Kwik Killer Chili Recipes

WICK FOWLER'S AUTHENTIC TEXAS CHILI - BEST CHILI IN TEXAS!

Steps:

• Brown ground beef or cubed beef and add the onions,bell pepper and garlic-Drain the fat.
• ADD the following and stir:.
• 1 - 46 oz can of Campbell tomato juice.
• 1 - 15 oz can diced tomatos - drained -.
• ADD the seasoning packets, except RED PEPPER AND MASA. (Try the Masa the first time, you might like it, it changes the taste of the chile, I don't use it because of that reason).
• COVER and simmer 30 minutes or until meat is tender. Stir occasionally.
• For a thicker chili, stir the packet of Masa flour into 1/4 cup of warm water.
• Stir into chili and simmer 30 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.

KILLER WHITE CHILI

Steps:

• 1. Wash beans. Cover with water and soak overnight.
• 2. Place beans in a 5-quart Crock Pot with the chicken stock.
• 3. In a skillet, melt butter. Sauté chicken and veggies until chicken is done.
• 4. Transfer all to the Crock Pot, using a bit of chicken stock to deglaze the pan (you really want this as it adds just another depth of flavor to your chili).
• 5. Cook on low for 6-hours, covered.
• 6. Just before serving, add cream cheese and let it melt for about 15-minutes.
• 7. Then stir it through your chili.

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.

QUICK AND EASY CHILI

Steps:

• In a large saucepan, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the next 6 ingredients; cover and simmer for 20 minutes. Serve with cheese if desired.