chili recipes?

Question

I need a good chili recipe!!

thanks every one!!

Answer 1

Chunky Chili:

40 min 20 min prep
8 servings

2 lbs lean ground beef
2 cups chopped onions
1 cup chopped green peppers
6 garlic cloves, minced
3 (15 ounce) cans kidney beans, rinsed and drained
2 (15 ounce) cans black beans, rinsed and drained
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 (8 ounce) cans tomato sauce
5 teaspoons chili powder
1 teaspoon dried oregano
1 tablespoon dried basil, crushed
1/2 teaspoon black pepper

1. In a large saucepan cook ground beef, onion, sweet pepper, and garlic until meat is brown and onion is tender; drain, fat.
2. Stir in beans, undrained tomatoes, tomato sauce, chili powder, basil, oregano, and black pepper.
3. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.

Answer 2

Chili

INGREDIENTS
1 (28 ounce) can whole peeled tomatoes
4 (15 ounce) cans pinto beans, drained and rinsed
1 onion, chopped
2 tablespoons banana pepper juice
1/2 green bell pepper, chopped
1/2 cup white sugar
1 teaspoon garlic powder
3 tablespoons chili powder
2 pounds ground beef
8 slices American cheese

DIRECTIONS
Place the tomatoes in a large pot and squash them with your hands. Add the beans, onion, banana chile pepper, sugar, garlic powder and chili powder and simmer for about 20 minutes.
Meanwhile, in a separate large skillet over medium high heat, saute the ground beef for 5 to 10 minutes, or until browned and crumbly. Drain the fat and add the beef to the simmering pot. Stir in the cheese, if desired. Allow to simmer for 1 more hour.

Sreves 8

Answer 3

I use a basic recipe of

Brown
2 pounds of ground meat
peppers--red, green, yellow
onions
garlic
spices---
pepper
garlic
chili powder
paprika
cummin

add
3 large cans of whole tomatoes

to thicken
maza flour or tomato paste

if too thick I add
tomato juice

Bushs chili beans
or kidney beans


If you add water the more water you add the spicier it gets

Answer 4

WHITE CHILI it is delicious and healthy.
1 lb. dried Great Northern white
beans, rinsed, picked over
2 lbs. boneless chicken breasts
1 tbsp. olive oil
2 med. onions, minced
2 (4 oz.) cans chopped mild chilies
2 tsp. ground cumin
2 tbsp. chopped fresh cilantro
1 1/2 tsp. dried oregano, crumbled
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
6 c. chicken stock or canned broth

--OPTIONAL:--

3 c. grated Monterey Jack cheese
Sour cream
Salsa

1. Place beans in heavy large pot. Add enough cold water to cover at least 3 inches and soak overnight. 2. Place chicken in heavy large saucepan. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin. PULL chicken apart into different size pieces. DO NOT CUT CHICKEN. 3. Drain beans. Heat oil in same pot over medium-high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, cloves, cilantro and cayenne and saute for 2 minutes. Add beans and stock and boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) 4. Add chicken and 1 cup of cheese (optional) and stir until cheese melts. Season to taste with salt and pepper. Ladle into bowls. Serve with remaining cheese, sour cream and salsa (optional, salsa recommended).

Answer 5

2LBS ground sirloin ,2 bell peppers,salt ,1bay leaf,3cans kidney beans,6cups water 2cans tomatoe with garlic, and HOW HOT DO YOU WANT ( 1)HABANERO////OR chile pepper let cook for 3 hours