Kitchen Sink Chili Recipes

KITCHEN SINK CHILI MAC

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil. Cook the elbow macaroni until just shy of al dente, about 5 minutes.
• In the meantime, heat the oil in a large skillet over medium-high heat, then add the celery, carrot, bell pepper and red onion. Season with a pinch of salt and saute until the veggies begin to get tender, about 5 minutes. Add the garlic and saute until fragrant, another 30 seconds.
• Add the ground beef and brown it with the veggies, breaking it up with a wooden spoon. Season with the cumin, chili powder and a pinch of salt; toss the beef and veggies around in the skillet another minute or two. Add the diced tomatoes and stir into the mix. Transfer the mostly-cooked elbow macaroni to the skillet and stir to combine.
• Transfer the chili mac to any casserole dish you want! Sprinkle with the mozzarella and bake, uncovered, until the cheese is browned and bubbly, 30 to 40 minutes.

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.

KITCHEN SINK CHILI

Steps:

• Heat the olive oil in a large dutch oven, on medium.
• Add the onion and pepper, and saute until the onions are starting to turn translucent.
• Break up the beef and add it to the dutch oven.
• When about half of the meat is browned, add the jalapeño and garlic.
• Continue to cook until all of the meat is browned. I usually use ground turkey or very lean beef, so I don't bother to drain it. But, if you want to, now is the time to drain off the fat and oil.
• Add the diced tomatoes, kidney beans, brown sugar, bay leaves, and marinara sauce and stir.
• Stir in the Worcestershire sauce and espresso.
• If you prefer a thick chili (like me), add the tomato paste.
• Stir in the chocolate, coriander, cumin, cayenne, and chili powder (that's a lot of c-words!). Cook for at least 15 minutes. After the 15 minutes, add more chili powder (or cayenne, or hot sauce) if it isn't spicy enough for you.
• Add the oregano in the last 5 minutes of cooking so that it doesn't get bitter.
• This, like most chili, is better the next day, or when it's been simmering all day. And you have only one pan to clean!

KITCHEN SINK CHILI

Steps:

• slice thinly red onion & sweet onion, red, green yellow & orange pepper; saute in large skillet add salt, pepper, 1/2 tsp cumin & a sprinkle or 2 of adobo sesoning; add 1/2 lb each of ground chicken, pork, beef and veal, saute, add corn, chili seasoning, sour cream,beans, cheddar,mushrooms and rice(already 90 secs in micro) cook on low for about 30 minutes. Game day reheat on stove or grill add extra chilis or tabsco to taste

KITCHEN SINK CHILI

Steps:

• see above