Barneys Beanery Type Chilli Recipes

BARNEY'S BEANERY-TYPE CHILLI

Steps:

• Brown and drain 1 lb. of ground beef. Meanwhile, empty V-8 Juice and beer into a large stock pot. Bring to a boil; reduce heat & simmer, Add all remaining ingredients, EXCEPT CHILI PACKAGE SPICES.
• Open chili spice package. You will find 4 packets of different spices.
• Add larger package of chili spices, first, and stir.
• Add salt packet to taste, stir.
• Add small cayenne pepper packet to taste (optional). Will be extremely hot & spicy if all is added. (I usually add 1/4 to 1/2 of packet.).
• If you like thick chili follow directions on package for use of masa flour to thicken.
• Continue to simmer and stir. It's ready to eat when heated through. The longer it simmers the spicier it will get. If you want to simmer awhile longer, reduce heat to low so it doesn't burn.

SUNNY'S EASY BEEFY TEXAS CHILI

Steps:

• In a small bowl, mix the cumin, chile powder, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper.
• In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning blend. Cook until the beef is browned on all sides but not cooked through, 5 to 7 minutes; remove with a slotted spoon to a plate. Add the onion, bell pepper, tomato paste, hot sauce, garlic and a pinch of salt to the pot. Cook, stirring, until everything turns a dark reddish brown, about 8 minutes.
• Add the ground beef and sprinkle over the remaining seasoning blend. Cook, stirring, until the beef is no longer pink, 5 to 7 minutes. Add the reserved beef chunks back to the pot along with the stock, wine or beer and cornmeal. Bring to a boil, then lower to a simmer and cook, partially covered and stirring occasionally, until the chili is thick and the liquid is reduced, 40 to 45 minutes.
• Spoon the chili into bowls and serve with sliced scallions, shredded cheese and tortilla chips.