DELILAH'S WICKED TWELVE ALARM CHILI
This recipe features 12 different kinds of peppers, including 10 varieties of hot peppers. It's mad, wicked good, but not for the faint of heart. It's extra hot and spicy, just the way I like it! It can be served over macaroni or pasta, or simply eaten by itself
Provided by Mama Delilah
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 4h20m
Yield 30
Number Of Ingredients 27
Steps:
- Place the kidney beans, chili beans, black beans, and black-eyed peas in a large, heavy pot., and simmer over medium heat.
- Place the ground beef and sausage in a skillet over medium-high heat. Cook until crumbly and evenly browned, about 10 minutes. Drain, and stir into the bean mixture.
- Place the red and green bell peppers, yellow and red onions, and garlic on top of the bean and meat mixture. Cover and steam for at least 10 minutes. Stir in the jalapeno, chipotle, serrano, habanero, banana, cherry and Anaheim peppers, red and green Thai chilies, chili powder, cumin, red pepper flakes, and taco seasoning. Season to taste with cayenne pepper, salt, and black pepper. Cover, and simmer over medium heat, stirring occasionally, for 3 hours.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 22.4 g, Cholesterol 27.1 mg, Fat 8.5 g, Fiber 7.1 g, Protein 13.8 g, SaturatedFat 2.9 g, Sodium 685.5 mg, Sugar 3.2 g
DING DONG EIGHT-ALARM CHILI
Categories Soup/Stew Bean Beef Pepper Super Bowl Dinner Brisket Spice Hot Pepper Fall Winter Tailgating Poker/Game Night Party Potluck Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Soak ancho chiles in hot water to cover until softened, about 30 minutes. Drain well.
- While chiles soak, mince 1 whole garlic clove and mash to a paste with 1/2 tablespoon salt, 1/2 tablespoon cumin, and 1/2 tablespoon chili powder. Pat beef dry and toss with spice mixture in a large bowl until coated.
- Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 3 or 4 batches, without crowding, turning occasionally, about 5 minutes per batch (lower heat as needed; spice mixture burns easily). Transfer beef as browned to another bowl. (Do not clean pot.)
- Purée anchos in a blender along with tomatoes (including juice), chipotles in adobo, cilantro, remaining 2 whole garlic cloves, and remaining 1/2 tablespoon salt until smooth.
- Add enough oil to fat in pot to total 3 tablespoons, then cook onions and chopped garlic over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to 10 minutes. Add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 2 minutes. Add chile purée and 1 chopped serrano and simmer, stirring, 5 minutes. Stir in beer, water, and beef along with any juices accumulated in bowl and gently simmer, partially covered, stirring occasionally and checking often to make sure chili is not scorching, 2 hours.
- Taste sauce, then add more serrano if desired and continue to simmer, partially covered, until beef is very tender and sauce is slightly thickened, 1 to 2 hours more. (If chili becomes very thick before meat is tender, thin with water as needed.)
- Coarsely shred meat (still in pot) with 2 forks and cool chili completely, uncovered, then chill, covered, 1 to 2 days to allow flavors to develop.
- Reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes. Add beans (if using) and simmer, stirring, 5 minutes.
FOUR-ALARM RIB-EYE CHILI
Provided by Valerie Bertinelli
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- Heat the oil in a medium Dutch oven over medium-high heat. When the oil is hot, add the rib-eye and cook until browned all over and the fat has rendered, 4 to 5 minutes. Remove the rib-eye to a baking sheet and turn the heat down to medium.
- Add the onions, poblanos, bell peppers, Anaheim peppers, serranos and garlic to the Dutch oven and sauté until softened, 5 minutes. Add the chili powder, coriander, cumin, cayenne and 1 teaspoon salt; cook for another 2 to 3 minutes to toast the spices. Next, stir in the tomato paste; cook, stirring, for 2 minutes to toast the tomato paste and incorporate it into the vegetables. Deglaze the pot with the lager, bring to a boil and cook until reduced by half, 5 minutes. Add the chipotle puree, crushed tomatoes, pinto beans, kidney beans, corn and the rib-eye. Bring the chili to a simmer and cook, partially covered, for 30 minutes, until the chili has thickened and the rib-eye is very tender. Season with salt to taste. Serve with your favorite toppings.
MICAH'S 4 1/2-ALARM CHILI
This is my sweet and spicy chili. Enough people have asked for the recipe that I decided to post it here! This makes a pretty big batch of chili. You can always halve the ingredients. Also, I probably make it a little bit differently each time, so it's no biggie if the ingredients aren't an exact match. I think that the chili is best when it has a few days to really combine the flavors.
