Chunky Chili Food

CHUNKY BEEF CHILI

Steps:

• Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot, then add the ground beef. Cook until browned, 7 to 8 minutes. Add the garlic and cook for 2 minutes, then return the chuck roast back to the pot with the beer and tomatoes.
• Using scissors, snip the guajillo chiles into small strips. Add to the mixture and bring to a boil. Add the chili powder, cumin, oregano and 2 tablespoons salt, then reduce to a simmer and cook for an additional 10 minutes to allow the flavors to combine.
• Mix the masa with enough water to form a paste, then add it to the pot. Add the pinto and kidney beans and cook until the chili thickens, 5 to 10 minutes. Adjust the seasoning and simmer for 1 hour.
• Serve with fixings such as pico de gallo, sour cream and lime wedges.

BEST EVER CHUNKY CHILI

Steps:

• Cover beans with water and bring to a boil; set aside to soak at least 1 hour. Rinse, discarding bean water and recover beans with more water by 2-inches. Season and pressure cook, see tips (or soak overnight, then season and cook for 60-90 min, adding water as necessary).
• Tips: Bring a 5 qt pressure cooker up to 15 lb pressure (PSI, 2nd ring for 2nd generation cookers). Cook 15 minutes @ sea level (adding 1 minute per 1000 ft in altitude) or consult the Ball Blue Book.
• Softening Beans: NEVER add acidic foods (such as tomato products, lemon juice or vinegar) BEFORE the beans are fully softened.
• In a 2nd large stock pot, brown the meat and veggies, add remaining ingredients and softened beans, simmer uncovered 1 hour.

SLOW-COOKED CHUNKY CHILI

Steps:

• In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. , Cover and cook on high for 4-5 hours or until vegetables are tender. If desired, serve with shredded cheese, chopped onion and sour cream. , Freeze option: Before adding toppings, cool chili. Freeze chili and toppings separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with toppings.

CHUNKY RED CHILI

Steps:

• 1. Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking up the beef, until nicely browned, about 8 minutes. Remove the ground beef with a slotted spoon and set aside in a large bowl or place. Pour another tablespoon of oil into the pot; when hot, add the stew meat and cook until nicely browned on all side, about 8 minutes. Remove the stew meat with a slotted spoon and add it to the ground beef. Pour off the fat and any accumulated juices from the pot.
• 2. Heat the remaining 1 tablespoon oil. Add the onion and pepper, and cook until slightly softened, about 4 minutes. Return the meats to the pot and add the tomatoes, tomato sauce, kidney beans, black beans, sugar, Worcestershire, vinegar, chili powder, basil, cumin, salt, and bay leaves. Stir well to mix, breaking up the whole tomatoes with the back of a wooden spoon. Bring to a boil, reduce the heat to a simmer, and cook, covered, until the stew meat is soft, about 2 hours. Remove and discard the bay leaves. Divide the chili among 8 bowls and serve warm, with chips on the side, if you like.

MEATY THICK MAN CHILI

Steps:

• Place the ground beef in a large pot over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off grease. Place the pot over medium heat, and add the onion, garlic, green pepper, red pepper and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and water, and season with chili powder. Simmer over low heat for 40 minutes uncovered.

CHUNKY SOUTHWEST CHILI

Steps:

• In an enameled cast-iron Dutch oven over medium heat, toast chiles 2-3 minutes (do not burn). Remove from heat; transfer to a small bowl. Add hot water to cover. Soak 30 minutes., Meanwhile, in the same pot, heat 2 tablespoons olive oil over medium heat. Brown beef in batches. Remove with a slotted spoon. Add onion and remaining oil to pot; cook and stir until onion is tender, about 5 minutes. Add garlic; cook 1 minute more. Remove from heat., Drain and split chiles, discarding stems and seeds. Pulse, covered, with salt, pepper, cumin and 2/3 cup water in a blender until pureed, adding water if needed (mixture should be a slightly runny paste)., Return beef to pot, and pot to stovetop. Add V8 juice, broth, chili mixture and remaining water. Bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened and meat is tender, 1-1/2 to 1-3/4 hours. If desired, top with jalapeno pepper slices.

