Another Chili Recipes

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

Steps:

• Brown and crumble the ground beef, onions, garlic, and chili pepper in the olive oil, over medium heat in a large pot. Stir in the chili powder, cumin, sazon goya, and black pepper. Cook well until meat is well done. Taste and add salt if you think it needs it.
• Stir in the Ro-Tel and bring to a boil. Lower heat and simmer 10 minutes. Then add in the beans with their liquid. I used kidney beans, but you could use any beans of your choice - pinto, black, chili-hot, whatever. Let simmer about 40 more minutes, stirring a few times to prevent sticking and blend flavors. Then either keep this warm in a crock pot until serving time, OR just shut it off and reheat when you want to have it for supper.
• We serve this with tortilla chips, grated cheese, and sour cream.