Classic Chili Recipes

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CLASSIC CHILI



Classic Chili image

Mom's homemade chili recipe was the best! She knew just the right ingredients to put her 'stamp' on it. I could eat it with my eyes closed and know it was hers. It amazed me that she could put it together in so little time. -Marjorie Carey, Alamosa, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h

Yield 12 servings (3 quarts).

Number Of Ingredients 16

1 medium green pepper, chopped
2 medium onions, chopped
1/2 cup chopped celery
1 tablespoon vegetable oil
2 pounds ground beef
2 cans (28 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
2 tablespoons Worcestershire sauce
1 to 2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
2 cans (16 ounces each) kidney beans, rinsed and drained
Tortilla chips, optional
Calories 259 calories
Fat10g fat (4g saturated fat)
Cholesterol47mg cholesterol
Sodium708mg sodium
Carbohydrate23g carbohydrate (7g sugars
Fiber7g fiber)
Protein20g protein.

Steps:

  • In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.

CLASSIC CHILI



Classic Chili image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 12

3 tablespoons vegetable oil
1 large onion, chopped
1 red bell pepper, chopped
2 tablespoons tomato paste
1/4 cup chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
2 pounds ground beef
Kosher salt and freshly ground pepper
2 15-ounce cans kidney beans (do not drain)
3 14-ounce cans diced tomatoes

Steps:

  • Heat the oil in a large pot over medium-high heat. Add the onion and bell pepper and cook, stirring, until softened, 5 to 7 minutes. Add the tomato paste, chili powder, cumin, coriander and oregano. Cook, stirring, until brick red, 2 minutes.
  • Add the beef, 1 teaspoon salt and a few grinds of pepper and continue to cook, stirring, until no longer pink, 3 to 4 minutes. Add the beans, tomatoes, 1 cup water and 1/2 teaspoon salt. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until thickened, 35 to 45 minutes. Season with salt.

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

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.

MOM'S CLASSIC BEEF CHILI



Mom's Classic Beef Chili image

A classic ground beef and beans chili, updated!

Provided by Kristen

Time 1h45m

Yield 10

Number Of Ingredients 15

3 tablespoons vegetable oil, divided
2 medium bell peppers, chopped
1 large onion, chopped
2 cloves garlic, chopped
2 pounds ground beef
2 (16 ounce) cans crushed tomatoes
2 cups beef broth
¼ cup chili powder
3 tablespoons tomato paste
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon cayenne pepper
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can black beans, drained
Calories366.8 calories
Carbohydrate26.6 g
Cholesterol55.7 mg
Fat19.6 g
Fiber9.7 g
Protein23.3 g
SaturatedFat6.4 g
Sodium904.9 mg
Sugar2.1 g

Steps:

  • Place a large frying pan over medium-high heat until hot, about 45 seconds. Add 1 tablespoon oil, then add peppers and onion; saute until soft, about 6 minutes. Add garlic and saute until fragrant, about 2 minutes. Transfer mixture to a large soup pot and set aside.
  • Increase the heat under the frying pan to high and let the pan get very hot, about 90 seconds. Add 1 tablespoon oil, then add 1/2 of the ground beef; cook and stir in the hot skillet until browned and crumbly, about 6 minutes. Transfer to the soup pot, and drain and discard grease from the frying pan. Repeat with remaining oil and beef.
  • Add tomatoes, broth, chili powder, tomato paste, cumin, oregano, salt, and cayenne pepper to the beef mixture; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 45 minutes.
  • Add kidney beans and black beans; simmer until beans are heated through, about 15 minutes.

CHILI



Chili image

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

1 lb ground beef (at least 80% lean)
1 cup chopped onions
2 cloves garlic, finely chopped, or 1/4 teaspoon garlic powder
1 tablespoon chili powder
2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon red pepper sauce
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (19 oz) Progresso™ red kidney beans, undrained
Calories360
Carbohydrate30 g
Cholesterol70 mg
Fat1/2
Fiber8 g
Protein29 g
SaturatedFat5 g
ServingSize1 Serving
Sodium910 mg
Sugar6 g
TransFat1/2 g

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.

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