Dad S Chili Recipes

DAD'S CHILI

Steps:

• Heat a large skillet over medium-high heat and stir in the ground beef and ground pork. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Set meat aside. Melt the butter in the pot over medium heat. Stir in the garlic, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the cooked meat, pinto beans, tomatoes, parsley, chili powder, pepper, monosodium glutamate, salt, and cumin. Cover and bring to a boil, then reduce heat, and simmer for 1 hour.

DAD'S FAMOUS CHILI RECIPE

Steps:

• Brown beef in skillet and drain fat.
• Heat oil in separate frying pan and add 1/2 of the chopped onions, sauté until soft, but not brown.
• In blender, purify the other 1/2 of onion, the red bell pepper, garlic, black pepper, and tomato puree.
• Pour the blended ingredients, ground beef, and sautéed onions into a crock pot or a large stock pot.
• Add the chopped tomatoes, kidney beans, chipotle, cayenne pepper, crushed red peppers, chili powder and stir.
• Simmer in pot for about 2 hours, stirring every 15 minutes.
• The longer you leave it cooking on low heat, the more the spices and seasonings will blend together and the better it will be.
• Serve over cooked white rice.

DAD'S CHILI (WENDY'S COPYCAT)

Steps:

• In a frying pan, brown the ground beef; drain.
• Put the drained beef and the remaining ingredients into a 6-quart pot.
• Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
• Serve over fresh rice.

DAD'S HOMEMADE CHILI

Steps:

• Chop onion and jalapeno.
• Saute onion and jalapeno in butter.
• While onion sautes brown the beef and sausage, drain.
• To a large stock/soup pot over low heat add beans, green chilis, and tomatoes.
• Add onion and jalapeno when tender to pot and add meat when brown.
• Add chili powder, garlic, and cumin.
• Cook for approximately 45 minutes over low heat, stirring frequently.

DAD'S CHILI

Steps:

• Scramble fry ground beef, drain fat.
• Add in crushed tomatoes and seasoning. Stir until well mixed.
• Place onions and peppers in the bottom of the crock and add in all ingredients including beef mixture.
• Cook on low for 8 hours, stirring occasionally.

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.

DAD'S BEST CHILI

Steps:

• In a large 6-8 quart stock pot, brown the sausage and ground beef together, adding the diced green pepper and onion in the last 5 minutes or so.
• Add the bouillon cubes, garlic, diced chili pepper (if used), tomato paste, and all seasonings EXCEPT bay leaves. Stir well until completely mixed.
• Stir in the diced tomatoes (including liquid), canned diced green chilis, ale or stout (if used), and the bay leaves. Then carefully mix in the kidney and black beans being careful not to mash the beans.
• Simmer on low for at least 45 minutes, up to 2 hours. Be careful not to burn the bottom.
• Serve with crackers and shredded cheddar cheese; add a splash of pepper sauce if you like it HOT.
• This recipe makes about 6 quarts of chili that tastes even better the second day, and withstands freezing very well.
• NOTE:.
• If using dried beans, adjust the recipe as follows:.
• 1 lb. + 1 cup dried kidney beans.
• 1 cup dried black beans.
• 3 Tblsp sugar.
• 1½ Tblsp salt ADDITIONAL to recipe.
• Dried beans must be soaked overnight and PRECOOKED BEFORE being added to chili (simmer black beans for 45 minutes, kidney beans for 1 hr 45 minutes.