Chili Ii Recipes

CINCINNATI CHILI II

Steps:

• In a large heavy kettle, cook the onions and garlic in the oil over medium heat until the onions are soft.
• Add the beef and cook, stirring and breaking up the beef until it is cooked and no longer pink.
• Add the spices and cook, stirring for about a minute.
• Add the remaining ingredients (except the toppings) and simmer, uncovered, stirring occasionally and adding more water if necessary to keep the beef barely covered, for 2 hours, or until it is thick.
• Discard the bay leaf.
• Ladle over the hot spagetti and pass the toppings seperately.

SLOW-COOKER FAMILY-FAVORITE CHILI

Steps:

• In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
• In 4- to 5-quart slow cooker, mix beef mixture and remaining ingredients.
• Cover and cook on Low heat setting 6 to 8 hours.

EASY CHILI II

Steps:

• In a medium saucepan over medium heat, cook beef until brown. Stir in beans, tomatoes, onion and bell pepper; reduce heat and simmer 30 minutes.

SLOW COOKER CHILI II

Steps:

• Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
• Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.
• Cover, and cook 8 hours on Low.

CHILI CON CARNE II

Steps:

• In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
• Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
• Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.

WHITE CHILI II

Steps:

• In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
• Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
• In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
• Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.

QUICK CHILI II

Steps:

• In a large pot, cook beef over medium heat until brown. Stir in onion and cook until onion is translucent. Stir in tomato sauce, water, ranch-style beans, kidney beans, chiles, chili powder, garlic powder, cumin and Cajun seasoning. Bring to a boil, then reduce heat and simmer 20 minutes.

CHILI FOR TWO

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook one minute longer. Drain. Stir in beans, tomatoes and spices; bring to a boil. , Reduce heat; cover and simmer until heated through, 10-15 minutes. If desired, top with sour cream, shredded cheddar cheese and chopped cilantro.

CHILI FOR FRITO PIE

Steps:

• Brown the ground beef in a large Pot over medium heat.
• Drain off the fat.
• Crumble the cooked beef into small pieces Add all remaining ingredients, bring to a boil, lower the heat and simmer for 2 to 3 hrs stirring every 15 minutes.
• Serving size 3/4 cup.

CHILI II

Steps:

• In a large Dutch oven, heat the olive oil over medium heat. Brown the ground beef until no longer pink. Drain most of the fat from the ground beef.
• Push the ground beef to the sides of the pan and saute the onion and garlic in the middle until softened.
• Pour in beef stock, red wine, and balsamic vinegar. Stir in tomatoes, sun-dried tomatoes, tomato paste and black beans. Mix thoroughly. Sprinkle in the cayenne pepper, chili powder, salt, pepper, oregano, sage and sugar, then add the bay leaf. Mix thoroughly.
• Cover and simmer on lowest heat for 45 to 90 minutes.