BEST DAMN CHILI
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
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
BEST CHILI EVER!
Rachael's Recipe Notes: Yes, you are reading the ingredients correctly - fennel seed, ground cinnamon and unsweetened baking cocoa are what make this delicious! I make this in a 4 quart stainless steel pan on the stove top, but after sweating the onions and peppers and browning the meat, if you want to put this in a crockpot and cook on LOW for 4 to 5 hours, it's just as good! If you like, you can add a can of diced tomatoes, undrained (15 to 16 ounces), at the same time you add the tomato paste. Sometimes my family likes the diced tomatoes, sometimes they don't. I serve this with homemade jalepeno cornbread and/or crispy tortilla strips.
Provided by Rachaels Kitchen Go
Categories < 4 Hours
Time 3h30m
Yield 3 quarts, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a very large, deep pre-heated skillet, add olive oil, then add chopped onions and peppers. I also add a little bit of water to the pan (maybe tablespoon or two); cover and cook on medium-low heat, just until onions and peppers begin to sweat. Uncover and add ground beef, using spatula to break up chunks of meat. Cover and cook on low heat until meat is cooked through, about 20 minutes or so (I add a little water during the cooking process). While the meat is cooking, I add the chili powder. I start with 1 Tbsp., and add as I go.
- Once the meat is browned, add the tomato paste, stirring to incorporate completely (I also add more water at this point, enough to make it start looking like chili, a nice, thick chili). Cover and cook on lower heat (slow simmer) for 30 minutes.
- Add the 5 ingredients, stir to incorporate, cover and cook on low (at a slow simmer) for another 60 minutes.
- Add beans and green chiles (including the "juice"), stirring to incorporate. At this point, add more water if you need to do so. Cover and cook on low (slow simmer) for another 40 minutes.
- Total cooking time is about 2-1/2 to 3 hours on stovetop. I know this sounds like a long time, but it really needs that much time to simmer and let the flavors blend.
- Serve with chopped red onion, sour cream, hot sauce, and shredded cheddar, colby and/or Jack cheese(s).
Nutrition Facts : Calories 308.1, Fat 13.2, SaturatedFat 4.9, Cholesterol 73.7, Sodium 580.2, Carbohydrate 22.7, Fiber 5.5, Sugar 11.4, Protein 27.3
GRANDMA PRENTICE'S CHILI SAUCE
Old family recipe. Great for topping on eggs or just about any sandwich.
Provided by Chef Jaybo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 7h30m
Yield 112
Number Of Ingredients 11
Steps:
- Mix tomatoes, onions, apple cider vinegar, green bell peppers, seeded chopped chile peppers, sugar, unseeded chopped chile pepper, salt, allspice, cinnamon, and cloves together in a large mixing bowl.
- Ladle enough of the tomato mixture into the pitcher of a blender to fill to about 3/4-full; blend until smooth. Pour blended mixture into a large pot. Repeat blending until entire mixture has been pureed.
- Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, 7 to 8 hours.
Nutrition Facts : Calories 28.6 calories, Carbohydrate 6.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.6 g, Sodium 65.6 mg, Sugar 4.7 g
CINNAMON-LACED CHILI
This take on Cincinnati chili forgoes the traditional spaghetti accompaniment, though you can serve it over hot cooked noodles if you like. While many cooks think of cinnamon only as a spice for baked goods and sweets, it's fantastic in savory dishes-particularly roasted, braised, and stewed meats like beef, pork, and chicken.
Provided by Cooking Light
Time 1h
Yield Serves 6 (serving size: 1 cup)
Number Of Ingredients 18
Steps:
- Heat oil in a large Dutch oven over high. Add beef, and cook 8 minutes or until browned on all sides, turning occasionally. Place on a plate.
- Add onion, poblano, and garlic to Dutch oven, and cook 5 minutes, stirring frequently. Add oregano, tomato paste, and cumin, and cook, stirring constantly, 1 minute and 30 seconds. Stir in stock, paprika, vinegar, brown sugar, Worcestershire, salt, and cinnamon sticks; bring to a boil. Reduce heat to medium. Add browned beef, cover, and simmer 45 minutes or until beef is tender, stirring occasionally.
- Remove cinnamon sticks; discard. Stir in beans; serve. Sprinkle each serving with shredded cheese and chives.
Nutrition Facts : Calories 370, Carbohydrate 29 g, Fat 14 g, Fiber 8 g, Protein 35 g, SaturatedFat 5 g, Sodium 564 mg, Sugar 5 g
EASY FIRECRACKER CINNAMON CHILI
Spicy, but not HOT Firecracker cinnamon chili. Give this delicious, but unusually spiced chili a try, adding shredded zucchini to increase the nutritional value and flavor! A healthy best ever chili recipe1
Provided by Kathleen | The Fresh Cooky 2021
Categories Soups & Stews
Time 6h20m
Number Of Ingredients 27
Steps:
- Drain and rinse beans, add to crockpot or large soup pot. Brown and drain ground meat, add to crock or soup pot.
- While meat is browning, measure out all spices and place in small bowl, stirring to blend. Set aside. Pour diced tomatoes and tomato sauce over brown meat and beans. In same pan you browned meat, over medium heat; add butter, once melted add diced onions and sauté until soft and caramel colored. About 6-7 minutes. Or swap and brown your onions and spices ahead of the beef, cooking the beef in the spices.
- Add garlic and sauté 1 minute until fragrant. Add bowl of spices to the browned onions and garlic, stir around until spices are fragrant. Toss in bay leaf and cinnamon sticks and stir around, remove from heat and pour onion and spice mixture on top of tomatoes. If using, add shredded zucchini, carrots and/or pumpkin puree, mix in well. Empty can of olives into crock along with juices.
- Cover and cook on low for 4-8 hours (if longer needed, stir in ½ cup water) or high 4 hours (be sure to add a little extra water). Serve hot with desired toppings.
Nutrition Facts : ServingSize 1 ounces, Calories 872 kcal, Carbohydrate 96 g, Protein 53 g, Fat 34 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 152 mg, Sodium 1417 mg, Fiber 11 g, Sugar 70 g, UnsaturatedFat 15 g
CINNAMON SAUCE
Make and share this Cinnamon Sauce recipe from Food.com.
Provided by Barb in WNY
Categories Dessert
Time 7m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a 2-qt, microwave-safe bowl.
- Microwave for 2 minutes at High.
- Stir.
- Microwave for 1-2 minutes at High, or until boiling.
- Serve warm.
Nutrition Facts : Calories 302.6, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 94, Carbohydrate 59.6, Fiber 0.2, Sugar 45, Protein 0.1
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