Pops Chilli Recipes

POPS' CHILI

Pops' Chili image

this was my grandpa's recipe and it's my favorite. it's not super thick but can be if you just add less liquid. he always served it over just a tiny bit of spaghetti or with crackers. it's also good with fritos or cornbread. i never have measured any spices so these are guesstimates.

Provided by newmama

Categories Low Cholesterol

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

2 lbs ground beef
1 large onion, diced
1 green bell pepper, diced
1 poblano pepper, diced
2 chili peppers, seeded and minced (use any hot pepper you like)
1 -2 tablespoon olive oil
28 ounces diced tomatoes
16 ounces diced tomatoes
16 ounces tomato sauce
2 cups beef stock
30 ounces kidney beans, drained
1/4 cup chili powder (or to taste)
1 tablespoon cumin (more to taste)
1 teaspoon garlic powder
1 tablespoon brown sugar
cayenne pepper
salt
black pepper

Steps:

brown beef in a large skillet, drain and put in a large pot.
heat olive oil, saute onions and peppers a few minutes until translucent, add to meat.
add spices and tomatoes with broth, bring to a boil, reduce heat and simmer 2 hours stirring occasionally. add liquid as desired.
for the last 30 minutes- hour add the beans.
serve with cheese, sour cream, onion, crackers, etc.

POP'S CHILLI

Pop's chilli image

Easy to make and nothing fancy to add. I promise you won't regret it.

Provided by Frank Byrne Sr.

Categories Chili

Time 3h15m

Number Of Ingredients 21

Ingredients

28 oz tomatoes, crushed
1 small ca tomato paste
28 oz tomato sauce
2 large red peppers
3 Tbsp garlic
2 shallots or onion
2 LBS ground beef,lean
1 pack mccormick chili season,hot
3 celery stalks
2 Tbsp chili powder
2 medium jalapeno peppers
1 can red kidney beans
1 large yellow bell pepper
1 tsp onion powder
1 tsp garlic powder
1/4 cup olive oil, extra virgin
1 Tbsp oregano, dried
1 Tbsp italian seasoning
1 lb chuck roast (optional)
1/4 c chipotle hot sauce(optional)
1 can fire roasted stewed tomato

Steps:

1. Slice peppers, jalapeño, shallots and celery add garlic and oil and sauté until peppers are soft then put aside.
2. Brown meat and drain then add all the vegetables and tomato paste and Sauté for 2 minutes. If you love meat add 1 pound of chuck roast cut it into cubes and add to mixture when you sauté tomato paste.
3. Add all dry ingredients, crushed Tomato's, tomato sauce, stewed tomato's Stir well, cover and simmer on low heat for 1 hour. Check and stir often. Do not put on high heat because it will burn. I recommend using Cast Iron pot with lid. Everything tastes better in Cast Iron Serve over elbow noodles. Add 1/2 hour simmer time if chuck roast is used.
4. About halfway thru cook time drain beans and add to pot. For more taste and kick add 1/4 cup of chipotle hot sauce defiantly makes the sauce taste better but is optional.

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