Rich Chilli 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:

• Heat oil in large, heavy pot over medium-high heat.
• Saute onions and garlic until onions are soft and translucent, about 6 minutes.
• Add ground beef, ground pork, and sausage.
• Saute, while breaking up the meats, for about 5 minutes.
• Drain fat.
• Add cumin, chipotle powder, crushed red pepper, basil, oregano, thyme, and cinnamon.
• Stir 2 minutes.
• Add Asian hot sauce (if using), semi-sweet chocolate, crushed tomatoes, chicken broth, beer, and tomato paste.
• Simmer until thickened, stirring occasionally, about 1 hour and 15 minutes.
• (Can use a crockpot) Chili can be prepared 2 days ahead (it actually tastes better when prepared at least one day in advance).
• Add black beans and simmer 5 minutes before serving.