Best Dads Famous Chili Recipes

DAD'S CHILI

Steps:

• Scramble fry ground beef, drain fat.
• Add in crushed tomatoes and seasoning. Stir until well mixed.
• Place onions and peppers in the bottom of the crock and add in all ingredients including beef mixture.
• Cook on low for 8 hours, stirring occasionally.

DADDY'S 'IF THEY'DA HAD THIS AT THE ALAMO WE WOULD'HA WON!' TEXAS CHILI

Steps:

• Melt the bacon drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent.
• Combine the beef with the garlic, ground chile, chili powder and cumin. Add this meat-and-spices to the onions in the pot. Break up any meat that sticks together as you cook, stirring occasionally, about 30 minutes, until meat is evenly browned (very browned, not just gray). Sprinkle in Hungarian paprika and oregano.
• Pour in the tomato sauce, tomato paste, water, salt, parsley and jalapeno. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. NOTE: True Texans DO NOT add beans to their chili, but my husband loves them, so this is the point where you can add as many cans of drained and rinsed pinto beans as you wish (I add 2 cans, but shhhhhh don't tell my Daddy!!!).
• During cooking you may squeeze the jalapeno as it softens against the sides of the pot to release more heat if desired.
• Mix in the masa harina, and cook while stirring for 30 minutes longer, or until desired consistency is achieved. Taste and adjust seasonings.

DAD'S HOMEMADE CHILI

Steps:

• Chop onion and jalapeno.
• Saute onion and jalapeno in butter.
• While onion sautes brown the beef and sausage, drain.
• To a large stock/soup pot over low heat add beans, green chilis, and tomatoes.
• Add onion and jalapeno when tender to pot and add meat when brown.
• Add chili powder, garlic, and cumin.
• Cook for approximately 45 minutes over low heat, stirring frequently.

DAD'S BEST CHILI

Steps:

• In a large 6-8 quart stock pot, brown the sausage and ground beef together, adding the diced green pepper and onion in the last 5 minutes or so.
• Add the bouillon cubes, garlic, diced chili pepper (if used), tomato paste, and all seasonings EXCEPT bay leaves. Stir well until completely mixed.
• Stir in the diced tomatoes (including liquid), canned diced green chilis, ale or stout (if used), and the bay leaves. Then carefully mix in the kidney and black beans being careful not to mash the beans.
• Simmer on low for at least 45 minutes, up to 2 hours. Be careful not to burn the bottom.
• Serve with crackers and shredded cheddar cheese; add a splash of pepper sauce if you like it HOT.
• This recipe makes about 6 quarts of chili that tastes even better the second day, and withstands freezing very well.
• NOTE:.
• If using dried beans, adjust the recipe as follows:.
• 1 lb. + 1 cup dried kidney beans.
• 1 cup dried black beans.
• 3 Tblsp sugar.
• 1½ Tblsp salt ADDITIONAL to recipe.
• Dried beans must be soaked overnight and PRECOOKED BEFORE being added to chili (simmer black beans for 45 minutes, kidney beans for 1 hr 45 minutes.

DAD'S CHILI

Steps:

• Heat a large skillet over medium-high heat and stir in the ground beef and ground pork. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Set meat aside. Melt the butter in the pot over medium heat. Stir in the garlic, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the cooked meat, pinto beans, tomatoes, parsley, chili powder, pepper, monosodium glutamate, salt, and cumin. Cover and bring to a boil, then reduce heat, and simmer for 1 hour.

DAD'S CHILI (WENDY'S COPYCAT)

Steps:

• In a frying pan, brown the ground beef; drain.
• Put the drained beef and the remaining ingredients into a 6-quart pot.
• Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
• Serve over fresh rice.