Whitneys Chili Recipes

Steps:

• Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Stir and break the ground beef into crumbles and cook until no longer pink, about 5 more minutes.
• Stir celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.
• Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.

Steps:

• Put a small amount of olive oil in a large pot and heat over medium high heat. Add ground meats and sauté until brown. Add steak and garlic, sauté additional 3 minutes. Add water and add chile powder, cayenne, cumin, oregano, salt and pepper. Bring to boil, and reduce to simmer for 5 minutes. Add tomato paste and sugar, mix well and simmer additional 10 minutes. Add onions and cook uncovered at a low simmer for 30 minutes, stirring frequently to avoid burning. Add tomatoes and beans, cook 10 minutes more. Thin as desired with beef broth (you may not use it all). Heat through, then add cilantro. Correct seasonings as desired. Best if chilled overnight and served the next day, but also good immediately. Serve with sour cream, fresh cilantro, diced white onion and cheddar cheese to garnish.

Steps:

• Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., In a stockpot, saute onion in oil until tender. Combine seasonings; add half to onion mixture. Saute 1 minute. Add beans, broth and garlic; bring to a boil. Reduce heat; cover and simmer 2 hours. , Preheat oven to 350°. Coat chicken with remaining seasoning mixture; place in 15x10x1-in. baking pan. Bake 15 minutes or until chicken is no longer pink; add to beans. Stir in chilies. Cover and simmer 1-1/2 to 2 hours or until flavors are blended.