All Day Chili In Less Than 1 Hour Recipes

CHILLY DAY CHILI

Steps:

• Heat vegetable oil in a soup pot over medium heat. Cook and stir ground chicken in the hot oil until no longer pink and the chicken is crumbly, about 10 minutes. Drain.
• Stir in pinto beans, onions, diced tomatoes, Mexican-style stewed tomatoes, water, brown sugar, chili powder, vinegar, mustard, salt, and black pepper; bring to a boil. Reduce heat to low, cover, and simmer chili until thickened and flavors have blended, about 3 hours. Stir occasionally and add extra water if needed.

'ALL DAY' CHILI IN LESS THAN 1 HOUR!

Steps:

• chop the celery and onion and place it in pot with 1/2 stick of butter, black pepper, and garlic salt. Cook it down on medium high until the onions start to look clear.
• add the 1 1/2 cups of low sodium beef broth and 1 lb lean ground beef and bring pot to a medium boil. Allowing the beef to boil a couple minutes really breaks it down to a fine texture (with your help stirring).
• lower the temp to a simmer and add the cumin, nutmeg, paprika, red pepper flakes, chili powder, tomato sauce, and fire roasted diced tomatoes (with juice).
• drain and rinse the cans of beans and corn, then add them to the pot and stir well.
• add 3 milk chocolate Hershey Kisses and stir until they are completely melted (this adds a subtle, unique but delish flavor - plus it is now definitely made with love).
• cover and simmer on low for 15-30 minutes, stir on occasion.
• serve in bowl with the toppings of your choice and enjoy!

ONE-HOUR TEXAS CHILI

Steps:

• In a large heavy skillet, heat the dried ancho and chipotle chiles on medium-high heat about a minute on each side. Turn off the heat, cover the chiles with water and soak them until rehydrated, about 30 minutes.
• Meanwhile, in a Dutch oven or other large pot over medium heat, heat 1 tablespoon vegetable oil or bacon fat. Add the onions and sauté until they start to brown, about 10 minutes. Add the garlic and cook for 30 more seconds. Transfer to a blender.
• Form the ground beef into balls the size of marbles. Return the Dutch oven to medium heat, add 1 tablespoon vegetable oil or bacon fat and, when it is hot, add the meatballs. Stir occasionally until lightly browned, about 10 minutes, then remove from the heat.
• Drain the chiles well, and remove and discard stems and seeds. Add the chiles to the blender. Add the canned chipotles, if using, pequin chiles or cayenne, cumin, oregano, cloves, cinnamon and 1 cup water. Blend until smooth. Add to the Dutch oven with the browned meatballs along with 4 cups water. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
• Adjust salt and pepper to taste. If the chili looks too thin, slowly stir in the masa harina. Add the lime juice, and simmer for 15 minutes more. Serve topped with grated cheese, diced onions, pickled jalapeños and sour cream. Or serve as Frito pie: For each serving, mound 1 cup Fritos in a bowl and top with 1 cup chili, ¼ cup grated cheese, 1 tablespoon diced onions, sliced jalapeños and sour cream.

ONE-HOUR CHILI

Steps:

• Heat oil in deep pot, add all vegetables and allow to saute slowly for 10-15 minutes, insuring that the vegetables are very soft.
• When vegetables are soft, add ground chuck right into the pot with the vegetables; brown and stir to break up. Cook until all pink is gone. Drain any excess fat.
• Add minced garlic, stir and cook another 1-2 minutes.
• Add all remaining ingredients. Clean out cans with a little water and add that too. Allow to simmer 30 minutes.
• Serve with chopped onion, cilantro, shredded cheese and sour cream.