Carolina Burger Chili Recipes

Steps:

• Make the chili: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the yellow onion and cook, stirring, until softened, about 5 minutes. Add the tomato paste, chili powder, cumin, oregano, brown sugar and Worcestershire sauce. Cook, stirring, until the onion is coated, about 2 minutes.
• Add the beef, 1/2 teaspoon salt and a few grinds of pepper to the pan and continue to cook, stirring, until the beef is no longer pink, 3 to 4 minutes. Add the tomatoes, 1/2 cup water and a pinch of salt. Bring to a simmer and cook, stirring occasionally, until the chili is thickened, 15 to 20 minutes. Season with salt.
• Meanwhile, make the slaw: Whisk the mayonnaise, vinegar and granulated sugar in a medium bowl. Add the coleslaw mix and toss to coat; season with salt and pepper.
• Make the burgers: Mix the beef with 1/2 teaspoon each salt and pepper in a large bowl. Form into four 4-inch-wide patties (about 1/2 inch thick). Heat the vegetable oil in a large skillet over medium-high heat. Add the burgers and cook until browned, 2 to 3 minutes per side for medium, topping each patty with a slice of cheese in the last 2 minutes of cooking.
• Spread the mustard on the bottoms of the buns. Serve the burgers on the buns and top with the chili, white onion and slaw.

Steps:

• Start by breaking up the ground chuck into small pieces, and place into a medium sauce pan or pot. Cover with water, only to cover the meat. No need to drown it! Add minced or small diced onion. Bring to a boil, and reduce heat to medium/low. Let simmer until meat is very fine. Hint: Sometimes I use a potato masher to help break it up and make it finer. Drain chuck over another bowl. KEEP THE LIQUID! You may want to add some later to make the chili thinner.
• Add the meat back to the sauce pan/pot, and add the rest of the ingredients.
• PLEASE REMEMBER to add more or less of each ingredient to tweak recipe to your tastebuds! This is YOUR recipe, you really can't mess it up!
• Simmer on LOW for as long as you like, adding liquid from drained chuck, and/or other ingredients if desired. The longer you simmer, the more flavorful your chili becomes.
• Double or Triple your recipe. Store in freezer bags or microwavel containers.

Steps:

• In a saucepan over medium heat, brown beef; drain. Add beans, soup, celery, green pepper, onion, ketchup, brown sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Serve on buns.