Machos Chili Recipes

Steps:

• In a Dutch oven, cook the beef until no longer pink; drain. Add tomato sauce, beans, tomatoes and chili mix; heat through. Add cheese and cream; cook until the cheese is melted. Serve over chips. If desired, top with sour cream, sliced jalapeno and lime wedges.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• For the meatless chili: Heat the oil in a medium-large saucepan. Stir in the onions and red bell pepper and fry at a gentle sizzle until just starting to brown, about 5 minutes. Stir in the kidney beans, plant-based meat, green beans and garlic. Turn up the heat to hear that sizzle and cook, about 1 minute.
• Stir in the tamari, tomato puree, Worcestershire sauce, chili paste, chopped tomatoes and 1/3 cup water. Bring to a gentle simmer, then cook, checking and stirring occasionally, 15 to 20 minutes. The sauce should be rich, tangy and thickened. Season with salt and pepper to taste. Finally, stir in the cilantro.
• For the nacho "cheese" sauce: Heat the oil in a medium pan, stir in the flour and cook, about 1 minute. Gradually stir in the milk using a wooden spoon or whisk to avoid any lumps. Bring to a gently bubbling simmer and cook until the sauce thickens to a creamy consistency and coats the back of a wooden spoon, 4 to 5 minutes.
• Add the nutritional yeast, chipotle paste, bouillon and turmeric, stirring constantly to marry all the flavors, about 2 minutes. Remove from the heat.
• For the assembly: Spread the nacho chips on a baking sheet and bake to warm them through, about 3 minutes.
• Spread the chips out onto a platter or in individual bowls. Spoon the nacho sauce onto the warm tortilla chips, add the chili in the middle and top with the jalapenos and cilantro.

Steps:

• Preheat the oven to 325 degrees F.
• On an ovensafe plate, arrange some of the chips in a single layer, overlapping them slightly. Sprinkle on a good layer of cheese, then add a layer of the chili, then another round of chips, cheese and chili. Keep going until you feel you've successfully built Mount St. Nacho!
• Put the plate in the oven and heat the nachos until the cheese is totally melted, 4 to 5 minutes. Then dive right in and devour them.
• In a large, heavy pot, brown the ground beef with the garlic over medium heat until the beef is totally cooked, 8 to 10 minutes. Drain off most of the excess fat, leaving a little behind for moisture and flavor. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally; if the liquid level seems low, add up to 1 cup water to keep it from burning.
• After an hour, stir in the kidney and pinto beans. In a small bowl, combine the masa harina with 1/2 cup water and stir together with a fork until it's smooth. Pour the masa mixture into the chili. Stir together well, then taste the chili and adjust the seasonings. Simmer the chili for another 10 minutes to thicken, then turn off the heat and let it cool.
• Fill freezer bags with 2-cup portions and freeze them flat for easy stacking (or freeze in other freezer-safe containers).

Steps:

• Preheat oven to 425 degrees, with rack in upper third.
• Spread 5 cups chips in a 12-inch heavy-bottomed skillet (preferably cast iron). Top with 1 cup chili, then half the beans and 1 cup cheese. Layer with remaining 5 cups chips, 1 cup chili, remaining beans, and 1 cup cheese.
• Bake until cheese is melted and bubbly, 5 to 7 minutes. Top with radishes, jalapenos, and cilantro; serve with sour cream, salsa, and avocado.

Steps:

• Heat oven to 325°F Toss beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over high heat. Add one-third of the beef and brown on all sides, about 5 minutes. Transfer to a bowl and repeat two more times with beef and oil. Add the last 1 1/2 teaspoons oil to Dutch oven and cook onion until lightly browned. Stir in chile powder, tomatoes, wine and garlic; bring to a simmer. Return beef and accumulated juices to Dutch oven. Cover and bake 2 1/2 hours, stirring once halfway through cooking time, until beef is very tender.

Steps:

• Set oven to 400°F.
• Heat the chili in a small saucepan or microwave until hot.
• Spread half of the tortilla chips on the bottom of a 10-inch deep-dish pie plate.
• Spoon half of the chili over the chips.
• Sprinkle with half of the cheese.
• Repeat with remaining chips, chili and cheese.
• Bake for about 7-8 minutes until the cheese has melted.
• Top with salsa, guacamole and sour cream.
• Serve immediately.
• Delicious!

Steps:

• Place chopped lean sirloin beef & 1 tbsn. of olive oil in a pan over medium-high heat for 5-8 minutes, or until fully cooked; stir occasionally, once cooked place the meat in the crock-pot.
• Place ground turkey & 1 tbsn. of olive oil in a pan over medium-high heat for 5-8 minutes, or until fully cooked; stir/break up occasionally, once cooked place the meat in the crock-pot.
• Place all the chilis (already chopped & minced) & 1 tbsn. olive oil in a medium sized pot over medium heat for about 5-6 minutes; stir occasionally, then place in crock pot.
• Drain all cans of beans (black/kidney/red or pinto), then place in to crock-pot.
• Pour entire can of whole-peeled tomatoes (with juice) into crock-pot.
• Pour 1 1/2 cans of tomato sauce into crock-pot.
• Pour in the 3 tbsn. of chili powder & 2 tbsn. of Tony Chachere's Creole Seasoning.
• Stir in all ingredients until fully mixed.
• Set crock-pot to high heat for 4 to 6 hours, or low heat for 8 to 10 hours; up to you & your schedule.
• Occasionally stir (every other hour) the chili, while breaking up the whole-peeled tomatoes.
• Serve how you like, I prefer with Tostito chips, but thats just me. Enjoy!