Soozs Chili Ground Beef And Beans Food

GROUND BEEF CHILI WITH BEANS

Steps:

• Pour tomatoes into a large stockpot over medium heat.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
• Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
• Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
• Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
• Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.

BEEF-AND-BEAN CHILI

Steps:

• In a large heavy pot, brown the ground beef with the garlic until it's totally cooked. Drain off most of the excess fat, leaving a little behind for moisture and flavor.
• Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the liquid level seems low, add up to 1½ cups water to keep the chili from burning.
• Stir the beans into the chili. In a small bowl, combine the masa harina with 1/2 cup water and stir with a fork until smooth, then stir into the chili. Let simmer for another 10 minutes to thicken. Taste and adjust the seasonings. Top with cheese, bacon and jalapeños.

SOOZ'S CHILI (GROUND BEEF AND BEANS)

Steps:

• In a Dutch oven or large saucepan brown ground beef. In the last few minutes drain off the excess fat.
• Add cumin, garlic, paprika, oregano, onion powder, chili powder, Worcestershire sauce, black pepper, salt, sugar, tomato sauce, tomato paste, and diced tomatoes and mix well.
• Bring to a boil.
• Reduce heat. Cover and simmer for 1 hour.
• Add both cans of beans with their liquid.
• Cover and simmer for an additional hour (or more!).
• Serve in bowls over crumbled corn bread topped with shredded cheese and onions (for those who like onions).
• ****Sometimes I just brown the ground beef, add all of the rest of the the ingredients and then dump everything in a crock pot to simmer on low all day.***.

SOOZ'S RICH AND SMOKY CHILI CON CARNE

Steps:

• Heat oil in Dutch oven. Sprinkle beef with, salt and pepper and brown in oil.
• Add onions and garlic and cook until onions are tender.
• Add beef broth, beer, coffee, crushed tomatoes, tomato paste and blend well.
• Stir in chili powder, cumin, coriander, brown sugar, cocoa powder, cayenne pepper, and paprika.
• Mix in the chopped green chilies and anaheim pepper.
• Bring to a boil, reduce heat, cover and simmer for at least 2 hours stirring occasionally to make sure it does not stick to the bottom of the pan.
• Add beans if desired and simmer for an additional 30 minutes.
• Serve hot with onions, shredded cheese, and sour cream on top and with flour tortillas for scooping and dipping.