Time 1h45m Yield 6 to 8 servings Number Of Ingredients 17 Steps:
Heat the olive oil in a large Dutch oven over high heat and add the ground pork, ground bison and ground chuck; using the back of a wooden spoon, break up the meat into small pieces and cook until well browned, 10 to 12 minutes. Add the garlic, bell peppers, jalapeno, onion, chili powder, cumin, chipotle, cayenne, 1 teaspoon salt and 1 teaspoon pepper, and cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes. Stir in the tomato puree, crushed tomatoes and beer, bring to a boil, then reduce the heat and simmer for 1 hour, stirring occasionally. Stir in the kidney beans and cook for 10 more minutes. Serve hot.
Time 6h25m Yield 18-20 servings (5 quarts). Number Of Ingredients 14 Steps:
Rinse beans and place in a large kettle or Dutch oven; cover with water. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 to 4 hours or until softened. Drain, discarding liquid; set beans aside. , In a large skillet, cook the beef, onions and green pepper over medium heat until beef is no longer pink; drain. Stir in seasoning mixes, salt and pepper. Pour into an ovenproof 8-qt. Dutch oven. Add beans and remaining ingredients; mix well. Cover and bake at 350° for 1 hour. , Reduce heat to 325°; bake for 4-5 hours or until beans are tender, stirring every 30 minutes.
Time 2h10m Yield 4 Number Of Ingredients 8 Steps:
In a large saucepan over medium-high heat, cook beef and onion until meat is brown. Stir in beans, diced tomatoes, chili seasoning, salt, pepper, chili powder and water. Reduce heat and simmer 2 hours.
Time 1h Yield 12 servings (3 quarts). Number Of Ingredients 18 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.
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 2h35m Yield 4 serving(s) Number Of Ingredients 16 Steps:
Rinse beans. In a large saucepan combine beans and water- Bring to a boil; reduce heat, and simmer for 2 minutes. Remove from heat- Cover and let stand for 1 hour (Or, skip boiling the water and soak beans overnight in a covered pan). Drain and rinse beans. In a large saucepan or Dutch oven cook the onion and garlic in hot oil till tender. Stir in chili powder, cumin, oregano, paprika, salt, and red pepper. Cook and stir for 1 minutes. Add the beans, broth, undrained tomatoes, and sherry or water. Bring to a boil; reduce heat- Cover and simmer for 1 to 1 1/2 hours or till beans are tender. To serve, ladle chili into individual bowls and dollop with yogurt or sour cream and sprinkle with cilantro.
