Cinfully Good Chili Recipes

AWARD WINNING CHILI

Steps:

• In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
• While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
• Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
• Stir in beans, cilantro and parsley. Heat through and serve.

CINFULLY GOOD CHILI

Steps:

• 1. Brown ground meat in a large pot or iron kettle (my preference). Drain any grease off of meat in a colander and rinse with hot water. Return to pot.
• 2. Saute onion, bell pepper and minced garlic in olive oil until onions are translucent. Add to ground meat.
• 3. Add all remaining ingredients and simmer on low for 1 to 2 hours, adding water in half cup increments if chili becomes too thick.
• 4. Cayenne pepper can be increased by 1/4 teaspoon increments if a hotter chili is preferred.
• 5. My family enjoys cornbread with this dish and we like to top it with thinly sliced scallions, sour cream, cheddar cheese and fresh chopped cilantro. A bit of minced jalapeno will bring tears to your eyes if you feel so inclined by individuals, but I think it'll bring tears to your eyes just cause it's gooood!

BEST DAMN CHILI

Steps:

• Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
• Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
• Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
• Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

NEVER-ENTERED-IN-A-CONTEST-BUT-STILL-SUPER-GOOD CHILI

Steps:

• In a skillet, brown meat. Drain and set aside.
• Spray a large (6- or 7-qt.) pot with nonstick cooking spray and heat over medium heat. Add the onion, bell peppers, garlic, and celery, and saute briefly.
• Stir in the diced tomatoes and the Rotel.
• Add several shakes of cumin and chili powder (I do it until I can smell them -- you can always add more later), and also the italian seasoning, basil and oregano, if using.
• Cook for about 8 minutes, or until the vegetables are tender.
• Add the beans, browned meat, red pepper flakes, and chili seasoning.
• Partially cover, and simmer for at least 4 hours.
• Serve with shredded cheese and cornbread, if desired.