Chili Onions Food

AWARD WINNING CHILI

Steps:

• In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
• While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
• Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
• Stir in beans, cilantro and parsley. Heat through and serve.

SIMPLE CHILI

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.

CLASSIC CHILI

Steps:

• In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.

CHILI

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.

CRUNCHY CHILI ONION RINGS

Steps:

• Mix flour, chili powder, and salt in medium bowl. Pour beer into small bowl. Finely grind tortillas in processor; transfer to deep bowl.
• Line large baking sheet with foil. Cut onions crosswise into 1/2- to 3/4-inch-thick rounds. Separate rounds into rings. Dip 1 onion ring into flour mixture, then beer, flour again and beer again, then add to bowl with ground tortillas and toss to coat. Using wooden skewer, transfer coated ring to sheet of foil. Repeat with remaining onion rings.
• Pour oil into heavy large skillet to depth of 1 inch. Rest top of deep-fry thermometer against edge of skillet, submerging bulb end in oil. Heat oil to 370°F to 380°F. Fry onion rings, 4 at a time until golden brown, maintaining temperature, about 3 minutes per batch. Using slotted spoon, transfer to paper towels to drain.

CHILI DOG RECIPE

Steps:

• Prepare grill for direct cooking with targeted temperature of 450 degrees F.
• Over medium heat in a 3 quart dutch oven, add olive oil and diced onions. Saute over medium heat for 6 - 8 minutes or until soft. Adjust heat as needed to soften, but not caramelize the onions.
• Add garlic and stir for 1 minute.
• Add ground beef, salt and pepper. Turn up heat until you hear the beef searing and stir. Stir and cook until the meat browns, approximately 6 minutes. If there is a lot of liquid from the fat rendering, drain it out of the pan without loosing the mixture.
• Add the tomato sauce, paste, beer, Worcestershire, chili powder and mustard. Stir to incorporate and bring to a simmer. Continue at a simmer for 20 minutes to let the chili mixture thicken. Adjust heat as needed to keep a low simmer.
• As the chili simmers, place the hot dogs on the grill over direct heat. Because hot dogs are precooked, they will cook quickly. Cook the hot dogs 2-3 minutes and flip once. Continue grilling for 2 more minutes and remove from the grill.

SHELLEY'S NO ONION CHILI

Steps:

• Brown ground beef with broiled steak seasoning, Worcestershire, garlic, mushrooms and celery.
• While meat and vegetables are browning, place tomatoes, tomato sauce, beans, water and spices in 5 quart stock pot.
• When meat mixture is browned and vegetables are sautéed, drain hamburger mixture well.
• Place hamburger mixture in pot with tomatoes, beans and spices.
• Stir well.
• The liquid part of the soup should be about 1 inch above the ingredients, so add water accordingly.
• Bring to a boil and then turn down heat to simmer.
• Simmer 3-4 hours.
• 15 minutes before serving, thicken soup with flour and water paste.
• I add several hot tablespoons of soup to the flour mixture so it is all the same temperature and very smooth, then pour into hot soup.
• Bring soup to a boil and let it thicken.
• Simmer an additional 3-5 minutes.
• I like to put corn chips in the bottom of my bowl and then add soup, garnish with cheese and sour cream and black olives.

CHILI

Steps:

• Brown ground beef and drain.
• Add onion soup and let simmer.
• In crock pot mix remaining ingredients then add ground beef mixture.
• Simmer in crock pot for two or more hours.

BAKED PORK CHOPS WITH ONIONS AND CHILI SAUCE

Steps:

• Preheat oven to 375.
• Pound the chops thin with a meat tenderizer.
• Heat the oil in a large skillet over medium high heat and brown the chops lightly on each side.
• Move the chops to a shallow baking dish. Scatter the sliced onions over the chops, sprinkle with brown sugar and pour the chili sauce over all.
• Bake in preheated oven for 40 minutes (or until done, depending on the thickness of your chops). I usually flip them midway through so that they cook evenly in the sauce on both sides.
• Smother chops with onions and sauce and serve.

DOWN AND DIRTY GARLIC CHILI

Steps:

• Heat a large saucepan or Dutch oven over medium heat. Add ground beef, and cook until evenly browned. Stir occasionally to crumble. Season the beef with chili powder, onion flakes, cumin, paprika, garlic and red pepper flakes, and mix well.
• Pour in the tomatoes, chili beans, and tomato sauce. Reduce heat to low, and simmer for at least 30 minutes, or longer for thicker chili. Season to taste with salt and pepper.

CHILI ONIONS

Steps:

• In a small skillet over medium-high heat, heat the oil. Mix in the onion, chili powder, cumin and 1/4 teaspoons salt. Saute until the onion is translucent and crisp-tender, 4 minutes. Adjust the seasoning with salt to taste. Cool to room temperature.

AWESOME CHILI, NO ONIONS!

Steps:

• Roast red bell peppers and jalapenos: Turn on your broiler. Lower the rack so the peppers will be about 6 inches below your heat source. Spray the peppers with cooking spray or rub them with olive oil and place on broiler pan. Put them under the broiler and char the outside a bit, turning them every few minutes. When they look done to you, remove them from the oven and put them in a bowl with a lid for at least 5 minutes.
• Before handling the jalapenos, you may want to put gloves on to protect your skin from their spicy oil. Cut the tops off your jalapenos. Slice them lengthwise and remove the seeds and membranes. Chop jalapenos. Remove the skin and seeds from the bell peppers. Chop the peppers and set them aside to add to your chili pot later.
• Brown the ground beef. Remove the excess oil. Add the chopped jalapenos and all other ingredients. Stir and taste. Add salt, pepper, or other seasonings if you wish. Simmer on low with a lid on your pot until the flavors are blended well; 20-30 minutes.