All American Chili My Food

ALL AMERICAN CHILI (MCCORMICK)

Steps:

• Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat, if needed.
• Stir in spices and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
• Serve with shredded cheese, sour cream and chopped onion, if desired.

ALL AMERICAN CHILI

Steps:

• Heat a large Dutch oven over medium-high heat.
• Remove casings from sausage.
• Add sausage, onion, and the next 4 ingredients (onion through jalapeno) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
• Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly.
• Stir in wine, tomatoes, and kidney beans; bring to a boil.
• Cover, reduce heat, and simmer 1 hour, stirring occasionally.
• Uncover and cook for 30 minutes, stirring occasionally.
• Discard the bay leaves.
• Sprinkle each serving with cheddar cheese.

ALL AMERICAN CHILI

Steps:

• Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat, if needed.
• Stir in spices and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
• Serve with shredded cheese, sour cream and chopped onion, if desired.
• Test Kitchen Tips:• For spicy chili, stir in 1/2 teaspoon McCormick Crushed Red Pepper or 1/4 teaspoon McCormick Ground Cayenne (Red Pepper).• For milder chili, reduce the amount of McCormick Chili Powder to 4 1/2 teaspoons (1 1/2 tablespoons).

ALL-AMERICAN BEEF CHILI WITH KIDNEY BEANS

Steps:

• Heat the oil in a large Dutch oven over medium heat until shimmering but not smoking.
• Add the onions, bell pepper, garlic, chili powder, cumin, coriander, red pepper flakes, oregano, and cayenne and cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes.
• Increase the heat to med-high and add half the beef, breaking up the chunks with a wooden spoon , until no longer pink and just beginning to brown, 3-4 minutes.
• Add the remaining beef and cook, breaking up the chunks with the wooden spoon until no longer pink, 3-4 minutes.
• Add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt.
• Bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour.
• Remove the cover and continue to simmer 1 hour longer, stirring occasionally (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer), until the beef is tender and the chili is dark, rich, and slightly thickened.
• Adjust seasonings with additional salt to taste.
• Serve with the lime wedges and condiments of your choice-diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro, sour cream, and shredded Monterey Jack cheese or cheddar cheese.

FAST ALL-AMERICAN BEEF CHILI

Steps:

• Pulse tomatoes and their juice in a food processor until slightly chunky, about 5 pulses.
• In a large saucepan, bring tomatoes, beans, chipotle, sugar, and 1/2 teaspoon salt to a boil, covered.
• Decrease to a simmer and continue to cook.
• Meanwhile, heat oil in a large Dutch oven over medium heat until shimmering.
• Add in onion, chili powder, cumin, and 1/4 teaspoon salt; cook until softened, about 5 minutes.
• Stir in garlic and cook until fragrant, about 30 seconds.
• Increase heat to med-high and add beef.
• Cook, breaking up beef with spoon, until no longer pink, about 3 minutes.
• Stir in the tomato-bean mixture, scraping up any browned bits.
• Bring to a simmer and cook until slightly thickened, about 15 minutes.
• Season to taste with salt and pepper before serving.

ALL AMERICAN COUNTY FAIR PRIZE WINNING CHILI

Steps:

• Put ALL ingredients in a pot and cook for 5 to 10 hours.
• Stir occasionally.
• Put the chili and jalapeno peppers in last with their stems sticking up out of the chili. This makes them easy to remove for those who don't want their chili hot!
• The ingredients list is enough to make 2 pots worth (dutch oven size).
• I usually omit the meat from one pot and make a vegetarian batch at the same time. It's good for your vegan friends and as lighter fare for lunch!
• **All amounts are approximate. Use what is convenient, available and adjust to taste.
• **The meat can go into the pot raw with all the other ingredients. It will cook right along with them and be more flavourful and tender as a result - especially the steak. I am so happy you like this chili! Thank you for the great reviews! Enjoy!

ALL-AMERICAN CHILI

Steps:

• In a large saucepan, brown the beef, onion and pepper until the beef is no longer pink; drain. Stir in beans and soups. Simmer, uncovered, for 15 minutes or until heated through. Garnish with cheese.