Chili Sharon Style Recipes

Steps:

• Place the ground beef in a large pot and cook over medium heat until evenly brown. Drain off the excess fat.
• Mix in the kidney beans, diced tomatoes, beer, chili sauce, onion, garlic, chili seasoning, black pepper, garlic powder, onion, cayenne pepper, oregano, sugar, hot sauce, and Worcestershire sauce. Bring to a boil. Reduce heat to low, and simmer for about 4 hours, stirring occasionally.

Steps:

• In a Dutch oven coated with cooking spray, cook turkey, onions and garlic until turkey is no longer pink. Transfer to a 3-qt. slow cooker. , In a large bowl, combine tomato sauce, broth, vinegar, chocolate and seasonings; pour over turkey mixture. Cook, covered, on low 6-8 hours. , Cook spaghetti according to package directions; drain. Remove bay leaf from chili. For each serving, place 3/4 cup spaghetti in a bowl. Top with about 2/3 cup chili, 3 tablespoons kidney beans, 2 tablespoons cheese and 1 tablespoon chopped onion.

Steps:

• Brown ground beef - drain fat and rinse meat in colander with water if needed.
• Sauté both type peppers, garlic & onion until soft.
• Dump remaining ingredients in pot.
• Simmer for a several hours on low heat.

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.

Steps:

• Heat the oil over medium heat in a large soup pot.
• Add the onions, bell pepper, chili powder, cumin and 1/2 teaspoon salt.
• Cook until onions and pepper are translucent.
• Stir in the garlic and cook for 15 seconds.
• Add the beef and increase the heat to medium-high.
• Cook until no longer pink, for about 10 minutes, breaking up the meat with a spoon.
• Stir in the beans, diced tomatoes and their juice, crushed tomatoes, beef broth and another 1/2 teaspoon salt.
• Bring to a boil, reduce to simmer, cover and cook for 45 minutes.
• Remove the lid and continue to simmer at least another 45 minutes, or longer to develop flavor.
• Serve, allowing each person to season their bowl to their liking with salt, pepper, hot sauce, sour cream, grated cheese, and/or chopped onions.