Meat Chili 9000 Recipes

JEN'S HEARTY THREE MEAT CHILI

Steps:

• Cook and stir sausage in a large skillet over medium heat until browned. Drain; place sausage in a pot large enough to hold all ingredients. In same skillet, cook and stir onion with ground beef over medium heat until beef is browned and onions are tender; drain and add to the large pot.
• In same skillet, cook and stir stew beef over medium heat until browned. Without draining, pour stew beef into the large pot.
• Pour tomatoes, beer, and water into the pot with meats. Stir in chili powder, red pepper, white pepper, sugar, and cinnamon. Season to taste with salt and black pepper. Simmer until stew beef is very tender, at least 2 hours, stirring occasionally and adding more water as needed. If you prefer a thicker chili, thicken as needed with tomato paste. If using kidney beans, add them 10 minutes before serving, just in time to heat through.

PICK A MEAT CHILI

Steps:

• Heat a large pot over medium heat. Mix together the coriander, paprika, cumin, cayenne and some salt and pepper in a small bowl and toss with the cubed meat, ground meat or eggplant.
• Add the oil to the pot and when hot, add the meat or eggplant and cook, turning as necessary, until brown, 3 to 5 minutes. Add the onion, garlic and jalapeno and cook, stirring, until beginning to soften, about 2 minutes.
• Add the beer and water and deglaze the pot, scraping up any brown bits on the bottom with a wooden spoon. Add the tomato and chipotle if using, bring to a simmer and simmer until the meat is tender, 1 to 1 ½ hours. (The cooking time will be less for ground meat, chicken and eggplant.)
• Add the beans and continue to simmer for 10 to 15 minutes to thicken. (If using pre-soaked dried beans, the cooking time may be longer.) Serve the chili garnished with your favorite toppers on hand.

MY PENZEY'S CHILI RECIPE

Steps:

• Brown beef in two batches in a thick-bottomed soup kettle.
• Drain off the fat and set browned beef aside.
• Heat 3 TB. oil in the kettle over medium high heat, adding onions when hot.
• Sauté for 4-5 minutes, stirring often. add the red bell pepper and continue cooking for 2-3 more minutes.
• Add the Chili 3000, stirring until the spices begin to stick to the bottom of the kettle and brown (about 30-45 seconds).
• Quickly add the water.
• Add the tomato puree, chopped tomatoes and the juice they were packed inches.
• Add the kidney beans and salt.
• Add the beef but try not to include any fat that may have accumulated.
• Stir.
• When the chili begins to boil, reduce heat to low and cover.
• Ideally chili should be simmered 3 hours to let all the flavors blend together.
• Stir about every 15 minutes, while checking to make sure heat is not too high, causing chili to stick to the bottom of the kettle.

ANDY'S ALL MEAT CHILI

Steps:

• Remove any casings from sausages, crumble meat into a large, deep, pot. Cook over medium-high heat, stirring often until lightly browned. To pot add ground turkey, beef, and pork. Mix together and crumble meat until it begins to brown.
• To browned meat add onion, bell pepper, and pablano pepper. Continue to cook over medium-high heat until onion is soft.
• Add all other ingredients. Bring to a boil, cover, reduce heat and simmer for about an hour.
• Don't forget to occasionally stir, so it doesn't burn!
• Uncover and cook over medium-low heat until liquid starts to evaporate (about 30 minutes), continue to stir so it doesn't burn.
• Remove pot from heat and let cool about 15-20 minutes.
• Return to burner and heat throughly.
• Repeat the last 2 steps as needed until chili is thick.
• Serve with crackers.
• Leftovers can be easily frozen in a ziplock freezer bag or Tupperware.

MEAT CHILI 9000 RECIPE

Steps:

• Preheat oven to 375. Wash short ribs, pat dry. Rub on all sides with chili 9000, using about 1 T. Place on a foil-lined pan. Bake at 375 for 1 hour. Remove the casing from the chorizo sausage and place in the pan with the short ribs for the second half hour of cooking. This removes a lot of fat from the meat and gives the chili great flavor. Remove the meat from the oven and place in a large stockpot. Add the onion, remaining chili 9000, garlic, salt, tomatoes and water. Bring to a boil Reduce heat and simmer for 2 hours, stirring occasionally to break up the tomatoes. Spoon off the fat (if any) as it rises to the top. Half an hour before serving, remove the beef short ribs from the pot, cut the meat into bite-size pieces and place back in the pot Discard the bones. Toss fresh cilantro into the pot for the final 10 minutes of cooking or top each bowl with a sprinkle. Serve with your favorite chili toppings.