Big Bills Win Or Lose Chili Food

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BILL'S CROCK POT CHILI



Bill's Crock Pot Chili image

This recipe uses the spicy flavor of green chili pepper, without the sharp heat of chili powder. The Chuck Blade Steak has enough marbling to remain soft and moist after 8 hours in the crock pot. If you like a little sweeter taste, use canned Stewed Tomatoes. There is nothing quite like chili to prove that Cooking is a Creative Sport.

Provided by Bill Hilbrich

Categories     One Dish Meal

Time 8h30m

Yield 4 Pints

Number Of Ingredients 14

1 lb beef (I like the chuck blade steak cut into thumb nail size pieces)
1 (16 ounce) can tomato sauce
1 (16 ounce) can red kidney beans (with the liquid)
1 (16 ounce) can pinto beans (with the liquid)
1 cup onion (diced)
1 cup celery (diced)
1 (14 ounce) can diced tomatoes
1 cup jalapeno pepper (remove the seeds and dice)
2 teaspoons cumin powder
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon flour

Steps:

  • In a large skillet, heat the olive oil and start to brown the meat.
  • When the meat starts to lose it's pink color, push to one side of the pan and add the onions in the fat.
  • Saute the onions until nearly transparent, stir the meat and onions together and pour into a crock pot.
  • Add the rest of the ingredients, except the flour and butter, and cook on the low setting for 8 hours. Or if you are in a hurry, 4 hours will be enough on the crock pot's high setting.
  • Stirring occasionally About an hour prior to serving, melt the butter in a small frying pan, add the flour and stir until a brown paste has formed.
  • Add to the crock pot and stir.
  • Recipe # 85268 is a Vegetarian version of this chili, using rice.

Nutrition Facts : Calories 1239, Fat 92.2, SaturatedFat 36.5, Cholesterol 120, Sodium 1268, Carbohydrate 73.6, Fiber 23.4, Sugar 11.3, Protein 32.9

BILL'S CHILI



Bill's Chili image

Make and share this Bill's Chili recipe from Food.com.

Provided by billdean1957

Categories     Meat

Time 2h12m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs beef tenderloin
1/2 onion
2 ounces garlic, from a jar
12 ounces minced tomatoes
6 ounces tomatoes, paste
12 ounces black beans
1 (10 1/2 fluid ounce) can campbells chunky chili (seems like cheating but is not)
24 ounces water
chili powder, on table individually one adds to taste

Steps:

  • Brown tenderloin and onions in large skillet with lots of butter.
  • Add everything else with meat and onions to crock pot . Cook on low for two hours. Serve straight not stired.

Nutrition Facts : Calories 784.4, Fat 46.4, SaturatedFat 18.7, Cholesterol 206.9, Sodium 562.7, Carbohydrate 35.5, Fiber 11.1, Sugar 5.1, Protein 56.9

BIG BILL'S "WIN OR LOSE" CHILI



Big Bill's

Hot and spicy, this delicious chili is not for the faint of heart! Dollop on some sour cream and dive into a steaming bowl - You'll be glad you did!

Provided by Bill Wentz @bwentz

Categories     Chili

Number Of Ingredients 27

3 pound(s) 80/20 ground chuck
3 tablespoon(s) vegetable oil
3 cup(s) beef broth
2 can(s) pinto beans (15 oz) rinsed and drained
2 can(s) diced tomatoes (14.5 oz) with juice
1 can(s) tomato paste (6 oz)
1 small can of ro-tel tomato sauce (new)
1 tablespoon(s) sugar
1 tablespoon(s) cider vinegar
1 large onion chopped and diced
1 large jalapeno seeded and chopped
1 medium green bell pepper seeded and chopped
1 small can chopped green chilis
4 teaspoon(s) minced garlic
4 tablespoon(s) chili powder
2 tablespoon(s) chipotle chili powder
3 tablespoon(s) ground cumin
1 teaspoon(s) thyme
1 teaspoon(s) oregano
1 teaspoon(s) black pepper
2 teaspoon(s) hot cayenne pepper
TOPPINGS
2 cup(s) extra sharp cheddar (grated)
1 cup(s) sliced pickled jalapeno
1 large fresh jalapeno seeded and diced
1 pint(s) real sour cream
2 tablespoon(s) yellow or white cornmeal (mixed with warm water to form

Steps:

  • In a large pot heat the ground chuck in vegetable oil, I like to use a potato masher to push down the beef as it is browning, once brown drain fat from meat. Add onions, pepper to the beef(green & jalapeno & can green chili) cook over med heat unti onions are soft. Add garlic, chili powder, cumin, sugar, thyme, cayenne, oregano and black pepper-heat over med. heat stirring often for 15 minutes.
  • Pour in beef broth, pinto beans, diced tomatoes, tomato sauce, tomato paste, cider vinegar stir to mix well reduce heat and let it simmer at least 3 hours. 10 minutes before serving combine your "Mesa" mixture of 2tbs cornmeal and warm water until it forms a slight paste and stir thoroughly into your chili. Top with Cheddar & Jalapeno ENJOY!!!
  • Serve with a skillet of Cornbread as the finishing touch....mmmmm down home goodness

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