Hot Rod Chili Recipes

HOT ROD CHILI

Steps:

• Mix together all of the chili seasoning ingredients and set aside.
• In a large dutch oven, add the first five ingredients of the the chili meat base over medium heat.
• Cook until meat is lightly browned and veggies are almost fork tender, about 20 minutes.
• Drain meat/veggie mixture and return to pan.
• Add beans and chili seasoning mix, stir until well blended.
• Then add the tomatoes and V-8 juice, mixing well.
• Let simmer on medium-low heat for about 30 minutes stirring every now and then.( if you like the longer you let it simmer the better it will taste.).

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.