Beef And Steak Chili Recipes

Steps:

• In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.

Steps:

• In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and saute for another 5 minutes, or until the onions are translucent.
• Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.

Steps:

• Heat 3 tablespoons of the oil in a large Dutch oven over high heat.
• Season the meat with salt and pepper, and saute until browned on all sides.
• Sprinkle with the cumin and stir well.
• Deglaze the pan with the beer and bring to a boil.
• In a separate pot, add 1 tablespoon of the oil and add the onions to the pan and cook until soft.
• Add the garlic and cook for 2 minutes.
• Add the hot peppers and cook until soft, about 5 minutes.
• Add the chipotle puree, and the rest of the spice mixture and cook an additional 2 minutes.
• Add the chicken stock, and tomatoes and bring to a boil and boil for 15 to 20 minutes, or until all vegetables are tender. Puree with an immersion blender.
• Add the beef mixture and beans to the pan and, reduce the heat to medium, cover the pan, and simmer for 1 hour, or until thick and beef is tender.
• Remove from the heat, and adjust seasonings.

Steps:

• Brown off Ground Chuck and set off to side drain off grease.
• Sautee diced onion and diced green peppers.
• Put the half gallon of water in stock pot with diced up chopped sirloin ( 1/2 in cubes) , once meat is brown add all other ingredience except flour. Only add the flour if the chili needs to be thickened. Cook on low for 2 hours.

Steps:

• In a Dutch oven, brown steak in 1 tablespoon oil. Remove and keep warm. , Add the bratwurst, onion and remaining oil to the pan; cook and stir over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. , Return steak to the pan. Stir in the tomatoes, beans, beer, corn, pizza sauce, chili powder, cumin and pepper flakes. , Bring to a boil. Reduce heat; simmer, uncovered, until heated through, 25-30 minutes. Serve with sour cream if desired.

Steps:

• In a large saucepan, cook beef and steak over medium heat until no longer pink; drain. Add the beans, soup and seasonings; bring to a boil. , Reduce heat; simmer, uncovered, for 30 minutes or until thick and bubbly. Garnish with cheese if desired.