Grandpas Chili Recipes

GRANDMA'S CHILI

Steps:

• Season the beef with salt and pepper, and brown over medium-high heat in a 5 to 6 quart dutch oven or stew pot. Add the onion and green pepper, and cook for another 5 minutes, or until the vegetables are slightly softened. Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer for 45 to 60 minutes, stirring about every 15 minutes. Serve immediately or refrigerate for 24 hours for a more complex flavor. Top with shredded cheddar, crackers, or your favorite chili topping.

GRANDPAS HOMEMADE CHILI

Steps:

• Browned ground beef. Drain, add chili seasoning and Rot-Tel diced tomatoes and chilies, and tomato sauce (I use with roasted garlic) mix well. In slow cooker add red beans, kidney beans, chili beans, ground beef mixture. Slow cook 1 hour

GRANDMA'S CHILI

Steps:

• Cook and stir ground beef, onion, garlic, and bell pepper in large dutch oven or stew pot set over medium-high heat until meat is brown and vegetables are tender. Drain off fat. Stir in remaining ingredients except beans and bring to a boil. Reduce heat to low; cover and simmer 2 hours, stirring occasionally. Stir in beans; heat through. Serve immediately or refrigerate for 24 hours to allow the flavors to develop more. Serve with cornbread and bread -n- butter pickles, or top with your favorite chili toppings. Makes 4 servings.

GRANDMA'S HOMEMADE CHILI

Steps:

• Cook and stir ground beef, chopped onion, and garlic in a skillet over medium heat until crumbly and browned, 5 to 10 minutes. Drain.
• Stir drained ground beef, kidney beans, tomatoes, and chili seasoning together in a large pot over medium-high heat.
• Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until vegetables are slightly tender and chili is heated through. (15-20 minutes)
• Season with salt and ground black pepper to taste.

GRANDMA'S CHILI

Steps:

• In a large saucepan over medium high heat, saute the ground beef for 5 minutes, or until browned. Stir in the onion and green bell pepper and saute for 5 more minutes. Season with salt and pepper to taste.
• Next, add the beans, mushrooms, brown sugar and chili powder to taste. Mix together well, reduce heat to low and let simmer for 20 minutes to 1 hour or more, depending on how much time you have and how thick you like your chili.

GRANDPA SNUB'S CHILI

Steps:

• In large heavy saucepot or Dutch oven heat oil. Add pork; cook over medium high heat until browned. Add onion, green pepper, garlic, chili powder, paprika, celery seed and salt. Cook 15 minutes or until vegetables are tender. Stir in olives and olive juice. Cover. Simmer 1 hour or until meat is tender; stir occasionally. Stir in beans, water and Tabasco sauce. Cover. Simmer 30 minutes; add more water if necessary to prevent sticking.

INSTANT POT CHILI

Steps:

• Add the chopped onion and oil to your Instant Pot and press the sauté button. Cook for 4-5 minutes.
• Stir in the ground beef and cook, stirring often (break it up with your spoon), until browned.
• Stir in the garlic, and then add the diced tomatoes, tomato sauce, beef broth, beans, chili powder, smoked paprika, cumin, cayenne pepper. Close the lid, ensure the valve is set on "sealing", press the "manual" button, and set the timer for 15 minutes.
• Once the countdown has finished, you can do a quick pressure release or let the pressure release naturally (this will build more flavor). Season with extra salt & pepper as needed and serve with desired toppings.

GRANDPA'S CHILI

Steps:

• Brown meat and onions in a skillet; drain off fat. Add all other ingredients, bring to a boil, and then simmer for 30 to 45 minutes. Let stand in refrigerator for 24 hours. Reheat and serve.