Loaded Chili Food

FULLY LOADED CHILI

Steps:

• In a Dutch oven over medium heat, cook the beef, onion and pepper until meat is no longer pink; drain. , Stir in the water, tomato sauce, beans, cocoa, hot sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Garnish each serving with 1 tablespoon each of sour cream, crushed chips and cheese.

LOADED CHILI CHEESEBURGERS

Steps:

• Prepare the onion rings as the label directs; keep warm. Meanwhile, preheat a grill to medium high. Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. During the last minute of grilling, top each patty with a slice of cheese. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut-side down, until lightly toasted, about 1 minute. Top the bun bottoms with the burger patties, chili and onion rings. Drizzle with the barbecue sauce, then cover with the bun tops.
• Photograph by Levi Brown

FULLY LOADED CHILI

Steps:

• In a dutch oven over medium heat, cook the beef, onion and green pepper until meat is no longer pink; drain.
• Stir in the water, tomato sauce, beans, cocoa, hot sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
• To serve immediately, garnish each serving with 1 Tablespoon each of sour cream, crushed chips and cheese.
• To freeze, cool chili and transfer to freezer containers. Freeze up to 3 months.

LOADED VEGGIE CHILI (WITH OR WITHOUT MEAT)

Steps:

• Heat pot over Medium heat. Add turkey, onions, green peppers, 1 tsp chili powder, garlic powder and oregano; cook for 7-10 minutes or until turkey is no longer pink (if not using meat, make sure to add a bit of olive oil before adding peppers and onions so they don't stick).
• Add zucchini; cook 2 minutes.
• Add carrots, tomatoes and sherry; cook 5 minutes.
• Stir in crushed tomatoes, 1 tsp chili powder, garlic salt, chili seasoning mix, red pepper flakes (more or less to taste) and both cans of beans.
• Heat until bubbling, then reduce heat to low and simmer for approximately 1 hour.
• Serve over cornbread.

SUPER LOADED CHILI POTATO SKINS

Steps:

• Heat oven to 425 degrees F. Scrub potatoes and dry well. Pierce several times with tip of knife; arrange on large baking sheet. Bake 45 minutes or until tender. Cool.
• Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving 1/4-inch shell. Brush inside and outside of each potato half with oil; season with salt and pepper.
• Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.
• Spoon chili into potato shells; top with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with sour cream and green onions.