Home Made Chili From Scratch Food

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.

HOMEMADE CHILI

Steps:

• Heat oil in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add ground beef; cook and stir until browned, 8 to 10 minutes.
• Transfer beef mixture to a 6-quart slow cooker. Stir in kidney beans, diced tomatoes, tomato puree, water, green chile peppers, chili powder, salt, cumin, and black pepper.
• Cook on Low until flavors combine, 4 to 6 hours.

TEXAS CHILI - REAL MADE-FROM-SCRATCH

Steps:

• **A lot of the measurements are to taste.**.
• Heat a large Dutch oven with some E.V. Olive Oil. Once hot, reduce heat to medium high & sauté garlic & onions until fragrant & slightly brown.
• Add meat & brown.
• Slowly add all of the liquids: V-8 Juice, Chicken Stock, dissolved Beef Bouillon, Liquid Smoke, Molasses, & Worcestershire Sauce.
• Mix well.
• Reduce heat to low & simmer for 5 -10 minutes.
• Add tomatoes.
• Add the spices: Chili Powder, Salt, Pepper, Cayenne, Cumin, & Allspice.
• Cover Dutch oven & simmer for 30 minutes.
• Add remaining ingredients.
• Continue simmering until chili becomes thick & hearty (about an hour or more).
• Be sure to taste throughout cooking process & feel free to add to the chili.
• If chili becomes too salty, chop a potato into 8 large chunks & place into chili. The potatoes will absorb the extra salt.
• Serve chili in bowls and dress with a fine layer of grated cheddar cheese, a dollop (spoonful) of sour cream, and serve with crackers.

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.

CHILI FROM SCRATCH

Steps:

• Put the oil in a large pot over medium-high heat.
• When it's hot, add the ground meat and sprinkle with salt and pepper.
• Adjust the heat so it sizzles steadily, and cook, stirring occasionally to break it up until the meat browns all over (5 to 10 minutes).
• Add the onion, and cook, stirring once in a while, until it softens and turns brown (3 to 5 minutes).
• Add the garlic, chili powder, cumin, and oregano, and cook, stirring constantly, until the mixture becomes fragrant (another minute).
• Add the tomatoes, chili, and beans to the pot, along with enough water to cover everything by 2 or 3 inches.
• Bring to a boil, then lower the heat so the mixture bubbles steadily, but not furiously, and cover.
• Cook, undisturbed, for 30 minutes.
• After that, stir the chili every 20 minutes or so and adjust the heat so it continues to bubble gently.
• Add more water, 1/2 cup at a time, if the chili starts to stick to the bottom of the pot.
• When the beans begin to soften (30 to 60 minutes, depending on the type of bean and whether you or not you soaked them), sprinkle with salt and pepper.
• Continue to cook, stirring occasionally and adding water if the pot looks too dry, until the beans are quite tender but still intact. This will take about the same amount of time as it took for them to soften.
• When the beans are very tender, taste, adjust the seasoning, and serve garnished with cilantro.

HOME-MADE CHILI FROM SCRATCH

Steps:

• Combine cumin, sugar, salt, cayenne pepper, black pepper, garlic powder, and paprika into a small bowl and fold together.
• Use 2 Tablespoons of the spice mixture to season and brown the Lean Ground Beef.
• Drain 50% of the fat from the Lean Ground Beef, and leave the rest in the meat.
• Combine in a 10 Quart Pot the Tomato Sauce, Chili beans, Diced Onion, Diced Tomatoes, Diced Serrano peppers, and Diced bell peppers (optional).
• Add the remainder of the Spices to the Tomato Sauce and stir over medium heat for 15 minutes until it begins to boil.
• Add the Browned Ground Beef and remaining fat to the Tomato sauce and stir completely in, Turn heat up to Medium High for 5 Minutes then turn back down to Medium Heat.
• Cover Chili and Cook on Medium Heat for 40 Minutes, Stir occasionally.

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.