Un Spicy Chili Recipes

SPICY CHILI

Steps:

• In a large saucepan, brown the ground beef and ground sausage, using a wooden spoon to break it into small pieces as it cooks. Drain most of the grease and remove meat to a plate.
• Add onion, bell peppers, and jalapeño peppers to the pot and sauté on medium high heat for 2-3 minutes.
• Add spices, ketchup, lime juice, brown sugar, Worcestershire, vinegar, mustard, and V8. Stir well. Add beans, tomatoes, and salt and pepper.
• Return the ground meat to the pot and bring the mixture to a low boil. Turn to a low simmer, cover, and cook for 1-2 hours.

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.

QUICK SPICY CHILI

Steps:

• Heat the olive oil in a large heavy skillet over medium-high heat. Add the onions, garlic, chili powder, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Stir in the tomato paste, the chipotle chiles and sauce, and cook for 1 minute. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 3 minutes.
• Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes and beans and bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes. Adjust the seasoning with salt and pepper and serve with desired assorted toppings.

SPICY BEEF CHILI

Steps:

• In a medium, hot soup pot brown the chuck with the thyme, sage and garlic. When browned remove and drain beef. Set aside. In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno. Saute until vegetables begin to brown, about 7 to 10 minutes. Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan. Add Gallo burgundy and cook until liquid is reduced by 1 half. Add tomatoes and bring to a boil. Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour. Serve with corn chips. Chili may be made, up to 2 days in advance and kept covered and refrigerated. Reheat to serve.

SPICY CHILI

Steps:

• In a Dutch oven, cook beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. If desired, serve with additional jalapeno and sour cream.

UN-SPICY CHILI

Steps:

• 1) Cook ground beef.
• 2) Combine the cooked ground beef and large can of baked beans in a large pot. Cook over medium heat until warm.
• 3) Add Taco Bell Taco Seasoning packet directly to beans and beef. Stir well. Cook for 10 extra minutes on medium heat.
• 4) Garnish with shredded cheese and serve with Ritz Crackers.

BASIC SPICY CHILI

Steps:

• In a large skillet, saute beef and onions together until beef is browned.
• Drain beef and add to a large soup pot (this step can be skipped if you wish to brown the beef in the soup pot).
• Add tomato juice and simmer over medium heat.
• Add tomatoes (with their juice), crushing between fingers to break apart.
• Add kidney beans, chili powder (the entire 4 tablespoons may be a bit much for some people, so start out small and add to taste), and optional hot sauce.
• After mixture comes to a simmer, add baking soda (the baking soda will help cut down the acidity of the tomatoes).
• Simmer for about 20-30 minutes, adding water if necessary to thin out the chili.
• Taste for seasoning.

SPICY BEEF CHILI

Steps:

• Heat oil in a large saucepan. Add garlic and onion and cook until tender, 3 to 5 minutes. Add beef, crushed red pepper, and black pepper. Cook and stir until beef is browned, 5 to 10 minutes. Remove from heat. Drain and discard fat and excess oil.
• Add tomato sauce, diced tomatoes, chili beans, black beans, and corn to the saucepan and return to low heat. Add cayenne pepper and chili powder. Season with additional black pepper if desired. Add Worcestershire sauce. Blend well and cover. Simmer, stirring occasionally, 20 to 30 minutes.

KATHY"S EASY NOT SO SPICY CHILI

Steps:

• Brown meat in skillet. Combine all the ingredients in a large stock pot over medium heat. Stir to combine and bring to a boil.
• Cover and reduce heat to simmer and simmer for 2 1/2 hours, stirring occasionally. Remove from heat.
• Let sit for about 10 minutes (be sure to remove the bay leaf before serving) then serve.
• Serving suggestions: Top with bacon bits and cheese/place over a small amount of cooked pasta or rice.