Larrys Kick In The Pants Chili 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.

MIGHTY MATT'S KICK-BUTT CHILI

Steps:

• Heat the olive oil in a large saucepan over high heat. Stir in the onion and garlic; cook and stir just until you start to smell the garlic, 2-3 minutes. Add the ground beef and cook, stirring frequently, until crumbly and no longer pink, about 5 minutes.
• Remove from heat and stir in the tomato sauce, tomatoes, and water. Season with the chili powder, cumin, salt, black pepper, oregano, cayenne, and sugar. Place the mixture over medium heat and bring to a boil. Reduce heat to low, cover and simmer for about 1 hour.
• Remove the cover and stir in the beans. Replace the cover and continue cooking until fully heated through, about 15 minutes.

KICK IN THE PANTS LENTIL SOUP

Steps:

• Saute the onion, garlic and ginger in a heavy bottomed large saucepan for a few minutes or until translucent.
• Add the cumin and chilli flakes. Stir until the spices coat the onions and start to release a fragrance.
• Add the lentils and carrots and stir again.
• Pour in the water, chuck in the stock cubes and cover. Lower the heat and allow to simmer, stirring occasionally, for 20-30 minutes or until lentils are soft but still holding their shape.
• Add greens, stir and cover. Allow to simmer for another 2-3 minutes or until they are just wilted.
• Serve immediately, with a dollop of yoghurt and some warm flatbreads, if liked.

LARRY'S CHILI

Steps:

• Fry the meat, drain, and set aside.
• Saute garlic in oil until brown. Add the onions.
• Add the peppers; saute briefly. Then remove from pan and set aside.
• Saute the spices in the same pan (add a few tsps of oil if necessary).
• After 1 min, add half the can of beef broth and mix.
• Combine all ingredients, including the ones sauteed in a large crockpot and mix thoroughly.
• Add tomato paste or broth to thicken to your liking.
• Simmer until heated through (about an hour), stirring occasionally.