MEXICAN CHOCOLATE CHILI
Adapted from an old recipe my mother used for family gatherings. Because you make it in a Crock Pot® it is easy to transport to a party. It's flavorful and I promise everyone will ask for this recipe.
Provided by saraeudy
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h45m
Yield 6
Number Of Ingredients 12
Steps:
- Combine ground round and onion in a large saucepan over medium-high heat. Cook, stirring, until beef is browned, about 5 minutes.
- Transfer cooked beef and onions to slow cooker. Stir in water, tomatoes, kidney beans, black beans, corn, chocolate chips, chili powder, cumin, oregano, and salt. Cook on High until chili begins to bubble, about 20 minutes. Reduce heat to Low, and cook until thick, about 2 hours.
Nutrition Facts : Calories 276.2 calories, Carbohydrate 37.3 g, Cholesterol 24.8 mg, Fat 7.9 g, Fiber 8.2 g, Protein 16.4 g, SaturatedFat 3.3 g, Sodium 977.9 mg, Sugar 11.7 g
AWARD WINNING CHILI CON CARNE
This chili recipe is many years in the making and I have won several awards with it. I think you'll be pleased with it. You can alter it to your own spice levels to achieve your perfect chili. Garnish with shredded mozzarella cheese, and use corn chips for dipping.
Provided by CHEFJIMMY
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h35m
Yield 8
Number Of Ingredients 22
Steps:
- Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
- Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
- Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
- In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.
Nutrition Facts : Calories 494.6 calories, Carbohydrate 29.1 g, Cholesterol 85.8 mg, Fat 27.2 g, Fiber 7.5 g, Protein 31.6 g, SaturatedFat 8.9 g, Sodium 1211.6 mg, Sugar 9.2 g
HOMEMADE CINCINNATI CHILI
The chocolate in this recipe threw me off at first, but now it's the only way I make chili. You'll find layers of delicious flavor in this heartwarming dish. It's well worth the time it takes! -Joyce Alm, Thorp, Washington
Provided by Taste of Home
Time 5h25m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , In a 5-qt. slow cooker, combine the beans, tomato sauce, broth, chili powder, vinegar, Worcestershire sauce, chocolate, cinnamon, cumin, salt, oregano, pepper and cloves. Stir in beef mixture. Cover and cook on low for 5-6 hours or until heated through. , Serve with spaghetti. If desired, serve with cheese and green onions., Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Serve with spaghetti. If desired, serve with cheese and green onions.
Nutrition Facts : Calories 358 calories, Fat 14g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 1141mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 7g fiber), Protein 33g protein.
ED'S CHICAGO COCOA CHILI
PLEASE READ: YES! CHOCOLATE CHILI! Here is my quite excellent balance of sweet, sour, salty and spicy, which I hope you will enjoy as well. 10/14/2011: For those of you out there looking for a traditional chili recipe, THIS ISN'T IT. I've removed the 'sour mix' from the recipe (you can add it if you want) because it really is just adding more sugar, lemon, lime and water, so I adjusted the lemon/lime juice in the recipe and you can add more sugar if you think the chili needs some. If you are trying to go for a more unbalanced, traditional-style taste for this chili, you might want to add brown sugar separately from the rest of the spice mix in smaller amounts until the chili tastes the way you like. I've listed additional salt and pepper without specific measurements because when cooking meat and the veggies, it's standard operating procedure for most chefs to season as you cook. Need that extra layer of heat and flavor? Add 1/2 finely diced Poblano pepper.
Provided by Edward Heller
Categories Meat
Time 1h
Yield 6 1/2 quarts, 10-20 serving(s)
Number Of Ingredients 29
Steps:
- Assemble the spice mix into an airtight container ahead of time. Most of these ingredients are approximate. Seasonings must be to taste; you're shooting for the perfect SWEET,SALTY,SPICY combo.
- CHOP ALL THE VEGGIES UP BEFORE YOU START ANYTHING ELSE. (If you want to save some time: instead of the onion and bell pepper, you can use a bag of frozen "seasoning mix", which includes onions, bell peppers and sometimes small amounts of carrots and celery. you can find this in most frozen veggie aisles.).
- Inside a BIG, DEEP, REALLY DEEP cast iron pot (about 7 qt), on HIGH HEAT, BROWN THE GROUND MEAT to about medium rare (You do not need to completely brown the meat, because it will continue to cook in the pot).
- Season lightly with salt and pepper.
- Drain off or use the ladle to take out the excess fat, but leave some of it in the pot to fry the vegetables.
- Push the meat to one side to make space to fry the vegetables.
- Reduce the heat to MEDIUM/HIGH.
- On the empty side of the skillet, add the onions, garlic, and jalapenos, then add all the rest of the vegetables.
- SAUTEE/FRY the veggies for a few minutes.
- Season the veggies lightly with salt and pepper. Try to get the veggies on the bottom of the pan, and the meat on top of the veggies. This way the meat doesn't burn and the veggies get cooked. (If you're freaking out about this, just take the meat out first (put it in a bowl), add the veggies to the bottom of the skillet, then add the meat back on top. I'm just trying to keep this a ONE-POT cooking experience.).
- Make a little space on the bottom of the pan and.
- Add the tomato paste (don't worry if you can't get the entire contents of the can out).
- Cook the paste for a minute, then mix everything in the pot together.
- Add the crushed tomatoes.
- Season the tomatoes with a little salt.
- Stir in the KILLER COCOA CHILI SPICE MIX.
- Keep stirring, keep a very slow boil or a simmer.
- Add Lemon juice, Lime juice and Orange juice.
- Also add the dark chocolate pieces. Let the heat from the chili melt the chocolate and then.
- STIR STIR STIR.
- Taste it. Something not right? Fix it! If it's too hot or sour, add a little more brown sugar. If it's not salty enough, add a little more salt. Not hot enough for ya? Add more hot peppers, or a splash of tabasco hot sauce. Chili is more of an art than a science. Do what tastes good to you!
- Set the heat to LOW.
- Partially cover and simmer for about 5-10 minutes. TURN OFF THE HEAT.
- Congratulations! You now have the best chili on the planet.
- You can keep this chili covered in the pot for a few hours. Serve with shredded sharp cheddar cheese and fritos corn chips or cornbread.
- STORING THE CHILI - I like to put the chili in those Ziploc disposable/reusable containers. You can refrigerate or freeze the chili in them really easy. The chili reheats very well in the microwave. Refrigerated chili is probably good for a week. Frozen chili is probably good for months. The chili defrosts in about 2 days if moved from freezer to refrigerator.
- AWESOME CHILI DOGS! - Use all-beef hot dogs like Vienna Beef, Klement's or Nathan's. Other hot dogs do not deserve this chili.
- NO BEANS? WHAT GIVES?. As a big fan of chili, I've discovered that it's origins do not include beans. "Anyone who knows beans about chili, knows that chili ain't got no beans!". Beans were added later, probably because beans are cheaper than meat or out of sheer confusion between chili and baked beans. -- but BEANS ARE FREAKIN GASSY! I don't like gassy chili, and I'd hope you don't either. If you REALLY MUST HAVE BEANS, you can add a can of them to this recipe, it won't hurt the chili.
- You can also substitute those soybean crumbles for the meat, which works very well with this recipe, but then remember to make sure you add some type of oil to fry the veggies.
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