How do I make some killer chili?

Question

With beef. Not pork. Thank you!!

Answer 1

I just brown 1 to 1-1/2 lb. of ground beef; 1 sliced white onion and some garlic.  Then add 28-oz. can of crushed tomatoes and a can of diced tomatoes (with Mexican or chili seasonings); and a can of mild diced peppers.   I add chili powder (I like some chipolte - for spice - and regular chili powder (about 1/4 c. total), smoked paprika, cumin, oregano, salt & pepper.  If you want, you can add 1-4 cans of beans (chili or pinto).... Just simmer it all for about an hour ...... serve with shredded cheese & chopped fresh cilantro

Answer 2

I like doing it with a pot roast and shredding instead of ground beef, I think it tastes better personally.  What I do is in a big crock pot, put in my roast, dump in a big can of chopped fire-roasted tomatoes (undrained) or two, a medium or large can of tomato sauce, a chopped onion or two, and pour in beer of your choice to cover.  Let cook all day until it's falling apart.  Take the roast out and let cool.  To the rest, add two or 3 little cans of tomato paste and stir to mix, then add chili powder to taste, I use about 1/4 cup worth, but depending on how spicy you like it, add more or less.  I also add in a couple chopped jalapenos, some minced garlic, salt and pepper, and beef broth to thin to the desired consistency.  If you like beans in your chili rather than all meat, add them now (canned kidney beans, black beans, blackeyed peas work well, drain and rinse)  Shred your roast, pick out any big hunks of fat, and stir the shredded beef back into the pot.  Let simmer for a half hour or so.  I serve with a dollop of sour cream and some shredded cheddar and chopped green onions on top.  

Sorry it's not very precise, I'm not a 'measurer'.

Answer 3

Ingredients

    * 1 large can V8 juice or equvalent tomato juice

    * 2 large cans stewed tomatoes

    * 2 packages chili-o-mix, or equvalent

    * 2 packages onion soup mix

    * 3-3 1/2 pounds ground beef and/or venison

    * 1 large Spanish onion, chopped

    * 3 stalks celery, chopped

    * 1 large green bell pepper, chopped

    * 2 banana peppers, chopped

    * 1/2 cup white vinegar

    * 1/2 cup barbecue sauce

    * 2 cloves garlic, crushed

    * 2 bay leaves

    * 3 teaspoons chili powder

    * 2 teaspoons ground cumin

    * 2 teaspoons beef bouillon

    * 2 teaspoons salt

    * 1 teaspoon dried oregano

    * 1/2 teaspoon onion powder

    * 1/2 teaspoon paprika

    * 1/2 teaspoon freshly ground black pepper

    * 1/4 teaspoon dried basil

    * 1/4 teaspoon dried thyme

    * 1/4 teaspoon crushed red pepper

    * 1 bottle stout, or other dark beer, optional

Serves / Yields

12 Servings

Preparation Instructions

Brown meat in large pot. If you're using venison, or other extremely lean ground meat, you may need to add some cooking oil to keep the meat from sticking and burning to the bottom of the pot. When meat is nearly browned add celery, onions, garlic, and peppers and cook with meat until onions are partially translucent.

Mix in the rest of the ingredients. If you like it extra hot, add half a dozen dried red peppers. Simmer for 2 hours stirring occasionally.

If you like, add 1/4 bottle of stout or other dark beer, and drink the rest. Simmer for 1 more hour. Remove bay leaves, and serve.

Helpful Hints

For garnish sprinkle with chopped onions and grated cheddar cheese.

Serve with fresh cornbread.

dont worry this is going to work out awsome  

Answer 4

3/4 pound ground beef

1 cup chopped onions

1/2 cup chopped green pepper

2 cloves minced garlic

1 16 ounce can tomatoes, cut up

1 16 ounce can dark red kidney beans, drained

1 8- ounce can tomato sauce

2-3 teaspoons chili powder

1/2 teaspoon dried basil, crushed

1/4 teaspoon salt

1/4 teaspoon pepper

in a large sauce pan cook ground beef, onion, green pepper, and garlic till meat is brown. drain fat. stir in UNDRAINED tomatoes, kidney beans, tomato sauce, chili powder, basil, salt, and pepper. bring to boil, reduce heat. cover and simmer for 20 minutes. makes 4 main dish servings.

my mom makes this for us kids and it is the best!

you can adjust the spices to your own taste, add more pepper, or less.

i love this recipe and i cant wait for fall so that way i can have some!!!!

