Best 3 Down And Dirty Garlic Chili Recipes

DOWN & DIRTY CHILI

Steps:

• 1. In a large pot, preferably cast iron, cook the diced bacon over medium-high heat, until the fat begins to render.
• 2. Add the onions, and continue to cook, until the onions soften, about 6 minutes.
• 3. Add the ground sirloin, and cook until browned.
• 4. Add the chili powder, ground cumin, garlic, and cayenne pepper, and stir until the spices begin to bloom, about 2 minutes.
• 5. Chef's Note: I really, really, really, like Mexene Chile Powder... It's really got great flavor.
• 6. Add the canned tomatoes, tomato sauce, beans, and water. Stir to combine.
• 7. Allow to simmer, uncovered for about an hour... two if you have the time.
• 8. Chef's Note: If you want to thicken up the sauce a bit, and add some flavor... Take a tablespoon or two of masa (ground corn) about thirty minutes into the simmer...
• 9. Serve with sour cream, cheese, and some crackers, or homemade bread.
• 10. It's down... It's dirty... But it tastes great on a cold Autumn's evening.

DOWN HOME CHILI

Steps:

• In a heavy-bottomed 6-quart pot, heat the oil over medium-high heat. Add the onions, garlic, chili powder, cumin, Creole seasoning, salt, and pepper, and cook, stirring, until the onions are softened, about 4 minutes. Add the beef and cook, stirring, until the meat is brown and cooked through, about 5 minutes, breaking up any clumps. Spoon off and discard the rendered fat.
• Crush the tomatoes with your hands and add them to the pot along with their juices. Add the tomato paste, brown sugar, and stock; stir well and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until thickened, 50 to 55 minutes. Keep warm until ready to serve.

LOWDOWN AND DIRTY CHILI

Steps:

• Combine the dry seasonings; set aside. Combine the wet seasonings; set aside.
• Heat the oil in a large heavy bottomed pot over medium high heat. Add the onion, green and red bell peppers, and jalapenos and sauté until tender, about 5 minutes. Add ground pork and both chorizos and cook for about 10 minutes or until meat is no longer pink. Add the garlic and cook another minute. Drain off excess fat.
• Add the dry seasoning mixture to the beef, and continue to cook about 5 minutes longer. Add the wet seasoning to the beef mixture, cooking for about 4 minutes longer. Add the beef stock and bay leaves and bring to a boil. Reduce heat and simmer, uncovered for one hour. Season with salt and pepper; taste and adjust as needed. Garnish as desired.