Easiest Ever Chili Food

THE EASIEST CHILI RECIPE EVER

Steps:

• STOVE-TOP DIRECTIONS: Combine all ingredients in a large pot. Bring to a simmer over medium low heat, cover with lid and simmer, stirring occasionally for 2-10 hours. (Yes, you can simply bring the chili to a boil, simmer 15 minutes and then serve it. However, if you have the chance to cook it longer, I highly recommend it. The flavors will change into something even better if you allow them to simmer together for a while.) Serve with the toppings of your choice. Enjoy!
• CROCK-POT DIRECTIONS: Combine all ingredients in a large crock-pot. Cook on LOW for 8-12 hours. Serve with the toppings of your choice. Enjoy!

EASIEST EVER CHILI

Steps:

• Brown ground beef with Recipe Ready Chopped Green Peppers, Onions in medium saucepot.
• Add remaining ingredients and simmer uncovered, 20 minutes.* Serve, if desired with shredded Cheddar cheese and sour cream.

BEST EVER EASIEST CHILI RECIPE

Steps:

• Brown the first 5 ingredients together, then add the rest of the ingredients and simmer for at least 30 minutes.

EASIEST EVER CHILI

Steps:

• 1. Brown ground beef with Recipe Ready Chopped Green Peppers, Onions in medium saucepot.
• 2. Add remaining ingredients and simmer uncovered, 20 minutes.* Serve, if desired with shredded Cheddar cheese and sour cream.
• *Cook beef to an internal temperature of 160°F as measured with a food thermometer.

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.

WORLD'S EASIEST CHILI

Steps:

• Brown meat, drain.
• Heat oil over medium heat, add onions and cumin seeds until onions are clear and seeds pop.
• Add tomatoes, beans, meat and all seasonings.
• Simmer over low-medium heat for 15-20 minutes.
• Note: you can add just about anything to this to jazz it up to your level. We add hot sauce and one chopped green chili. The cumin REALLY brings out the flavors.

BEST DAMN CHILI

Steps:

• Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
• Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
• Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
• Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.