Best One Step Chili Recipes

EASY HOMEMADE CHILI

Steps:

• In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
• Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.

THE BEST CLASSIC CHILI RECIPE

Steps:

• Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
• Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
• Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
• Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
• Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
• Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

ONE STEP CHILI

Steps:

• Microwave method: Combine all ingredients in microwave-safe 2 quart casserole. Cover, microwave on high 5 minutes. Stir to break up meat. Microwave additional 20 minutes, stirring every 10 minutes. Note: If beef is less lean. Microwave first and drain off excess fat.
• Stovetop method: Brown beef with green peppers, onions, and spices. Drain excess fat. Add beans, tomatoes, and tomato paste and simmer until peppers and onions are tender, or longer. Use water or (salt free) beef broth if additional liquid is needed.
• Vegetarian variation: Swap 1 lb. frozen vegetable mix (such as California blend) for the ground beef. Sauté peppers and onion in 1 tablespoons vegetable oil along with the spices. When onions are clear, add vegetables along with tomatoes and tomato paste. Use vegetable broth or water if additional liquid is needed.

CHILI

Steps:

• cook the beef, then throw it all in a crock pot on low for 4-8 hours.

ONE-HOUR TEXAS CHILI

Steps:

• In a large heavy skillet, heat the dried ancho and chipotle chiles on medium-high heat about a minute on each side. Turn off the heat, cover the chiles with water and soak them until rehydrated, about 30 minutes.
• Meanwhile, in a Dutch oven or other large pot over medium heat, heat 1 tablespoon vegetable oil or bacon fat. Add the onions and sauté until they start to brown, about 10 minutes. Add the garlic and cook for 30 more seconds. Transfer to a blender.
• Form the ground beef into balls the size of marbles. Return the Dutch oven to medium heat, add 1 tablespoon vegetable oil or bacon fat and, when it is hot, add the meatballs. Stir occasionally until lightly browned, about 10 minutes, then remove from the heat.
• Drain the chiles well, and remove and discard stems and seeds. Add the chiles to the blender. Add the canned chipotles, if using, pequin chiles or cayenne, cumin, oregano, cloves, cinnamon and 1 cup water. Blend until smooth. Add to the Dutch oven with the browned meatballs along with 4 cups water. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
• Adjust salt and pepper to taste. If the chili looks too thin, slowly stir in the masa harina. Add the lime juice, and simmer for 15 minutes more. Serve topped with grated cheese, diced onions, pickled jalapeños and sour cream. Or serve as Frito pie: For each serving, mound 1 cup Fritos in a bowl and top with 1 cup chili, ¼ cup grated cheese, 1 tablespoon diced onions, sliced jalapeños and sour cream.