Tonyas Kickin Chili Food

SLOW COOKER KICKIN' KETO CHILI

Steps:

• Heat slow cooker on low setting.
• In a large skillet over medium-high heat, add ground beef, half of the onions, half of the garlic, and salt and pepper. Once the beef is browned, drain excess grease from pan.
• Transfer ground beef mixture to slow cooker. Add remaining onions, garlic, celery, jalapenos, tomato paste, tomatoes and chilies (with liquid), stewed tomatoes (with liquid), Worcestershire sauce, chili powder, cumin, salt, cayenne, garlic powder, onion powder, oregano, black pepper, and bay leaf.
• Stir until all ingredients are well combined. Cook on low 6-8 hours.

KICKIN' CHILI

Steps:

• In a large, heavy pan brown meat well.
• Add garlic, celery, and onions and sauté for 10 minutes.
• Add tomatoes, tomato sauce, spices, seasonings, chili peppers, sugar, and the beans.
• Bring to a boil, then reduce heat and simmer, uncovered for 1 1/2 hours.
• Stir often to prevent sticking.

KICKIN CHILI

Steps:

• Heat the oil in a large heavy pot over high heat. Add the beef and brown well, about 10 minutes. Add the onions, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper, and bay leaf and cook, stirring often, until the onions soften, about 8 minutes.
• Add the garlic and cook until fragrant, about 30 seconds. Add the beer and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, salt, brown sugar, and chocolate to the pot. Stir well and bring to a boil.
• Reduce to a simmer and cook until slightly thickened, about 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot.
• Skim off as much fat as possible. Add the beans, return to a simmer, cover, and cook until thickened, about 1 hour longer.
• Serve with the cheese, green onions, and cilantro alongside as garnish.

KICKIN' SKILLET CHILI

Steps:

• Heat electric skillet on medium high setting. Break apart ground beef and add to skillet. Cook for 3 minutes and stir in chopped onion. Cook until the beef is no longer pink. Stir in the chili seasonings and jalapenos and mix well. Add tomatoes and stir to combine. Simmer for 30 minutes on medium heat. Stir in red kidney beans and allow to simmer for 10 minutes. Serve hot with sour cream, grated cheddar cheese, and red onion.

EMERIL'S CHILI

Steps:

• In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.
• Mix the masa and water together. Slowly stir in the masa slurry, add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.

SAM'S NO.3 KICKIN' GREEN CHILI

Steps:

• If roasting your own chiles: Preheat an outdoor grill to high. Place the Anaheim chiles on the grill and cook, turning to cook evenly, until the skins blister and blacken. Remove from the grill and place in a plastic bag. Seal the bag and let the chiles stand for 5 to 10 minutes. Remove the skin, stems and seeds and chop into 1/4-inch pieces.
• Heat some butter in a large pot and add the cubed pork. Cook about15 minutes, and then add the onions and spices. Cook on low heat, stirring occasionally. When the pork has cooked through, add the fresh tomatoes, canned tomatoes, green chiles and jalapenos, if using. Stir occasionally.
• After 5 minutes, add 8 cups water. Bring to a low boil. Stir occasionally. Increase the heat and bring the chili to a rolling or high boil.
• In separate pan, melt the butter or margarine and whisk in the flour, stirring until creamy.
• Slowly add the roux to the chili, stirring constantly, and shut off the heat. Continue to stir so that the roux is evenly distributed. (Roux amount can be adjusted depending on desired consistency or thickness.)
• Let stand 5 minutes and serve in a bowl or smothered!

WHITE CHILI WITH A KICK

Steps:

• In a Dutch oven, saute onion in butter. Stir in flour until blended; cook and stir until golden brown, about 3 minutes. Gradually add broth and cream. Bring to a boil; cook and stir until thickened, about 2 minutes., Add the chicken, beans, corn, chiles, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese until melted. , If desired, garnish each serving with salsa and green onions.

DONNA'S ASS KICKIN' TURKEY CHILI

Steps:

• If using a non-non stick pan, spray lightly with Pam fat free Canola Oil spray to keep turkey from sticking to pan.
• Brown ground turkey over low-medium heat with onion, Chili Powder, hotsauce, worcestershire sauce, garlic powder, steak seasoning salt, and black pepper. Browning meat slowly allows the flavor to cook into the meat.
• After turkey is completely browned, add cans of tomatoes with jalapeno and stewed tomatoes, allow to simmer for 10 minutes on low heat.
• Add can of Chili Hot Beans (in chili gravy) and allow to simmer for 30 - 40 minutes on low heat.
• Chili is VERY spicy! You can eliminate some of the spicy ingredients to your liking, but if you like hot & spicy, this is the chili for you!

KICKIN' CHICKEN CHILI

Steps:

• Add water, garlic powder, parsley, and onion powder to large soup pot and bring to a boil.
• Add chicken breasts and cook (covered)on medium heat until cooked through (about 12 minutes).
• While chicken boils, chop onion and garlic.
• Heat olive oil in a souce pan on low heat. Add onions and garlic to olive oil. Cook on low until onions are translucent.
• Add jar of salsa to onion/garlic mixture, continue cooking on low, and stir occasionally.
• When chicken is cooked through, remove chicken breasts from soup pot. Keep remaining broth on medium heat.
• Add tomato soup, diced tomatoes (with juice), corn (frozen or canned), beans, chili powder, cumin, and the garlic/onion/salsa mixture to soup pot and stir to blend.
• When chicken is cool enough to handle, shred and return to soup pot.
• Simmer for 15-20 minutes, stirring occasionally. As with most chilis, the longer you let it simmer, the better the flavors!
• Serve with sour cream and shredded cheese.