Beef Lovers Chili Food

BEEF AND PORK ITALIAN CHILI

Steps:

• Heat a large Dutch oven over medium-high heat. Add EVOO, the beef and pork; brown and crumble. Season with the chili powder, salt and pepper. Add the carrot, celery, onion, garlic, rosemary, bay leaf and cloves and cook for 8 to 10 minutes to soften the vegetables. Add the tomato paste and stir a minute. Add the beef stock, diced tomatoes and passata or tomato sauce. Simmer to combine the flavors and thicken. Cool and store; reheat over medium heat.
• To serve, bring the chicken stock to a boil in a small saucepot, whisk in the polenta, 3 minutes. Stir in the butter, cheese, salt and pepper.
• Serve the chili with polenta alongside.

THE BEST CHILI

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.

MEAT LOVERS CHILI

Steps:

• Pour your tomato sauce and Ro-Tel tomatoes into your crock pot. (our large pot on stove, with low flame) Mix in all your dry ingredients into the tomato sauces.
• Brown Italian sausage and chopped link sausage. Once browned mix in the paste with a half of the empty can of water. Dump this into your tomato sauce mixture.
• Brown beef with garlic, onions and bell pepper. Dump this into your tomato mixture.
• I let this cook in the crock pot on high for a few hours. You can also warm it through on your stove top as well, since everything is already cooked.
• I like to serve this with sour cream, cheese and warm garlic bread.

CHILI LOVER'S CHILI

Steps:

• Brown beef and pork.
• Drain.
• Steam or boil the browned meat to remove the fat (please don't skip this step or your chili will be GREASY!).
• Drain meat again and place back in pan and add onion, celery, green pepper, and some of the dry seasonings above to season the meat mixture.
• Add all ingredients except beans to a large pot.
• Simmer on low for 2-3 hours,adding beans the last half hour of cooking time.