Julies Chili Recipes

HOMEMADE CHILI

Steps:

• In a large pot, cook the onions and peppers over medium high heat for 3-4 minutes or until translucent.
• Add the beef, and cook until browned, stirring occasionally.
• Using a ladle, discard the excess oil leaving only about 1/4 of it in the pot.
• Add the granulated garlic, paprika, cumin, chili powder, Kashmiri chili, salt, and pepper.
• Stir in the fresh garlic and tomato paste.
• Add the beer and cook for an additional minute.
• Add the tomato sauce, mild salsa, diced tomatoes, chili beans, and kidney beans.
• Let it come to a boil then reduce to medium low heat.
• Cook for 1 hour or until the beef is fork tender.
• Check for seasoning and add salt if needed.
• Serve with sour cream, cheddar cheese, green onions, if desired and enjoy immediately!

BEST DAMN CHILI

Steps:

• Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
• Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
• Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
• Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

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.

BEST CHILI RECIPE

Steps:

• First, heat a large stockpot over medium/high heat.
• Then, add ground beef, yellow onion, and minced garlic and sauté for 7-10 minutes or until beef is fully browned.
• Next, add pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup to the pot and stir to combine.
• Add spices and 1 cup of broth and stir to combine.
• Bring beef chili to a boil, then reduce heat to low and let simmer for 10-15 minutes to thicken.
• Top with your favorite toppings and enjoy!

HOMEMADE CHILI

Steps:

• In a skillet, cook ground beef over medium high heat, adding red pepper and dried onion.
• When nearly cooked, add chili beans. Continue to stir and reduce to medium low heat. We tend to like ours thicker, but you can add ¼ c water or up to a bottle of hoppy beer if you wish.
• While the meat is cooking, shred cheddar - it's so much better than pre-shredded, I promise.
• Top with sour cream, cheese and chips.

BEEF & SPOLUMBO'S SAUSAGE CHILI

Steps:

• Heat the oil in a large pot set over medium-high heat. Sauté the onions in for a few minutes, until they soften. Add the red pepper and garlic and cook for another minute. Add the beef and sausage, squeezed out of its casing, and cook it, stirring and breaking up any lumps, until it's no longer pink.
• Add the chili powder, cocoa and cumin and cook for another minute. Add the tomatoes, beans, beef broth and salsa and bring the mixture to a simmer. Reduce heat to low and simmer for about an hour. Keep it covered if it's thick enough for your taste - if it seems thin, leave the lid off so that the excess liquid can evaporate. Season with salt and pepper as you see fit.
• Serve hot, topped with sour cream and grated cheese, or cool it down and then refrigerate it for a day or two; reheat over low heat on the stovetop. To make chili cheese fries, serve hot chili over oven-roasted fries, topped with cheese curds or grated cheddar, Gouda or Monterey Jack.

JULIA'S SOUTHERN HOT DOG CHILI SAUCE

Steps:

• Cover the ground beef with water and break up the meat completely. Next, add the beer (if using), diced onion, Worcestershire, ketchup, hot sauce sauce and spices and start on Medium High to bring to a rapid boil.
• Reduce and simmer. You can cook it down faster if needed on a higher temperature, just until most water is reduced. Stir occasionally.
• When water is reduced, add tomato paste to thicken. Stir to incorporate.
• Serve as a hot dog topping.
• Leftover chili sauce freezes well.