Lowdown And Dirty 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:

• Combine the dry seasonings; set aside. Combine the wet seasonings; set aside.
• Heat the oil in a large heavy bottomed pot over medium high heat. Add the onion, green and red bell peppers, and jalapenos and sauté until tender, about 5 minutes. Add ground pork and both chorizos and cook for about 10 minutes or until meat is no longer pink. Add the garlic and cook another minute. Drain off excess fat.
• Add the dry seasoning mixture to the beef, and continue to cook about 5 minutes longer. Add the wet seasoning to the beef mixture, cooking for about 4 minutes longer. Add the beef stock and bay leaves and bring to a boil. Reduce heat and simmer, uncovered for one hour. Season with salt and pepper; taste and adjust as needed. Garnish as desired.

Steps:

• 1. In a large pot, preferably cast iron, cook the diced bacon over medium-high heat, until the fat begins to render.
• 2. Add the onions, and continue to cook, until the onions soften, about 6 minutes.
• 3. Add the ground sirloin, and cook until browned.
• 4. Add the chili powder, ground cumin, garlic, and cayenne pepper, and stir until the spices begin to bloom, about 2 minutes.
• 5. Chef's Note: I really, really, really, like Mexene Chile Powder... It's really got great flavor.
• 6. Add the canned tomatoes, tomato sauce, beans, and water. Stir to combine.
• 7. Allow to simmer, uncovered for about an hour... two if you have the time.
• 8. Chef's Note: If you want to thicken up the sauce a bit, and add some flavor... Take a tablespoon or two of masa (ground corn) about thirty minutes into the simmer...
• 9. Serve with sour cream, cheese, and some crackers, or homemade bread.
• 10. It's down... It's dirty... But it tastes great on a cold Autumn's evening.

Steps:

• Heat a large saucepan or Dutch oven over medium heat. Add ground beef, and cook until evenly browned. Stir occasionally to crumble. Season the beef with chili powder, onion flakes, cumin, paprika, garlic and red pepper flakes, and mix well.
• Pour in the tomatoes, chili beans, and tomato sauce. Reduce heat to low, and simmer for at least 30 minutes, or longer for thicker chili. Season to taste with salt and pepper.

Steps:

• Heat a large saucepan or Dutch oven over medium heat. Add ground beef, and cook until evenly browned. Stir occasionally to crumble. Season the beef with chili powder, onion flakes, cumin, paprika, garlic and red pepper flakes, and mix well.
• Pour in the tomatoes, chili beans, and tomato sauce. Reduce heat to low, and simmer for at least 30 minutes, or longer for thicker chili. Season to taste with salt and pepper.