Chili Onions Food

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.

THE BEST EASY CHILI RECIPE

Steps:

• Brown beef in a Dutch oven over med-high heat, breaking up the meat while stirring.
• Add onion and cook until tender.
• Add diced carrot, bell pepper and minced garlic. Cook until vegetables are tender, stirring as needed. Drain excess fat.
• Pour in diced tomatoes with juice, add beans, broth and seasonings. Stir well to combine.
• Turn heat down to a gentle boil and allow chili to cook 15-20 minutes, stirring occasionally (longer if meat and vegetables aren't desired tenderness).
• Taste chili and additional seasonings if needed. Turn off heat and allow chili to rest 5 minutes.

THE BEST CHILI RECIPE

Steps:

• Combine ground beef and 1 ½ tablespoons chili powder.
• In a large pot, brown ground beef, onion, jalapeno, and garlic. Drain any fat.
• Add in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered 45-60 minutes or until chili has reached desired thickness.
• Top with cheddar cheese, green onions, cilantro or other favorite toppings.

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.

THE ULTIMATE CHILI

Steps:

• In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and pepper.
• In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly.
• Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours.

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.

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

Steps:

• InstructionsBrown your hamburger meat and drain the grease. Add the hamburger to your slow cooker.Add your chopped yellow onion and butter to your skillet and cook until soft, about 5 minutes. Add your onion to the slow cooker.Add the remaining ingredients to your slow cooker and stir well.Cook on high for 4 hours.Serve with sour cream, cheese & green onions and enjoy!

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.

THE BEST CLASSIC CHILI RECIPE

Steps:

• Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
• Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
• Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
• Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
• Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
• Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

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.

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.

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 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.

SAUSAGE ONION CHILI

Steps:

• In a large saucepan cook meats until no longer pink.
• Drain.
• Add remaining ingredients and mix well.
• Bring to a boil.
• Reduce heat, cook and stir for 10-15 minutes or until thickened.

HOMEMADE CHIU CHOW CHILI SAUCE RECIPE

Steps:

• Slice the fresh chili peppers thinly. Place into a mortar and pestle along with 2 teaspoons salt. Grind and mix thoroughly with the pestle-you don't need to form a paste, just break down the peppers slightly. This is my shortcut for salt-preserved chilies. I'm not really sure if it actually approximates salt-preserved chilies, but it does add really great spice and texture! Set aside and prepare the rest of your ingredients.
• Mince the garlic. I used a garlic press; a food processor also works well. Then again, nothing wrong with old-fashioned elbow grease!
• Heat ½ cup of your oil in a small saucepan over medium heat. Add the garlic. Stir and let fry gently until the garlic turns golden yellow in color. The goal is to cook off the moisture and allow the garlic to soak up the oil-like a confit. It should NOT become crisp or fry intensely at all. You may need to reduce the heat to medium-low / low.
• When the garlic is ready (about 30 minutes later, give or take 10 minutes depending on how cautious you're being), add the salted chilies. Stir and let fry gently for another 5-10 minutes, again watching closely so as not to burn the oil and spices.
• Next, add the last ¾ cups of oil to the saucepan to heat through. Too much oil early on in the process makes it more difficult to evenly fry the garlic and chilies, which is why we started with only 1/2 cup.
• Now add your chili flakes and sugar. Stir to combine. Finish off with 2 tablespoons of soy sauce, and you've got a delicious jar of homemade chiu chow oil! (Feel free to re-season with up to a teaspoon of additional salt if needed. You may want to wait until it's cooled first to get a more accurate read on the flavor.)
• Transfer to a clean jar. In our experience, the sauce stores well at the coldest part of the refrigerator (e.g., in the way back) for a good 2-3 months. And, of course, always dip into it with a clean spoon/chopsticks to preserve it. If there's any foul smell or the sound of gas escaping when you crack it open, discard it. But we're betting it doesn't last past the 2-week mark!

CROCK-POT CHILI (ONION FREE)

Steps:

• Brown hamburger. Add garlic and pepper halfway through browning process. Drain. Pour into slow cooker.
• Stir in the remaining ingredients.
• Cover. Cook on High 3 hours or Low 7-8 hours.
• Serve in bowls - can serve over rice or topped with cheese (neither are figured into this recipe's calculations!)