Anns Depression Chili Recipes

ANN'S DEPRESSION CHILI

ANN'S DEPRESSION CHILI image

Categories Soup/Stew Beef Stew Super Bowl Quick & Easy

Yield 16 quarts

Number Of Ingredients 14

Ingredients

3-4 lbs of lean ground beef
2 lg cans tomato juice
3 lg cans Brook's Chili Beans, mild or hot
2 lg cans tomato paste
1 lg can of diced tomatoes
2 lg green bell peppers, chopped
2 lg yellow onions, chopped
2 pkg of Brook's dry Chili seasoniing mix
6 beef boullion cubes or (3 nice size tbsp beef soup base)
1/4 cup sugar
2 tbsp garlic powder
3 tbsp cooking oil
water
salt, pepper and chili powder to taste.

Steps:

First in a 16 qt pot put the cans of tomato juice, tomato paste, diced tomatoes and chili beans. Add water in the cans the tomato paste came in, about 2 cans full rinsing all the tomato paste out of them. It won't hurt to use hot water. Stir well so that the tomato paste starts to dissolve and bring the pot to a slow boil. Once this happens reduce heat to medium and let it simmer adding one pkg of the chili seasoning mix, sugar, boullion cubes or soup base, and garlic powder. Stir often so the beans don't stick or burn. While this is simmerinig, in a large skillet, sautee' the onions and green peppers in the oil until tender. Then add the ground beef and brown while using a fork to break the meat up. Add the other pkg of chili seasoning mix, salt, pepper and chili powder to the meat while it browns. This flavors it as well. Once done add it to the pot of simmering liquid. Taste test and add additional chili powder, salt and pepper if needed to suit your taste and let cook for another 15 min. Turn the pot off and stir well. Serve with whatever chili acessories you like. Personally, I like Fritos corn chips with mine, but the skies the limit. Use your imagination and go for it.

ANN'S VEGETABLE CHILI

Ann's Vegetable Chili image

Chili packed with vegetables and flavor. Even better the next day. To make this vegan, substitute 1 tsp smoked paprika and 1/2 tsp. kosher salt for Worcestershire and ham bouillon.

Provided by Hootenanny

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons canola oil
1 large onion, finely chopped
1 red bell pepper, finely chopped
5 garlic cloves, minced
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups frozen corn kernels
1 1/2 lbs portabella mushrooms, wiped clean and cubed (about 5 large)
3 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons Worcestershire sauce (optional)
8 roma tomatoes, peeled, seeded and chopped
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (15 ounce) can Contadina tomato sauce
1 cup vegetable stock
1 teaspoon ham bouillon (optional)

Steps:

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, and garlic. Saute, stirring, until soft, about 3 minutes.
Add the zucchini, corn, and mushrooms, and cook, stirring, until vegetables are soft.
Add the chili powder, cumin, and Worcestershire. Stir well.
Add the tomatoes, beans, tomato sauce, vegetable stock and bouillon, stir well, and bring to a boil.
Reduce the heat to medium-low and simmer, stirring occasionally, for about 35 - 40 minutes. Adjust the seasoning, to taste.

Nutrition Facts : Calories 359.8, Fat 7.3, SaturatedFat 0.8, Sodium 641.8, Carbohydrate 64.7, Fiber 15.8, Sugar 12.3, Protein 17

BEST DAMN CHILI

Best Damn Chili image

After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.

Provided by Danny Jaye

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 2h50m

Yield 12

Number Of Ingredients 28

Ingredients

4 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
1 Anaheim chile pepper, chopped
2 red jalapeno pepper, chopped
4 garlic cloves, minced
2 ½ pounds lean ground beef
¼ cup Worcestershire sauce
1 pinch garlic powder, or to taste
2 beef bouillon cubes
1 (12 fluid ounce) can or bottle light beer (such as Coors®)
1 (28 ounce) can crushed San Marzano tomatoes
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (12 ounce) can tomato paste
½ cup white wine
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon brown sugar
1 tablespoon chipotle pepper sauce
2 ½ teaspoons dried basil
1 ½ teaspoons smoked paprika
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon ground black pepper
2 (16 ounce) cans dark red kidney beans (such as Bush's®)
1 cup sour cream
3 tablespoons chopped fresh cilantro
½ teaspoon ground cumin

Steps:

Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Nutrition Facts : Calories 406.3 calories, Carbohydrate 27.6 g, Cholesterol 74.4 mg, Fat 21.1 g, Fiber 7 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1014.5 mg, Sugar 7.4 g

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