Arrogant Chili Recipes

SIMPLE, PERFECT CHILI

Simple, Perfect Chili image

Ree Drummond's Simple, Perfect Chili recipe from The Pioneer Woman on Food Network will be a new comfort-food favorite for your family.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving

Steps:

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 and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

AWARD WINNING CHILI

Award Winning Chili image

My husband and I created this recipe together. He won a chili cook-off with this recipe at work. We always use venison, but you can use ground beef or turkey.

Provided by KelBel

Categories Black Beans

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 lb ground beef or 1 lb ground turkey
2 onions, diced
1 green pepper, diced
1 tablespoon jalapeno, finely chopped
1 (14 ounce) can Mexican-style tomatoes (like Rotel)
2 (8 ounce) cans tomato sauce
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika (smoked if you can find it)
1 (14 ounce) can kidney beans, drained and rinsed
1 (14 ounce) can black beans, drained and rinsed
1 cup water
sour cream
cheddar cheese
green onion

Steps:

In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. 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.
Serve with desired toppings.

ARROGANT CHILI

Arrogant Chili image

For times when plain old chili just won't do. Note: There's plenty more beans than there is beef in this recipe, and the measurements are just rough estimates of what I used, feel free to use whatever you like!

Provided by Megohm

Categories Beans

Time 1h15m

Yield 1 pot, 8-10 serving(s)

Number Of Ingredients 22

Ingredients

1 large onion, small dice
4 garlic cloves, minced
1 anaheim chili (or another fairly spicy pepper)
2 tomatoes, skinned and chopped into a smallish dice
1 lb ground beef
3 cups brewed coffee (do not make it horribly strong or this will kill your chili)
3 cups beef broth
2 (156 ml) cans tomato paste
1 tablespoon brown sugar
2 tablespoons cocoa powder
1 tablespoon Worcestershire sauce
4 tablespoons chili powder
1 teaspoon cumin
1/8-1/4 teaspoon cayenne pepper (or more)
3 -4 tablespoons louisiana hot sauce (or whatever you like best)
1 big bay leaf
1/2 teaspoon freshly cracked black pepper
1 1/2 teaspoons coarse sea salt
1/3 cup navy beans
1/3 cup black-eyed peas
1/2 cup pinto beans
3/4 cup kidney bean

Steps:

In a large, heavy pot , over medium, medium-highish, sautée onion and Anaheim chili pepper in a couple of Tbsp of oil When they soften, add tomatoes and cook for a minute or so, then add garlic and cook till it becomes fragrant.
Stir in a little bit of the beef broth, enough to easily add tomato paste without sloshing liquid all over. Add remaining broth and coffee once the tomato paste is in there and more or less homogeneously mixed.
Add the ground beef (I do not like to brown it in the pan, because I like little pieces of meat, not huge chunks, but you can do what you want), and break it up with a spatula until it's bitsy little pieces.
Add all remaining ingredients, and when it comes to a simmer, turn heat to low, cover with the lid ajar, and let cook for an hour or so (at least!), make sure to stir often though.
Check seasoning and serve with cornbread.

Nutrition Facts : Calories 259.9, Fat 10.2, SaturatedFat 3.8, Cholesterol 38.6, Sodium 1495.7, Carbohydrate 26.9, Fiber 7.8, Sugar 9.9, Protein 18.4

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