Time 2h50m Yield 12 Number Of Ingredients 28 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.
Time 1h35m Yield 8 Number Of Ingredients 14 Steps:
Heat olive oil in a large pot over medium heat. Cook and stir ground beef in the hot pot until browned and crumbly, about 10 minutes. Add onion, celery, and green bell pepper. Cook until onion is translucent, about 5 minutes. Stir diced tomatoes, light red beans, dark red beans, black beans, diced tomatoes with chile peppers, and chili powder into the meat mixture. Bring to a boil. Reduce heat to low and let simmer until chili has started to thicken, about 1 hour. Season with vinegar, salt, and pepper. Garnish with Cheddar cheese.
Time 6h25m Yield 5 servings plus leftovers. Number Of Ingredients 15 Steps:
In a large skillet, heat oil over medium-high heat. Add green pepper, onion and garlic; cook and stir until tender, 3-4 minutes. Transfer to a 6-qt. slow cooker., In same skillet, add beef, half at a time; cook over medium-high heat until no longer pink, 6-8 minutes, breaking 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. , Reserve 5 cups chili for Double-Duty Layered Enchilada Casserole. Serve remaining chili 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; add water or broth if necessary.
Time 6h25m Yield 10 servings (2-3/4 quarts). Number Of Ingredients 15 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.
Time 3h Yield 6 serving(s) Number Of Ingredients 23 Steps:
In a shallow dish mix together flour, seasoning salt and cayenne pepper. Heat oil in a large Dutch oven or pot. Toss the sirloin with the flour mixture to coat, then brown well on all sides shaking off any excess flour then remove to a plate or bowl. In the same pot saute the onions and dried chili flakes (if using) for about 3 minutes. Add in green and red bell peppers with jalapeno peppers and garlic; cook for about 3-4 minutes. Add in chili powder, cumin and oregano, then return the browned beef back to the pot along with any juices from the plate or bowl. Pour in beer and consumme or beef broth; stir with a wooden spoon and bring to a boil. Cover and reduce heat to a simmer; cook 1-1/2 hours or until the beef is tender. After the 1-1/2 hours, add in the crushed tomatoes and cook for another 35-40 minutes. Add in black beans and kidney beans, season with salt and pepper; simmer for another 20 minutes. Ladle into bowls then top with sour cream cheese and onions. Delicious!
Time 1h10m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Heat oil in large stock pot. Cook beef until brown and remove. Add onion and bell pepper to pot and cook 2-3 minutes. Stir in remaining ingredients except beef. Cover and cook over medium heat for 10 minutes. Stir in beef and cook until beef is tender.Usually about 45 minutes or so.
