Arrogant 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:

• In a large, heavy pot , over medium, medium-highish, sautée onion and Anaheim chili pepper in a couple of Tbsp of oil When they soften, add tomatoes and cook for a minute or so, then add garlic and cook till it becomes fragrant.
• Stir in a little bit of the beef broth, enough to easily add tomato paste without sloshing liquid all over. Add remaining broth and coffee once the tomato paste is in there and more or less homogeneously mixed.
• Add the ground beef (I do not like to brown it in the pan, because I like little pieces of meat, not huge chunks, but you can do what you want), and break it up with a spatula until it's bitsy little pieces.
• Add all remaining ingredients, and when it comes to a simmer, turn heat to low, cover with the lid ajar, and let cook for an hour or so (at least!), make sure to stir often though.
• Check seasoning and serve with cornbread.