Dianas Quick Chili Recipes

BEST CLASSIC CHILI

Steps:

• Gather the ingredients.
• Heat a large skillet or Dutch oven over medium heat. Add onions plus half of the salt and pepper to the hot oil and stir until onions glisten and start becoming translucent, about 2 minutes.
• Add chili powder to the onion mixture to bloom the spice. Stir for 1 minute until it is incorporated.
• Add the ground beef, stirring and breaking up the beef, until it is no longer pink .
• Add the drained beans, tomatoes, tomato sauce and remaining salt and pepper. Stir to blend. Bring to a simmer.
• Cover, reduce the heat to low, and simmer the chili for 20 minutes.
• Top servings with your choice of toppings, like shredded cheese, sour cream, green onions, and/or cilantro.

HOME CANNED CHILI

Steps:

• Wash dried beans. Place in large pot, cover with about 5 to 10 cm (2 to 4 inches) of water, let stand overnight or 12 to 18 hours.
• Drain, discard soaking water.
• Put in large pot, cover with fresh water (optional: add a few bay leaves), bring to a boil, then lower to a simmer covered for 30 minutes.
• Meanwhile, combine ground beef, onion and pepper, and fry until beef is browned. Drain in a mesh strainer, colander or on paper towel to get excess grease off.
• Drain beans (tip: you can freeze the bean stock as a base for delicious soups).
• Return beans to their large pot, and add the beef mixture, the tomatoes, and all the flavourings. Stir, bring to a boil, then lower to simmer for 5 minutes to ensure all is heated through evenly.
• Pack into heated jars: either 1/4 litre or 1/2 litre (1/2 US pint or 1 US pint), leaving 3 cm (1 inch) headspace.
• Debubble; adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
• Processing time: Process either size of jar for 75 minutes .

SEAFOOD CHILI

Steps:

• Heat the oil in a large heavy saucepan over medium high heat. When hot, add the onion, garlic, bell peppers, tomatillos, oregano, chili powder, cumin, and chipotle pepper. Lower the heat to medium low and saute, stirring often, until the onions and peppers are soft and limp, about 10 minutes. Add the wine, turn up to medium high, and stir until most of it evaporates, about 2 minutes. Add the bay leaf and tomatoes, turn the heat down to medium and simmer gently, covered, until the sauce thickens, about 20 minutes. Stir in the beans, and add the clams, shrimp, and scallops and cook just until the shrimp are bright pink and the scallops are white, and no longer glossy, about 5 minutes.

DIANA'S QUICK CHILI

Steps:

• 1. Brown beef over medium heat in a large stockpot. Drain excess fat. Add onion, peppers and garlic. Stir in chili powder, organo, basil, red pepper and cumin, and mix well. Cook until onions are tender. Add sugar and salt. Stir in tomatoes, sauce, paste and beans. Bring to a boil, reduce heat and simmer at least 1 hour. Serves 16.