CHILI
Provided by Damaris Phillips
Categories main-dish
Time 3h40m
Yield 10 servings
Number Of Ingredients 31
Steps:
- Heat the oil in a Dutch oven or large pot over medium-high heat. Add the ground beef, sprinkle with 1 teaspoon of the salt and saute until just browned with a little pink left, about 5 minutes. Remove the meat to a plate and set aside.
- To the same pan, add the onions and another teaspoon of the salt and saute until just translucent, about 3 minutes. Add the carrots and red peppers and saute 2 minutes. Add the garlic and cook 1 minute.
- Add the tomato paste and cook, stirring, for 1 minute. Stir in the diced tomatoes and beans, mixing well. Stir in the taco seasoning and ancho chile powder and mix well. Add the beef back into the pot, pour in the mushroom stock and beer and bring to a simmer. Add the ancho chile--it will be large, but don't worry about this; after the chili is finished, you will remove it. Lower the heat to low and simmer for 2 hours. The longer this cooks the better it tastes.
- Add the edamame and corn and cook an additional 10 minutes. Stir in the peanut butter and liquid smoke. Add the remaining 1 teaspoon salt and season with pepper. Fish out the ancho chile and discard.
- Serve the chili over the Chai Spiced Grits and garnish with Greek yogurt and cilantro sprigs.
- In a medium saucepan over medium heat, bring 4 cups water to a boil. Add 1 tablespoon salt, 1 teaspoon pepper and the tea bags and steep for 10 minutes. Remove and discard the tea bags. Add the cinnamon and stir to combine.
- Bring the chai mixture back to a boil and sprinkle the grits over it slowly, to prevent clumping. Cook, uncovered and stirring constantly to prevent sticking, until the grits are soft and have a creamy texture, 25 to 35 minutes. (If the grits get too dry, add up to 2 cups warm water during cooking.) Remove from the heat and stir in the cream and lemon zest. Season with more salt and pepper, if necessary.
CHILLI CON CARNE RECIPE
This great chilli recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up storecupboard ingredients.
Provided by Good Food team
Categories Dinner, Lunch
Time 1h10m
Number Of Ingredients 16
Steps:
- Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
- Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
- Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
- Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
- Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.
- Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
- Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
- Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
- Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
- Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
- Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
- Check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
- Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
- Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
- Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
- Serve with soured cream and plain boiled long grain rice.
Nutrition Facts : Calories 387 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 2.32 milligram of sodium
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
EASY CHILI I
If you like spicy and hot you will love this. It will make you say 'yum yum'!
Provided by Danielle Spivey
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat.
- Add the chili powder, garlic, bay leaf, cumin, chile peppers, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat through.
Nutrition Facts : Calories 367.7 calories, Carbohydrate 26.7 g, Cholesterol 64.6 mg, Fat 21.4 g, Fiber 7.4 g, Protein 19.5 g, SaturatedFat 8.3 g, Sodium 1105.7 mg, Sugar 10.2 g
CHILI CON CARNE
At chili suppers, this chili con carne recipe always disappears first! It's nice at home, too, since the longer it sits in the refrigerator, the better the taste seems to get. -Janie Turner, Tuttle, Oklahoma
Provided by Taste of Home
Time 1h50m
Yield 10 servings ( 2 1/2 qt.)
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside. , In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined. , Add tomatoes and browned beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. If desired top with sour cream and jalapeno.
Nutrition Facts : Calories 264 calories, Fat 14g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 892mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 5g fiber), Protein 20g protein.
CHILI
This bean-rich, ground beef chili will not only be delicious today, but it might even taste better tomorrow. Adjust the red pepper sauce to your own preference, and be sure to serve this easy chili recipe with plenty of optional toppings, including chopped black olives, fresh limes, guacamole, shredded cheese, salsa, shredded lettuce and sour cream.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 4
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, cook beef, onions and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes.
- Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; cook 1 hour, stirring occasionally.
- Stir in kidney beans. Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.
