Rich Brooks Damn Good Chili Recipes

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.

DARN GOOD CHILI

Steps:

• In a large saucepan or stockpot, cook ground beef, onion and red pepper until beef is browned. Drain off excess fat.
• Stir in the chili powder, garlic, bay leaf, diced tomatoes, spaghetti sauce, salsa and taco sauce. Lower heat and simmer for 1 1/2 hours, stirring occasionally. Stir in beans just before serving and heat through.

BROOKS BEANS® EASIEST EVER CHILI

Steps:

• Brown ground beef with green peppers and onion in large sauce pot.
• Add remaining ingredients and simmer uncovered 25 minutes. Serve, if desired, with shredded cheddar cheese and sour cream.

RICH BROOKS' DAMN GOOD CHILI

Steps:

• Chop the onions, peppers, celery stalk, jalapeno, and mince the garlic clove.
• Heat the vegetable oil on med-high heat and saute the onions, peppers, celery stalk, jalapeno, and garlic until they are soft and onions are translucent.
• Add the beef and continue cooking until the beef is no longer pink, adding salt and pepper to taste.
• When finished cooking, spoon any excess oil from beef mixture and transfer the beef mixture to a soup/chili pot.
• In a separate bowl, mix the chili powder, cumin, garlic salt, hot sauce, salt and pepper, and the beer. Let it sit for a few minutes.
• Add the chili powder mixture from the bowl to the beef mixture in the soup pot.
• Next add the water, stewed tomatoes, tomato sauce, tomato paste, diced green chilies, and bay leaf to the pot.
• Cover and cook on low heat for 3 hours, stirring occasionally.
• I serve it with shredded cheese and a dollop of sour cream. It's also good with Fritos, crackers, or as just plain chili!

MEAN CHEF CHILI

Steps:

• Red Chile Sauce---------.
• Stem and seed chiles, roast at 250 for 3- 4 minutes.
• Add to the water in a covered pan and simmer for 20 minutes.
• Cool.
• Blacken tomatoes under broiler.
• Saute onion in oil over low heat until browned.
• Put tomato, onion, garlic, chiles, cumin, oregano, adobo sauce and salt in a blender.
• Add stock and puree to a fine paste.
• Add lard to a skillet and heat to almost smoking.
• Fry sauce at a sizzle for 5 minutes.
• Do not allow to get too thick.
• Add more stock if necessary.
• Extra can be frozen and use for any Mexican/Southwestern recipe whic calls for red chile sauce.
• For CHILI--------.
• Place chile sauce, ale, beef stock, tomato sauce and enchilada sauce in large stock pot and let simmer for 20 minutes.
• Brown meat in lard in cast iron skillet.
• Saute onion in same pan to brown.
• Place meat and onion in bowl and sprinkle with 1/2 cup of masa.
• Add to stock pot including accumulated juices.
• Add peppers to stock pot.
• Add spices to stock pot.
• Simmer slowly until meat is tender.
• Correct seasoning.
• Add sausage.

TALL, DARK, AND RICH CHILI

Steps:

• Heat oil in large, heavy pot over medium-high heat.
• Saute onions and garlic until onions are soft and translucent, about 6 minutes.
• Add ground beef, ground pork, and sausage.
• Saute, while breaking up the meats, for about 5 minutes.
• Drain fat.
• Add cumin, chipotle powder, crushed red pepper, basil, oregano, thyme, and cinnamon.
• Stir 2 minutes.
• Add Asian hot sauce (if using), semi-sweet chocolate, crushed tomatoes, chicken broth, beer, and tomato paste.
• Simmer until thickened, stirring occasionally, about 1 hour and 15 minutes.
• (Can use a crockpot) Chili can be prepared 2 days ahead (it actually tastes better when prepared at least one day in advance).
• Add black beans and simmer 5 minutes before serving.

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.

MIDWEST BEST CHILI

Steps:

• Brown the ground beef in chili pot over medium heat.
• Drain excess fat.
• Add remaining ingredients.
• cook on medium high heat until it simmers.
• Stir about every 15 minutes, for 2 to 3 hours.
• Remove from heat and rest 15 minutes before serving or cool immediately then reheat tomorrow for better yet.

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.