Time 2h45m Yield 6 serving(s) Number Of Ingredients 22 Steps:
Brown beef in shortening. Add beef broth and tomato sauce. Combine the remaining ingredients. Add to the beef mixture; bring to a boil. Reduce heat, cover and simmer for 1 hour. Combine spices and add to chili. Cover and simmer for 45 minutes. Add more water if necessary if the chili gets too thick. Combine ingredients and add to chili. (True Texas chili does not contain beans, but if you really want to you can add a can of chili beans here.) Cover and simmer for 30 minutes.
Time 2h20m Yield 10-12 servings. Number Of Ingredients 15 Steps:
In a large Dutch oven or soup kettle, brown ground beef and pork; drain well. Add water, tomato sauce, salt and pepper. Cover and simmer for 1-1/2 to 2 hours, adding more water if necessary. Stir in dried onion, chili powder, cumin, cayenne pepper, garlic, paprika and oregano. Simmer another 30 minutes. Combine cornmeal, flour and enough water to make a thin paste. Stir in chili. Simmer 10-15 minutes longer until slightly thickened. Thin with additional water if desired.
Time 2h20m Yield 12 to 14 servings Number Of Ingredients 26 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. Add the ground beef and chorizo and cook until browned, 7 to 8 minutes; drain off excess fat if necessary. Add the garlic, onion and jalapeno and cook for 2 minutes, then return the chuck roast back to the pot with the beer, tomatoes and tomato paste. Using scissors, snip the guajillo chiles into small strips. Add to the pot and bring to a boil. Mix in the chili powder, cumin, oregano, bay leaves and 2 tablespoons salt. Reduce to a simmer and simmer for 1 1/2 hours. Remove the bay leaves. Add the beans to the pot. Combine the masa and 1/2 cup water in a small bowl, then stir the mixture into the pot. Continue to simmer until the chili thickens slightly, an additional 15 minutes. Serve with fixins: diced tomatoes, cubed avocado, grated Cheddar, sour cream, lime wedges and cilantro leaves.
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 5h Yield 6-8 serving(s) Number Of Ingredients 14 Steps:
Brown meat and onions (about 3-5 minutes) and drain grease. Combine remaining ingredients and mix in with beef and onions. Place into slow cooker and cook for 4-5 hours on High. Remove bay leaves and garlic clove before serving. Serve on a bed of spaghetti and top with grated cheddar cheese.
Time 2h Yield 20 servings. Number Of Ingredients 23 Steps:
In a soup kettle or Dutch oven, cook the beef, pork and sausage over medium heat until no longer pink; drain. Add the onions, celery, green pepper and garlic; cook for 8-10 minutes or until vegetables are tender. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 1-1/2 hours. Discard bay leaves.
Time 2h20m Yield 8 Number Of Ingredients 15 Steps:
Cook and stir sausage in a large skillet over medium heat until browned. Drain; place sausage in a pot large enough to hold all ingredients. In same skillet, cook and stir onion with ground beef over medium heat until beef is browned and onions are tender; drain and add to the large pot. In same skillet, cook and stir stew beef over medium heat until browned. Without draining, pour stew beef into the large pot. Pour tomatoes, beer, and water into the pot with meats. Stir in chili powder, red pepper, white pepper, sugar, and cinnamon. Season to taste with salt and black pepper. Simmer until stew beef is very tender, at least 2 hours, stirring occasionally and adding more water as needed. If you prefer a thicker chili, thicken as needed with tomato paste. If using kidney beans, add them 10 minutes before serving, just in time to heat through.
Time 1h30m Yield 12 Number Of Ingredients 14 Steps:
In a large pot over medium heat, combine garlic, onion, habanero peppers, chili beans, kidney beans, black beans, diced tomatoes with green chiles, salsa, chili powder, black pepper, red pepper flakes, cumin and taco seasoning. Bring to a boil, then reduce heat, cover and simmer. While soup is heating, cook beef in a large skillet over medium heat until brown. Drain excess fat, then stir beef into soup pot. Simmer, covered, until flavors are well blended, about 1 hour.
