Donnas Award Winning 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:

• 1. In an extra-large dutch oven (8 qt), on medium high heat, browning cubed meat, ground beef, and pork sausage or ground pork in bacon grease or oil. When cooked transfer meat to a paper towel lined bowl and set aside.
• 2. Add chopped vegetables, except garlic, and cook down until meats are cooked through and vegetables are tender crisp. If added grease is needed add olive oil or margarine. *Sometimes I add pickled, diced and seeded jalapeno peppers for flavor rather than for heat factor. Raw jalapenos with seeds will increase the heat level.
• 3. Meanwhile, in a small saucepan heat the chili stick by itself until completely cooked down**.
• 4. Lower heat under Dutch oven and add chili, tomatoes, tomato paste & sauce, and chili sauce to pot and mix well, scraping bits from bottom of pot. Continue stirring frequently for about 15 minutes. Stir in beef broth, beer, minced garlic, chili powder, chives, Lea & Perrin, and remaining dry seasonings. Return drained meat and vegetables to the pot and stir.
• 5. Cover and simmer on low for about 1 hour, stirring frequently to avoid sticking. If it seems to need more liquid add water or tomato juice (I use V-8). Add beans and cook another 30 minutes, stirring frequently. Taste again for seasonings and adjust as needed. If you're going to use the crushed red pepper flakes add them with the beans.
• 6. Serve in individual bowls with corn bread muffins and choice of garnishes for topping. Enjoy! This makes a medium-heat chili. Add cayenne and chili flakes and/or *jalapeno peppers to increase the heat to your taste. **Sometimes, not often, there will be larger pieces of unground pork fat in the chili stick so I melt it down separately just in case. Throw those pieces away. Garnishes: sour cream, finely chopped onion, thinly sliced green onions, sliced or diced fresh or pickled jalapeno peppers, grated sharp cheddar cheese, hot sauce, cayenne pepper, crushed red pepper flakes, tortilla chips, etc. Competition Tips: Always make this medium hot so that everyone can enjoy it but have plenty of cayenne, hot pepper sauce, crushed red pepper flakes, and chili powder on hand for those who want to spice up their bowl. It's Always better a day or two after cooking, and it freezes well. Always make way more than you need for the competition because when the other competitors run out you'll have some remaining for those who still want more. If they keep coming back to your chili, you'll most likely get their vote.

Steps:

• In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
• While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
• Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
• Stir in beans, cilantro and parsley. Heat through and serve.

Steps:

• In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
• Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
• Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
• Serve with desired toppings.

Steps:

• Mix picante sauce, soup, sour cream and chili powder.
• Reserve one cup of the sauce mixture.
• Mix the reserved picante sauce mixture, chicken and cheese.
• Spread about 1/4 cup chicken mixture down center of each tortilla.
• Roll up and place seam-side down in 3-quart shallow baking dish.
• Pour remaining sauce mixture over enchiladas.
• Cover and bake at 350ºF for 40 minutes or until hot.
• Top with additional picante sauce, tomato and onion.