Clark Kent Chili Recipes

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

CLARK KENT CHILI

Steps:

• Mince the garlic and finely dice the onions.
• I like to do this in a food processor to save time.
• Mix this into the ground beef and place into an extra deep Dutch Oven.
• Saute until the hamburger is thoroughly cooked.
• Using a colander drain the hamburger mixture and then place it back into the pot.
• Add the beef broth, tomato sauce, Rotel tomatoes, Spicy Hot V-8, chili powder, paprika, and cumin.
• Simmer over low heat for approximately 1 hour.
• Puree the corn tortillas and warm water in the food processor or blender.
• You may need slightly more water if you use a blender.
• Add to the chili to thicken and simmer on very low heat for 20- 30 more minutes.