Tex Mex Chili With A Cincinnati Twist Recipes

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, water, juice, coffee and chili seasoning., Transfer to a 4-qt. slow cooker. Stir in remaining ingredients. Cover and cook on low for 4-5 hours to allow flavors to blend.

Steps:

• 1. Brown ground beef with onion and garlic. Drain.
• 2. In large Crock Pot, combine meat mixture, tomato sauce, both beans, Roel, and seasoning packets.
• 3. Stir in desired amount of chicken broth.
• 4. Cook on low for 8 hours.
• 5. Serve over Fritos, top with your choice of sour cream, shredded cheese, green onions & black olives!

Steps:

• 1. In a large frying pan over medium-high heat, sauté onion, ground beef, garlic, and chili powder until ground beef is slightly cooked.
• 2. Add allspice, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa or chocolate.
• 3. Add tomato sauce, Worcestershire sauce, cider vinegar, and water.
• 4. Reduce heat to low and simmer, uncovered, 1 1/2 hours.
• 5. Remove from heat.
• 6. Toppings (how Cincinnati eats chili): 2-Way = spaghetti w/chili
• 7. 3-Way = spaghetti, chili, shredded cheddar cheese on top
• 8. 4-Way = spaghetti, chili, onions or red kidney beans, shredded cheddar cheese on top
• 9. 5-way = spaghetti, chili, onions, red kidney beans, shredded cheddar cheese on top

Steps:

• Saute onions and garlic in oil.
• Add ground beef and brown. Drain.
• Add taco seasoning and cumin. Mix well.
• Add remaining ingredients, salt and pepper to taste.
• Cook 20-30 minutes.
• Serve hot with garnishes of your choice.
• NOTE: For FRITO PIE serve over a bed of fritos and topped with grated cheddar.

Steps:

• In a large skillet, brown beef in oil in batches. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. , Stir in the beans, tomato sauce, tomatoes, water, tomato paste, salsa verde and seasonings. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with toppings as desired. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish with toppings as desired.