Heathers Chili Recipes

SALSA BLACK BEAN CHILI

Steps:

• Put the meat, onion, garlic, chili powder, cumin, and salsa into the slow cooker and stir to combine. Cover and cook on LOW for 5-6 hours.
• Add the bell pepper and black beans to the slow cooker and season to taste with salt. Continue to cook on LOW for an additional 2 hours.
• Combine the sour cream with the cilantro and lime juice in a small bowl and set aside.
• When the chili is done, serve topped with the crema, tortilla chips, cheese, and diced avocado.
• Place the meat, onion, garlic, chili powder, cumin, salsa and 1 cup beef broth in the Instant Pot. Lock the lid in place, making sure the venting valve is sealed.
• Set Instant Pot to cook on high for 35 minutes. When the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully turn the venting valve to release any remaining pressure. When the pressure pin drops, remove the lid.
• Set the Instant Pot on "Saute' mode and stir in the red pepper and black beans. Bring to a simmer and cook just until the peppers are tender to your liking.
• If a thicker chili is desired, stir 2 tablespoons of masa harina into the chili and bring to a simmer, stirring constantly until thickened. Cancel "Saute" mode and serve topped with the cilantro crema.
• Place the meat, onion, garlic, chili powder, cumin, salsa, and 1 cup beef broth in a large pot on the stove.
• Turn the heat to medium-high and bring to a simmer. When simmering, cover and reduce the heat to low.
• Allow to simmer for 1.5-2 hours or until the meat is very tender.
• Stir the beans and peppers into the chili and continue to cook for another 15 minutes or until the peppers are tender to your liking.
• If a thicker chili is desired, stir 2 tablespoons of masa harina into the chili and bring to a simmer, stirring constantly until thickened. Remove the chili from the heat and serve topped with the cilantro crema.

TEXAS RED CHILI

Steps:

• Toast dried chiles in a dry skillet over medium-high heat until fragrant and blistered, 2 to 3 minutes per side. Remove stem and seeds; discard. Transfer chiles to a large measuring cup or bowl, and cover with hot water. Keep chiles submerged with a small bowl, and let soak for 30 minutes. Remove from water, and puree in a blender with 1/2 cup soaking liquid.
• Heat a large heavy pot over high heat. Add 2 tablespoons oil. Season beef with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. Brown beef in batches, adding more oil as needed, about 10 minutes. Transfer to a plate.
• Add remaining tablespoon oil, the onions, garlic, and minced chiles to pot, and cook over medium-high heat until onions are translucent, about 5 minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon to deglaze.) Add cumin and oregano, and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
• Stir in browned beef and chile puree. Add tomato puree, water, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer gently, partially covered, until meat is very tender and juices are thick, 2 1/2 to 3 hours. (Check pot once an hour for excessive evaporation; if chili seems dry, add a little water.) Season chili with salt, and stir in vinegar. Serve immediately (or refrigerate for up to 3 days, or freeze for up to 3 months; reheat in a pot over medium heat, stirring occasionally).

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.