Time 40m Yield 6 servings. Number Of Ingredients 10 Steps:
In a large saucepan, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the next 6 ingredients; cover and simmer for 20 minutes. Serve with cheese if desired.
Time 1h30m Yield 4 to 6 servings Number Of Ingredients 16 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.
Yield 6 Number Of Ingredients 12 Steps:
In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat. Add the chili powder, garlic, bay leaf, cumin, chile peppers, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat through.
Time 30m Yield 6 Number Of Ingredients 9 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.
Time 1h40m Yield 6 to 8 servings Number Of Ingredients 15 Steps:
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed. After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
Time 35m Yield 8 Number Of Ingredients 10 Steps:
In a 2 quart saucepan, brown hamburger in vegetable oil. Add onion and garlic, and cook until the onion is soft. Pour off any excess fat. Stir in beans, crushed tomatoes, chili powder, and vinegar. Salt and pepper to taste. Heat to boiling, and reduce heat. Cover, and simmer 30 minutes.
Time 45m Yield 6 servings ( 2 quarts). Number Of Ingredients 10 Steps:
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until flavors are blended, about 30 minutes. Top with shredded cheese, sour cream, and green onions, if desired.
Time 1h20m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Cook beef, onion and garlic in 3 qt saucepan until beef is brown. Stir in remaining ingredients except beans. Heat to boiling, reduce heat to low. Cover and simmer 1 hour, stirring occasionally. Stir in beans. Heat to boiling, reduce heat to low. Simmer uncovered about 10 minutes, stirring occasionally, until desired thickness. To freeze for OAMC: Let chili cool to room temperature and then place into quart-size freezer bag. Remove air and freeze flat on a cookie sheet. Once frozen, can be stored in freezer standing up or stacked horizontally. To serve, thaw in fridge overnight and then transfer to a pot and reheat over medium low heat until heated through.
Time 35m Yield 6 Number Of Ingredients 13 Steps:
Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Add beef, onions, green peppers and garlic; cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked. Drain. Add tomatoes, beans, tomato sauce, onion soup mix, water, chili powder, paprika and pepper sauce. Heat to boiling; reduce heat. Cover; simmer 20 minutes, stirring occasionally. Top each serving with 1 tablespoon cheese.
Time 1h50m Yield 4 Number Of Ingredients 10 Steps:
In 3-quart saucepan, cook beef, onions and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes. Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; cook 1 hour, stirring occasionally. Stir in kidney beans. Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.
Time 1h Yield 12 Number Of Ingredients 14 Steps:
Cook ground beef in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Add bell pepper and onion. Cook and stir until the pepper and onion have softened, about 5 minutes. Drain and discard grease. Add corn, kidney beans, pinto beans, diced tomatoes, water, brown sugar, chili seasoning mix, and mustard to the pot. Cover and cook over medium heat for 20 minutes. Uncover, reduce heat to low, and cook until beans are tender, about 20 minutes more.
Time 16m Yield 4 serving(s) Number Of Ingredients 5 Steps:
brown the ground beef. drain. add chili powder to taste, I usually cover the ground beef. add tomato soup. add stewed tomatoes, undrained. add kidney beans, undrained. heat up in skillet. serve.
