Chunky Red Chili Recipes

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CHUNKY BEEF CHILI



Chunky Beef Chili image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h50m

Yield 10 to 12 servings

Number Of Ingredients 15

2 1/2 pounds chuck roast, cut into cubes
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
2 1/2 pounds ground beef
6 cloves garlic, minced
20 ounces beer
One 14-ounce can whole tomatoes
3 guajillo chiles
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon Mexican oregano
3/4 cup masa
Four 15-ounce cans pinto beans, drained and rinsed
Four 15-ounce cans red kidney beans, drained and rinsed
Pico de gallo, sour cream and lime wedges, for serving

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.

CHUNKY CHILI



Chunky Chili image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h30m

Yield 6 servings

Number Of Ingredients 20

2 tablespoons salted butter
2 tablespoons olive oil
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup all-purpose flour
2 pounds chuck roast, cut into 1-inch cubes
2 cloves garlic, minced
Two 14-ounce cans tomato sauce
2 tablespoons chile powder
1 tablespoon ancho chili powder
1 tablespoon ground cumin
3 to 4 dashes hot sauce
One 330-milliliter bottle beer
One 14-ounce can kidney beans, drained and rinsed
One 14-ounce can pinto beans, drained and rinsed
One 14-ounce can black beans, drained and rinsed
1 1/2 cups sour cream
1 to 2 chipotle peppers, chopped, plus 2 tablespoons adobo sauce
1/2 red onion, diced
1/2 cup fresh cilantro leaves

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.

CHUNKY RED CHILI



Chunky Red Chili image

Provided by Jamie Geller

Categories     Soup/Stew     Bean     Beef     Tomato     Stew     Kid-Friendly     Dinner     Meat     Winter     Small Plates

Yield 8 Servings

Number Of Ingredients 18

3 tablespoons olive oil
1 pound ground beef
1 pound beef stew meat, cut into 1/2 inch chunks
1 large onion, coarsely chopped
1 medium green bell pepper, ribs and seeds removed, coarsely chopped
One 28-ounce can whole plum tomatoes, drained
One 8-ounce can tomato sauce
One 15 1/2 ounce can red kidney beans, rinsed and drained
One 15 1/2 ounce can black beans, rinsed and drained
3 tablespoons packed light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1 tablespoon chili powder
2 teaspoons dried basil
2 teaspoons ground cumin
2 teaspoons kosher salt
2 bay leaves
Tortilla chips, for serving (optional)

Steps:

  • 1. Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking up the beef, until nicely browned, about 8 minutes. Remove the ground beef with a slotted spoon and set aside in a large bowl or place. Pour another tablespoon of oil into the pot; when hot, add the stew meat and cook until nicely browned on all side, about 8 minutes. Remove the stew meat with a slotted spoon and add it to the ground beef. Pour off the fat and any accumulated juices from the pot.
  • 2. Heat the remaining 1 tablespoon oil. Add the onion and pepper, and cook until slightly softened, about 4 minutes. Return the meats to the pot and add the tomatoes, tomato sauce, kidney beans, black beans, sugar, Worcestershire, vinegar, chili powder, basil, cumin, salt, and bay leaves. Stir well to mix, breaking up the whole tomatoes with the back of a wooden spoon. Bring to a boil, reduce the heat to a simmer, and cook, covered, until the stew meat is soft, about 2 hours. Remove and discard the bay leaves. Divide the chili among 8 bowls and serve warm, with chips on the side, if you like.

CHUNKY TEXAS RED CHILI



CHUNKY TEXAS RED CHILI image

Categories     Soup/Stew     Beef

Number Of Ingredients 11

4 tsp olive oil
1 small fresh chorizo sausage (3 oz) removed from its casing (optional)
1 3/4 lb boneless beef sirloin (choose the most marbled) or boneless skinless chicken thighs cut into 1/2 chunks
1 medium onion, coarsely chopped
3 garlic cloves, thinly sliced
1/4 cup ancho chili powder
2 tsp dried oregano
1/4 cup tomato paste
1 tbsp red-wine vinegar
1 tsp coarse salt
2 tbsp cornmeal

Steps:

  • 1. In a 5-quart pot, heat 2 tsp of the oil on medium. Add chorizo and cook until it has rendered it's fat. Remove it to a bowl with a slotted spoon. 2. Working in 2 batches, add the meat to the pot and cook until browned, about 5 minutes per batch. Transfer with a slotted spoon to the bowl with the chorizo. 3. Add the onion, garlic, and remaining 2 tsp of oil and cook, stirring frequently until the onion is tender, about 7 minutes. Stir in the chili powder and oregano, and cook 1 minute. Stir in the tomato paste and vinegar. 4. Return the meat to the pot along with 1 1/4 cups of water and the salt, and bring to a boil. Reduce to a simmer, cover, and cook, stirring occasionally, until meat is tender, about 1 hr. Stir in the corn meal and simmer until lightly thickened, about 5 minutes.

