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In a large pot over medium heat, heat the oil. Add the onions, garlic, and red pepper; cook, stirring frequently, until softened, 4 to 6 minutes. Add the beef and increase the heat to high; cook, stirring with wooden spoon to break the meat into ¼-inch pieces, until the beef is browned, 10 to 12 minutes.
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Add vodka (or bourbon), brown sugar, and hot sauce and stir to combine. Season to taste with kosher salt, ground black pepper, and additional vinegar. Serve immediately, or, for best flavor, allow to cool and refrigerate overnight, or up to 1 week in a sealed container. Reheat and serve with desired garnishes.
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Cook for 6-7 minutes. Add chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined. Add diced tomatoes, kidney beans, beef broth, and tomato sauce. Stir well. Simmer for 20-25 minutes. Let the chili rest for 5-10 minutes before serving.
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Add the ground beef and sausage to the pot and cook, breaking apart into small pieces with a wooden spoon, until browned. Drain any grease. Add the vinegar and cook for 1 minute. Add the diced tomatoes, tomato juice, ketchup, beans, brown sugar, chili powder, garlic salt, pepper, paprika, cumin, and cayenne.
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In a large soup pot over medium-high heat, brown ground beef. Remove cooked beef from the pot with a slotted spoon and set aside. Drain grease. Return the pot to the stove, add olive oil, and saute the onion and green bell pepper until soft, about 6 to 8 minutes. Add garlic and saute for 2 minutes.
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Instructions. In a large skillet, brown the ground beef and onions over medium-high heat until the meat is cooked through and the onions go clear, about 10 to 15 minutes. Season to taste with salt and pepper. Using a slotted spoon, transfer the meat mixture to the crock of a 6-quart slow cooker.
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Stir well and bring to a boil. Reduce the heat to medium-low and then cover. Let the chili simmer for 90 minutes, stirring occasionally. Add in the beans to the chili and continue to simmer for another 30 minutes until the chili is hot. In a small bowl, combine the sour cream, cilantro, cumin, and salt.
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Add the beer, scraping up any browned bits from the bottom of the pot using a wooden spoon. Then, stir in the chicken broth, tomatoes, beans, basil, oregano, and thyme. Return the beef to the pot, stirring to incorporate. Bring the chili to a boil over medium heat and reduce the heat to medium low.
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Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute. Stir in the beef broth and crushed.
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Add the ground beef to the pot, cook until browned, then drain off the excess fat. Toast the spices. Stir the spices and seasonings with the vegetables and meat to bring out their full flavor. Add the tomatoes, broth, and beans. This forms the bulk of the chili. Then give everything a good stir. Simmer the chili.
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Pour in crushed tomatoes, tomato sauce, and bone broth. Stir altogether. Cover and let simmer on low-medium heat for 25 minutes. Add in peeled and chopped sweet potato, bell pepper, beans, cover with lid, and cook for an additional 10 minutes. Serve with avocado, nutritional yeast and/or organic cheese & chives.
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Imagine perfectly tender ground beef with assorted peppers, beans, tomatoes, spices, and seasonings simmered long enough until everything becomes a thick and hearty blend of umami, sweet, and spicy.
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Heat remaining oil in a large Dutch oven over medium heat until shimmering. Add cumin and coriander and cook, stirring, until fragrant, about 30 seconds. Add chile purée and cook, stirring, until incorporated. Strain chicken stock into pot, pressing on skins and seeds to extract as much liquid as possible.
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Add remaining ingredients, with 1/2 cup of water for Quick Cook or 1 1/2 cups for Slow Cook. Bring to simmer, then adjust heat per step below: Quick Cook - 20 to 40 minutes, uncovered, on medium low heat so it's bubbling gently; OR. Slow Cook - 1.5 hours to 2 hours, covered, on low heat so it's bubbling very gently.
FileChili con carne 7.jpg Wikimedia Commons
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Easy 10 minute Whole30 Chili Recipe! Whole30 recipes. Easy Whole30
Instructions. Dry beef cubes (3 pounds) with paper towels. In a large mixing bowl, toss the beef cubes with the vegetable oil (2 tablespoons) and salt 91 3/4 teaspoons); set aside. Turn the 6.5-quart Instant pot onto saute function. When the display reads "hot", add the beef in 3 batches and brown on all sides.
