Dancer S Chili Recipes

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DEVON'S AWARD-WINNING CHILI



Devon's Award-Winning Chili image

Provided by Food Network

Categories     main-dish

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 20

5 pounds beef brisket, cut in 1-inch cubes
1/4 cup olive oil
2 cups chopped yellow onions
6 large garlic cloves, minced
2 tablespoons chili powder
1 tablespoon red pepper flakes, crushed
1 tablespoon cayenne pepper, or to taste
2 tablespoons ground cumin
2 green peppers, seeded and diced
1 bay leaf
6 cups tomatoes, chopped with their liquid
Salt and freshly ground black pepper
1/2 cup strong coffee
Two 15-ounce cans kidney beans
2 tablespoons chopped basil leaves
Sour cream
Grated Cheddar
Diced tomato
Tortilla chips
Guacamole (see recipe)

Steps:

  • Pat the brisket cubes dry with paper towels. Heat the oil in a very large heavy-bottomed pot and quickly brown the meat, in batches, on all sides. Transfer the brisket to a separate bowl and set aside. Saute the onion and garlic in the same oil over medium heat until limp, but not brown, about 8 to 10 minutes. Add the chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute. Add the green peppers, bay leaf, tomatoes with their juice, the reserved meat, 1 tablespoon of salt and 1 teaspoon pepper and bring to a boil. Reduce the heat, cover the pot with a tight fitting lid and simmer for 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste. Add the coffee, cover the pot and simmer for 1 more hour.
  • Add the kidney beans and basil, and warm through. Transfer the chili to a large serving bowl and serve with sour cream, grated Cheddar, diced tomato, tortilla chips and guacamole.

TEXAS CHILI



Texas Chili image

Provided by Duff Goldman

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 16

2 ounces dried chiles, such as guajillo, arbol, ancho, japones or a combination (8 to 10 chiles)
1 1/2 teaspoons ground cumin
1 onion, diced
8 cloves garlic, minced
2 1/2 cups beef stock
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
5 tablespoons lard, vegetable oil or rendered beef suet
2 1/2 pounds boneless beef chuck, well-trimmed and cut into 3/4-inch cubes (to yield 2 pounds after trimming)
2 tablespoons masa harina (corn tortilla flour)
1 tablespoon firmly packed dark brown sugar
1 tablespoon distilled white vinegar
Mexican crema, for serving
Shredded Mexican blend cheese or Cheddar, for serving
Diced white onion, for serving
Lime wedges, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the chiles on a small rimmed baking sheet and toast in the oven until fragrant, about 4 minutes. Don't let them burn or they will turn bitter. Transfer the chiles to a medium heatproof bowl and cover with boiling water. Cover with plastic wrap and let the chiles soak until softened, 45 minutes to 1 hour.
  • Drain the chiles then remove and discard the stems. Split open each chile and scrape out the seeds with the back of your knife. Discard the seeds and transfer the chiles to a blender. Add the cumin, half of the diced onion, half of the garlic, 1/2 cup of the beef stock, 1 teaspoon salt and 1 teaspoon black pepper. Blend, occasionally scraping down the sides of the blender, until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin).
  • Heat a medium skillet over medium-high heat. Add the olive oil. When the oil is hot, add the chile paste and cook until slightly darkened, 4 to 5 minutes. Remove from the heat and set aside.
  • Heat a large, heavy-bottomed pot over medium-high heat and melt 2 tablespoons of the lard (or heat 2 tablespoons of the vegetable oil). Season the beef cubes with salt and pepper. When the lard begins to smoke, swirl the pot to coat and add half of the beef. Cook, lowering the heat if the meat threatens to burn, until lightly browned, about 3 minutes per side. Transfer to a bowl and repeat with 2 more tablespoons of the lard and the remaining beef. Set aside.
  • Melt the remaining 1 tablespoon lard (or heat the remaining 1 tablespoon vegetable oil) in the pot. Add the remaining diced onion and garlic and cook gently over low heat, stirring occasionally, until softened, 3 to 4 minutes. Add the beef back to the pot along with any juices. Then add 2 cups water and the remaining 2 cups beef stock. Stir in the reserved chile paste and bring to a simmer over high heat, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Lower the heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, uncovered, stirring occasionally, until the meat is tender, about 2 hours.
  • Thoroughly stir the masa harina, brown sugar and vinegar into the chili. Gently simmer for a few minutes until the sauce has thickened. Taste and adjust seasonings as needed.
  • Serve in individual bowls with a dollop of crema, shredded cheese, white onion and a lime wedge.

