Dynamite Chili Recipes

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DYNAMITE



Dynamite image

A Rhode Island exclusive. Kind of like a Sloppy Joe but far superior. Spicy enough to earn it's name, it's best washed down with a good beer. For you non Rhodey people, torpedo rolls are just the long sandwich rolls.

Provided by PUKEANOPOLIS

Categories     Main Dish Recipes     Sandwich Recipes     Sloppy Joe Recipes

Time 4h30m

Yield 8

Number Of Ingredients 9

2 pounds ground beef
2 green bell peppers, seeded and diced
1 (1/4 inch x 3 inch) strip red bell pepper, seeded and diced
1 medium yellow onion, chopped
1 medium red onion, chopped
2 (6 ounce) cans tomato paste
1 ½ cups water
1 teaspoon red pepper flakes, or to taste
8 torpedo rolls, split

Steps:

  • Place the ground beef in a large skillet over medium-high heat. Add the green pepper, red pepper, yellow onion and red onion to the skillet, and cook until meat is evenly browned and vegetables are tender. Drain excess grease from the pan.
  • Transfer the mixture to a slow cooker, and stir in tomato paste, water and red pepper flakes. Cover, and cook at the Low setting for at least 4 hours. I usually let it go for 12. The longer it simmers, the spicier it gets! Spoon into torpedo rolls and serve.

Nutrition Facts : Calories 642.5 calories, Carbohydrate 80.7 g, Cholesterol 69 mg, Fat 20.5 g, Fiber 6.5 g, Protein 32.9 g, SaturatedFat 6.9 g, Sodium 1160.3 mg, Sugar 12.1 g

DYNAMITE SAUCE



Dynamite Sauce image

This is a spicy creamy sauce used in or atop many sushi bar favorites such as Dynamite. This also works as a great dipping sauce.

Provided by The Sushi Guy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 12

Number Of Ingredients 3

1 cup mayonnaise
1 tablespoon sugar
1 tablespoon chili garlic sauce

Steps:

  • In a small bowl, stir together the mayonnaise, sugar and chili garilc sauce. Use immediately or refrigerate and use within one week.

Nutrition Facts : Calories 136.3 calories, Carbohydrate 1.7 g, Cholesterol 7 mg, Fat 14.6 g, Protein 0.2 g, SaturatedFat 2.2 g, Sodium 157.1 mg, Sugar 1.2 g

DYNAMITE CHILI WITH BEANS



Dynamite Chili With Beans image

Fred Drexel, 1981 World Champion Chili This is an orphaned recipe that I adopted.. I haven't gotten around to making it myself yet... but hope to soonest. I don't know how long it takes to make...Feel free to try it out and give me feedback on the recipe.

Provided by kiwidutch

Categories     Pork

Time 2m

Yield 4 serving(s)

Number Of Ingredients 14

2 cups water
1/2 cup pinto beans, soaked
1 tablespoon oil or 1 tablespoon bacon drippings
1 onion, sliced
1 teaspoon oregano, dried, crumbled
2 teaspoons cumin
2 tablespoons tortilla flour
1/3 cup dry red wine
16 ounces tomatoes, whole drained
2 tablespoons chili powder
jalapenos or 1/2 green pepper, seeded chopped
1 garlic clove, minced
2/3 lb boneless pork, 1/2-inch cubes
1/3 lb beef stew meat, 1/2-inch cubes

Steps:

  • Combine Water and Beans inches.
  • medium saucepan and bring to bOil over medium high heat.
  • Reduce heat and simmer until tender, about 1 hour.
  • Heat Oil in large skillet over med-high heat.
  • Add Onion, Green Pepper, and Garlic.
  • Saute until tender.
  • Transfer to Dutch Oven and set aside.
  • Add Pork and Beef to same skillet.
  • Brown well.
  • Stir into vegetables in Dutch Oven.
  • Add Beans and their liquid along with Tomatoes and seasonings.
  • Mix well, cover and simmer 1 hour.
  • Add Wine and cook, uncovered, 30 minutes.
  • Season with Salt and Pepper.
  • If mixture is too liquid, stir in some of the tortilla flour paste to thicken.

DYNAMITE CHILI



Dynamite Chili image

Make and share this Dynamite Chili recipe from Food.com.

Provided by Dancer

Categories     Beans

Time 1h16m

Yield 6 serving(s)

Number Of Ingredients 19

2 cloves large garlic, minced
2 large onions, diced (about 1/2-inch)
1 tablespoon vegetable oil
2 tablespoons chili powder
2 (5 ) packages all beef wieners
2 packets instant chicken-flavored broth
2 cups carrots, diced (about 1/4-inch cubes)
2 medium green peppers, seeded and diced (about 1/2-inch)
2 cups celery, diced (about 1/4-inch cubes)
2 cups eggplants, diced (about 1/2-inch cubes)
2 cups canned tomatoes, crushed
2 cups tomato puree
1 cup water
1/2 cup Burgundy wine
hot pepper sauce
1 cup canned kidney beans, drained
2 cups enriched rice, cooked
3/4 cup cheddar cheese, Grated
6 tablespoons onions, minced

Steps:

  • In a large saucepan, saute onion and garlic in oil until onion is transparent. Add chili powder; cook for 1 minute. Add instant broth, cover the pan, and Simmer for a few minutes.
  • Next add carrots, green peppers, celery, and eggplant; cook for 5 minutes, stirring frequently.
  • Add crushed tomatoes and tomato puree; bring mixture to a boil.
  • Add water, burgundy, and hot pepper sauce; stir to combine. Cook 15 minutes.
  • Stir in kidney beans.
  • Cook the chili at least 45 minutes to an hour, or until the vegetables are tender.
  • (The longer you cook the chili, the better it will taste.) If necessary, adjust consistency by adding a small amount of water.

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