Ricks Favorite Chili Food

CHILI RICK'S

Steps:

• In a large pot or Dutch oven over medium heat, combine tomato sauce, tomatoes, onion and Italian seasoning.
• In a large skillet over medium heat, cook bacon until slightly crisp. Drain and stir into the pot.
• In the same skillet over medium heat, cook sausage until brown. Drain and stir into the pot.
• In the same skillet over medium heat, cook the beef until brown. Drain and stir into the pot.
• Stir the barbeque sauce and chili powder into the pot; taste and adjust seasonings. Stir in the kidney beans and chocolate and simmer until flavors are well blended. Serve.

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.

FAMILY FAVORITE CHILI

Steps:

• Heat oil in a large saucepan over high heat; add the beef in small batches and brown till no longer pink, 3-5 minutes per batch; set beef aside after browning.
• Reduce the heat to medium, add the onions and garlic to the pan; cook for 3-5 minutes or till translucent.
• Return the beef to the pan and stir in the cumin, oregano, sugar, salt, and tomatoes.
• Cover and bring to a boil; reduce heat and simmer for 2 hours.
• Add the chilies and beans. Cook an additional hour.

MY FAVORITE CHILI

Steps:

• In a large kettle, stir fry the onion, green pepper, celery and garlic in the vegetable oil for about 8 minutes or until tender.
• Add the ground beef and cook until done.
• Drain.
• Return meat to kettle, add remainder of ingredients (and kidney beans) and enough water to come to the top of the chili ingredients.
• Stir til mixed completely.
• Simmer on low heat, uncovered for at least 3 hours.
• Top with cheddar cheese and sour cream if desired.

RICK'S FAVORITE CHILI

Steps:

• Heat oil, add onion and cook until soft.
• Add ground beef and brown.
• Add everything else ,except beans.
• Cook on simmer for 30 minute.
• Drain beans and add to chili. Warm up and enjoy.