DAN'S SPICY CHILI



Dan's Spicy Chili image

This is my own creation. I went through the cupboards one night and see what I had available for chili. This is what I came up with. I think it is very good.

Provided by Tarlain

Categories     Black Beans

Time 2h50m

Yield 8-10 serving(s)

Number Of Ingredients 14

2 -3 lbs ground beef or 2 -3 lbs stewing beef
2 tablespoons olive oil
1 large onion
2 tablespoons garlic, minced
2 teaspoons salt
1 teaspoon black pepper
serrano pepper
2 (15 ounce) cans black beans or 2 (15 ounce) cans dark red kidney beans
1 (12 ounce) can tomato paste
1 (15 ounce) can tomatoes, diced
2 cups water
1/4-1/2 cup cumin
1/4-1/2 cup chili powder
1/2 cup cilantro, cousely chopped

Steps:

  • Remember my recipes are just guidelines, not rules. If you do not like something in it, remove it or substitute something else.
  • If you are going to use peppers, it is best to toast them in the broiler or over an open flame to burn the skins. Optional: Split them open and remove the veins and seeds (lower heat, fruitier flavor).
  • Coarsely chop the onion.
  • Add the onion, garlic, and olive oil to a hot skillet; sauté until the onions are translucent.
  • Add ground beef or stewing beef to the onions and garlic.
  • When the beef is browned, go ahead and drain grease if there is any.
  • Now add the 2 cups of water, tomato paste and diced tomatoes to the beef mixture.
  • Start adding your spices as the mixture comes to a low boil.
  • Lower your burner to simmer and add your beans.
  • Let simmer for 1 to 2 hours until desired thickness.
  • Optional: You can also transfer your chili to a slow cooker at this point and cook for an even longer period of time.
  • More Fire: Add some of your favorite hot sauce. I use something called Vicious Viper.
  • Extra Veggies: I like to add a can of whole kernel corn, but any other veggie will work.

Nutrition Facts : Calories 455.2, Fat 22.5, SaturatedFat 7.5, Cholesterol 77.1, Sodium 1045.4, Carbohydrate 34.7, Fiber 11.3, Sugar 7.8, Protein 31.6

MINNESOTA HUNTER'S CHILI



Minnesota Hunter's Chili image

Not terribly spicy, this hunter's chili can be kicked up with hot sauce for those who like it hotter, but is pretty flavorful. Beef can be used instead of game. Freezes well and makes a wonderful day-in-camp campfire meal. Serve over rice or mix in cooked pinto beans.

Provided by Danno

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 2h50m

Yield 16

Number Of Ingredients 17

4 tablespoons bacon fat
1 large red onion, chopped fine
2 pounds coarsely ground venison
1 pound coarsely ground beef
3 pounds coarsely ground pork
3 tablespoons chili powder
1 ½ tablespoons cayenne pepper
1 tablespoon minced garlic
1 ½ teaspoons ground cumin
3 (8 ounce) cans tomato sauce
2 cups water
1 (6 ounce) can tomato paste
2 tablespoons paprika
2 tablespoons dried parsley
1 tablespoon kosher salt
½ teaspoon dried oregano
½ cup masa harina

Steps:

  • Heat bacon fat in a 5-quart Dutch oven over medium heat. Add onion and cook until tender, about 5 minutes. Add venison and brown well, about 10 minutes.
  • Brown beef in a separate skillet over medium heat, 7 to 10 minutes; add to Dutch oven with venison. Brown pork in the skillet over medium heat, 10 to 15 minutes; add to Dutch oven with meat mixture. Add chili powder, cayenne pepper, garlic, and cumin. Cook over medium heat until flavors have combined, stirring occasionally, about 30 minutes.
  • Stir tomato sauce, water, tomato paste, paprika, parsley, salt, and oregano into the meat mixture in the Dutch oven. Bring to a boil. Reduce heat to a simmer and cook for about 1 hour. Stir occasionally and add water as needed.
  • Mix masa harina into the meat mixture in the Dutch oven; cook until thickened, at least 30 minutes. Add more water as needed.

Nutrition Facts : Calories 332 calories, Carbohydrate 9.7 g, Cholesterol 115.8 mg, Fat 17.6 g, Fiber 2.7 g, Protein 33.3 g, SaturatedFat 6.5 g, Sodium 755.4 mg, Sugar 3.6 g

HUNTER'S CHILI



Hunter's Chili image

As soon as hunting season begins here, you can find this spicy chili brewing in our kitchen. It's a great way to warmly welcome folks in from the cold.

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 14-18 servings (4-1/2 quarts).

Number Of Ingredients 22

1 pound uncooked bratwurst links
1 pound ground beef
2 cups chopped onions
1 large green pepper, chopped
4 cups water
1 to 2 garlic cloves, minced
1 can (6 ounces) tomato paste
1 can (28 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
2 cans (4 ounces each) mushroom stems and pieces, drained
3 tablespoons chili powder
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
2 bay leaves

Steps:

  • In a 6-qt. Dutch oven or soup kettle over medium heat, brown bratwurst; drain. Remove and thinly slice; return to pan along with beef, onion and green pepper. , Cook over medium heat until beef is browned and onion is tender; drain. Add all remaining ingredients. Cover and simmer for 1-2 hours. Discard bay leaves before serving.

Nutrition Facts : Calories 212 calories, Fat 9g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 584mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 5g fiber), Protein 13g protein.

DAD'S CHILI



Dad's Chili image

A combination of ground beef and pork is simmered with tomatoes, pinto beans, bell peppers, and onion in this meaty chili.

Provided by DNACLOWN

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h35m

Yield 12

Number Of Ingredients 14

2 ½ pounds ground beef
1 pound ground pork
½ cup butter
2 cloves garlic, diced
1 pound green bell pepper, chopped
1 ½ pounds onion, chopped
2 (15 ounce) cans pinto beans, rinsed and drained
5 cups canned diced tomatoes with their juice
½ cup chopped fresh parsley
2 tablespoons chili powder, or more to taste
1 ½ teaspoons ground black pepper
1 ½ teaspoons monosodium glutamate (such as Ac'cent®)
1 tablespoon salt
1 ½ teaspoons ground cumin

Steps:

  • Heat a large skillet over medium-high heat and stir in the ground beef and ground pork. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Set meat aside. Melt the butter in the pot over medium heat. Stir in the garlic, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the cooked meat, pinto beans, tomatoes, parsley, chili powder, pepper, monosodium glutamate, salt, and cumin. Cover and bring to a boil, then reduce heat, and simmer for 1 hour.

Nutrition Facts : Calories 415.2 calories, Carbohydrate 20 g, Cholesterol 104 mg, Fat 25.5 g, Fiber 5.5 g, Protein 27.2 g, SaturatedFat 11.5 g, Sodium 1079.2 mg, Sugar 5.9 g

DANCER'S CHILI



Dancer's Chili image

I make this at least once a month. This recipe is for "One-Alarm Chili." For hotter chili, add more chili powder a tablespoon at a time

Provided by Dancer

Categories     Lamb/Sheep

Time 1h10m

Yield 7-10 serving(s)

Number Of Ingredients 25

3 dried chilies, crumbled
2 cups water
2 lbs chili-style ground beef (coarsely ground beef)
1 lb ground lamb or 1 lb ground venison
2 cups chopped onions
1/8 cup minced garlic
1 (28 ounce) can stewed tomatoes
1/2 can beer
3/4 teaspoon black pepper
1/4 cup mild chili powder
1/8 cup ground cumin
1 tablespoon packed brown sugar
1/8 teaspoon ground cloves
1/4 teaspoon nutmeg
1/8 cup paprika
2 cups beef broth
1 1/2 tablespoons chicken base
1 1/2 teaspoons oregano
1 cup canned diced green chiles
1 tablespoon beef base
1 tablespoon apple cider vinegar
1 tablespoon masa harina (corn flour)
salt and pepper
minced onion (to garnish)
cheddar cheese (to garnish)

Steps:

  • Combine chili peppers and water and bring to boil.
  • Discard peppers, reserve water, set aside.
  • Brown meat in large, heavy kettle.
  • Add onion and garlic, stewed tomato, beer, black pepper, chili powder and pepper water.
  • Add cumin, brown sugar, cloves, nutmeg, paprika, broth, chicken base, oregano, green chiles, beef base and vinegar.
  • Simmer on low heat 30 minutes.
  • Add corn flour and simmer 10 minutes.
  • Add salt and pepper to taste.
  • Garnish with minced onion and cheddar cheese.

Nutrition Facts : Calories 296.3, Fat 17.2, SaturatedFat 6.9, Cholesterol 47.5, Sodium 628.8, Carbohydrate 22.2, Fiber 4.8, Sugar 10, Protein 14.6

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