Easy Mild Chili Food

EASY MILD CHILI

Steps:

• Brown and drain the hamburger.
• Sprinkle seasoning over hamburger and stir to coat.
• Stir in water and bring to a gentle boil for about 2 minutes.
• Add beans and tomato sauce.
• Let simmer until warmed through.
• Serve topped with shredded cheddar cheese and/or chopped onions and/or crushed saltines, if desired.

MILD-MANNERED CHILI

Steps:

• Lightly coat the inside of a slow cooker with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground turkey to the slow cooker.
• Stir crushed tomatoes, black beans, kidney beans, diced tomatoes, tomato paste, chili powder, black pepper, salt, and garlic powder into ground turkey.
• Cook on Low for 3 hours.

SUPER EASY MILD CHILI

Steps:

• Brown ground beef in (preheated) large skillet with a little water.
• Drain and rinse beef in a colander.
• MUST RINSE IF YOU WANT IT LOW FAT!
• Leave the colander in the sink.
• Put beef in a stock pot.
• Rinse kidney beans in the colander.
• Mix them with the beef.
• Add all other ingredients.
• Cook over med-low heat for about an hour.
• Stir once in a while.
• DON'T LET IT BURN!
• Serve hot.
• Great with Tortilla chips and shredded cheddar cheese.
• Note: For the best Nachos EVER, Spread finished chili over tortilla chips, top with shredded Monterey Jack cheese.
• Place in preheated 400°F oven for 10 minutes.
• Sour cream on the side.
• You can make this into 2 layers also.
• Just add more chips, then chili, then cheese again.
• Same cooking time if layered.

EASY AND MILD CHILI

Steps:

• In a frying pan brown the beef with the onion and garlic over medium heat.
• Over medium heat add to a dutch oven or large pot all ingredients except beans. Break up the tomatoes with a spoon or your hand. I squeeze mine.
• Once the meat is ready, drain and add to the tomatoe mixture. Let simmer for an hour or so, add beans. Taste for seasonings. I usually let mine set on the stove on warm or low for a few hours to let the flavors meld. It is even better the next day.
• If you choose to use lean beef and no draining, just make it all in the dutch oven or large pot.

EASY MILD CHILI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, sausage, and onion in the hot skillet until beef and sausage are completely browned, 7 to 10 minutes; drain and discard grease.
• Stir stewed tomatoes, tomato sauce, light red kidney beans, dark red kidney beans, mild salsa, chili seasoning mix, and garlic powder into the beef mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the flavors meld, 90 minutes to 2 hours.

INSANELY EASY VEGETARIAN CHILI

Steps:

• Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
• Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

MILD VEGETARIAN CHILI

Steps:

• In a large pot, saute all vegetables and garlic in the oil.
• Drain and rinse the beans.
• Add to pot along with remaining ingredients.
• Bring to boil.
• Once boiling, let simmer for 30 minutes.

EASY HOMEMADE CHILI

Steps:

• In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
• Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.

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.

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.

CHILLI CON CARNE RECIPE

Steps:

• Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
• Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
• Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
• Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
• Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.
• Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
• Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
• Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
• Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
• Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
• Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
• Check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
• Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
• Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
• Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
• Serve with soured cream and plain boiled long grain rice.

EASY & MILD CROCKPOT CHILI

Steps:

• Brown ground beef with onion powder & garlic.
• Place browned meat & the remaining ingredients (except beans) into the crockpot.
• Stir to ensure all ingredients are incorporated (mixed well).
• Cook on Low 6-10 Hours.
• Add Beans to the Chili 1/2-1 hour before the end of cooking (long enough to heat them through).
• Special Note: I have added the complete 6oz can of tomato paste (so as not to waste it) with no issues. You may want to add a bit more water if you do use the whole can. Also, I have used just kidney beans or just pintos or both (for a realy hearty chili). This is one of those recipes you can play around with and have little ill-effects.
• Also, I like to top ours with fresh grated cheddar cheese & a dollip of sour cream immediately before serving.