Nancys Homemade 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:

• 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:

• 1. Brown ground beef. Drain fat and set aside. Heat 3 tablespoons of oil in heavy pot over medium high heat, adding onions when hot. Saute for 4-5 minutes. Add bell pepper and garlic. Continue cooking for 2-3 minutes more. Add black pepper, ground cumin, ground chipotle pepper, crushed red peppers and chili powder, while continually stirring until spices begin to stick to bottom of pot and brown (30-45 seconds). Quickly add 3 cups of hot water. Add tomato puree, diced tomatoes and the juice they were packed in. Add kidney beans and salt. Add the ground beef. Stir when chili begins to boil. Reduce heat to low and cover. Ideally the chili should be simmered 3 hours to let all the flavors blend together. Stir about every 15 minutes. If you don't have 3 hours, use less chipotle and crushed red peppers.

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:

• In a large skillet, saute onions, garlic and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey and cook until browned.
• Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for 1 hour, stirring occasionally.

Steps:

• Place ground beef in a large pot over medium-high heat. Stir and break the ground beef into crumbles and cook until no longer pink.
• Drain beef of excess grease.
• Return beef to pot, stir in celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes.
• Pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large pieces of stewed tomatoes.
• Stir in chili seasoning.
• Add kidney beans, pinto beans and season with salt and black pepper; bring to a boil.
• Reduce heat to low and simmer for 1 hour.
• Mix vinegar into chili.
• Ladle into bowls and serve.

Steps:

• Heat oil in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add ground beef; cook and stir until browned, 8 to 10 minutes.
• Transfer beef mixture to a 6-quart slow cooker. Stir in kidney beans, diced tomatoes, tomato puree, water, green chile peppers, chili powder, salt, cumin, and black pepper.
• Cook on Low until flavors combine, 4 to 6 hours.

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:

• Using a 1 1/2-gallon heavy pot, melt bacon drippings.
• When hot, saute onions and garlic cloves. Add ground beef and chili powder.
• Stir until meat is well browned. Add red wine. (optional).
• Add salt, beef base, tomatoes, bay leaf and sugar.
• Simmer chili meat, covered, for 20 minutes, stirring often.
• Then add pinto beans to the meat.
• Simmer chili con carne for 1 hour, covered over low flame, stirring gently from time to time. Test for flavor.

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.).