The Great White West Canadian Chili Food

THE GREAT WHITE WEST CANADIAN CHILI

Steps:

• 1. Spray skillet with non-stick spray. Cook ground beef in skillet until browned.
• 2. Add ground beef and remaining ingredients except cheese to slow cooker; stir well. Cover.
• 3. Cook on High 2-3 hours or Low 4-5 hours. Garnish with shredded cheddar cheese, serve and ENJOY!

CANADIAN CHILI RECIPE

Steps:

• Melt fat, and brown meat, preserving the drippings in the pan and maintaining temperature at medium heat.
• Add onion and garlic, allowing onion to wilt somewhat.
• Add tomato sauce and tomato paste, mix well.
• Add seasonings, jalapenos and kidney beans, mix well.
• Add celery and allow celery to get to medium cooked texture.
• Add bell pepper pieces, and cook until only slightly crisp in texture.
• Serve with sourdough bread and crispy refridgerator dills.
• Enjoy!

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.

GREAT WHITE CHILI (SUPPOSED TO BE BY WILLIE NELSON)

Steps:

• Put the chicken stock base, broth, and beans in a large pot (I like my Crock Pot).
• Simmer it for two hours, covered.
• Saute the onions in the oil until they are gently browned.
• Combine the onions with the spices, chicken, and other vegetables, and simmer for another hour or so.
• Add the cheese and sour cream, cooking until the cheese melts in the chili.
• You might want to serve the chili with more sour cream, green onions, diced tomatoes, salsa, cilantro, or cheese.
• The recipe serves about four people, but I always double it, because it tastes even better the second day.
• If you don't use fresh cilantro, you might want to double the amount you use.
• Also, I have found the garlic to be low, but you can tell by my name that I love to cook with garlic.
• It was also great to substitute some of the chicken broth with beer (preferably Mexican), if you add a few shots of tequila for added ummph!