Korbys Sunday 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:

• In 3-quart saucepan, cook beef, onions and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes.
• Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; cook 1 hour, stirring occasionally.
• Stir in kidney beans. Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.

Steps:

• Brown ground beef in a large skillet over medium heat. Add in garlic and onion when meat is no longer red; drain.
• Stir crushed, Mexican and diced tomatoes in slow cooker. Add beef mixture and beef broth.
• Add all seasonings & bouillon cube, cover and cook on low for 5 hours or more, or 4 hours on high.
• If chili is too thin, add tomato paste as needed.
• Serve with all the trimmings - shredded cheddar, Monterey jack cheese, low fat sour cream, minced onions and garlic bread.

Steps:

• Begin browning the beef in a large pot, breaking it up with a wooden spoon.
• Peel the onions, cutting off the stem and root ends. The next step is essential to get the crescent slices of onion. Cut in half from stem to root end then pare off 1/4" crescents of onion letting it fall into the browning beef.
• Cook on Medium high until the onions are clear and the beef is cooked. Stirring frequently.
• Add the rest of the ingredients in this order: Garlic, tomato sauce, tomatoes (pour in the juice then take the tomatoes out of the can one at a time and squeeze them in your hand to break them up into chunks, chili powder, cumin. Stir to combine.
• When the mixture begins to come to a boil reduce the heat and simmer for at least an hour. If you simmer for more than 2 hours add another teaspoon of chili powder and cumin.
• Serve with thin pasta in a bowl or serve over lettuce in a bowl with saltines.
• Enjoy.

Steps:

• Arrange an oven rack 4 to 6 inches from the broiler. On a rimmed baking sheet, toss together kohlrabi, 2 tablespoons oil, 3/4 teaspoon salt and the black pepper. Transfer to oven and broil until very well browned, about 10 minutes total, tossing halfway through cooking. (Watch carefully to see that they do not burn.)
• Meanwhile, heat the remaining 2 tablespoons oil in a medium pot over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 7 minutes. Stir in garlic and let cook for 1 minute.
• Add roasted kohlrabi, stock, 3 cups water, the bay leaf and 1 teaspoon salt. Bring mixture to a boil; reduce heat to medium, cover partly, and simmer until tender, about 30 minutes.
• Discard bay leaf. Using an immersion blender or working in batches in a food processor, purée soup until very smooth.
• Zest the lemon into the pot, then halve it and squeeze in its juice. Taste soup and add more salt if needed. Ladle soup into bowls and top with a drizzle of oil, grated cheese and a pinch of chile powder.

Steps:

• Brown the beef Deglaze the pan with the beer Add the Paprika, Chili and Cumin and stir until all of the liquid is absorbed. Add the remaining ingredients and cook covered stirring occasionally until you are ready to serve.