Provided by Bhyphenlow
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 14h55m
Yield 20
Number Of Ingredients 11
Steps:
- Combine ground beef and onion in a large skillet over medium heat; cook and stir until browned, 5 to 8 minutes. Pour off excess grease.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cut into pieces.
- Combine beef mixture, bacon, kidney beans, baked beans, tomatoes, brown sugar, barbeque rub, chili powder, hot sauce, and garlic powder in a large pot. Cook over medium-low heat, stirring every 30 minutes, until bubbling, 2 to 3 hours. Remove chili from heat and let cool, about 30 minutes.
- Refrigerate chili, 8 hours to overnight.
- Reheat chili over low heat, stirring every 30 minutes, for at least 4 hours before serving.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 25.3 g, Cholesterol 22 mg, Fat 6.3 g, Fiber 5.2 g, Protein 11.5 g, SaturatedFat 2.1 g, Sodium 810.2 mg, Sugar 10.7 g
7 ALARM CHILI
I love the heat associated with chili and when I think chili, I think an immense amount of heat, equally balanced with flavor. This can all be done in a Crock Pot, which is my actual recommendation, but you need to par cook or sear the meats before placing them into the Crock Pot. You'll need a large Crock Pot for this chili, which contains beef chuck, ground beef, hot Italian sausage and bacon, plus canned beans and plenty of hotness from chiles.
Provided by Eric 32
Categories Beans
Time 38m
Yield 15 serving(s)
Number Of Ingredients 19
Steps:
- Par cook and/or sear the meats.
- In a 6-Qt. Crock Pot layer as follows: onions, garlic, jalapenos, habaneros, kidney beans, black beans, chipotle peppers, crushed tomatoes, ground beef, chopped bacon, hot Italian sausage & beef chuck.
- In a blender, combine the beef broth with the mole sauce and pour the mixture over top.
- Mix together all the spices and set aside.
- Cook everything but the spices in the Crock Pot at low setting for 8 hours.
- Five hours into cooking add the spices and cover with juices from the mixture.
- When done cooking, carefully mix together in the Crock Pot, or transfer contents to a 7.5-qt stock pot and mix everything together.
- Serve and enjoy.
Nutrition Facts : Calories 597.9, Fat 36.4, SaturatedFat 11.9, Cholesterol 90.1, Sodium 939.9, Carbohydrate 34.2, Fiber 10.2, Sugar 4.9, Protein 34.7
3 ALARM CHILI
I was in the mood for Chili but I couldn't find a good recipe that I liked. So I took some ideas and created this. =) OF course you can use half a jalepeno, or a chili, or use no pepper for a mild chili- but the jalepeno gives it a nice kick! Add more or less seasonings depending on taste 9 I can't really remember the exact measurements)
Provided by misslilymaam
Categories Meat
Time 1h5m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Brown The meat in a large skillet ( drain if desired- The fat gives it a better flavor).
- Once cooked through, add the onions, tomatoes, garlic, and a tablespoon of canola oil.
- Saute Until the Onions are slightly browned or colored by the tomatoes.
- Add the seasonings ( EXCEPT the bay leaves).
- Cook two minutes ensuring that everything is coated by the seasonings.
- In a large sauce or soup pot, pour the can of chicken broth inches.
- carefully remove the Browned meat mixture and gently pour into the canned broth.
- Set On Medium- High heat.
- Stir in the Jalepeno and Bay leaves and the two Tablespoons of Red Pepper Paste.
- Cover and let boil five to ten minutes.
- Turn down heat and cook for about 30 minutes ( depending on your stove, cooking times may vary).
- Side Note: While cooking taste the chili and add more seasonings if desired.
FALSE ALARM VEGETABLE CHILI
This is one of Joe Bonanno's most popular firehouse dishes. Choose a chili powder that suits your taste for heat. Leave the pot uncovered during simmering to allow excess water to evaporate and the chili to thicken.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 17
Steps:
- In a large soup pot, heat olive oil over medium heat. Add onion, green and red peppers, carrot, jalapeno pepper, and garlic. Cook until the vegetables soften, about 5 minutes. Stir in 7 cups water, lentils, tomato paste, kidney beans, and pinto beans. Stir to blend, adding stewed tomatoes, chili powder, cumin, and crushed red-pepper flakes.
- Bring to a boil. Reduce heat to medium-low, cover and simmer until lentils are tender, about 45 minutes. If the chili starts to dry out, add hot water as needed. Season with salt and pepper, and serve immediately.
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