Best Thick Hearty Chili Recipes

THE BEST CHILI RECIPE

Steps:

• Brown ground beef till no longer pink, drain, and add to crock pot.
• To the crock pot add the bell pepper, onion, all the beans (drain about 85% of the liquid from the beans before adding to the slow cooker), tomato sauce, diced tomatoes, and tomato puree. Add all the spices, and give it a good stir.
• Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.

THICK, HEARTY CHILI

Steps:

• Pack a 1/4 cup measuring cup with jalepeno slices. Dump these on a cutting board, then finely dice them. Put them back into the measuring cup, and fill the cup the rest of the way with liquid from the jalepeno jar.
• In a medium sized bowl, combine the water and dehydrated onions. Set aside to allow them to reconstitute.
• Open the cans of black beans and kidney beans into a colander. Rinse well and let drain.
• Dice the red pepper, leaving out the seeds and membranes.
• Brown the bell pepper and meat together in the chili pot until meat is well done. Drain any extra fat.
• With the heat at medium, add the chili powder, cayenne, cumin, and garlic powder to the meat mixture. Saute for 2 minutes to toast the seasonings.
• Add the jalapenos (and liquid), the onions (and liquid). Mix well. Saute for a minute.
• Add in both cans diced tomatoes, tomato sauce, and tomato paste. Mix well to blend the tomato paste with the mixture. Simmer for 5 minutes.
• Add the chili beans and rinsed beans. Stir.
• Optional items: add brown sugar and/or butter sprinkles. Mix well. At this point, add any optional liquid to thin the chili to your preference. Tip: add liquid 1/2 cup at a time and evaluate the thickness.
• Simmer for 5 minutes. This chili is ready as soon as the beans are heated. Letting it sit and cook longer helps flavors to blend, but is not entirely necessary.
• Enjoy with your favorite extras: crackers, cheese, diced fresh onion, cornbread, corn chips, hotdogs, etc!

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.