Renees Chili Recipes

Steps:

• Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
• After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until heated through, 5-6 hours. If desired, serve with optional toppings.

Steps:

• Brown meat in skillet and then meanwhile heat up a dutch oven.
• In dutch oven, saute onion and peppers in olive oil til softened, about 5 minutes.
• Add garlic and cans of tomatoes, cook for about 5 minutes.
• Add cans of beans to tomato mixture and when meat is done browning, add as well.
• Add salt, pepper, and other seasonings to taste.
• Simmer 2 hours before serving.
• This is great frozen in 4 serving portions to reheat later.
• Yummy with cornbread!

Steps:

• Brown ground beef, sausage, onions and garlic until done and set aside.
• Combine tomatoes and chili beans in seperate large soup or stock pot. Then add the meat mixture.
• Start on medium heat, as it`s warming, add chili powder to taste, (I like about half of a 4.37 oz. size of the spice bottle.) Cook until chili gets hot, stirring often.
• Then reduce heat to simmer for 6-7 hours, still stirring often. As you taste through out the day, if you find it needs a little zing, add a dash of hot sauce.
• Serve topped with Kraft Shredded Cheese. If desired, serve over rice with a slice of Texas Toast on the side.
• If desired, crunch saltines in your bowl of chili intead of serving over rice. YUM !!!

Steps:

• Roast the peppers on the grill or over a gas flame charring the skins. You don't want to cook the chili just loosen the skin. Place the chilis in a plastic or paper bag and let sit for 20 minutes or so. Take a paper towel and rub the chard skin from the chilis. Make a slit lengthwise in the chili and remove the seeds. I like to leave the stem on for the presentation. Lay the chilis out on paper towels and blot excess moisture off. Depending on the size of the chilis you will want to cut 4 logs cheese about 1/2" x 1/2" x 4" in size. Stuff each chili with one log and wrap the chili around it like a blanket. Seperate the eggs adding the whites to a mixing bowel and reserving the yokes. Note: If you have fresh home grown eggs the color of this dish is amazing. Beat the whites with a mixer until stiff. Stir yokes together and fold into the whites along with the flour and salt. Sprinkle the flour and salt over the top because you don't want to blend the mixture any more than you have to because the batter will loose it's volume. Heat a griddle to medium heat, you want the chilis to cook to golden brown and not burn. If the heat is too high they will not cook through. Spray the griddle with Pam, coat each chili in the batter, use your hands, and place on the griddle to cook. In a saucepan blend the salsa and cornstarch together and heat over medium heat until thickened. When your chilis are golden brown on both sides serve topped with salsa. I like to serve a simple salad of shredded iceberg lettuce and tomato slices, cilantro, lime juice, olive oil and cremma. Enjoy!