Easy Stovetop Chili Food

EASY STOVETOP CHILI RECIPE

Steps:

• In a large skillet over medium-high heat, brown the ground beef and sausage, breaking up into small pieces as it cooks. When most of the way cooked, added the onion, celery, and garlic. Continue cooking until the meat is browned. Add the tomato paste and stir well.
• Transfer the meat mixture to a 3-quart stockpot. Add all of the remaining ingredients. (except cheese). Stir well to combine. Place the lid on the pot and cook over medium low heat for 1 hour, stirring occasionally.
• Remove the lid from the pot, simmer the chili on low for up to an additional hour, stirring occasionally. Top with shredded cheese and any additional toppings you desire.

QUICK CHILI I

Steps:

• In a large stock pot lightly brown ground beef, and drain if needed.
• Add onion and garlic and cook until onion is translucent.
• Add tomatoes, diced tomatoes with chile peppers, tomato sauce, water, kidney beans, pinto beans, chili powder, cumin, sugar, salt, pepper and hot sauce. Simmer for 30 minutes and then serve.

CHILI

Steps:

• In 3-quart saucepan, cook beef, onions and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes.
• Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; cook 1 hour, stirring occasionally.
• Stir in kidney beans. Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.

STOVETOP CHILI

Steps:

• In a large stock pot or dutch oven over medium-high heat, heat the oil. Once the oil is shimmery, add in the onions and saute until tender, about 4-5 minutes. Add in the garlic and saute another 30-60 seconds.
• Add ground beef to the pot and cook until no more pink is visible. Drain excess fat if necessary. (Tip: Place a metal colander over a large bowl and drain the meat. Then discard the cooled grease into the trash later.)
• Stir in the kidney beans, black beans, tomato sauce, broth, tomato paste, diced tomatoes, chili powder, cumin, cayenne, salt, and pepper. (Freezing instructions begin here.)
• Bring to a boil, stirring almost constantly, and then reduce to a simmer. Simmer for about 20 minutes, stirring regularly to avoid scorching the bottom.
• Taste and adjust salt and pepper amounts. Serve topped with your favorite chili toppings, like shredded cheese, sour cream, avocado, green onion, or any other favorite toppings.

STOVETOP BEEF CHILI

Steps:

• Gather the ingredients.
• In a heavy stockpot, sauté the ground beef with the onion and garlic until the beef is no longer pink and the vegetables are tender, stirring frequently to break the meat into small pieces.
• Sprinkle the flour over the beef mixture; cook, stirring, for 2 to 3 minutes.
• Add the diced tomatoes, water or beef stock, tomato sauce, taco sauce, chili powder, ground cumin, dried oregano, and red kidney beans. Bring to a boil.
• Reduce the heat to low, cover, and simmer for 15 to 20 minutes, stirring frequently until the flavors are blended and the chili is slightly thickened.
• Serve immediately with your choice of toppings. Enjoy.

THE PERFECT CHILI (FOR SLOW COOKER OR MODIFY FOR STOVE TOP)

Steps:

• Assemble first 3 ingredients in slow cooker. Begin cooking on high heat.
• Sautee fresh vegetables (next four ingredients) on medium heat until just softened (careful not to burn the garlic). Add to the slow cooker.
• Cook meat in a pan until no longer pink, breaking it up as it cooks. Add to slow cooker.
• Stir in the spices.
• Cook on high for 1-2 hours (or until the chili is very hot and simmering).
• Turn down to low and cook until ready to eat. I let it cook for an additional 2 hours to let the flavors really come together.
• Taste, adjust seasonings and serve.