Not Too Hot Chili Recipes

Steps:

• Brown beef in skillet.
• In another skillet, saute peppers, onion, celery and garlic.
• Mix veggies with beef, put into crockpot.
• Add beans, tomatoes, chili powder and cumin.
• Cook on low 6 hrs or high 4 hours.

Steps:

• 1. brown first 7 ingredients, separate off grease, I have to do it in 3 batches, too much for one frying pan.
• 2. mean time fry the bacon and let cool, crumble. Add the drippings and crumbles to crock pot.
• 3. mean time add all the other ingredients to crock pot, put on high heat. Add the bacon and the three batches of browned ingredients as they are done.
• 4. I don't have a huge crock pot so I have to start out in a big Dutch oven until it has simmered down for a while then transfer to a crock pot to continue to simmer for many hours until you get the consistency that you like. I like a thick chili. As you can see from the photo that the center of the picture is sitting above the rest of the pot. That is in the ball park of 6 hours on low heat or 4 hour at high heat. If you use he high heat or continue to cook in the dutch oven keep stirred so you don't burn the bottom.

Steps:

• 1. Add olive oil to large kettle
• 2. Add onion, celery, garlic, and peppers. Sauté till veggies are soft. Remove from heat.
• 3. In a medium sized saute' pan brown turkey.
• 4. Add turkey to veggies in kettle, add first amounts of chili powder and cumin cook about 5 minutes so flavors blend.
• 5. Add tomato juice and all beans along with the rest of spices.
• 6. Bring to boil turn down and simmer for another hour, stirring frequently.
• 7. Salt and pepper to taste serve with a dollop of sour cream.

Steps:

• Combine ground beef, onion, and garlic powder in large stockpot. Cook and stir over medium heat until beef is brown. Drain.
• Stir in chili powder, salt, oregano,sugar, tomatoes, tomato paste and tomato sauce. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour.
• Stir in beans. Simmer, uncovered, for 20 minutes; stir occasionally.

Steps:

• Brown bacon and add to crockpot.
• Brown ground beef in bacon drippings.
• Add beef, beans, crushed tomatoes,tomatos paste, onions, chili powder, cayenne pepper, and beef broth in the crockpot.
• Puree jalapeno, garlic and tomatoes in food processor, then add to crockpot.
• Stir all ingredients, then cook 10-12 hrs on low, or 5-6 hrs on high.

Steps:

• Brown meat in skillet. Combine all the ingredients in a large stock pot over medium heat. Stir to combine and bring to a boil.
• Cover and reduce heat to simmer and simmer for 2 1/2 hours, stirring occasionally. Remove from heat.
• Let sit for about 10 minutes (be sure to remove the bay leaf before serving) then serve.
• Serving suggestions: Top with bacon bits and cheese/place over a small amount of cooked pasta or rice.

Steps:

• Chop all of the onions, peppers, and celery and defrost the beef.
• In a deep bowl, squash the whole tomatoes until they are coarse, but still retain their chunkiness and set them aside for use later.
• In a separate pan, place the beef.
• Cook the beef until it is at a medium--medium-well.
• Drain all of the fat out of the meat pan.
• In the desired soup pot, cook the chopped peppers, onions, and celery.
• Add the meat to the vegetables.
• Add the chili powder and cumin to the meat and vegetables.
• Cook until all of the ingredients have been covered with the chili powder and cumin, or until they take on a red color.
• Add the previously squashed tomatoes to the soup pot.
• Mix well, then add the beans and all of their juice.
• Finally, add the tomato juice.
• Bring to a boil, and then simmer for about 2 hours (this could be less time, if desired, but keep in mind the longer the simmer, the better the taste).
• Serve, but be careful because it's extremely hot!