Three Alarm Chili Food

CROCK-POT THREE-ALARM CHILI

Steps:

• Brown the ground beef over medium-high heat.
• While the meat is cooking, chop veggies.
• Place all ingredients in a crock-pot, including the cooked ground beef and give it a good stir.
• Cover and set on low for 6-8 hours.
• When chili is cooked, ladle into bowls and top with sliced avocado, sour cream, and crispy corn tortilla strips.

FOUR-ALARM RIB-EYE CHILI

Steps:

• Heat the oil in a medium Dutch oven over medium-high heat. When the oil is hot, add the rib-eye and cook until browned all over and the fat has rendered, 4 to 5 minutes. Remove the rib-eye to a baking sheet and turn the heat down to medium.
• Add the onions, poblanos, bell peppers, Anaheim peppers, serranos and garlic to the Dutch oven and sauté until softened, 5 minutes. Add the chili powder, coriander, cumin, cayenne and 1 teaspoon salt; cook for another 2 to 3 minutes to toast the spices. Next, stir in the tomato paste; cook, stirring, for 2 minutes to toast the tomato paste and incorporate it into the vegetables. Deglaze the pot with the lager, bring to a boil and cook until reduced by half, 5 minutes. Add the chipotle puree, crushed tomatoes, pinto beans, kidney beans, corn and the rib-eye. Bring the chili to a simmer and cook, partially covered, for 30 minutes, until the chili has thickened and the rib-eye is very tender. Season with salt to taste. Serve with your favorite toppings.

EZ AS 1-2-3-ALARM TURKEY CHILI

Steps:

• Combine all of the ingredients except the turkey and salt in a large bowl. Add 2 teaspoons of adobo sauce from the canned chipotle peppers. Mix to combine and coat all of the beans and veggies with sauce.
• Put the turkey in the bottom of the crock pot and break it up into small chunks. Pour the chili mixture on top and mix.
• Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours. Stir to distribute the turkey. Add salt, to taste.
• Mmmmm!!!

2-ALARM CHILI

Steps:

• Brown beef in a Dutch oven; drain.
• Add tomato sauce, 2 cups water, paprika, cumin, onion flakes, garlic salt, chili powder, and ground red pepper.
• Cover and simmer for 30 minutes, stirring occasionally.
• Dissolve 2 tablespoons masa into 1/4 cup hot water to make a thick, but flowable mixture.
• Add masa mixture to chili.
• Cover and simmer another 15-20 minutes.

3 ALARM CHILI

Steps:

• Brown The meat in a large skillet ( drain if desired- The fat gives it a better flavor).
• Once cooked through, add the onions, tomatoes, garlic, and a tablespoon of canola oil.
• Saute Until the Onions are slightly browned or colored by the tomatoes.
• Add the seasonings ( EXCEPT the bay leaves).
• Cook two minutes ensuring that everything is coated by the seasonings.
• In a large sauce or soup pot, pour the can of chicken broth inches.
• carefully remove the Browned meat mixture and gently pour into the canned broth.
• Set On Medium- High heat.
• Stir in the Jalepeno and Bay leaves and the two Tablespoons of Red Pepper Paste.
• Cover and let boil five to ten minutes.
• Turn down heat and cook for about 30 minutes ( depending on your stove, cooking times may vary).
• Side Note: While cooking taste the chili and add more seasonings if desired.

THREE-ALARM ITALIAN STYLE CHILI MAC

Steps:

• Cook pasta in salted water until al dente. Preheat broiler to high.
• Meanwhile, heat a deep skillet over medium high heat with extra-virgin olive oil. When oil ripples or smokes, crumble beef and brown, 5 to 6 minutes. Season the meat with chili powder, salt and pepper. When meat has browned, add onions, peppers and garlic. Cook vegetables until soft, 6 to 7 minutes. Add stock and scrape up pan drippings. Stir in crushed tomatoes, simmer sauce 10 minutes and fold in basil. Drain pasta and add to sauce. Toss to combine and transfer to a flameproof casserole dish. Cover with cheese and brown under broiler 3 to 4 minutes.

3-BEAN, 3-ALARM CHILI

Steps:

• Heat the oil over medium heat in a large skillet. Add the bell peppers, onion and garlic; cook until softened, about 5 minutes, stirring often. Stir in the chili powder; cook 1 minute. Stir in the stewed tomatoes, black beans, kidney beans, pinto beans, chiles and broth. Simmer, uncovered, until thickened, about 10 minutes. To serve, top with cheese.
• Servings: 12.
• Nutritional Information Per Serving:.
• Calories 230; Total fat 10g; Saturated fat 3.5g; Cholesterol 15mg; Sodium 650mg; Carbohydrate 27g; Fiber 8g; Protein 10g.

FOUR ALARM CHILI

Steps:

• Lightly oil the bottom of a 3-quart pot with olive oil and lightly sauté the onions, peppers and garlic. Do not brown.
• Add the ground sirloin and brown. Do not drain off fat; this adds to flavor of the chili.
• Mix all the dry ingredients and the hot sauce in the warm water and stir until well dissolved.
• Pour this seasoned water mixture into the meat, peppers, garlic and onions.
• Add the beans and the tomatoes and green chilies.
• Mix to blend all items. Bring to a gentle boil.
• Reduce heat and simmer for 45 minutes to an hour, stirring occasionally.
• Serve with bread or crackers.
• *** If you want your chilli a bit more spiceier try adding a couple diced up habanerro peppers seeds and all.