Thick Hearty Chili Recipes

MEATY THICK MAN CHILI

Steps:

• Place the ground beef in a large pot over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off grease. Place the pot over medium heat, and add the onion, garlic, green pepper, red pepper and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and water, and season with chili powder. Simmer over low heat for 40 minutes uncovered.

HEARTY SLOW-COOKER CHILI

Steps:

• In a large skillet, heat oil over medium-high heat. Add green pepper, onion and garlic; cook and stir 3-4 minutes or until tender. Transfer to a 6-qt. slow cooker., Working in batches if necessary, cook beef in the same skillet over medium-high heat until no longer pink, 8-10 minutes, breaking meat into crumbles. Using a slotted spoon, transfer to slow cooker., Stir tomatoes, tomato sauce, chiles, parsley and seasonings into beef mixture. Cook, covered, on low 6-8 hours to allow flavors to blend. Serve with rice and toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.

THICK, HEARTY CHILI

Steps:

• Pack a 1/4 cup measuring cup with jalepeno slices. Dump these on a cutting board, then finely dice them. Put them back into the measuring cup, and fill the cup the rest of the way with liquid from the jalepeno jar.
• In a medium sized bowl, combine the water and dehydrated onions. Set aside to allow them to reconstitute.
• Open the cans of black beans and kidney beans into a colander. Rinse well and let drain.
• Dice the red pepper, leaving out the seeds and membranes.
• Brown the bell pepper and meat together in the chili pot until meat is well done. Drain any extra fat.
• With the heat at medium, add the chili powder, cayenne, cumin, and garlic powder to the meat mixture. Saute for 2 minutes to toast the seasonings.
• Add the jalapenos (and liquid), the onions (and liquid). Mix well. Saute for a minute.
• Add in both cans diced tomatoes, tomato sauce, and tomato paste. Mix well to blend the tomato paste with the mixture. Simmer for 5 minutes.
• Add the chili beans and rinsed beans. Stir.
• Optional items: add brown sugar and/or butter sprinkles. Mix well. At this point, add any optional liquid to thin the chili to your preference. Tip: add liquid 1/2 cup at a time and evaluate the thickness.
• Simmer for 5 minutes. This chili is ready as soon as the beans are heated. Letting it sit and cook longer helps flavors to blend, but is not entirely necessary.
• Enjoy with your favorite extras: crackers, cheese, diced fresh onion, cornbread, corn chips, hotdogs, etc!

NOT THICK, BUT NOT TOO THIN, GOOD OLD ORIGINAL CHILI

Steps:

• Chop all of the onions, peppers, and celery and defrost the beef.
• In a deep bowl, squash the whole tomatoes until they are coarse, but still retain their chunkiness and set them aside for use later.
• In a separate pan, place the beef.
• Cook the beef until it is at a medium--medium-well.
• Drain all of the fat out of the meat pan.
• In the desired soup pot, cook the chopped peppers, onions, and celery.
• Add the meat to the vegetables.
• Add the chili powder and cumin to the meat and vegetables.
• Cook until all of the ingredients have been covered with the chili powder and cumin, or until they take on a red color.
• Add the previously squashed tomatoes to the soup pot.
• Mix well, then add the beans and all of their juice.
• Finally, add the tomato juice.
• Bring to a boil, and then simmer for about 2 hours (this could be less time, if desired, but keep in mind the longer the simmer, the better the taste).
• Serve, but be careful because it's extremely hot!

THICK & CHUNKY BEEF CHILI

Steps:

• In a large Dutch oven, cook bacon until crisp; remove to paper towels to drain. Reserve 3 tablespoons drippings. , Brown beef in drippings. Add onion; cook until onions are tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in the next 12 ingredients. , Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours. , Add beans and heat through. Discard bay leaf. Garnish with cheese if desired.

THICK AND SAVORY CHILI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, about half the sweet onion, and garlic powder in the hot skillet until completely browned, 5 to 7 minutes.
• Mix tomato chunks, chili beans, tomato sauce, kidney beans, ketchup, and tomato paste in a large pot; bring to a boil and reduce heat to low. Stir the ground beef mixture and mushrooms into the tomato mixture; season with chili powder, sugar, salt, and black pepper. Cook chili at a simmer, stirring occasionally, until the flavors blend, about 45 minutes. Top individual servings with diced sweet onion to serve.