Randalls My Daddys Chili Recipes

Steps:

• Melt the bacon drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent.
• Combine the beef with the garlic, ground chile, chili powder and cumin. Add this meat-and-spices to the onions in the pot. Break up any meat that sticks together as you cook, stirring occasionally, about 30 minutes, until meat is evenly browned (very browned, not just gray). Sprinkle in Hungarian paprika and oregano.
• Pour in the tomato sauce, tomato paste, water, salt, parsley and jalapeno. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. NOTE: True Texans DO NOT add beans to their chili, but my husband loves them, so this is the point where you can add as many cans of drained and rinsed pinto beans as you wish (I add 2 cans, but shhhhhh don't tell my Daddy!!!).
• During cooking you may squeeze the jalapeno as it softens against the sides of the pot to release more heat if desired.
• Mix in the masa harina, and cook while stirring for 30 minutes longer, or until desired consistency is achieved. Taste and adjust seasonings.

Steps:

• Crumble the ground beef into a soup pot over medium-high heat. Cook and stir until evenly browned. Drain off most of the grease. Add onion, red pepper flakes, and half of the cumin; cook and stir until onion is tender.
• Pour in the tomato soup, chicken broth, and crushed tomatoes. Season with chili powder, salt and pepper. Simmer for 30 minutes. Pour in the beans, and season with remaining cumin and cayenne pepper; simmer for another 30 minutes. Now enjoy.

Steps:

• Melt butter in a medium saucepan. Add seasoning to melted butter and stir to combine. Brush rolls with chili butter, and then place on an aluminum foil-covered baking sheet. Bake per package instructions, until golden brown.

Steps:

• In a large dutch oven or skillet, melt 2 T. butter flavored CRISCO.
• Add the first 4 ingredients & season with the LAWRY's.
• Cook & stir occasionally, until all pink is almost gone & vegetables are soft, but not brown.
• Drain well.
• Place in a large crockpot.
• Add remaining ingredients.
• Using your hands, crush the the whole tomatoes.
• Stir well.
• Cook on low setting for 6-8 hours, stirring occasionally.
• Correct the seasonings to your taste.
• Best if cooled & reheated the next day.
• Serve with a crusty bread or corn bread.
• ENJOY!

Steps:

• Brown beef in large skillet then drain fat.
• Chop peppers and onions into"thumb size" chunks.
• Combine all ingredients into 10 Quart pot.
• Bring to boil.
• Reduce heat, cover and simmer for 1 hour stirring often.
• If you like your chili thinner than this, add beer to thin, not water.
• (When serving, we like to garnish with sharp cheddar or sour cream and crackers or cornbread.).

Steps:

• Heat a large skillet over medium-high heat and stir in the ground beef and ground pork. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Set meat aside. Melt the butter in the pot over medium heat. Stir in the garlic, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the cooked meat, pinto beans, tomatoes, parsley, chili powder, pepper, monosodium glutamate, salt, and cumin. Cover and bring to a boil, then reduce heat, and simmer for 1 hour.

Steps:

• Scramble fry ground beef, drain fat.
• Add in crushed tomatoes and seasoning. Stir until well mixed.
• Place onions and peppers in the bottom of the crock and add in all ingredients including beef mixture.
• Cook on low for 8 hours, stirring occasionally.

Steps:

• 1. In small pan put 1-8oz to 15 oz cans of tomato sauce. In pan put 1/2 teaspoon salt. (1 cup water). In pan put 1/2 teaspoon sugar. In pan put 1/2 teaspoon ground cumin.
• 2. Bring tomato sauce mixture to boil then cut off. Get meat WELL DONE. Combine meat and sauce and pour into crock pot. Let cook for 3-4 hours. You will have the best chili around.