CHUNKY CHIPOTLE PORK CHILI



Chunky Chipotle Pork Chili image

My leftover pulled pork chili recipe is a busy cook's dream. Make it ahead and reheat later-it's even better the second day. -Peter Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 13

1 medium green pepper, chopped
1 small onion, chopped
1 chipotle pepper in adobo sauce, finely chopped
1 tablespoon canola oil
3 garlic cloves, minced
1 can (16 ounces) red beans, rinsed and drained
1 cup beef broth
1/2 cup salsa
2 teaspoons ground cumin
2 teaspoons chili powder
2 cups shredded cooked pork
1/4 cup sour cream
Sliced jalapeno pepper, optional

Steps:

  • In a large saucepan, saute the green pepper, onion and chipotle pepper in oil until tender. Add garlic; cook 1 minute longer., Add the beans, broth, salsa, cumin and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened. Add pork; heat through. Serve with sour cream. Freeze option: Cool chili and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Transfer to a large saucepan; heat through; add water to thin if desired. Serve with sour cream and, if desired, jalapeno slices.

Nutrition Facts : Calories 340 calories, Fat 14g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 834mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 7g fiber), Protein 27g protein.

CHUNKY SOUTHWEST CHILI



Chunky Southwest Chili image

What started out as a mild, basic chili has evolved over the years into a chili with a punch! -Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories     Lunch

Time 2h

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 12

6 dried ancho or guajillo chiles or a mixture (about 3 ounces)
3 tablespoons olive oil, divided
3 pounds beef stew meat, trimmed and cut into 1-inch cubes
1 large onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
2-2/3 cups water, divided
1 bottle (46 ounces) V8 juice
1 can (14-1/2 ounces) beef broth
Sliced seeded jalapeno peppers, optional

Steps:

  • In an enameled cast-iron Dutch oven over medium heat, toast chiles 2-3 minutes (do not burn). Remove from heat; transfer to a small bowl. Add hot water to cover. Soak 30 minutes., Meanwhile, in the same pot, heat 2 tablespoons olive oil over medium heat. Brown beef in batches. Remove with a slotted spoon. Add onion and remaining oil to pot; cook and stir until onion is tender, about 5 minutes. Add garlic; cook 1 minute more. Remove from heat., Drain and split chiles, discarding stems and seeds. Pulse, covered, with salt, pepper, cumin and 2/3 cup water in a blender until pureed, adding water if needed (mixture should be a slightly runny paste)., Return beef to pot, and pot to stovetop. Add V8 juice, broth, chili mixture and remaining water. Bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened and meat is tender, 1-1/2 to 1-3/4 hours. If desired, top with jalapeno pepper slices.

Nutrition Facts :

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

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

MEATY THICK MAN CHILI



Meaty Thick Man Chili image

Contrary to the title, it doesn't have men in it. However it is a man's best friend, it's thick, not as tomato-ey as most chili's. Best served with fresh bread.

Provided by MISSCANADA

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

Time 1h

Yield 12

Number Of Ingredients 9

5 pounds lean ground beef
2 (10 ounce) cans tomato sauce
1 (15 ounce) can kidney beans, rinsed and drained
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion, chopped
2 cloves garlic, chopped
¾ cup chili powder
1 cup water

Steps:

  • Place the ground beef in a large pot over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off grease. Place the pot over medium heat, and add the onion, garlic, green pepper, red pepper and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and water, and season with chili powder. Simmer over low heat for 40 minutes uncovered.

Nutrition Facts : Calories 449.8 calories, Carbohydrate 14.3 g, Cholesterol 114.4 mg, Fat 27.6 g, Fiber 6.1 g, Protein 36.8 g, SaturatedFat 10.5 g, Sodium 506.2 mg, Sugar 3.5 g

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