How To Make Classic Chili And Bean-Less Chili Recipes

When it comes to making chili, I like doing all year. During the summer, its a family dinner that does not require the use of an oven on a long hot summer day. During the winter, chili is a good meal during the long dark winter days.The first recipe is a classic recipe ... but the second is a Texas-style bean-less version. If you like to do freezer meals, you should use the first recipe, since it also blocks for future meals. All people.Classic feed 4-6 pounds Recipe2 Chile. beef1 lean ground clove garlic, minced2 medium onion, finely chopped1 1 / 2 teaspoons table salt2 tablespoons chili powder 1 / 4 teaspoon red pepper pepperdash large grain cans cloves2 more juice1 / 2 teaspoon black pepper1 paprika2 cups teaspoons teaspoon basil4 juice1 can chopped tomatoes tomatoesNote: If you really like spicy, you can increase the chili powder 4 tablespoons.In a large skillet, brown the ground beef with minced garlic and onion until meat is no longer ground color pink. Drain the fat from meat and reserve. In a large pot, combine all ingredients above, including spices. Add meat and brown earth. Turn heat to low and simmer for 45 minutes or until your done. Bean pounds less beef Chili2. lean boneless beef chuck1 / 4 cup salad oil1 large onion, finely chopped3 green peppers, garlic cloves diced3, crushed2 (28 ounces) tomatoes1 cans (12 ounces) tomato PASTE3 tablespoons chili powder 1 / 4 cup granulated sugar2 salt 1 oregano1 tablespoons tablespoon teaspoon crushed red peppers3 cups water1 / 2 cup Monterey Jack cheese pieces and Chuck garnishingRinse meat cut into 1 "cubes and set aside. In a large pot, salad oil over medium heat and add the meat minced beef. Brown beef cubes on all sides until well cooked. Remove cubes of meat and reserve. Mix the chopped onion, green pepper and garlic in a skillet over medium heat 10 minutes, stirring every 2 -- 3 minutes. Return beef cubes to the pot and then add the can of tomatoes with liquid and remaining ingredients except cheese. Bring to boil and then reduce heat to low, cover pot and simmer for 1 hour or until done. Ladle chili into bowls and sprinkle with Monterey Jack cheese on top.