Chunky Southwest Chili Food

CHUNKY CHILI

Steps:

• Heat the butter and olive oil in a large pot over medium-high heat. Add the salt and pepper to the flour in a bowl and mix. Sprinkle the meat with salt and pepper, then toss in the flour. When the butter has melted and the oil is hot, add the meat to the pot and brown on all sides, 2 to 3 minutes per side. Add the garlic and stir. Dump in the tomato sauce, chili powders, cumin and hot sauce and stir to combine. Add the beer, beans and 1 cup hot water. Allow to simmer and cook, stirring occasionally, until the meat is tender, 2 1/2 to 3 hours.
• Meanwhile, mix together the sour cream, chipotle peppers and adobo sauce in a small bowl until combined. Set aside.
• Taste the chili and adjust the seasoning as needed.
• Serve the chili topped with the chipotle cream. Garnish with the diced red onion and cilantro.

CHUNKY CHILI

Steps:

• In a large skillet over medium heat, melt butter. Add onion and saute until softened. Crumble in the ground beef and cook until browned. Add beans and marinara sauce and combine thoroughly. Stir in chili seasoning, reduce heat, and simmer for 15 minutes. Spoon into individual bowls and garnish with shredded cheese, a dollop of sour cream, and chives.

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.

FLAVORFUL SOUTHWESTERN CHILI

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Freeze option: Transfer cooled chili to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Place in a saucepan; heat through.,

SALLY'S WEST COAST CHILI

Steps:

• In a Dutch oven, cook bacon until crisp; remove to paper towels to drain. Reserve 3 tablespoons drippings. , Brown beef in drippings. Add onions; cook until tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in the next 12 ingredients. , Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours. , Add beans and heat through. Discard bay leaf. Garnish with cheddar cheese.

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.

SOUTHWESTERN CHILI

Steps:

• In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.

CHUNKY COWBOY CHILI

Steps:

• Heat 1 T oil in a large pot over med-high heat.
• Add in half the beef; cook 12 minutes or until dark brown, turning after 5 minutes.
• Remove beef from pan, and keep warm.
• Repeat procedure with remaining half of beef.
• Add remaining 1 T oil to pan; add in onion, bell pepper, and garlic; saute 5 minutes or until tender.
• Return beef and accumulated juices to pan.
• Stir in 1 cup water, Worcestershire sauce, and remaining ingredients.
• Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until beef is tender and chili is thick; taste and adjust seasoning to taste.

SOUTHWEST VEGETARIAN CHILI

Steps:

• In medium saucepan coated with cooking spray cook and stir onion and garlic over medium heat about 3 minutes or until tender.
• Stir in chili powder. Cook and stir for 30 seconds. Add undrained tomatoes, beans and tomato sauce. Bring to boiling. Reduce heat. Simmer, uncovered, for 3 to 5 minutes or until desired consistency. Ladle into bowls. Top with cheese (if desired), sour cream and onions.
• Southwestern Turkey Chili: Prepare as above, except cook 2 ounces extra lean ground turkey along with the onion and garlic about 3 minutes or until turkey is no longer pink. Drain off any fat. Continue with recipe as directed in step 2 above, except decrease kidney beans to 1/4 cup.
• MAKE IT A MEAL:.
• -24 Special K Multi-Grain Crackers.
• -1 container (6 ounces) low-fat peach yogurt topped with 2 to 4 tablespoons fresh blueberries.
• -Iced Tea.
• (Total Calories: 309).

CHUNKY SOUTHWESTERN CHILI

Steps:

• Make spice mixture, set aside.
• Chop carrots, celery, and green peppers.
• Add oil, vegetables, and ground beef to a deep soup pan.
• Cook until meat is no longer pink (stir every once and awhile).
• Add corn, beans, tomatoes, paste, sauce, spice mixture, and salt (if desired).
• Stir and turn to low.
• Simmer for about 45 minutes.
• Serve.

CHUNKY VEGETARIAN CHILI

Steps:

• Saute green pepper, onion and garlic in oil in 3-quart saucepan or Dutch oven over medium-high heat 5 minutes or until tender.
• Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and cumin.
• Stir well.
• Bring to a boil.
• Reduce heat.
• Cover and simmer for 30 minutes.
• Stir occasionally.
• Top with sour cream,if desired.
• Serve.

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.