CHUNKY CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat the butter and olive oil in a large pot over medium-high heat. Add the salt and pepper to the flour in a bowl and mix. Sprinkle the meat with salt and pepper, then toss in the flour. When the butter has melted and the oil is hot, add the meat to the pot and brown on all sides, 2 to 3 minutes per side. Add the garlic and stir. Dump in the tomato sauce, chili powders, cumin and hot sauce and stir to combine. Add the beer, beans and 1 cup hot water. Allow to simmer and cook, stirring occasionally, until the meat is tender, 2 1/2 to 3 hours.
- Meanwhile, mix together the sour cream, chipotle peppers and adobo sauce in a small bowl until combined. Set aside.
- Taste the chili and adjust the seasoning as needed.
- Serve the chili topped with the chipotle cream. Garnish with the diced red onion and cilantro.
CHUCK ROAST CHILI
This is a hearty and delicious chili recipe that is just perfect for football games and cookouts.
Provided by Dustin Mathers
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h35m
Yield 10
Number Of Ingredients 22
Steps:
- Remove fat and ligaments from chuck roast and cut into 1/2-inch cubes.
- Heat 1 tablespoon oil in a large pot over medium heat. Add cubed roast. Cook and stir until browned, about 5 minutes. Drain and discard grease. Transfer meat to a bowl and set aside.
- Return pot to medium heat. Add remaining oil and vinegar, scraping up any bits at the bottom of the pot. Add onion and bell peppers and cook until onion is translucent, 5 to 10 minutes. Add stock and water. Add diced tomatoes, light kidney beans, dark kidney beans, brown sugar, tomato paste, chili powder, barbecue sauce, ketchup, garlic, cumin, hot sauce, mustard, Worcestershire sauce, and salt. Bring chili to a simmer, about 5 minutes.
- Cover pot and simmer 2 to 4 hours.
Nutrition Facts : Calories 292.6 calories, Carbohydrate 33 g, Cholesterol 43.3 mg, Fat 9.1 g, Fiber 10.3 g, Protein 21.2 g, SaturatedFat 2.5 g, Sodium 727.1 mg, Sugar 8.7 g
CHUNKY BEEF CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h50m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot, then add the ground beef. Cook until browned, 7 to 8 minutes. Add the garlic and cook for 2 minutes, then return the chuck roast back to the pot with the beer and tomatoes.
- Using scissors, snip the guajillo chiles into small strips. Add to the mixture and bring to a boil. Add the chili powder, cumin, oregano and 2 tablespoons salt, then reduce to a simmer and cook for an additional 10 minutes to allow the flavors to combine.
- Mix the masa with enough water to form a paste, then add it to the pot. Add the pinto and kidney beans and cook until the chili thickens, 5 to 10 minutes. Adjust the seasoning and simmer for 1 hour.
- Serve with fixings such as pico de gallo, sour cream and lime wedges.
REAL TEXAS CHILI
This chili contains no onions, beans or tomatoes. It is even better the next day. Season to your tastes as it may be too spicy for you. You can also add pinto beans, sour cream and lime juice, if desired.
Provided by AICIRTAP
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 2h20m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.
- In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
- Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.
Nutrition Facts : Calories 489.3 calories, Carbohydrate 4.9 g, Cholesterol 114 mg, Fat 37 g, Fiber 1.4 g, Protein 33.1 g, SaturatedFat 14 g, Sodium 740.9 mg, Sugar 0.3 g
AWARD-WINNING CHUCK WAGON CHILI
For an extra-spicy kick, double the chili powder in this award-winning chili recipe, but make sure you've got a cool drink close by! -Eugene Jarzab Jr., Phoenix, Arizona
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Sprinkle beef and pork with half of the chili powder. In a Dutch oven, brown meat in batches in 2 tablespoons oil; drain and set aside. In the same pan, saute onion and celery in remaining oil until crisp-tender. Add the garlic, chilies and remaining chili powder; cook 1 minute longer., Stir in the broth, beer, tomato sauce, chocolate, cumin, oregano, salt, mustard, cayenne and meat. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until meat is tender.
Nutrition Facts : Calories 637 calories, Fat 38g fat (11g saturated fat), Cholesterol 179mg cholesterol, Sodium 1285mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 4g fiber), Protein 57g protein.
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TEXAS CHUCK ROAST CHILI | BETTER HOMES & GARDENS
From bhg.com
Servings 10Calories 707 per servingTotal Time 8 hrs 35 mins
- In a 12-inch skillet heat 1 Tbsp. of the oil over medium-high. Sprinkle meat with black pepper. Add one-third of the meat to skillet and cook until browned. Remove meat. Repeat two more times with remaining oil and meat. Transfer all of the meat to a 5- to 6-qt. slow cooker.
- In skillet cook onions and garlic 4 minutes or until onions are tender, stirring occasionally (add additional oil if needed). Add cumin and ground ancho pepper; cook and stir 1 minute more. Add onion mixture to meat in cooker. Stir in next five ingredients (through tomato paste).
- Cover and cook on low 8 to 10 hours or high 4 to 5 hours or until meat is tender. Season to taste with salt and additional black pepper. Serve with desired toppings.
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Servings 9Total Time 2 hrs 10 mins
- Brown meat, in batches, in a Dutch oven over medium-high heat. Remove meat, reserving drippings in Dutch oven. Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes. Stir in tomato paste; cook 5 minutes.
- Return beef to Dutch oven. Stir in beef broth and next 9 ingredients; bring to a boil. Reduce heat to low, and simmer, uncovered, stirring occasionally, 1 1/2 hours or until beef is tender. Serve with cornbread sticks, if desired, and desired toppings.
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