Microwave Chili Recipes

Steps:

• In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
• Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.

Steps:

• Crumble ground beef into a 2 1/2 quart casserole. Add onion and celery. Microwave, uncovered, on high 4-6 minute or until meat is almost cooked, stirring after half the cooking time to break up meat. Drain.
• Add undrained tomatoes, kidney beans, tomato soup, chili powder, brown sugar, salt, pepper, cayenne, and oregano (optional). Microwave, covered, on high 5 minute Stir. Reduce power to medium. Mircowave, uncovered, 15-25 minute or until of desired consistency, stirring at least once. Makes about 2 quarts.

Steps:

• brown beef in microwavable bowl.
• add onions, peppers, tomatoes w/juice, beans w/juice, chili powder, cumin, salt and pepper.
• microwave at 70 for 9 minutes.
• stir and microwave at 70 for 9 minutes.

Steps:

• Crumble the beef into a 2-qt. microwave-safe bowl. Add onion; mix well. Cover and microwave on high for 3 minutes or until meat is no longer pink; drain. Stir in the tomatoes, chili powder and mustard; mix well. Cover and microwave on high for 6-1/2 minutes. Add beans and mix well. Cover and microwave on high for 2 minutes longer. Add salt and pepper.

Steps:

• Crumble the beef into a 2 quart microwave-safe bowl. Add onion, mix well.
• Cover and microwave for 5 minutes or until the meat is no longer pink; drain.
• Stir in tomatoes, chili powder and mustard; mix well.
• Cover and microwave on HIGH for 10 minutes.
• Add beans and mix well. Cover and microwave on HIGH for 3 minutes longer. Add salt and pepper/.

Steps:

• Put the onion, garlic, butter and spices in a microwaveable container, give it a quick stir, then heat in the microwave on High for 30-40 secs. Leave to stand for 1 min, then add the chopped tomatoes, beans, stock cube and chocolate.
• Cover with cling film and pierce 3 times. Place some kitchen paper on your microwave turntable, put the container on top and cook for 2 mins on High. Stir well and leave to stand for 1 min. If your chilli starts to dry out, add some of the reserved tomato juice, but remember that it won't reduce as much in the microwave as it would on the hob.
• Cover and cook on Medium for a further 2 mins. Give it a good stir and allow to stand for 1 min before serving topped with soured cream and coriander, if you like.