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1 Brown ground beef in large skillet; drain fat. 2 Stir in Seasoning Mix, tomato sauce and water. Bring to boil, stirring often. Reduce heat; simmer 10 minutes, stirring occasionally. 3 Place cooked hot dogs on rolls and top with prepared chili, shredded cheese and onions, if desired. Serve with desired condiments.

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Directions. 1 Heat one tablespoon of oil in a large pot (like a Dutch oven). Add the ground meat and flatten it down into the oil. Wait a minute or two, or until the underside of the beef has browned, and then use a wooden spoon to break the meat apart into smaller crumbles.

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2. Once everything combines fully, pour the mixture into an airtight container such as mason jars because they're easy to store and label. 3.Use a spoon to scoop the mixture into each mason jar, then seal with a lid and label; ensure to write the date on the label to indicate how long it will last. 4.

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Instructions. Add the olive oil to a large soup pot over medium-high heat. Once hot, add the onion and cook for about 5 minutes, stirring occasionally. 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.

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Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease. Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine. Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.

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Salt: Feel free to decrease the salt if desired or needed. Large Batch: To make a large batch of chili seasoning, or the equivalent of 8 packets, combine the following ingredients together and use 2 tablespoons of the prepared chili blend for every batch of chili. ½ cup chili powder. 2-½ tablespoons cumin. 2 teaspoons cayenne pepper.

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Add the cornmeal, beef broth, crushed tomatoes, tomato paste, and molasses (if using). Bring to a boil. Reduce the heat to low and simmer, covered, for 2 hours. Skim any excess fat off of the surface of the chili — there will be quite a bit. Stir in the lime juice, then taste and adjust seasoning, if necessary.

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Plan Your Meals. So good, French's® Chili-O Seasoning just might be the only chili mix you'll ever need. Use it to make a hearty homemade chili in 20 minutes - tear packet open and add to ground beef, tomato and kidney beans while cooking. (Wow, that's easy!)

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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.

FileBowl of chili.jpg Wikimedia Commons

1 BROWN beef in large nonstick pot. Add onion; cook 3 min. Drain. 2 STIR in remaining ingredients. Heat to boiling. Simmer, partially covered, 15 min. until flavors are blended; stirring often.

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Stir together chili spice mix, 3 1/4 cups water, and tomato sauce in a bowl while the meat is browning. Mix well. Step 4. Pour the chili seasoning liquid over the browned meat. Bring to a boil while stirring constantly. Step 5. Add 1 tablespoon of cooking oil to a skillet and saute onions until translucent. Step 6.

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Step 1. Brown ground beef and onions, drain off excess grease and return to pot. Mark as complete. Step 2. Add pintos, chili beans, tomato sauce, water, Rotel, and package of chili seasoning. Bring to a boil, reduce heat, cover and let it simmer at least 15 minutes but the longer the better. Mark as complete.

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Mix in the chili seasoning mix, canned tomatoes, and tomato sauce. Bring to a boil. Reduce the heat to low and cover the pot. Simmer for 10 minutes, stirring occasionally to keep the bottom from scorching. Spoon over bowls and top with shredded cheese, sour cream, and chopped leeks, if desired. Serve and enjoy!

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For best results, toast the spices in a dry skillet over medium heat before grinding or using them in a recipe. Be sure to grind the spices fresh for each recipe for the best flavor. Store the chili powder in a cool, dark place in an airtight container. The chili powder will keep for several months.

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Mince 3 garlic cloves. Drain and rinse 2 (about 15-ounce) cans kidney beans. Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute.

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Directions. Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes.