Best New Years Day Chili Recipes

New Year's Chili image

Provided by Ginger Billingsley

Categories Beef

Time 4h20m

Number Of Ingredients 8

1 lb pork sausage
1 lb ground beef
4 can(s) bush's chili beans
2 can(s) black eye peas
2 can(s) tomato sauce (large cans)
chili powder to taste
FOR ADDING TO FINISHED CHILI
cooked pasta, fritos, or crackers of your choice, sour cream, grated cheddar cheese, slice black olives, jalapeno peppers,

Steps:

1. Brown the sausage and ground beef together. Rinse in hot water to remove excess fat. If you like your meat to be finer, process in food processor. Otherwise, place in crock pot.
2. Add chili beans with liquid to crock pot. Rinse black eye peas and place in crock pot with tomato sauce. Add chili powder to taste.
3. Heat in crock pot until thoroughly hot. Serve over cooked pasta(we use angel hair pasta), Fritos or with crackers. Have grated cheddar cheese, sour cream, sliced black olives, and jalapeno peppers to dress your pasta up! Enjoy for good luck in the New Year!

Curt's New Year's Eve Chili image

Provided by Curt Newport

Categories Beans

Time 3h

Yield 24 serving(s)

Number Of Ingredients 19

1 lb bacon, chopped
4 lbs lean beef chuck roast, chopped
2 lbs ground beef
1 lb ground turkey
4 (12 ounce) cans kidney beans
8 whole cloves
4 garlic cloves
6 fresh jalapenos, chopped
16 ounces canned chilies, chopped (Old El Paso or similar)
3 tablespoons chili powder
2 tablespoons paprika
6 tablespoons ground cumin
2 tablespoons ground black pepper
2 tablespoons Tabasco sauce
4 tablespoons Worcestershire sauce
5 tablespoons dried chipotle powder
2 (12 ounce) bottles lager beer
2 (6 ounce) cans tomato paste
2 (12 ounce) cans stewed tomatoes

Steps:

Fry bacon in a heavy pot.
Remove and reserve bacon.
Brown the meat and garlic in the bacon fat. For best results, move to a cast iron skillet.
Saute onions in stock pot until soft.
Add the meat, bacon, chilis, spices, sauces, jalapenos, beer, tomatoes and paste.
Simmer for two hours.
Add remaining ingredients during cooking, as you check and stir.
Make sure last ingredients are added with at least one hour of cooking time remaining.
For best results, allow chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify. It is ok to serve off the stove (suggest a bread bowl!), but it is almost always better as leftovers.
Caution: freezing and reheating will effect the quality. It will still be good, but not the same.