Phils 3 Bean5 Pepper Chili Recipes

Steps:

• Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

Steps:

• In a large pot over medium heat, combine garlic, onion, habanero peppers, chili beans, kidney beans, black beans, diced tomatoes with green chiles, salsa, chili powder, black pepper, red pepper flakes, cumin and taco seasoning. Bring to a boil, then reduce heat, cover and simmer.
• While soup is heating, cook beef in a large skillet over medium heat until brown. Drain excess fat, then stir beef into soup pot. Simmer, covered, until flavors are well blended, about 1 hour.

Steps:

• Get lean ground beef and ground pork on a 3:1 ratio. Brown them while throwing paprika, garlic salt, salt and pepper, and chili powder on them. While you're tossing this around, throw the following items together: Cans of: garbanzo beans (chick peas), black beans (rolling in protein), red beans or white beans. grab a little extra of each in case you feel the need to add more; two little cans of tomato paste, one can of corn (not cream corn), diced green chile (if'n you can find it). The following veggies: jalapeño peppers, red bell peppers, serrano peppers, banana peppers (also called Hungarian), habanero peppers (go for the orange ones for color). Be careful with the peppers, as the seeds will burn your eyes and make the chile insanely hot (especially habaneros). Onions (may wanna go with Vidalia), ginger, carrots (yup), garlic, cilantro, anything else makes you happy. Cut and toss in to taste. Spices to add: cinnamon and brown sugar (especially to bring out the sweetness of various peppers and soften the onions), oregano, chili powder, paprika, fennel seed (go easy), garlic powder, sea salt (better for your digestion), ground black pepper, cumin, ground basil, rosemary, parsley, ground mustard (not seeds). I throw it all together and measure by smell, since that's half of taste. Trust your nose, taste as needed, add or subtract. if it needs to be thicker, try bread crumbs and/or a raw egg.

Steps:

• Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot. Add the ground beef and chorizo and cook until browned, 7 to 8 minutes; drain off excess fat if necessary. Add the garlic, onion and jalapeno and cook for 2 minutes, then return the chuck roast back to the pot with the beer, tomatoes and tomato paste.
• Using scissors, snip the guajillo chiles into small strips. Add to the pot and bring to a boil. Mix in the chili powder, cumin, oregano, bay leaves and 2 tablespoons salt. Reduce to a simmer and simmer for 1 1/2 hours.
• Remove the bay leaves. Add the beans to the pot. Combine the masa and 1/2 cup water in a small bowl, then stir the mixture into the pot. Continue to simmer until the chili thickens slightly, an additional 15 minutes.
• Serve with fixins: diced tomatoes, cubed avocado, grated Cheddar, sour cream, lime wedges and cilantro leaves.

Steps:

• Heat a large stock pot over medium-high heat. Cook and stir beef until browned and crumbly, 10 to 15 minutes; drain and discard grease. Mix beer, tomato sauce, diced tomatoes, pinto beans, red beans, kidney beans, 2 chopped onions, green bell pepper, red bell pepper, brown sugar, garlic, chili seasoning mix, cornstarch, and mustard into ground beef; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until flavors have blended, about 1 hour.
• Top each serving with about 1 tablespoon Cheddar cheese, 1 1/2 teaspoons onion, and hot sauce; season with salt and pepper.

Steps:

• Brown meat in Dutch oven or small stockpot on medium heat; drain. Add onions and peppers; cook 5 min. or until crisp-tender, stirring frequently.
• Add all remaining ingredients except sour cream; mix well. Bring to boil; cover. Simmer on medium-low heat 20 min., stirring occasionally.
• Serve topped with sour cream.