Nancys Chili That Everyone Loves Recipes

Steps:

• 1. Brown hamburger and onion, season with salt and pepper. Drain. Put chili beans in Crock Pot, add chopped tomatoes, tomato soup, {using large tomato can fill with water and add.} Add hamburger/onion mixture, jalapeno's, chili powder, and cumin to taste. I don't measure the cumin or chili powder but you can put two teaspoons each to start then taste after it's cooked for a while and add more as needed. Remember the jalapeno's get hotter as they cook. I just cook this all day in the crock pot depending on how soon you want it you can put it one high or low. If you're working and want it when you get home just put on low.

Steps:

• Preheat the oven to 375 degrees F.
• For the chili: In a large pot or Dutch oven over medium-high heat, add the olive oil and bacon and cook until the bacon is light brown and crispy, about 4 minutes. Remove the bacon from the pan with a slotted spoon and set aside for the cornbread.
• Add the garlic, onions and green and red peppers to the bacon renderings and cook until the vegetables begin to soften, about 5 minutes. Add the chile powder, cumin and cayenne pepper to the vegetables and allow the spices to brown to open up the aroma, 1 to 2 minutes. Next, add the tomato paste and cook for 1 to 2 minutes. Add the fire-roasted tomatoes and mix with the vegetables. Mix in the ground beef and pork. Add some salt and pepper and cook for about 3 minutes. Finally, add the beef broth, pinto beans and kidney beans, reduce the heat to medium, cover the pot loosely with a lid and let simmer for 40 minutes.
• For the cornbread: In the meantime, whisk together the butter and sugar in a large mixing bowl. Add the eggs and whisk until combined. Add the cornmeal, flour, baking soda, salt and sugar and whisk to combine. Add the buttermilk and sour cream and whisk together. Add the jalapenos, scallions and reserved bacon and use a spatula to stir until just combined.
• Lightly grease a cast-iron skillet and pour in the batter. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool slightly before serving with the chili.

Steps:

• Heat the olive oil in a large Dutch oven over high heat and add the ground pork, ground bison and ground chuck; using the back of a wooden spoon, break up the meat into small pieces and cook until well browned, 10 to 12 minutes.
• Add the garlic, bell peppers, jalapeno, onion, chili powder, cumin, chipotle, cayenne, 1 teaspoon salt and 1 teaspoon pepper, and cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes.
• Stir in the tomato puree, crushed tomatoes and beer, bring to a boil, then reduce the heat and simmer for 1 hour, stirring occasionally. Stir in the kidney beans and cook for 10 more minutes. Serve hot.

Steps:

• In large skillet, brown the ground beef, chopped green pepper and chopped onion til beef is cooked thoroughly. Drain off fat and put meat mixture in large kettle.
• In blender or food processor, blend the 6 oz can of tomato paste with 3 (6 oz) cans of water. Add this to the meat mixture in the kettle. Then add the chili beans and the canned diced tomatoes with juice and mix well.
• Add cumin, chili powder and hot sauce to taste. (Cilantro is optional) Start with 1 1/2 teaspoon of cumin and chili powder, a few shakes of hot sauce, and add as needed as the chili cooks. (You need to keep tasting as the chili cooks to adjust to your tastes.)
• At this point, the chili will be very thick, so add water as needed. I usually add a few cups of water, bring to a boil, reduce heat and simmer, covered for an hour or two. Stir occasionally. Taste occasionally and add spices if needed.
• Remove lid and allow chili to cook down to desired consistency. (Some people like their chili with more liquid; some like it thicker. You can always add more water and cook a little longer if chili is too thick for your tastes.).