Dans Spicy Chili Recipes

WAYNE'S SWEET AND SPICY BEEF CHILI

Steps:

• Heat oil in a large skillet over medium heat. Add onions and saute until translucent, 6 to 9 minutes. Add bell peppers. Saute until soft, stirring occasionally, 6 to 9 minutes. Stir in serrano peppers and hot chili seasoning; continue mixing for another 3 to 6 minutes. Transfer onions and peppers to a large pot.
• Heat the same skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 6 to 9 minutes. Transfer to the large pot.
• Pour kidney beans, Northern beans, tomato puree, and diced tomatoes into the pot. Add ketchup in order to achieve desired consistency. Stir in habanero pepper and sugar. Simmer chili over medium heat, stirring occasionally, about 36 minutes. Top with Mexican cheese blend.

DAN'S SPICY CHILI

Steps:

• Remember my recipes are just guidelines, not rules. If you do not like something in it, remove it or substitute something else.
• If you are going to use peppers, it is best to toast them in the broiler or over an open flame to burn the skins. Optional: Split them open and remove the veins and seeds (lower heat, fruitier flavor).
• Coarsely chop the onion.
• Add the onion, garlic, and olive oil to a hot skillet; sauté until the onions are translucent.
• Add ground beef or stewing beef to the onions and garlic.
• When the beef is browned, go ahead and drain grease if there is any.
• Now add the 2 cups of water, tomato paste and diced tomatoes to the beef mixture.
• Start adding your spices as the mixture comes to a low boil.
• Lower your burner to simmer and add your beans.
• Let simmer for 1 to 2 hours until desired thickness.
• Optional: You can also transfer your chili to a slow cooker at this point and cook for an even longer period of time.
• More Fire: Add some of your favorite hot sauce. I use something called Vicious Viper.
• Extra Veggies: I like to add a can of whole kernel corn, but any other veggie will work.

SPICY GINGER CHILI NOODLES

Steps:

• Heat the avocado oil in a small saucepan over medium heat until hot (350 degrees F), 2 to 3 minutes. Meanwhile, combine the scallions, garlic paste, ginger, red pepper flakes and salt in a heatproof bowl. Stir well.
• Remove the oil from the heat and carefully add to the mixture. Stir to combine and set aside. Let the flavors sit to combine for 20 minutes. (This mixture can be made ahead of time, cooled completely and stored in an airtight jar at room temperature for up to 2 days.)
• Cook the linguine in a large pot of salted water until al dente. Drain and add the hot noodles to a large bowl.
• Add the flavored oil, honey, soy sauce and sesame oil. Toss well to combine. Add more soy or salt to taste.
• Garnish with sliced scallions and sriracha to taste.

SWEET AND SPICY CHILI

Steps:

• In a Dutch oven, brown steak in oil. Remove and set aside. Add the ground beef, onions and garlic to the pan; cook and stir over medium heat until meat is no longer pink. Drain., Return steak to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 2 hours or until beef is tender.

KATHY"S EASY NOT SO SPICY CHILI

Steps:

• Brown meat in skillet. Combine all the ingredients in a large stock pot over medium heat. Stir to combine and bring to a boil.
• Cover and reduce heat to simmer and simmer for 2 1/2 hours, stirring occasionally. Remove from heat.
• Let sit for about 10 minutes (be sure to remove the bay leaf before serving) then serve.
• Serving suggestions: Top with bacon bits and cheese/place over a small amount of cooked pasta or rice.