Moms Chili Beans Food

MOM'S CHILI

Steps:

• In a large saucepan over medium-high heat, cook beef and onion until meat is brown. Stir in beans, diced tomatoes, chili seasoning, salt, pepper, chili powder and water. Reduce heat and simmer 2 hours.

MOM'S CHILI

Steps:

• 1. In a large Dutch oven or stock pot (5 or 6 qt size), add the water to about 1/4 full (you may need a little more than 2 cups). Add the salt, pepper and chili powder. Add the onion, green bell pepper and celery. Start cooking over MEDIUM heat and bring to a boil.
• 2. Once it comes to a boil, add the tomato paste & tomato puree; continue to cook at MEDIUM-LOW heat until it starts to boil again (approx. 45 min - 1 hour). Turn the heat down to LOW. *At this time, taste to make sure you have enough salt & chili powder. Add more if needed.
• 3. In a separate skillet, cook the ground beef; drain. Add the chopped ground beef to the tomato mixture and continue to cook over LOW heat for 1/2 hour.
• 4. Drain & rinse the kidney beans; add to the pot. Add the chili beans; stir, and cook for an additional 15 minutes. If needed, you can add additional water at this time. Also, if adding the cut spaghetti, put it in now; stir. Enjoy!

MOM'S CHILI BEANS

Steps:

• If using dried beans, put beans into a large pot and cover with at least 3 inches of water (about 3 quarts of water). Bring to a boil and lower the heat to a simmer. Simmer, covered, for about 2 1/2 hours or until the beans are tender. While beans are cooking cook the rice according to the instructions on the rice package. Add a Tbsp of butter to the rice while it is cooking for flavor. In a large skillet, sauté onions and garlic in 2 Tbsp of olive oil until translucent on medium high heat. Move the onions over to one side of the pan, turn up the heat to high, and brown the meat away from the onions in the same pan. Add chili powder to meat as it is cooking. Start with one tablespoon, and add more as needed to taste. Stir in the onions and garlic. Add chopped parsley. Add one can of tomatoes. Add sliced Jalapeno pepper. Add 1 teaspoon of salt. Add 1 teaspoon of sugar. Once the beans are cooked, drain them. Add the beans to the meat and onions, adding another teaspoon of salt to the beans as they go in. Simmer for 5-10 minutes, tasting and adding more salt if needed to taste. Stir in cilantro leaves right before serving, or sprinkle on top. Serve over rice or with warm corn tortillas.

MOM'S HOMEMADE CHILI

Steps:

• Brown ground beef with onion, pepper, mushrooms and zucchini. Drain off any extra fat.
• Add Tomato Paste and blend well. Add tomatoes and beans.
• Add spices, garlic and salt and stir well.
• Simmer on low for about 45 minutes Serve.
• This recipe freezes very well. Great for OAMC!

MOM'S EASY CHILI

Steps:

• Brown ground beef and drain.
• Put all ingredients in crock pot and stir well.
• Cook on low for 8 to 10 hours, or high for 4 to 6 hours. I also like to take the lid off the crock pot the last hour or two (when I'm home) to allow some of the water to burn off.

MOM'S PERFECT CHILI

Steps:

• Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside.
• Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes.
• Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often.
• Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.