Corny Chili Food

CORNY CHILI

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 3-qt. slow cooker. Stir in the beans, tomatoes, corn, picante sauce, chili powder and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Serve with corn chips, sour cream and cheese if desired.

CORN CHILI

Steps:

• In a large pot, cook onion in oil over medium heat 1 minute. Stir in cayenne and oregano and cook 1 minute more. Stir in corn, tomatoes, pinto beans, kidney beans, chicken bouillon granules, water, salt, pepper, tomato sauce and tomato paste. Cook, uncovered, until heated through and slightly thickened, 10 to 15 minutes.

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

AWARD WINNING CHILI CON CARNE

Steps:

• Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
• Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
• Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
• In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.

CHILI CON CARNE

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside. , In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined. , Add tomatoes and browned beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. If desired top with sour cream and jalapeno.

VEGGIE CHILI CORNBREAD CASSEROLE RECIPE BY TASTY

Steps:

• In a large Dutch oven, heat the olive oil over medium heat until shimmering. Add the onion, carrot, and bell pepper and stir. Cook for about 8 minutes, until the vegetables are tender.
• Add the oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, and pepper. Stir and cook for about 2 minutes, until fragrant.
• Add the tomatoes, black beans, kidney beans, pinto beans, and corn and stir to combine.
• Add the lime juice and vegetable broth and stir. Increase the heat to high and bring the chili to a boil, then reduce the heat to medium-low and simmer uncovered for about 30 minutes, stirring occasionally.
• Preheat the oven to 400°F (200°C).
• In the meantime, prepare the cornbread batter: In a medium bowl, whisk the egg and milk until well-combined.
• In a large bowl, combine the cornmeal, flour, brown sugar, salt, baking powder, and baking soda.
• Pour the wet ingredients into the dry ingredients and whisk until smooth. Add the melted butter and stir to combine. Add the jalapeño and stir to incorporate.
• Remove the chili from the heat. Pour the cornbread batter over the chili and use a spatula to smooth the top and make sure it covers the chili completely.
• Bake for 25-30 minutes, until the cornbread is fully cooked and a toothpick inserted in the center comes out clean. Let cool for about 10 minutes.
• Garnish the cornbread with sliced jalapeño and chopped cilantro.
• Enjoy!

CROCK POT CORNY CHILI

Steps:

• Place all ingredients in crockpot with the exception of tomatoes.
• Let cook on high 6-7 hours.
• After beans are thoroughly cooked, add the tomatoes and heat through.
• Season individual servings as desired. I like to sprinkle a little salt on top so I don't get as much sodium but still get a little salty taste.
• Serve with Corn Cakes.