Best Lip Smackin Good Chili Recipes

LIP-SMACKIN' MACARONI AND CHEESE

Steps:

• On a cutting board use a sharp knife to cut onion into small pieces (you should have 1/3 cup). Reserve until Step 3.
• Tear cheese slices into bite-size pieces. Save until Step 5.
• Cook macaroni in a saucepan following the package directions, except add onion to water along with the uncooked macaroni so they cook together.
• (To test macaroni for doneness, remove one piece with a wooden spoon, let it cool slightly, and bite into it. The center will be soft, not chewy.)
• When macaroni is cooked, turn off burner.
• Remove saucepan from burner.
• Place colander in sink.
• Carefully pour macaroni mixture into the colander to drain water.
• Return warm macaroni mixture to saucepan.
• Use wooden spoon to stir in American cheese, milk, and pepper.
• Put saucepan on a burner.
• Turn the burner to medium heat.
• Cook for 4 to 5 minutes or until cheese is melted, stirring all the time.
• Turn off burner.
• Remove saucepan from burner.
• If mixture is too thick, stir in 1 to 2 tablespoons additional milk.
• Sprinkle with Parmesan cheese, if you like.
• VEGETABLE STIR-INS: Add 1/2 cup frozen peas or frozen mixed vegetables or 1 cup frozen sliced carrots or frozen chopped broccoli to the saucepan along with the onion, macaroni, and water.
• MEAT STIR-INS: Add 1/2 cup chopped cooked ham, chopped sliced pepperoni, sliced hot dogs, or chopped cooked chicken along with the cheese and milk.
• Serve with tossed salad greens with your favorite salad dressing and milk.

LIP SMACKING CHICKEN CHILI

Steps:

• 1. To prep in advance: Cook bacon strips in batches in a skillet over medium heat until crisp, about 10 minutes. Drain on paper towels. Allow bacon to cool, then crumble into pieces and refrigerate for up to two days.
• 2. Heat the oven to 400º F . Place the chicken thighs on foil-lined baking sheets and season with salt and pepper. Cover the chicken with foil and bake for 30-40 minutes or until it reaches 165º F on an instant-read thermometer. (Depending on your oven size, you may need to do this in batches.) Cool and refrigerate up to 2 days.
• 3. To assemble: You'll need a very large pot, at least 6 quarts, pot. Put olive oil in the pot and place over medium heat. Add onions and bell peppers, and season well with salt; cook, stirring often, until the onion softens and browns slightly, about 10-15 minutes. Add the garlic, chili powder and cumin and cook, stirring, for about 2-3 minutes. Raise the heat to high and add the beer, beans, whole chipotles (if using) and chicken broth. Bring to a boil, reduce to a simmer and cook for 5 minutes.
• 4. Chop the chicken into 1-inch chunks. Add to the stew along with the bacon, lime juice and cilantro. Season to taste with salt and pepper. If using dried chipotles, remove and discard. Allow stew to cool (see note), divide among four 1-gallon zip-top freezer bags, label with contents and reheating instructions, and freeze.
• 5. To serve: Heat the stew in a saucepan over medium heat. (You can partially thaw the stew in the microwave to facilitate reheating.) Ladle into bowls and serve with your choice of toppings.
• 6. Note: Because this is a very large quantity of thick chili, it takes hours to cool down. To help it cool, pour it into a shallow pan, set pan in a sinkful of ice cubes and stir stew frequently.

BEST DAMN CHILI

Steps:

• Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
• Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
• Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
• Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.