Desperado Chili Recipes

DESPERADO CHILI

Desperado Chili image

Texas-style chili contains no beans and may even be made with no other vegetables whatsoever besides chili peppers.[1] You can google this and find the recipe on-line. This recipe was adapted by someone named Judy from a Marlboro Country Chili recipe. I wanted to add this so that the nutritional values would be calculated. 1. ^ International Chili Society, Official History of Chili October 1, 1999

Provided by Bobby Sato

Categories Peppers

Time 3h

Yield 2 1/2 quarts, 3 serving(s)

Number Of Ingredients 13

Ingredients

1/3 cup vegetable oil
4 lbs boneless beef chuck roast, cut into 1/2-inch cubes
1 large round onion, chopped
3 garlic cloves, finely chopped
1 (7 ounce) can whole green chilies, cut into strips
1 (8 ounce) canned jalapeno peppers, seeded and chopped
2 (10 ounce) cans tomatillos
1 (6 ounce) can tomato paste
1 1/2 cups beef stock
1/3 cup coriander, chopped fresh
5 teaspoons cumin seeds, crushed
1 1/2 teaspoons salt
1/2 teaspoon black pepper, ground

Steps:

Heat lard in skillet.
Add meat about 1 lb at a time, removing after each lb. is browned.
After all beef is browned, put onions and garlic in pan and cook until soft.
Place beef and onions in large pot.
Add peppers, tomatoes, tomato paste, beef stock, coriander, cumin, salt and pepper.
Cover and simmer about 2-1/2 hours.
Makes about 2-1/2.
*If using fresh tomatoes, increase beef stock or broth to 3 cups.

Nutrition Facts : Calories 1937.7, Fat 146.7, SaturatedFat 51.6, Cholesterol 417.3, Sodium 3639.4, Carbohydrate 34.6, Fiber 9.7, Sugar 19.5, Protein 119.8

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

Ingredients

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.

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