Pamelas Southern California Beef Chili Recipes

ROUND 2 RECIPE - SOUTHWEST BEEF AND BLACK BEAN CHILI

Steps:

• Heat a large saucepan over medium heat and add the oil, diced onion and garlic and saute until the onions are golden, about 5 minutes. Add the tomatoes, pot roast, black beans, chili powder, and 2 cups water. Lower the heat and simmer for 30 minutes. Season with salt and pepper, to taste. Ladle the chili into serving bowls and sprinkle each bowl with 1 tablespoon of cheese. Serve hot.
• For Pot Roast:
• Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
• For Roasted Root Vegetables:
• One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.

PAMELA'S SOUTHERN CALIFORNIA BEEF CHILI

Steps:

• In large Dutch Oven add the oil. Cut beef into bite size pieces. Add beef, garlic and onion and sauté until medium brown. Halfway through the sauté process, add Chili powder, Cayenne Pepper, dried, crushed peppers, Cumin, Paprika, White pepper. Once browned, add Cilantro, parsley, tomatoes, and beans. Simmer on medium/low heat for at least 1-1/2 hours. This Chili tastes best the next day, as the spices have had a chance to really take flavor! I serve this with grated cheese, sour cream, and fresh chopped onions, soda crackers or flour tortillas.

PAT'S FAMOUS BEEF AND PORK CHILI

Steps:

• In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.

MOM'S CLASSIC BEEF CHILI

Steps:

• Place a large frying pan over medium-high heat until hot, about 45 seconds. Add 1 tablespoon oil, then add peppers and onion; saute until soft, about 6 minutes. Add garlic and saute until fragrant, about 2 minutes. Transfer mixture to a large soup pot and set aside.
• Increase the heat under the frying pan to high and let the pan get very hot, about 90 seconds. Add 1 tablespoon oil, then add 1/2 of the ground beef; cook and stir in the hot skillet until browned and crumbly, about 6 minutes. Transfer to the soup pot, and drain and discard grease from the frying pan. Repeat with remaining oil and beef.
• Add tomatoes, broth, chili powder, tomato paste, cumin, oregano, salt, and cayenne pepper to the beef mixture; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 45 minutes.
• Add kidney beans and black beans; simmer until beans are heated through, about 15 minutes.

CALIFORNIA PEPPER CHILI

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. , In the drippings, cook the beef, pork and onions until meat is no longer pink; drain. Add the garlic, peppers and seasonings; cook and stir for 1-2 minutes., Stir in the tomato puree, broth and tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender. Garnish with reserved bacon and cheese if desired.

SOUTHERN LIVING BEEF AND BEAN CHILI

Steps:

• Saute first 5 ingredients in hot oil in a large skillet over medium high heat until tender.
• Remove veggies from pan.
• After cutting into smaller pieces, rub salt and pepper over stew meat and brown in skillet along with ground beef.
• Place sauteed veggies and meat into crock pot.
• Add tomato sauce and next five ingredients into beef mixture and stir well.
• Cook on high for 4 hours then on low for 2-3 more hours.
• If more liquid is needed, sometimes I add a bit of beef broth and some jalapeno juice (for extra spice) or just some extra water.
• Add beans the last hour of cooking.
• Serve with an assortment of condiments: shredded lettuce, shredded cheddar cheese. diced onion, tortilla chips.

JAMAICAN ME CRAZY CHILI

Steps:

• Place ground round in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• Coat a large Dutch oven with cooking spray, and place over medium-high heat. When pan is hot, cook the onion and garlic in olive oil until the onion is tender. Add the yellow pepper, and cook until tender. Season with cumin, paprika, chile powder, sugar, salt, and cloves. Stir in the stewed tomatoes, kidney beans, black beans, and cannellini beans. Pour in water to cover. Bring to a boil, then stir in the meat and tomato paste. Bring to a boil, and simmer for 30 minutes.
• Remove from heat, stir in the vinegar and serve hot topped with fresh cilantro.

SOUTHWEST CHILI CON CARNE

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally. Garnish with green onion if desired.