2.28.2013 National Chili Day

(February 28, 2013)--Here are some of the great chili recipes from viewers that we talked about on KWTX News 10 This Morning on Thursday:

Amanda Buck Avery

Take a pound of ground meat, and a cup of onions and a about a tsp of minced garlic (or what ever garlic you have) a tsp salt, tsp pepper 4 tablespoons of chili powder, 2 cans of rotel tomatoes 2 cans of tomato sauce.

First you fry your meat and onions, until done. Drain the grease, then add your tomato sauce, rotel tomatoes, chili powder, garlic, salt and pepper. Turn down burner to medium low and stir occasionally until done. It will take about one hour.

Roy Beasley

Fantastic Flavorful Chili

1 pound hamburger
1 tablespoon oil
3 onions, chopped
3 to 6 cloves garlic, minced, depending on how much garlic you like
2 jalapeno peppers, seeded and finely chopped (optional)
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon paprika
2 teaspoons dried oregano
28-ounce can diced tomatoes
4 15-ounce cans kidney beans, rinsed
3 tablespoons ground coffee (not prepared and not instant)

Brown the hamburger in a large Dutch oven. Cook over medium heat until completely done. Drain grease from hamburger. Remove hamburger from Dutch oven and set aside.

Add oil to the Dutch oven and sauté the onions and garlic until onions are translucent. Add the cumin, chili powder, paprika and oregano to the onion mix and continue cooking about one minute while stirring. Add in the beef.

Add the tomatoes and kidney beans to the beef mixture. Stir in coffee grounds. Simmer for approximately one hour or until chili is as thick as you like.

Paul Gately

Neil's Iron Cauldron Chili

3lb. coarse ground sirloin
1 lg. 1015 onion or other sweet onion, diced
2 cans diced tomatoes
4 cloves garlic, pressed or finely minced
4 Serrano peppers (leave 2 whole, seed rib and dice 2 others)
2 T. Chili quick
3 T. Chili powder
2 c. water
2 T. beef bullion
1/4 c. fresh cilantro, chopped
1 tsp. Mexican oregano
1 tsp. cumin, ground
1 tsp. basil
1 tsp. ground black pepper

In a heavy cast iron pot, such as a Dutch over, brown the chili meat thoroughly. When the beef is crumbly, turn off the heat and before the meat cools too much, strain it through a sieve a couple of cups at a time and allow all the tallow fat to drain. Wipe out the pot and spray with cooking spray. Return the meat to the pot and continue to cook over low heat. Add the diced onion, diced peppers, and minced garlic and saute until vegetables are semi-soft; maybe 15 minutes. Add water, chili powder, chili quick, bullion, Mexican oregano, basil, and black pepper and cook over low heat until meat is tender and vegetables are soft; about half-an-hour. Add the tomatoes and the whole serranos, cover and simmer the pot for at least two hours, three is better ... but slowly. When you are a half hour from serving, still in the cumin and the cilantro, cover the pot, and turn the heat off. They're delicate, so if you cook them all afternoon they'll just fade away.

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