Spunky Chili Recipes

CHUNKY CHILI

Steps:

• In a large skillet over medium heat, melt butter. Add onion and saute until softened. Crumble in the ground beef and cook until browned. Add beans and marinara sauce and combine thoroughly. Stir in chili seasoning, reduce heat, and simmer for 15 minutes. Spoon into individual bowls and garnish with shredded cheese, a dollop of sour cream, and chives.

QUICK AND SPICY CHILI

Steps:

• Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
• In a large pot, mix the beans, corn, tomato sauce, tomato paste, and water. Bring to a boil, and reduce heat to low. In a food processor, finely chop the jalapenos, habanero, onion, and garlic. Mix into the pot. Mix in the cooked beef. Stir in masa flour. Season with cayenne pepper, chili powder, salt, black pepper, and sugar. Cook 45 minutes to 1 hour, stirring occasionally.

SPUNKY CHILI

Steps:

• Put a soup pot on the stove, add 2 tablespoons olive oil. Turn on the heat ot medium and wait for 30 seconds.
• Put in the pot 1 1/2 cups onions, carrot, celery, 2 tablespoons chili powder, 2 teaspoons cumin, 3/4 teaspoons salt. Cook the vegetables for 10 minutes, stirring every few minutes with a wooden spoon.
• Add 1 tablespoons cider vinegar, bell pepper, 2 teaspoons garlic, beans. Stir and cook for 5 minutes. Measure 2 cups tomato juice. Pour it in slowly.
• Stir gently, cover, and turn the heat to low. Cook for 20 minutes, stirring about every 5 minutes. Ask an adult to lift the lid when it's time to stir, then to put it back on.
• Ask an adult to help ladle or spoon the hot chili into bowls. Serve with the toppings of your choice, and maybe also with tortilla chips on the side.
• You will also need:
• Small sharp knife (and maybe a garlic press) and a cutting board for preparing the vegetables ahead of time.
• Can opener.
• Large wire-mesh strainer and a bowl it fits over for rinsing and draining the beans ahead of time.
• soup pot with a lid.
• Measuring cups and spoons.
• Long-handles wooden spoon.
• 2-cup liquid measure.
• Serving spoon or ladle.
• Bowls and spoons or forks.
• Ask and adult for Help with:.
• Getting all the vegetables cur and ready ahead of time.
• Opening all the cans of beans.
• Rinsing and draining the bans.
• Opening the cans of tomato juice.
• Lifting the lid of the pot when it's time to stir (Hot steam will escape when the lid is lifted!).
• Ladling the hot chili into bowls.

CHUNKY CHILI

Steps:

• Heat the butter and olive oil in a large pot over medium-high heat. Add the salt and pepper to the flour in a bowl and mix. Sprinkle the meat with salt and pepper, then toss in the flour. When the butter has melted and the oil is hot, add the meat to the pot and brown on all sides, 2 to 3 minutes per side. Add the garlic and stir. Dump in the tomato sauce, chili powders, cumin and hot sauce and stir to combine. Add the beer, beans and 1 cup hot water. Allow to simmer and cook, stirring occasionally, until the meat is tender, 2 1/2 to 3 hours.
• Meanwhile, mix together the sour cream, chipotle peppers and adobo sauce in a small bowl until combined. Set aside.
• Taste the chili and adjust the seasoning as needed.
• Serve the chili topped with the chipotle cream. Garnish with the diced red onion and cilantro.

SLOW-COOKED CHUNKY CHILI

Steps:

• In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. , Cover and cook on high for 4-5 hours or until vegetables are tender. If desired, serve with shredded cheese, chopped onion and sour cream. , Freeze option: Before adding toppings, cool chili. Freeze chili and toppings separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with toppings.