My Moms Chili Food

MY MOM'S BEST CHILI

Steps:

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

MY MOM'S CLASSIC CHILI

Steps:

• In a large 12-inch nonstick skillet, brown the ground beef (or turkey) with the onion and salt until the meat is cooked through. Drain excess grease, if needed.
• In a large pot, combine the pinto beans, tomato juice, tomato sauce, and ketchup. Stir in the bay leaves, water, garlic salt, pepper, chili powder, cayenne, cumin and brown sugar.
• Add the cooked meat/onion mixture.
• Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer, partially covered, over medium-low heat for an hour (or up to 4-5 hours), stirring occasionally. Add additional salt and pepper to taste, if needed, before serving.

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 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.