Two Meat Chili Recipes

CHILI FOR TWO

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook one minute longer. Drain. Stir in beans, tomatoes and spices; bring to a boil. , Reduce heat; cover and simmer until heated through, 10-15 minutes. If desired, top with sour cream, shredded cheddar cheese and chopped cilantro.

SLOW-COOKER TEXAS TWO-MEAT CHILI

Steps:

• In large bowl, mix beef, pork and flour until meats are evenly coated. In 12-inch skillet, heat oil over medium-high heat. Add meats; cook 8 to 10 minutes, stirring frequently, until browned on all sides (if necessary, cook meats in batches).
• Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix browned meats and remaining ingredients except green onions.
• Cover; cook on Low heat setting 7 to 9 hours. Before serving, skim off fat; sprinkle with green onions.

TWO MEAT CHILI WITH SCALLION CORNBREAD

Steps:

• Preheat the oven to 375 degrees F.
• For the chili: In a large pot or Dutch oven over medium-high heat, add the olive oil and bacon and cook until the bacon is light brown and crispy, about 4 minutes. Remove the bacon from the pan with a slotted spoon and set aside for the cornbread.
• Add the garlic, onions and green and red peppers to the bacon renderings and cook until the vegetables begin to soften, about 5 minutes. Add the chile powder, cumin and cayenne pepper to the vegetables and allow the spices to brown to open up the aroma, 1 to 2 minutes. Next, add the tomato paste and cook for 1 to 2 minutes. Add the fire-roasted tomatoes and mix with the vegetables. Mix in the ground beef and pork. Add some salt and pepper and cook for about 3 minutes. Finally, add the beef broth, pinto beans and kidney beans, reduce the heat to medium, cover the pot loosely with a lid and let simmer for 40 minutes.
• For the cornbread: In the meantime, whisk together the butter and sugar in a large mixing bowl. Add the eggs and whisk until combined. Add the cornmeal, flour, baking soda, salt and sugar and whisk to combine. Add the buttermilk and sour cream and whisk together. Add the jalapenos, scallions and reserved bacon and use a spatula to stir until just combined.
• Lightly grease a cast-iron skillet and pour in the batter. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool slightly before serving with the chili.

TWO-MEAT CHILI

Steps:

• In a large pot heat oil and add in the onions and bell pepper, cook until softened. Add in the jalapeno and cook 2 or 2 minutes before adding in the garlic. Cook until the garlic is fragrant, about a minute.
• Add the pork and beef to the pot and cook, breaking up the meat, until no longer pink. Combine the tomato paste, chipotle, chili powder, cumin, oregano, and cayenne to the meat and continue to cook 4 to 5 minutes. The seasoning should completely coat the meat and be fragrant.
• Poor in the beer and bring to a simmer, allowing the bear to reduce for 2 or 3 minutes.
• Stir in the tomato puree, diced tomatoes with their juice, and beans with their liquid. Allow to simmer, uncovered, for at least 30 minutes. Salt and pepper to taste before serving.

TEXAS TWO MEAT CHILI

Steps:

• In a large mixing bowl, coat both meats with flour.
• Heat oil in large skillet and add flour coated meats. Brown on all sides. (do this in batches if necessary).
• Spray slow cooker with cooking spray. (Or you can use a pressure cooker for much quicker cooking).
• Mix browned meat and all remaining ingredients (except green onions).
• Cover and cook on low heat fro 7 to 9 hours. (if using a pressure cooker,once pressure is reached, set timer for 75 mins(or 1 hr & 15 min).
• Sprinkle with green onions and sevre.
• Weight Watchers-6 points per 1 cup serving.

2-BEAN CHILI

Steps:

• Cook beef, green pepper, onion, chili powder and black pepper in skillet until browned. Pour off fat.
• Add tomato juice and beans and heat through. Top with sour cream, green onions, cheese and tomato.

SLOW-COOKED TWO-BEAN CHILI

Steps:

• In a large skillet over medium heat, cook and stir the mushrooms, peppers, celery, onion and jalapeno in oil until onion is lightly browned. Add the garlic, cumin and oregano; cook and stir 1 minute longer. , Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, carrot, water, barbecue sauce, chili powder and Liquid Smoke if desired. , Cover and cook on low for 8 hours or until vegetables are tender. Serve with sour cream, pepper sauce, cheese, onion and/or chips if desired.