Velmas Chili 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 the oil in a large saucepan over medium heat.
• Add the ground round and saute until browned.
• Add the garlic, onions, peppers, and celery and cook until the vegetables are soft, about 8-10 minutes.
• Add the beans, tomatoes (and their juices), tomato sauce, bay leaf, chili powder, sugar, cloves, salt, and pepper; stir well.
• Cover and simmer over low heat for 1 1/2 hours.
• Add the red wine and cook another 30 minutes.
• Adjust the seasonings, if needed, before serving.
• Serve bowls of chili topped with grated cheese, a dollop of sour cream, and chopped green onions.