Mamas Chili My Style Recipes

Steps:

• Cook and stir ground beef in a skillet over medium-high heat until crumbly and browned, 5 to 10 minutes. Drain.
• Stir drained ground beef, black beans, kidney beans, tomatoes, green bell peppers, yellow onion, garlic, and chili seasoning together in a large pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until vegetables are slightly tender and chili is heated through, 15 to 20 minutes. Season with hot sauce, salt, and ground black pepper to taste.

Steps:

• Saute onion in oil until nearly translucent; add ground beef and brown, breaking it up as it cooks.
• Add seasonings and cook for 2-3 minutes, stirring frequently.
• Add tomato sauce, catsup, tomatoes, water and kidney beans. Bring to a boil and simmer, uncovered, for at least a half hour, adding additional water if necessary.
• Serve with onions, jalapenos, cheese, and sour cream.

Steps:

• Place the tomatoes in a large nonreactive saucepan and use your fingers to mash and separate them into small bits. Add the remaining ingredients and stir well. Bring the sauce to a rolling boil, then reduce the heat and simmer lightly for 45 minutes, or until thickened. Cool the sauce, then chill in an airtight container. Store refrigerated for up to 2 weeks.
• Cooking Method
• Stove

Steps:

• Brown ground beef and drain.
• Put all ingredients in crock pot and stir well.
• Cook on low for 8 to 10 hours, or high for 4 to 6 hours. I also like to take the lid off the crock pot the last hour or two (when I'm home) to allow some of the water to burn off.