Half Time Chili Ii Recipes

Steps:

• In a large Dutch oven, heat the olive oil over medium heat. Brown the ground beef until no longer pink. Drain most of the fat from the ground beef.
• Push the ground beef to the sides of the pan and saute the onion and garlic in the middle until softened.
• Pour in beef stock, red wine, and balsamic vinegar. Stir in tomatoes, sun-dried tomatoes, tomato paste and black beans. Mix thoroughly. Sprinkle in the cayenne pepper, chili powder, salt, pepper, oregano, sage and sugar, then add the bay leaf. Mix thoroughly.
• Cover and simmer on lowest heat for 45 to 90 minutes.

Steps:

• In a medium saucepan over medium heat, cook beef until brown. Stir in beans, tomatoes, onion and bell pepper; reduce heat and simmer 30 minutes.

Steps:

• Heat oil in large Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are soft and lightly browned, about 8 minutes. Add beef and sauté until browned, about 5 minute Add chili powder, cumin, basil, bay leaves, oregano and thyme. Stir 2 minutes. Mix in jalapeños, tomatoes, broth, beer, tomato paste, and barbecue sauce. Bring to a boil and then reduce heat to a simmer. Let simmer until thickened to desired consistency, stirring occasionally to reincorporate the ingredients, about 1 hour and 15 minute Mix in the beans and heat an additional 5 minutes.

Steps:

• Salt and pepper the meat liberally, then saute diced pork and ground pork with the onions and peppers in batches.
• Add all remaining ingredients and bring to a boil.
• Reduce heat and simmer covered for 2 hours, stirring occasionally.
• Add additional chili powder and/or hot sauce to taste.
• Continue simmering uncovered on low heat for 1 hour to thicken.

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are translucent, about 8 minutes. Add chuck and sauté until brown, breaking up meat with back of spoon, about 5 minutes. Add chili powder, cumin, basil, oregano and thyme. Stir 2 minutes. Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes. Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving.)