Cindys Chili Recipes

Steps:

• Brown Ground Chuck. Add all canned items, including juice, into large pot.
• Cook until onion and pepper are tender.
• Serve.
• Freezes nicely!

Steps:

• Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Stir and break the ground beef into crumbles and cook until no longer pink, about 5 more minutes.
• Stir celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.
• Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.

Steps:

• In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.

Steps:

• The night before, soak the beans.
• Heat oil in the bottom of a heavy pot or Dutch oven and brown roast cubes in batches.
• Brown sausage and drain off fat.
• Return beef to the pot with the sausage and add the chopped onion, bell peppers, and garlic.
• Add diced tomatoes and canned chilies.
• Add tomato sauce, beer, and tequila.
• Add salt, pepper, chili powder, cumin, brown sugar, Worchestershire sauce, and bouillon cubes. Bring up to a slow boil then turn down and simmer on low 2 to 3 hours until beef is tender. I cooked all day in my Crock Pot.
• Cook beans separately and stir into the chili mixture just before serving. Enjoy!
• Very good served with warm corn bread or biscuits.

Steps:

• In a large heavy bottom pot, heat olive oil over medium-high heat. Add the sirloin and cook until browned, about 8 minutes. Season with salt and drain off the excess grease.
• Add the tomato sauce and beef broth and simmer for 1 hour.
• Add the next 7 ingredients, stir and simmer for 35 more minutes.
• Add the next 5 ingredients to the pot and cook another 20 minutes, stirring often.
• Add the last 5 ingredients and cook for 10 more minutes.
• Serve and enjoy. Garnish with cheese and sour cream. Or, use the mixture to stuff poblanos, adding some cheese.