Meat Chili 9000 Recipes

MY PENZEY'S CHILI RECIPE

Steps:

• Brown beef in two batches in a thick-bottomed soup kettle.
• Drain off the fat and set browned beef aside.
• Heat 3 TB. oil in the kettle over medium high heat, adding onions when hot.
• Sauté for 4-5 minutes, stirring often. add the red bell pepper and continue cooking for 2-3 more minutes.
• Add the Chili 3000, stirring until the spices begin to stick to the bottom of the kettle and brown (about 30-45 seconds).
• Quickly add the water.
• Add the tomato puree, chopped tomatoes and the juice they were packed inches.
• Add the kidney beans and salt.
• Add the beef but try not to include any fat that may have accumulated.
• Stir.
• When the chili begins to boil, reduce heat to low and cover.
• Ideally chili should be simmered 3 hours to let all the flavors blend together.
• Stir about every 15 minutes, while checking to make sure heat is not too high, causing chili to stick to the bottom of the kettle.

MEAT CHILI 9000 RECIPE

Steps:

• Preheat oven to 375. Wash short ribs, pat dry. Rub on all sides with chili 9000, using about 1 T. Place on a foil-lined pan. Bake at 375 for 1 hour. Remove the casing from the chorizo sausage and place in the pan with the short ribs for the second half hour of cooking. This removes a lot of fat from the meat and gives the chili great flavor. Remove the meat from the oven and place in a large stockpot. Add the onion, remaining chili 9000, garlic, salt, tomatoes and water. Bring to a boil Reduce heat and simmer for 2 hours, stirring occasionally to break up the tomatoes. Spoon off the fat (if any) as it rises to the top. Half an hour before serving, remove the beef short ribs from the pot, cut the meat into bite-size pieces and place back in the pot Discard the bones. Toss fresh cilantro into the pot for the final 10 minutes of cooking or top each bowl with a sprinkle. Serve with your favorite chili toppings.

EASY HOMEMADE CHILI

Steps:

• In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
• Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.

PICK A MEAT CHILI

Steps:

• Heat a large pot over medium heat. Mix together the coriander, paprika, cumin, cayenne and some salt and pepper in a small bowl and toss with the cubed meat, ground meat or eggplant.
• Add the oil to the pot and when hot, add the meat or eggplant and cook, turning as necessary, until brown, 3 to 5 minutes. Add the onion, garlic and jalapeno and cook, stirring, until beginning to soften, about 2 minutes.
• Add the beer and water and deglaze the pot, scraping up any brown bits on the bottom with a wooden spoon. Add the tomato and chipotle if using, bring to a simmer and simmer until the meat is tender, 1 to 1 ½ hours. (The cooking time will be less for ground meat, chicken and eggplant.)
• Add the beans and continue to simmer for 10 to 15 minutes to thicken. (If using pre-soaked dried beans, the cooking time may be longer.) Serve the chili garnished with your favorite toppers on hand.