I Call It Chili Recipes

EASY CHILI I

Steps:

• In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat.
• Add the chili powder, garlic, bay leaf, cumin, chile peppers, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat through.

CHICKEN CHILI VERDE

Steps:

• In large 4-quart saucepan, heat oil over medium-high heat until hot. Cook onion and garlic in oil 2 to 3 minutes or until onion begins to turn translucent. Add chicken pieces, salt and pepper. Cook 3 to 5 minutes or until chicken is no longer pink in center.
• Reduce heat to medium; stir in soup and beans. Simmer 5 minutes. Remove from heat; stir in lime juice and chopped cilantro.

I CALL IT CHILI

Steps:

• Brown ground beef in large stock pot.
• Add onion, black pepper and salt while meat is cooking.
• After meat is completely cooked, add stewed tomatoes, drained kidney beans and tomato sauce.
• Stir throroughly.
• Add additional 15 ounces (one can) of water, more or less, depending on whether or not you like thick or soupy chili.
• Add desired seasonings to taste.
• Allow to simmer while you prepare macaroni.
• In separate pan, boil water and cook macaroni.
• Drain macaroni and add to meat& sauce mixture.
• Ready to eat immediately or you can leave it it to simmer on stove top until dinner time.
• Sprinkle with shredded cheddar when in individual bowls, if desired.

OVER THE TOP CHILI

Steps:

• Mix the ground beef with the Worcestershire sauce and Montreal Steak Seasoning. You can also use 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of garlic powder instead.
• Form the meat mixture into a giant meatball, then flatten it down a wee bit but leave it quite thick.
• In a large skillet or Dutch oven, heat the oil over medium-high heat and sautee the onions, garlic, and bell pepper for 4-5 minutes or until the onions are translucent.
• Add the spices to the sauteed veg and cook for an additional minute or until fragrant.
• Add the crushed tomatoes, diced tomatoes, diced chilis, drained and rinsed canned beans, tomato paste, and beef broth to the veggies. Bring this up to a simmer. Season with the salt.
• Fire up your Traeger or pellet smoker to 225-F.
• Put the chili on the bottom rack of your smoker, and position the giant beef flattened meatball on the rack above the chili, placing it directly ABOVE the chili pot so that all the beef drippings go into the chili.
• Cook it at 225-F for about an hour, then turn the heat up to 325-F and cook for an additional 40-60 minutes or until the beef comes to an internal temperature of 165-F. Use your probe or digital meat thermometer to check the temperature.
• Stir the chili every 30-40 minutes, and if it starts to get too thick, add up to 1 cup of beef broth a bit at a time so it doesn't get too runny. Heat the broth first so you don't drop the temperature of the chili.

CHILI LOVER'S CHILI

Steps:

• Brown beef and pork.
• Drain.
• Steam or boil the browned meat to remove the fat (please don't skip this step or your chili will be GREASY!).
• Drain meat again and place back in pan and add onion, celery, green pepper, and some of the dry seasonings above to season the meat mixture.
• Add all ingredients except beans to a large pot.
• Simmer on low for 2-3 hours,adding beans the last half hour of cooking time.