Fancy Chilli Recipes

Steps:

• In a large saucepan, heat the oil over medium heat. Add the garlic and green onions and cook for about 1 minute. Add the ground beef and cook until browned, about 5 minutes. Stir in the chili powder until fully combined. Add the tomatoes, beans, bell pepper, carrots, brown sugar and salt. Bring the mixture to a boil, and then reduce the heat to low. Cover and simmer the chili for 15 minutes.

Steps:

• Combine the six ingredients of the chili seasoning in a plasctic bag. Set aside.
• Brown filet mignon in a large pot, add 3 teaspoons of the seasoning mix to coat. Add the ground turkey and cook until no longer pink. Add onion, cook 3 more minutes. Add tomatoes and 3 more teaspoons of the seasoning mix. Add one can of chili beans. In a food processor add the other can of beans and process until smooth, then add to the chili. Cook on low for about 45 minutes.

Steps:

• First of all heat a little oil in a large casserole, brown the mince along with the onion and garlic.
• As this is sizzling away in the pan on medium heat, start preparing the other ingredients that needs to be peeled, chopped. Whenever the mince is almost browned, start adding the rest of the ingredients one by one. It should take at least an hour to compose, which means that all the flavours will come together and you'll end up with a big pot of goodness!
• For the roast potatoes, you half them and boil them in lightly salted water until they start to soften. Take them off the heat, pour in a little oil and a little salt, cover with a light and lightly shake. Place them on a baking tray and grind a little black pepper over them. Place them in the oven on about 180°C and bake for about 30-40 minutes until they turn a nice golden colour and the top of them starts to puff up slightly.
• Timing-wise, I would start boiling them as the mince is browning. You'd rather have the chilli stewing a little extra rather than having raw potatoes to go with them!
• Serve with whatever takes your fancy, or eat it just the way it is! Hopefully you wont be disappointed, I know I sure weren't *smiles*
• About 290 calories per person for the chilli, then you decide what to have with it!

Steps:

• Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside.
• Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes.
• Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often.
• Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.