Pronto Beef Chili Food

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

PRONTO TACO CHILI

Steps:

• In a large saucepan over medium heat, cook beef, onion, and garlic until beef is browned. Drain off fat.
• Add broth, tomatoes, salsa, pasta, pepper, chili powder and parsley and bring to a boil, stirring occasionally. Reduce heat and simmer, covered, until pasta is tender, about 10 minutes.
• Garnish with shredded cheese, sour cream and tortilla chips.

PRONTO BEEF CHILI

Steps:

• In a 12-inch frying pan over medium-high heat, combine oil, yellow onion, garlic, and cumin seed. Stir often until onion is limp, about 5 minutes. Add enchilada sauce and stir until simmering.
• Discard any solidified fat from beef and gravy. Scrape gravy from meat and stir into enchilada sauce mixture. Cut beef into 3/4-inch cubes and add to pan; cover, reduce heat to medium-low, and simmer, stirring occasionally, until beef is hot, 5 to 8 minutes.
• Spoon chili into bowls. Serve with sour cream and green onions to add to taste.

CLASSIC CHILI

Steps:

• In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.