XD

Answer 5

Good Brand Of Ground Beef Turkey Chicken Pork Or Choice Of Your Favorite Sweet And Spicy Hot Sauce Red Beans Ripe Blend Tomatoes Fresh If You Do Not Have A Blender Use A Knife And Mince Chop Etc. Chives Steak Seasoning Red Onion Garlic Cloves And Copped Minced Etc. And Use Your Favorite Tomato Base I Recommend Crushed Tomato And When Fully Cooked And Done Top With Organic Cheese Cheddar Is Good Which Is Mostly Used Top Sour Cream Then Chives.

Answer 6

Flatlander Chili --

INGREDIENTS

2 pounds lean ground beef

1 (46 fluid ounce) can tomato juice

1 (29 ounce) can tomato sauce

1 1/2 cups chopped onion

1/2 cup chopped celery

1/4 cup chopped green bell pepper

1/4 cup chili powder

2 teaspoons ground cumin

1 1/2 teaspoons garlic powder

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon white sugar

1/8 teaspoon ground cayenne pepper

2 cups canned red beans, drained and rinsed

DIRECTIONS

Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally

Answer 7

Brown the ground beef and drain if necessary, We don't want a bunch of grease floating on this.

Stir in Bueno or Hatch frozen red chile puree, 2 cartons of water, 2 tablespoons flour, 2 teaspoons salt, 1 teaspoon oregano, garlic if desired, and one of cilantro.

Turn down the heat and simmer this stirring frequently for about 2 hours.

I say the Bueno or Hatch because that is what I use. You could get the Old El Paso canned enchilada sauce and leave out the oregano, garlic and cilantro if you like. Also I only ever use the HOT in any of them.

Now to make it Tex Mex or Ariz or any other variation: add Cooked pinto beans, rice, or whatever else you desire to it.

The above is pure New Mexico Chile con Carne!!

Answer 8

OUTLAW CHILLY  

1 lg. bell pepper

1 lg. onion

3 lb. ground beef

2 cans tomatoes (16 oz. cans)

1 can tomato sauce (16 oz. can)

1 pkg. mild chilly powder

2 cans chile beans (16 oz. cans)

16 oz. Cheddar cheese, shredded

Chop up bell pepper and onion. Saute until brown. Put in ground beef and cook on medium heat until brown. Drain grease from beef. Add tomatoes, tomato sauce, chile powder and chile beans. Place heat on low or simmer and cook for 1 hour. Put shredded cheese over chilly when serving. Serves 6-8.

Answer 9

chili  this is my favorite favorite go to recipe!!

1 lb. ground beef (you can use beef chunks or shredded beef!)

1/2 green bell pepper chopped

2 cans black or kidney beans, drained

2 cans Del Monte chili style stewed tomatoes

2 tbsp worcestershire sauce

1 tsp cayenne pepper or hot sauce

2 tbsp chili powder

1 meduim yellow onion, chopped

3 cloves garlic, minced

1 cup water

1 beef bullion cube

1 tsp dried basil, oregano, thyme

2 tbsp chopped fresh cilantro

Brown ground beef or venison with the onion, garlic, and green pepper. Drain and pour into crockpot. Add remaining ingredients and stir. Cook on low all day.

sweet chili

2 cans black beans

2 cans chili beans

1 or 2 cans of corn

1 pack ranch dressing powder

1/2 cup brown sugar

1 pound hamburger with onion cooked with it and a bit of garlic.

1 can water

throw everything in the crockpot and cook for a few hours and then sit back and enjoy.

when you put beans and corn in crockpot do not drain..

can serve with scoop chips