Blazin Buckeye Chili Recipes

Steps:

• In 5-quart Dutch oven, cook beef, onion, bell pepper and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in salsa, tomato sauce, broth, peanut butter, chocolate chips, chipotle chile, chili powder and cumin.
• Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in beans and corn; simmer uncovered 10 to 15 minutes, stirring occasionally, until desired consistency.

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:

• 1. Meat to the grill or sear off in pan. I prefer the grill, for the extra flavor.
• 2. Fire roast your peppers of choice. Place in plastic bag afterward to make cleaning easier. Onions and garlic on the grill to soften and add flavor.
• 3. Chop or shred the meat into a large pot. Food process your peppers and onions, garlic and raisins. Add to meat, cook til mixed well.
• 4. Now add spices, mixing as you go. Add fluids, stir till blended well. Mix in your tomatoes and check you seasoning to adjust as needed.
• 5. Simmer over medium/low heat for up to 2 hours, stir periodically, watching for hot spots. Taste, adjust your heat if desired and serve.

Steps:

• For the chili: In a stockpot or Dutch oven, combine the tomato sauce, tomato paste, onions, chili powder, cocoa powder, sugar, kosher salt, cinnamon, cumin, garlic salt, allspice, pepper, cayenne, cloves, bay leaves, beef (do not brown first) and 2 cups water. Mix until combined. Cover and simmer over medium-low heat for approximately 2 hours. Stir in the vinegar and simmer for another 30 minutes.
• To serve: Serve on a bed of spaghetti and top with the beans, onions and a mound of cheese (or any preferred combination). Add hot sauce, if desired, and eat with oyster crackers.