Elaines Grey Cup Chile Recipes

Steps:

• Cook and stir ground beef and garlic in a large non-stick pot over medium-high heat until beef is no longer pink, about 10 minutes. Stir bell pepper, red onion, carrot, zucchini, and celery into beef mixture; cook and stir until vegetables soften, about 5 minutes.
• Stir cumin, chili powder, oregano, coriander, and black pepper into beef mixture; cook for 1 minute. Stir tomatoes, corn, tomato soup, mushrooms, barbecue sauce, and taco seasoning into chili; bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, for 20 minutes.
• Stir black beans, garbanzo beans, kidney beans, and baked beans into chili; simmer until heated through, about 15 minutes. Remove chili from heat; stir in cilantro and lime juice.

Steps:

• 1. Brown Ground Beef in Non Stick Frying Pan and drain off fat and put in Slow Cooker.
• 2. In same frying pan saute onions in a little oil until soft. About 5 minutes. Add garlic and saute until fragrant. About 2 minutes. Add to Slow Cooker.
• 3. Add all other ingredients to Slow Cooker except Sour Cream, Cheddar Cheese, Hot Sauce, and Nachos.
• 4. Mix well and set to low for about 6 hours.
• 5. Stir and adjust seasoning. This is a rather spicy chilli but if you like it really hot feel free to add more "hot" spices or hot sauce to suit your preference. Cook on low for another 2 hours to give spices a chance to blend in.
• 6. Serve in a bowl or large cup with Cheddar Cheese and a dollop of Sour Cream in the middle. Place Nachos on plate around cup and serve.
• 7. NOTE: This freezes extremely well. You can also make it the night before. Just make sure to refrigerate and give it an extra hour cooking time. I usually have a bag of buns precut and buttered for those that prefer. Although this recipe is spicy it is not "firehouse hot" more of a slow burn that will have you sniffling and tearing by the time the bowl is done.

Steps:

• All ingredients will be added to a large slow cooker (or crock pot, so-called, if you prefer) Initial setting on HIGH.
• In a large pan, brown the ground beef until all fat has been rendered. Remove meat from pan and set aside.
• In the same pan, saute the onions, garlic and chopped peppers. Add all to the slow cooker.
• In the same pan, saute celery, carrots and mushrooms. Increase goose grease or olive oil as required. Add all to slow cooker.
• Combine red kidney beans and white beans with their juices, Roma tomatoes, barbeque sauce and dry red wine with the sauteed ground beef which you have set aside. Add all to slow cooker.
• At this point, add all the seasonings.... Chili powder, Smoked black pepper and Caribbean all purpose seasoning. Mix well in slow cooker to blend.
• Cover slow cooker and allow to simmer on HIGH for 3 hours. After 3 hours, reduce setting to LOW, and allow to simmer for additional 3 hours
• At the end of the cooking time, reduce setting to WARM until you are ready to serve.
• To serve, top with shredded cheese(s) in individual bowls. Enjoy with your favourite crusty rolls or baguette and sides of your choosing.