sauce and seasonings; bring to a boil. Add spaghetti. Reduce heat; simmer, covered, until pasta is tender, 9-11 minutes. Stir in beans; heat through. Top servings with sour cream and cheese. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

CHILI-GHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain., Drain spaghetti; add to beef mixture. Stir in the beans, tomatoes, mushrooms, water, chili seasoning and Parmesan cheese. Cover and simmer for 10 minutes. Sprinkle with mozzarella cheese.