Darn Good Chili Recipes

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DARN GOOD CHILI



Darn Good Chili image

Best chili concoction this side of the Rio Grande! Not for the faint of heart.

Provided by TUGORETZ

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

Time 2h

Yield 6

Number Of Ingredients 11

1 pound lean ground beef
1 cup chopped onion
½ red bell pepper, chopped
3 tablespoons chili powder
2 teaspoons minced garlic
1 bay leaf
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can kidney beans, drained
1 cup spaghetti sauce
1 cup salsa
¼ cup taco sauce

Steps:

  • In a large saucepan or stockpot, cook ground beef, onion and red pepper until beef is browned. Drain off excess fat.
  • Stir in the chili powder, garlic, bay leaf, diced tomatoes, spaghetti sauce, salsa and taco sauce. Lower heat and simmer for 1 1/2 hours, stirring occasionally. Stir in beans just before serving and heat through.

Nutrition Facts : Calories 384.1 calories, Carbohydrate 34.1 g, Cholesterol 59.2 mg, Fat 18.1 g, Fiber 7.6 g, Protein 20.1 g, SaturatedFat 6.7 g, Sodium 964.4 mg, Sugar 13.9 g

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

DARN GOOD CHILI



DARN GOOD CHILI image

Categories     Soup/Stew     Bean     Beef     Quick & Easy     Dinner

Number Of Ingredients 22

2 lbs hamburger meat
1 or 2 cans of diced canned tomatoes (the ones I grabbed were olive oil and garlic infused)
1 or 2 green bell peppers, diced
2 8 oz cans of tomato sauce
1 can chili beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 can black beans, drained and rinsed (you can use any beans you like, these were the ones I chose)
1 cup water or broth (depending on how much liquid your veggies give)
lots of garlic, minced (use however much garlic you like.... we LOOOVE it lol)
lots of onions, chopped (I buy the already chopped ones and I probably used about 1/2 cup? maybe more... again, it's your preference)
olive oil
chili powder
cumin
paprika
pepper
garlic salt
tony chachere seasoning
1 pkg mild chili mix (any kind will do or make your own mix, I was lazy lol)
sour cream
shredded cheese
white rice (however many cups you want to make... I like my chili over rice)
tostitos restaurant style chips (I like to break them up kinda like crackers and put them on top lol yea I'm weird)

Steps:

  • In the bottom of a big pot heat some olive oil, just about 2 tbsp if that, and saute onions until translucent over med-high heat. Add some chili powder and paprika to the onions as they cook. Add bell peppers and continue cooking until they soften. Add garlic, turn down the heat and cover so you sweat the veggies. Stir often, adjusting the heat if the veggies start to stick. Brown the meat in a skillet with a little garlic and onion, adding all of the above spices to the meat while it's cooking. While meat is cooking, put the beans in a strainer and rinse them. Add beans to the pot along with 1 can of tomato sauce and canned tomatoes. I added another layer of seasoning to the pot after adding beans and tomatoes. I taste my cooking as I go along so adjust your seasonings to what you like best :) Drain meat and stir the pkg of chili mix and remaining can of tomato sauce into the meat and cook for a few mins and then add that to the pot. Mix well, turn the heat to low (if not already) and continue cooking until desired consistency. I thought mine needed a little more liquid so I added the cup of water. Cook for a little bit longer and serve over rice, top with cheese and sour cream and enjoy! You can also add chopped onions, chips, crackers... whatever you like to add as a topping!

CHILI, PLAIN AND SIMPLE BUT DARN GOOD



Chili, Plain and Simple but Darn Good image

This is plain and simple but makes a wonderful chili, you may add in other ingredients if desired, my family likes this topped with cheddar cheese and sour cream then served with recipe#105726 --- I strongly suggest to make this 1-3 days ahead the flavors will intensify and ripen, you will really notice a difference in flavor if made ahead --- all amounts may be adjusted to taste.

Provided by Kittencalrecipezazz

Categories     Meat

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs lean ground beef
2 medium onions, chopped
1 green bell pepper, seeded and chopped
6 large garlic cloves, coarsley chopped (do not mince the garlic)
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes (adjust to taste) (optional)
2 -3 tablespoons chili powder
2 teaspoons cumin
4 (14 1/2 ounce) cans stewed tomatoes, with juice
1 (15 ounce) can tomato sauce
2 teaspoons seasoning salt or 2 teaspoons white salt, to taste
2 (15 ounce) cans red kidney beans, with juice

Steps:

  • In a large pot brown the ground beef with onion and green bell pepper until no longer pink; drain all fat.
  • Add in garlic, oregano and chili flakes; cook stirring until browned (about 12-15 minutes, for the best flavor the meat must be slightly browned).Add in chili powder and cumin; cook stirring for 2 minutes.
  • Add in stewed tomatoes, tomato sauce and seasoned salt; bring to a boil over medium heat stirring.
  • Reduce heat to low and cook uncovered for 1-1/2 hours stirring occasionally.
  • Stir in the beans with their liquid and continue to cook for another 30 minutes, stirring occasionally.

RANDY'S ALMOST FAMOUS CHILI



Randy's Almost Famous Chili image

I developed this Chili recipe several years ago & I won 2nd place in a local chili contest. It's become a family & friend favorite...my brother-in-law is considered a "chili connoisseur" & he says it's the best he has ever had! One time, a friend's wife ate 5 bowls of it, that I KNOW of.....YIKES!!! Hope you enjoy it, too! BTW....I do NOT put in kidney beans or macaroni, but you do whatever you like. IMO that's a darn good way to ruin chili!!!

Provided by Ackman

Categories     Onions

Time 8h30m

Yield 1 large crockpot, 10-12 serving(s)

Number Of Ingredients 14

3 -4 lbs ground chuck
1 large Spanish onion, coarsely chopped
2 -3 stalks celery, coarsely chopped
2 -3 garlic cloves, chopped fine
1 1/2 teaspoons Lawry's Seasoned Salt
1 (28 ounce) can whole tomatoes, undrained
1 (28 ounce) can crushed tomatoes
2 cups tomato juice
1 (10 ounce) can green chilies, drained & chopped (I use the mild)
2 tablespoons chili powder
2 tablespoons sea salt
1 1/2 teaspoons oregano
1 1/2 teaspoons cumin seeds
2 -3 teaspoons hot sauce (I use TRAPPEY'S)

Steps:

  • In a large dutch oven or skillet, melt 2 T. butter flavored CRISCO.
  • Add the first 4 ingredients & season with the LAWRY's.
  • Cook & stir occasionally, until all pink is almost gone & vegetables are soft, but not brown.
  • Drain well.
  • Place in a large crockpot.
  • Add remaining ingredients.
  • Using your hands, crush the the whole tomatoes.
  • Stir well.
  • Cook on low setting for 6-8 hours, stirring occasionally.
  • Correct the seasonings to your taste.
  • Best if cooled & reheated the next day.
  • Serve with a crusty bread or corn bread.
  • ENJOY!

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