Three Pepper Chili Recipes

DB'S SEVEN PEPPER CHILI

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate. Brush beef tip with barbeque sauce and grill 5 to 8 minutes on a side, or to desired doneness, brushing frequently with sauce. Set aside.
• In a large pot over medium heat, cook onion and bell, habanero, pepperoncini, serrano, cayenne, pequin and jalapeno peppers until onion is translucent. Stir in cumin, paprika, oregano and chili powder and cook until fragrant. Stir in ground beef and cook until brown. Drain.
• Stir in tomato sauce, any remaining barbeque sauce and beans. Cut grilled tip steak into bite sized pieces and stir into chili as well. Continue to cook until thickened and flavors have blended and mixture is thoroughly heated. Thin with water if desired.

3 MEAT, 3 BEAN, 3 CHILI CHILI

Steps:

• Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot. Add the ground beef and chorizo and cook until browned, 7 to 8 minutes; drain off excess fat if necessary. Add the garlic, onion and jalapeno and cook for 2 minutes, then return the chuck roast back to the pot with the beer, tomatoes and tomato paste.
• Using scissors, snip the guajillo chiles into small strips. Add to the pot and bring to a boil. Mix in the chili powder, cumin, oregano, bay leaves and 2 tablespoons salt. Reduce to a simmer and simmer for 1 1/2 hours.
• Remove the bay leaves. Add the beans to the pot. Combine the masa and 1/2 cup water in a small bowl, then stir the mixture into the pot. Continue to simmer until the chili thickens slightly, an additional 15 minutes.
• Serve with fixins: diced tomatoes, cubed avocado, grated Cheddar, sour cream, lime wedges and cilantro leaves.

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.

CALIFORNIA PEPPER CHILI

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. , In the drippings, cook the beef, pork and onions until meat is no longer pink; drain. Add the garlic, peppers and seasonings; cook and stir for 1-2 minutes., Stir in the tomato puree, broth and tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender. Garnish with reserved bacon and cheese if desired.

THREE-PEPPER CHILI

Steps:

• Heat a very large skillet over medium heat. Add beef and sausage; cook and stir until browned, 8 to 10 minutes. Drain excess grease and transfer to a large pot.
• Heat olive oil in the skillet over medium-high heat. Add bell peppers, Anaheim chile peppers, onion, jalapeno peppers, and garlic; cook and stir until golden brown, about 5 minutes. Stir into beef mixture.
• Stir chili beans, diced tomatoes, kidney beans, tomato paste, chili powder, cumin, salt, cayenne, black pepper, and cinnamon into the beef and peppers mixture. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to low and cover; simmer, stirring occasionally, until flavors combine, about 3 hours.

3 BELL PEPPER CHILI

Steps:

• Heat oil in a large pot on low-med heat, add onions and cook until soft. Add garlic and cook 3-5 more minutes
• Add cumin, paprika, and salt. Add chopped bell peppers and cook until they begin to soften. Add more oil or veggie broth if things begin to stick.
• Add veggie broth and tomato paste, increase heat, mix until tomato paste is incorporated.
• Add all remaining ingredients, stir, and bring to boil.
• Adjust seasonings and cover. Reduce heat to simmer and cook 20-30 mins, stirring and adjusting seasons as needed.
• Serve with corn chips, mmmm.

3 PEPPER CHILI

Steps:

• put all canned items in a crock pot and cook on high.
• cook meat and peppers in skillet until cooked through.
• drain grease from meat.
• add fajita seasoning to meat and stir, mix water to evenly distribute seasoning
• add meat to pot
• then stir in seasonings
• let it cook on high for 1 hour, then set to low and begin eating.