Quick Chili Ii Food

CHILI II

Steps:

• In a large Dutch oven, heat the olive oil over medium heat. Brown the ground beef until no longer pink. Drain most of the fat from the ground beef.
• Push the ground beef to the sides of the pan and saute the onion and garlic in the middle until softened.
• Pour in beef stock, red wine, and balsamic vinegar. Stir in tomatoes, sun-dried tomatoes, tomato paste and black beans. Mix thoroughly. Sprinkle in the cayenne pepper, chili powder, salt, pepper, oregano, sage and sugar, then add the bay leaf. Mix thoroughly.
• Cover and simmer on lowest heat for 45 to 90 minutes.

QUICK CHILI

Steps:

• In a saucepan, brown ground beef until no longer pink; drain. Add soup, beans and chili powder. Reduce heat. Cover and simmer for 20 minutes. Add water if a thinner soup is desired.

QUICK CHILI II

Steps:

• In a large pot, cook beef over medium heat until brown. Stir in onion and cook until onion is translucent. Stir in tomato sauce, water, ranch-style beans, kidney beans, chiles, chili powder, garlic powder, cumin and Cajun seasoning. Bring to a boil, then reduce heat and simmer 20 minutes.

EASY CHILI II

Steps:

• In a medium saucepan over medium heat, cook beef until brown. Stir in beans, tomatoes, onion and bell pepper; reduce heat and simmer 30 minutes.

QUICK CHILI

Steps:

• Add the oil to a Dutch oven and set over medium heat. When hot, add the beef and cook, stirring to break up the meat, until browned, 8 to 10 minutes. Add the garlic and stir, then add the tomato sauce, chili powder, ancho chile powder and salt and pepper to taste. Cook for a minute, then add the kidney and pinto beans and the chili sauce. Bring to a boil, reduce to a simmer and simmer for 30 minutes.

CHILLI CON CARNE RECIPE

Steps:

• Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
• Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
• Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
• Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
• Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.
• Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
• Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
• Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
• Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
• Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
• Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
• Check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
• Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
• Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
• Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
• Serve with soured cream and plain boiled long grain rice.

QUICK AND EASY CHILI - DIABETIC FRIENDLY

Steps:

• Crumble ground beef in microwave-safe casserole.
• Add onion; microwave, covered, on high for 15 minutes.
• Drain; break meat into pieces.
• Combine all ingredients in slow cooker.
• Cook on Low for 4 to 5 hours.
• Garnish with sour cream, chopped green onions, grated cheese, or sliced ripe olives, if your diet allows.

CHILI FOR TWO

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook one minute longer. Drain. Stir in beans, tomatoes and spices; bring to a boil. , Reduce heat; cover and simmer until heated through, 10-15 minutes. If desired, top with sour cream, shredded cheddar cheese and chopped cilantro.

VEGETABLE CHILI II

Steps:

• In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots and celery.
• Microwave covered at High for 7 to 8 minutes or until vegetable are almost tender.
• Add zucchini, peppers, canned tomatoes including liquid, kidney beans including, chili powder, cumin and oregano.
• Microwave covered at High for 16 to 18 minutes or until zucchini is tender.
• Let stand, covered for 5 minutes.
• Season to taste with salt, pepper and pinch of sugar.
• Ladle chili into warm soup bowls; sprinkle with shredded cheddar or mozzarella and serve.

QUICK CHILI CON CARNE

Steps:

• Heat the oil in a heavy 3 quart saucepan over moderate heat for about 1 minute.
• Add the onion, green pepper, beef, and garlic, and cook, uncovered, stirring frequently, for 7 or 8 minutes, or until the inion is soft and the beef has browned.
• Add the tomato sauce, cumin, cayenne pepper, chili powder, oregano, and salt.
• Cover, reduce the heat, and simmer for 20 minutes, stirring occasionally.
• Add 2-3 tbsp of water if the mixture becomes too thick.
• Stir in the beans, cover, and simmer for 5 more minutes, or until the beans are heated through.
• Serve with a green salad.

QUICK CHILI WITH A KICK!

Steps:

• 1. Cook meat with onions and jalapenos until meat is cooked through, in a large pot or dutch oven.
• 2. Drain any excess grease and add tomatoes, sauce, seasonings, and water. Bring to a boil.
• 3. Add beans. Cover and simmer for 1 hour. Serve with toppings of choice.

QUICK AND EASY CHILI

Steps:

• In a large saucepan, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the next 6 ingredients; cover and simmer for 20 minutes. Serve with cheese if desired.