Three Amigos Chili Recipes

Steps:

• 1. Add beans, corn, sauces, paste, and garlic to large pot and cook on medium heat.
• 2. Brown ground beef, add 1/4 packet "chili" seasoning to meat. Pour the rest into pot and add meat to pot when done browning. (drain depending on how lean the meat)
• 3. Grill steak (with dash of salt and pepper) to desired color, (medium usually chops best) chop and add to pot.
• 4. Heat up "fully cooked" microwavable "beef in au jus" per package directions, shred with two forks and add to pot.
• 5. Chop (or mince per preference) jalapeño and pepper and add to pot.
• 6. Add garlic, salt and pepper (to taste) and cook on low for 30-45 min.

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:

• 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:

• Saute onions in olive oil in very large pan or big pot until soft.
• Add turkey and chunk up and brown.
• Add everything else.
• Let simmer for 10 minutes, or up to a couple hours depending on how thick you want it.
• NOTE - Sometimes I use a giant can of Dei Frattelli (sp) whole tomatoes, cut them into fourths and then simmer longer than I would normally. I like the taste better, but the convenience of the above recipe is great.

Steps:

• Preheat a 12 quart roaster oven to 400 degrees.
• Add and brown the following ingredients with the cover on, stirring occasionally until evenly browned: ground beef, onions, garlic, and black pepper.
• Drain off any fat.
• Add the green pepper, red pepper, jalepano pepper, beans, tomatoes, tomato paste, tomato soup, chili powder, cayenne pepper, cumin, brown sugar, and cilantro.
• Combine all ingredients until well mixed.
• Turn down the heat to 250 degrees for 1-3 hours, the longer the better.
• Serve in individual bowls and garnish with finely shredded cheddar cheese, sour cream, chopped onion, and/or chopped chilis.