CHUNKY OVEN CHILI

Steps:

• Preheat oven to 375º. Use convection if you have it.
• Place vegetables and seasonings into soup pot or dutch oven.
• Mix ingredients together to coat meat and vegetables with seasonings.
• Place pot into preheated oven and cook for 15 - 20 minutes to brown meat and soften vegetables.
• Once the meat has been browned, add the tomatoes, tomato paste, 3 cans of beans and water. Stir to combine. Use more or less water to suit your preference.
• Return pot to oven and continue cooking for about an hour, stirring now and then if you like.
• Add more liquid if you like your chili less thick.

HEALTHY CHILLI

Steps:

• Heat the oil in a large pan and cook the beef pieces for a few mins on each side until browned all over. Remove from the pan with a slotted spoon and set aside.
• Add the onion to the pan, with extra oil if needed, and cook until softened. Stir in the garlic, cumin and chipotle paste, and cook for 1 min. Sieve the kidney beans, reserving the sauce. Add this sauce, along with the chopped tomatoes and a can full of water, to the pan. Stir well, then return the meat to the pan. Bring to a simmer, then cook, covered, for 2 hrs or until the beef is tender (or bake in the oven for 3 hrs at 160C/140C fan/gas 3).
• Add the reserved kidney beans and lime zest, season and warm through. Serve with a scattering of coriander leaves, the lime wedges to squeeze over, and rice, if you like.

CHUNKY BEEF CHILI

Steps:

• Cook meat, onions, jalapeño peppers and garlic in large skillet sprayed with cooking spray on medium-high heat 5 to 7 min. or until meat is evenly browned, stirring occasionally.
• Stir in all remaining ingredients except cheese. Bring to boil; cover. Simmer on low heat 30 min. or until meat is done and chili is heated through, stirring occasionally.
• Serve topped with cheese.

VEGAN CHUNKY CHILI

Steps:

• Drain and rinse kidney beans, white beans and lentils. Combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
• Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
• Stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. Season with salt, pepper, onion powder, garlic powder and chili powder to taste. Simmer for 2 to 3 hours, or until desired consistency is reached.

CHUNKY BEEF CHILI

Steps:

• Heat a Dutch oven (or a heavy 5-quart pot with a tight-fitting lid) over high heat until a drop of water sizzles upon contact. In three batches, cook sirloin until no longer pink; remove each batch with a slotted spoon. Set aside.
• Add sausage, breaking it up into small pieces; add onion and jalapenos. Season with salt and pepper. Cook, stirring frequently, until sausage and onion are browned, about 5 minutes.
• Return sirloin to pot. Stir in chili powder, cumin, oregano, tomatoes (with juice), cornmeal, cinnamon, bay leaves, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until sirloin easily breaks apart with a spoon, about 2 hours.
• Stir in beans; cook until heated through, about 5 minutes. Discard cinnamon and bay leaves. Serve.

CHUNKY CHILLI

Steps:

• Fry the onion over a medium-high heat in a drizzle of olive oil for 5 mins until softening. Add the steak and brown all over.
• Throw in the chopped peppers and the garlic - give everything a good mix.
• Stir in the spices & make sure everything is coated. Cook for 1 minute.
• Add the beans, passata, tomato purée, stock cube & water and bring to the boil. Once bubbling, reduce the heat, pop a lid on the pan & simmer for 40-50 mins until thickened.
• Cook your rice according to packet instructions. Serve the chilli over the rice with the sliced spring onions & fresh chilli, coriander leaves, grated cheese, soured cream, guacamole & squeeze of lime juice.
• I like to bake sliced tortilla wraps in the oven for 10 mins at 180°C with a drizzle of olive oil & sea salt for an extra side dish to mop up the sauce!