Tinas Sweet Hot Chili Food

TINA'S CHILI

Steps:

• break up beef in a dutch oven. add onion, garlic, bell pepper and celery. cook until beef is browned and vegetables are tender. add tomatoes, chili powder, sugar, accent, bay leaf, oregano, basil and hot sauce. cook for 30 minutes. add beans. cook 15 minutes longer.

NOT HOT CHILI

Steps:

• Brown beef in skillet.
• In another skillet, saute peppers, onion, celery and garlic.
• Mix veggies with beef, put into crockpot.
• Add beans, tomatoes, chili powder and cumin.
• Cook on low 6 hrs or high 4 hours.

SWEET SPICY HOT CHILI

Steps:

• Preparation - Dice the yellow onions and mince the garlic cloves. Dice the white onion separately and set aside in a small bowl. All other prep is included in the following directions:.
• In extra large skillet, cook the ground beef on low-medium heat, stirring occasionally, breaking up the beef into small pieces so there are no large chunks.
• When about half of the beef is browned, add the diced yellow onions and minced garlic.
• While beef is browning, finely dice all 8 peppers into very small pieces.
• When beef is browned (no more pink), drain out as much grease as possible.
• Turn heat to low, and add the diced peppers. Continue stirring occasionally.
• While beef & peppers are simmering on low heat, put all cans of Rotel, beans, and beer into a large pot on high heat.
• When the contents of the pot are boiling, add the cayenne pepper, cajun seasoning, and BBQ sauce to the pot. Boil for 2 minutes, stirring every 20 seconds.
• Turn heat to low and add the beef mixture. Stir thoroughly. Cover and simmer for at least one hour, stirring every 10-15 minutes.
• After the chili has simmered for one hour, uncover, add the sour cream, grated cheese, and ONE cup of shredded Mexican cheese. Stir thoroughly. Simmer for 10 minutes, stirring frequently.
• Serve in bowls topped with diced white onion and shredded cheese. Refrigerate leftovers. To reheat, simmer on low-medium heat for approximately 15 minutes.

CHICKEN WINGS WITH THAI SWEET & HOT CHILI GLAZE

Steps:

• Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.
• Trim excess skin from the edges of the wings.
• Lightly brush or spray with the oil, and season with salt and pepper to taste.
• Grill the chicken wings over Direct Medium heat until the skin begins to crisp, about 10 minutes, turning once or twice.
• Brush the wings with the glaze and continue to grill until the meat is no longer pink at the bone, 8 to 10 minutes, turning and brushing with the glaze 2 or 3 times.
• Serve warm.

TEXAS BBQ SWEET-HOT CHILI

Steps:

• Sauté onion in a little bit of oil. Add ground beef and minced garlic. Dust with dill, chili powder, cumin and red pepper flakes. Mix and cook covered over medium heat, stirring occasionally, until beef is cooked through. Drain fat.
• Add tomatoes, tomato paste and beans.
• Add picante sauce, barbecue sauce, diced green chilies.
• Add any additional chili powder and/or red pepper flakes.
• Bring to a low boil, reduce heat to low and simmer for 30 minutes or more. I have let this simmer for up to 2 hours and the longer it sits, the yummier it gets. It's great the next day, and the day after, too!
• Serve with sour cream and shredded cheese on top. Eat with the Frito Scoops if you are feeling adventurous enough to dig in without a spoon.
• Optional - Make a box of mac 'n cheese and ring your chili bowl with it before spooning in the chili. Delectable!