Award Winning Chili Recipe With Ground Beef Pinto Beans Food

PRIZE-WINNING CHILI

Steps:

• Heat olive oil in a large stock pot over medium heat; cook and stir onion, bell pepper, and jalapeno pepper until onion is translucent, about 10 minutes. Add sausage and ground beef; continue to cook and stir until meat is browned and crumbly, about 7 minutes. Drain and discard grease.
• Season meat mixture with chili powder, cayenne pepper, and salt. Add pinto beans, tomatoes, and water and bring to a simmer over medium heat. Reduce heat to medium-low and continue to simmer for 1 hour.

AWARD WINNING CHILI RECIPE WITH GROUND BEEF & PINTO BEANS

Steps:

• In a large stockpot, sauté your minced garlic and onion with vegetable oil, over a medium heat.
• Add your ground beef and break it up until it's browned off.
• Add beef broth and let it simmer for a few minutes over medium heat.
• Throw all of your spices, except for chili powder, into the chili and occasionally stir the mixture. I keep my bay leaves whole and just pull them out at the end. You can crush bay leaves though.
• Add your can of crushed tomato and stir.
• Add your diced jalapeño, chili bean and chili powder. If you want it spicy, add the jalapeño seeds into your chili. If you want to keep it mild, only add half of the jalapeño (no seeds) or omit all together.
• Lastly, add your cornmeal. This acts a thickening agent. Stir it into your chili and keep your chili simmering for another 10 minutes. If you want even thicker chili, bring it to a boil and then reduce to a simmer, after adding your cornmeal.

AWARD WINNING CHILI

Steps:

• In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
• Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
• Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
• Serve with desired toppings.

SUPER BOWL AWARD WINNING CHILI BEANS

Steps:

• 1. Drizzle about a Tbsp. of olive oil or canola oil in a large stock pot on the stove and heat to med-high temp. Saute onion, jalapenos, and garlic until onions are almost clear.
• 2. Mince lean ground beef and cook with the onion mixture. Salt & pepper to taste. Add Mexican oregano and stir to blend.
• 3. Add tomatoes, tomato sauce, tomato paste, green chiles, including the liquid from the tomatoes. Stir to incorporate.
• 4. Drain the liquid from all of the beans. Pour beans into the chili mixture and stir well. If you have time to tend to the beans you can leave them in the stock pot. Let the chili beans simmer for 1-2 hours. Make sure to stir periodically. Otherwise, put the chili mixture & beans into a slow cooker for 4 - 6 hours on low, then on warm until ready to serve.
• 5. Optional: Serve with corn bread, Fritos scoops, shredded cheddar/jack or mexican blend cheeses, and sour cream.
• 6. * DIRECTIONS IF YOU ARE GOING TO USE A SLOW COOKER OR CROCKPOT: Steps 1 , 2 & 3 are done in a large skillet or large saute pan instead of a stock pot. Pour the ingredients into slow cooker or crockpot and continue with steps 4 & 5.

GROUND BEEF CHILI WITH BEANS

Steps:

• Pour tomatoes into a large stockpot over medium heat.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
• Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
• Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
• Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
• Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.