Nutrition Facts : Calories 360, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1/2, Fiber 8 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 6 g, TransFat 1/2 g
THE BEST EVER CHILI
My dad and my father-in-law are the gurus in our chili-loving clan. But after my honeymoon to New Mexico, inspired by the fresh and fragrant chile peppers at the Santa Fe farmers market, I felt it was time to introduce them to my spicy, meaty version with a touch of masa harina. -Sarah Farmer, Taste of Home Culinary Director
Provided by Taste of Home
Time 1h40m
Yield 8 servings.
Number Of Ingredients 23
Steps:
- Combine chiles and enough boiling water to cover; let stand until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard stems and seeds. Process chiles, tomato paste, garlic and reserved liquid until smooth. , In a small skillet, toast chili powder, paprika and cumin over medium heat until aromatic, 3-4 minutes; remove and set aside. In a Dutch oven, cook and stir ground beef and steak seasoning over medium-high heat until beef is no longer pink, about 5 minutes; remove and drain. , Sprinkle steak cubes with 1 teaspoon each salt and pepper. In same Dutch oven, brown beef in batches in 1 tablespoon oil over medium-high heat; remove and set aside. Saute onion and poblano pepper in the remaining 1 tablespoon oil until tender, about 5 minutes. Stir in toasted spices, oregano and pepper flakes. Add the cooked meats along with stock, beer, tomatoes, beans, remaining salt and pepper, and chile paste mixture. Cook over medium heat 20 minutes; reduce heat to low. Stir in masa and simmer 30-45 minutes longer. Serve with desired toppings. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 473 calories, Fat 20g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 1554mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 7g fiber), Protein 41g protein.
BEST HOMEMADE CHILI
I won a prize of the country fair with this homemade chili recipe! We like our chili hot, so I add lots of red pepper, you can add as much or as little as you like. -Ruby Callander, Elk Grove, California
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 16-20 servings.
Number Of Ingredients 11
Steps:
- In a large Dutch oven or soup kettle, brown beef with onions until the beef is brown and the onions are tender; drain. Stir in spices and tomato sauce. , Simmer, uncovered, for 1 hour, stirring occasionally. Combine flour and vinegar; stir into chili. Simmer another 15 minutes or until thickened.
Nutrition Facts : Calories 208 calories, Fat 11g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 336mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.
More about "chillin chili recipes"
BEST EVER CHILI RECIPE | THE RECIPE CRITIC
From therecipecritic.com
4.9/5 (43)Calories 194 per servingCategory Appetizer, Dinner, Main Course, Side Dish
- In a large pot add the olive oil over medium high heat. Add the onion, bell pepper and garlic and sauté until almost tender. Add in the ground beef and cook and crumble until brown.
- Add in the beef broth, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, oregano, cumin, coriander, salt and cayenne.
- Bring to a boil and reduce to a simmer until it starts to thicken and flavors combine about 30 minutes.
20 BEST CHILLI RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Author Sarah LienardPublished 2020-06-22Estimated Reading Time 7 mins
- Burnt aubergine veggie chilli. This smoky spiced supper is vegetarian, low-fat and provides an impressive four of your five-a-day in each serving. Aubergine is the true star of the show – char it on the barbecue or a gas hob for a gorgeous, smoky flavour.
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- Next level chilli con carne. Take it up a notch with our next-level chilli recipe. We've enriched the sauce with all kinds of ingredients designed to create a really special flavour, including ancho chillies, peanut butter and espresso powder.
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- Slow cooker chilli con carne. This rich chilli was designed for the slow cooker – you'll be amazed at how well the flavours develop over time. Taking just 25 minutes to prepare, you simply leave the slow cooker to then work its magic.
- Chunky chilli. If you prefer a chunkier chilli, you'll love this recipe made with diced stewing beef, simmered over a low heat for melt-in-the-mouth meat.
- Mexican bean chilli. Thrifty baked beans are the secret ingredient in this spicy supper, which makes the most of storecupboard ingredients. We've spiced up the sauce using chilli powder and chipotle paste.
- Smoky black bean chilli. This beef and black bean stew makes for a hearty family meal. You can make it ahead and freeze the mince base to be enjoyed on busy weeknights – simply serve with an array of toppings and let the whole family assemble their own tortilla bowls.
- Chilli for a crowd. This big-batch chilli will make short work of feeding hungry tummies. We've scaled it up to serve 12-14 people, so it's a great option for when you have guests.
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