Meat Lovers Kick Off Chili Recipes

MEAT-LOVERS' VEGETARIAN CHILI

Steps:

• Heat 3 tablespoons olive oil in skillet over medium-low heat. Add bell peppers, poblano peppers, onion, garlic, and jalapeno. Cook and stir until soft, about 15 minutes. Transfer to a slow cooker.
• Combine hot vegetable broth and TVP in a bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.
• Place diced tomatoes, kidney beans, black beans, tomato paste, beer, vinegar, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix to combine.
• Cook chili on Low for 6 to 10 hours or on High for 4 to 5 hours.

MEAT LOVERS "KICK OFF CHILI"

Steps:

• In a large heavy pot or Dutch oven, over medium heat, brown ground beef and ground pork sausage with 1 lg onion coarsely chopped and 2cloves of garlic minced.Add 1lg green bell pepper cut into 3/4" chunks and smoked sausage cut into 3/4"chunks; continue cooking 5-10 min longer. Reduce heat to low; drain fat. Blend in spices and chopped tomatoes with all their juice. Simmer 5-10min. Stir in kidney beans (reserve liquid). In a bowl, blend a little of the reserved bean liquid with cornmeal to consistency similar to pancake batter; mix with chili simmering another 10-15min. Stirring occasionally.

BEEF LOVERS CHILI

Steps:

• Add enough olive oil to bottom of 8 quart pot and add stew beef, paprika, salt, pepper, ground cumin, and chili flake.
• Stir until meat is browned on all sides.
• Remove stew beef and set aside.
• Add onions, serrano peppers, garlic, and pepper rings.
• Add salt and let cook until onions are translucent and peppers are soft.
• Stir in tomato paste and chili paste and let cook 1 - 2 minutes.
• Add browned stew beef back to pot and stir in tomato puree, beer, beef broth, worcestershire sauce, and beans (undrained).
• Stir in Hershey syrup and cinnamon.
• Bring to boil and then reduce to a simmer for 2 - 3 hours or until reduced to desired thickness.

CHILI LOVER'S CHILI

Steps:

• Brown beef and pork.
• Drain.
• Steam or boil the browned meat to remove the fat (please don't skip this step or your chili will be GREASY!).
• Drain meat again and place back in pan and add onion, celery, green pepper, and some of the dry seasonings above to season the meat mixture.
• Add all ingredients except beans to a large pot.
• Simmer on low for 2-3 hours,adding beans the last half hour of cooking time.

JUST THE KICK THREE MEAT CHILI

Steps:

• Mix stew meat with 1/2 tsp onion powder, and 1/4 tsp garlic powder, set aside.
• Brown hamburger with onion, garlic cloves, bell pepper, and 1/2 tbl cumin. Remove to a bowl for later.
• Brown keilbasa. Add to haburger mixture.
• Brown stew meat in any juices left in pot. Add to hamburger and keilbasa mixture.
• Drain any grease from meat and return to pot.
• Add water, beef boulion, tomato sauce, tomatoes, beans, jalapenos, chili powder, 3 tablespoons cumin, cayenne, oregano, sugar and Tabasco.
• Mix and bring to a boil. Turn down to medium and slow cook for 2 hours.
• Serve with shredded cheese and chopped onion.

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.

72 MARKET STREET KICK-ASS CHILI

Steps:

• Cook bacon in a skillet until crisp; strain and reserve drippings for another use, set bacon aside.
• Saute beef and pork in a hot skillet with peanut oil until brown; add onions and jalapenos, cook until onions are tender.
• Add oregano, cumin, New Mexico and pastilla chiles, cayenne, garlic and salt to taste; stir then add tomato puree, tomatoes, water and ale.
• Bring to a boil, then reduce heat to a simmer, simmer until the meat is tender, about one hour.
• Add bacon and sprinkle with lemon juice just before serving.