Dancers Chili Recipes

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:

• Remember my recipes are just guidelines, not rules. If you do not like something in it, remove it or substitute something else.
• If you are going to use peppers, it is best to toast them in the broiler or over an open flame to burn the skins. Optional: Split them open and remove the veins and seeds (lower heat, fruitier flavor).
• Coarsely chop the onion.
• Add the onion, garlic, and olive oil to a hot skillet; sauté until the onions are translucent.
• Add ground beef or stewing beef to the onions and garlic.
• When the beef is browned, go ahead and drain grease if there is any.
• Now add the 2 cups of water, tomato paste and diced tomatoes to the beef mixture.
• Start adding your spices as the mixture comes to a low boil.
• Lower your burner to simmer and add your beans.
• Let simmer for 1 to 2 hours until desired thickness.
• Optional: You can also transfer your chili to a slow cooker at this point and cook for an even longer period of time.
• More Fire: Add some of your favorite hot sauce. I use something called Vicious Viper.
• Extra Veggies: I like to add a can of whole kernel corn, but any other veggie will work.