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 ...

Drain the beans and place in a stockpot with the ham hock; cover with fresh water by 2 inches. Add the tomato sauce, chili powder, brown sugar, white vinegar, garlic, onions, 1 tablespoon salt and ...

Deselect All. 4 slices thick-cut apple smoked bacon, diced. 3/4 pound beef chuck, cut into 1/2-inch cubes. 1 tablespoon chipotle chili powder. 1 teaspoon ground cumin

Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt ...

Deselect All. 1 pound ground chuck. 1 cup diced yellow onion. 1 cup diced green bell pepper. 3 cloves garlic, minced. 1 1/2 tablespoons chili powder, preferably Mexican style

Deselect All. 2 tablespoons light brown sugar. 1 tablespoon Miss Brown’s House Seasoning, recipe follows. 1 teaspoon smoked paprika. 3 pounds brisket, cut into chunks

Heat 1/2 tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed.

Deselect All. 1 tablespoon olive oil. 1 onion, diced (1 cup) 1 red bell pepper, diced (1 cup) 2 carrots, diced (1/2 cup) 2 teaspoons ground cumin. 1 pound extra-lean ground beef (90 percent lean)

For the chili: In a Dutch oven over medium heat, cook the onions with 2 tablespoons of the olive oil and a pinch of salt and pepper until the onions are soft, about 3 minutes.