1 to 1 1/2 lb. cubed sirloin, or stew meat 4 C. water 1/2 (1.1 oz.) packet au jus mix (just eyeball it) 1 (1.25 oz.) taco seasoning packet 6 oz. can tomato paste 2 (15 oz.) cans kidney beans (drained) 1 (16 oz.) container fresh salsa 1 bag Fritos (10 1/4 oz. size bag)
In a slow cooker, add 4 cups water a half packet of au jus mix, taco seasoning packet, and tomato paste. Whisk until smooth.
Add stew meat, or sirloin, and drained kidney beans. Cook on low for 8 to 9 hours.
Next, stir in the fresh salsa and cook for 20 minutes longer, just enough to warm it up again. Serve with corn chips on top.
Note: If the chili is too salty, add some water at the end of cooking time.
1 onion, chopped 1 bell pepper, chopped 1 (14 oz.) can stewed tomatoes 4 (8 oz.) cans tomato sauce 1 (14 oz.) can ranch style beans 1 (14 oz.) can pinto beans 1 (14 oz.) can kidney beans 1 (10 oz.) can Rotel diced tomatoes 1 (1 1/4 oz.) package McCormick mild chili seasoning 2 lbs. ground chuck
Brown Ground Chuck. Add all canned items, including juice, into large pot. Cook until onion and pepper are tender.
Note: This can be easily converted to a crock pot recipe. Just brown hamburger and add it and everything else to crockpot and cook on high about four hours.
1 1/2 lbs. grass-fed 80% ground beef 1 (11.2 oz) bottle Guinness Draught 2 T. olive oil 1 C. yellow onions (diced) 1 (15 oz.) can red kidney beans (drained and rinsed) 1 (15 oz.) can white kidney beans (drained and rinsed) 1 (28 oz.) can crushed tomatoes (or diced) 2 cloves fresh garlic (minced) 2 T. ground cumin 1 - 2 T. chili powder 1 T. chipotle chili powder 1 T. organic brown sugar Sour cream and shredded cheese (optional)
Heat oil in a large Dutch oven over medium heat. Add the onion and cook for 3 - 4 minutes.
Add the ground beef and garlic. Cook until meat is no longer pink.
Add cumin and chili powders. Add tomatoes, beans, beer and brown sugar. Cover and simmer for 1-1/2 hours.
Serve with sour cream / Greek yogurt and shredded cheese if desired.
Firehouse Sausage Chili
2 yellow onions, chopped 3 T. butter 3 T. wet mined garlic 1/2 tsp. salt 1/4 tsp. red pepper flakes 3 lbs. mild Italian sausage 3 cans diced tomatoes with green chilies 2 pkgs. chili seasoning mix 3 (15 oz.) cans dark red kidney beans 2 (15 oz.) cans light red kidney beans 2 cans yellow corn Water, as desired
Sauté onions in large skillet in butter and garlic until translucent. Remove all but about 1/2 cup from the sauté pan and reserve for later use.
In same pan brown the sausage with the 1/2 cup of onions, salt, and pepper flakes. Once browned, add in reserved sautéed onions, canned tomatoes, and chili seasoning. Bring to a simmer for 40 minutes.
After 40 minutes, drain beans and add to sausage. If a thinner chili is desired, add water as needed. Return to a simmer for 20 minutes.
Drain corn; add to chili after 20 minutes. Cook an additional 5-10 minutes.