Time 3h30m Yield 6 servings Number Of Ingredients 20 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.
Time 2h20m Yield 8 servings. Number Of Ingredients 16 Steps:
In a large saucepan, cook beef and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Seed and chop 10 hot banana peppers (refrigerate remaining peppers for another use). Add the hot peppers, tomatoes, tomato paste, beans, chilies, jalapeno and seasonings to beef mixture., Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. , Uncover; simmer until chili reaches desired thickness. Garnish with additional banana peppers if desired.
Time 1h50m Yield 10 to 12 servings Number Of Ingredients 15 Steps:
Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot, then add the ground beef. Cook until browned, 7 to 8 minutes. Add the garlic and cook for 2 minutes, then return the chuck roast back to the pot with the beer and tomatoes. Using scissors, snip the guajillo chiles into small strips. Add to the mixture and bring to a boil. Add the chili powder, cumin, oregano and 2 tablespoons salt, then reduce to a simmer and cook for an additional 10 minutes to allow the flavors to combine. Mix the masa with enough water to form a paste, then add it to the pot. Add the pinto and kidney beans and cook until the chili thickens, 5 to 10 minutes. Adjust the seasoning and simmer for 1 hour. Serve with fixings such as pico de gallo, sour cream and lime wedges.
Time 2h35m Yield 10 Number Of Ingredients 22 Steps:
Remove fat and ligaments from chuck roast and cut into 1/2-inch cubes. Heat 1 tablespoon oil in a large pot over medium heat. Add cubed roast. Cook and stir until browned, about 5 minutes. Drain and discard grease. Transfer meat to a bowl and set aside. Return pot to medium heat. Add remaining oil and vinegar, scraping up any bits at the bottom of the pot. Add onion and bell peppers and cook until onion is translucent, 5 to 10 minutes. Add stock and water. Add diced tomatoes, light kidney beans, dark kidney beans, brown sugar, tomato paste, chili powder, barbecue sauce, ketchup, garlic, cumin, hot sauce, mustard, Worcestershire sauce, and salt. Bring chili to a simmer, about 5 minutes. Cover pot and simmer 2 to 4 hours.
Time 1h20m Yield 6 serving(s) Number Of Ingredients 18 Steps:
In 5 quart saucepan, stir together ground beef, onion, and minced garlic, and cook until meat is browned. In small bowl, combine tomato paste, worchestershire, barbeque sauce, chili powder, brown sugar, soy sauce, cumin, salt, minced onion, pepper, and celery salt. Drain fat from beef, then stir in seasoning mixture. Bring to simmer over medium high heat, and cook, stirring, 5 minutes. Add tomatoes, chili beans, green pepper, and celery. Reduce heat to low, and cook, covered 1 hour, stirring occasionally.
Time 30m Yield 1 serving Number Of Ingredients 9 Steps:
Preheat the oven to 425°F (220°C). Add the corn to a medium cast iron skillet. Drizzle with the olive oil and season with salt. Roast for 15-20 minutes, until charred on the outside and tender on the inside. In a small bowl, mix together the sour cream, mayonnaise, lime juice, salt, and chili powder. Remove corn from the oven and let cool slightly. Brush all over with the mayonnaise mixture, then sprinkle with the Cotija, cilantro, and more chili powder. Enjoy!
