Moms Chili Food

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.

MOM'S CLASSIC BEEF CHILI

Steps:

• Place a large frying pan over medium-high heat until hot, about 45 seconds. Add 1 tablespoon oil, then add peppers and onion; saute until soft, about 6 minutes. Add garlic and saute until fragrant, about 2 minutes. Transfer mixture to a large soup pot and set aside.
• Increase the heat under the frying pan to high and let the pan get very hot, about 90 seconds. Add 1 tablespoon oil, then add 1/2 of the ground beef; cook and stir in the hot skillet until browned and crumbly, about 6 minutes. Transfer to the soup pot, and drain and discard grease from the frying pan. Repeat with remaining oil and beef.
• Add tomatoes, broth, chili powder, tomato paste, cumin, oregano, salt, and cayenne pepper to the beef mixture; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 45 minutes.
• Add kidney beans and black beans; simmer until beans are heated through, about 15 minutes.

OLD MAMA'S FASHIONED CHILI

Steps:

• Cook and stir ground beef in a skillet over medium-high heat until crumbly and browned, 5 to 10 minutes. Drain.
• Stir drained ground beef, black beans, kidney beans, tomatoes, green bell peppers, yellow onion, garlic, and chili seasoning together in a large pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until vegetables are slightly tender and chili is heated through, 15 to 20 minutes. Season with hot sauce, salt, and ground black pepper to taste.

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 CHILI

Steps:

• Brown the beef, onion and garlic. Drain excess fat.
• Blend two of the cans of kidney beans to make a paste.
• Combine all ingredients into a pot. Simmer for at least 30 minutes (recommend 1 hour).
• Serve with the toppings of your choice: fritos, cheese, sour cream, onion.
• Enjoy!

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 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!

MY MOM'S BEST CHILI

Steps:

• Mix all ingredients in large saucepan.
• Cook over low heat for 1-2 hours.

MOM'S EASY CHILI

Steps:

• Heat oil in saute pan or deep skillet and brown beef. Drain any extra fat. Add garlic and cook 1-2 minutes longer.
• Add onion and celery and saute 3-4 minutes or until onions are just tender.
• Add beans (with liquid from one can), one can of tomato sauce, chili powder, and bay leaf and stir to combine. If not saucy enough or not tomatoey enough, add another can of tomato sauce.
• Bring just to a simmer, reduce heat, and simmer down, stirring occasionally, to desired thickness (about 45 minutes to an hour, depending on how thick you like it).
• Serve hot, garnished with cheese and sour cream as desired.