EASY HOMEMADE CHILI
Easy homemade chili. Goes great with cornbread or over corn chips for a chili pie! I like to use spicy pinto beans.
Provided by Tobi Hargis
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
- Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.
Nutrition Facts : Calories 394.2 calories, Carbohydrate 48.8 g, Cholesterol 45.9 mg, Fat 9.2 g, Fiber 17.9 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 525.6 mg, Sugar 4.4 g
EAST COAST CHILI
This chili is typical of those found in homes and restaurants in the eastern US. It's often served over cooked elbow macaroni. Adapted from "Vegan Planet" cookbook by Robin Robertson.
Provided by JessXU00
Categories Beans
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Add onion, cover, and cook until softened, about 5 minutes. Stir in chili powder, oregano, cayenne, tomatoes, tomato paste and water. Bring to a boil, reduce heat to low and cover, simmer for 15 minutes.
- Stir in burger crumbles, beans, salt and pepper to taste. Simmer for about 30 minutes to blend flavors. Serve hot.
Nutrition Facts : Calories 377.7, Fat 9.5, SaturatedFat 1.2, Sodium 1473.3, Carbohydrate 50.1, Fiber 14.7, Sugar 13.3, Protein 27
GULF COAST ALLIGATOR CHILI
Steps:
- Soak alligator in buttermilk in a container, refrigerated, overnight.
- Transfer alligator to a colander and rinse all the buttermilk off the meat. Let it completely drain or pat dry with a paper towel.
- Saute the alligator and ground pork together with the vegetable oil in a large stockpot on medium heat until the meats start to brown and release liquid, 6 to 8 minutes. Remove the cooked meat to a bowl to separate it from the liquid fat. Keeping the fat on medium heat, add the onions, celery, bell pepper and garlic, followed by the chipotles, jalapenos and serranos. Sweat this mixture down until onions turn clear.
- Add diced tomatoes. At this point, you will have a bit of liquid from all the fats and vegetables. Stir in 1/2 cup flour (or more, if desired) to thicken up the liquid and absorb the fats. Stir in the chicken stock, followed by the tomato sauce. Add the drained ranch beans, although this step is optional, depending on whether you want beans in
- your chili (hint: we always do). Cook, stirring regularly, until the pot hits a low boil. Add the alligator and pork mixture, along with half the beer. Stir in the cayenne, chili powder, cumin, turmeric, paprika, black pepper and salt. Reduce the heat to very low, then cover pot and simmer, stirring every 10 minutes or so to keep the chili from sticking to the bottom, 1 to 1 1/2 hours.
- Though you could actually serve this dish now, as it will taste great, we truly feel that refrigerating and reheating it again adds to "the leftover effect" which allows the flavors to really marinate and come out to a noticeable degree. Remove pot from heat and set to the side until chili hits room temperature. Refrigerate overnight. When ready to serve, just reheat slowly (up to a low boil), stirring in the remaining beer to loosen up the dish. Garnish with green onions, Cheddar, sour cream and hot sauce. We always garnish the chili with our signature Dixie Fried Blue Crab and Corn Hush Puppies.
VEGAN EAST COAST CHILI
I modified this recipie from the 'Vegan Planet' cookbook. I was looking for a decent chili that was reletively light so that I could have seconds :-D Anyway. I don't feel that this is particularly spicy but I'm very tolerant so you may wish to adjust the spices either up or down. Also instead of the tofu burger crumbles you may wish to try toasted TVP. Keep in mind the crumbles won't taste like meat but they do have their own charm.
Provided by Umberle
Categories Soy/Tofu
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a medium sized pot. Add the onion and cook covered until onions are soft (about 5 minutes).
- Add the chili powder, cayenne, oregano, all the tomato products, and water. Bring to a boil, then simmer covered for about 15 minutes.
- Add the kidney beans and burger crumbles and simmer for about 30 minutes.
- Serve on its own or over cooked macaroni.
Nutrition Facts : Calories 332.5, Fat 7.3, SaturatedFat 1.3, Sodium 307.2, Carbohydrate 50.6, Fiber 15.7, Sugar 10.7, Protein 22.4
REAL TEXAS CHILI
This chili contains no onions, beans or tomatoes. It is even better the next day. Season to your tastes as it may be too spicy for you. You can also add pinto beans, sour cream and lime juice, if desired.
Provided by AICIRTAP
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 2h20m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.
- In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
- Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.
Nutrition Facts : Calories 489.3 calories, Carbohydrate 4.9 g, Cholesterol 114 mg, Fat 37 g, Fiber 1.4 g, Protein 33.1 g, SaturatedFat 14 g, Sodium 740.9 mg, Sugar 0.3 g
SALLY'S WEST COAST CHILI
We often have chili cook-offs at our church, so we trade lots of different recipes. I was always mixing and matching ingredients and experimenting, trying to come up with an original recipe that would be a little different. That's how I developed this one, and I never fail to get compliments on it! -Sally Grisham, Murray, Kentucky
Provided by Taste of Home
Categories Lunch
Time 3h30m
Yield 12 servings (4 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook bacon until crisp; remove to paper towels to drain. Reserve 3 tablespoons drippings. , Brown beef in drippings. Add onions; cook until tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in the next 12 ingredients. , Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours. , Add beans and heat through. Discard bay leaf. Garnish with cheddar cheese.
Nutrition Facts :
"ROUTE 66" CHILI
Steps:
- Dredge pork in flour to coat; shake off excess. Heat 1/4 cup olive oil in heavy large pot over medium-high heat. Working in batches, add pork and brown on all sides, about 8 minutes. Using slotted spoon, transfer pork to large bowl.
- Add remaining 1/4 cup olive oil to same pot. Add onion and sauté until translucent, about 4 minutes. Add poblano chilies and garlic and sauté 2 minutes. Mix in pork, diced tomatoes with their juice, enchilada sauce, ale, diced green chilies, cumin and chili powder. Simmer until meat is tender and chili thickens slightly, stirring occasionally, about 1 hour. Serve chili with sour cream and sliced green onions.
THE ORIGINAL DONAIR FROM THE EAST COAST OF CANADA
In the early 70's, a Greek restaurateur in the city of Halifax introduced the Donair. Within a few short years, virtually all pizzerias had added their version of the dish to their menus. Not to be confused with gyros, the Donair has a vastly different flavor. Originally the dish was made with ground lamb, but this proved too costly and ground beef was later substituted. Technically, this resulted in an aberration of sorts, as the final product was not what the originator had intended. What resulted, however, is the legendary East Coast Donair.
Provided by Del
Categories Main Dish Recipes Sandwich Recipes Gyro Recipes
Time 9h50m
Yield 6
Number Of Ingredients 12
Steps:
- In a bowl, thoroughly mix together the ground beef, black pepper, onion powder, garlic powder, salt, paprika, cayenne pepper, and oregano. Pack the spiced meat into a thick loaf shape, cover, and let rest in the refrigerator overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Place the meat loaf onto a baking sheet, and bake for 1 hour, flipping the loaf over halfway through cooking. Allow the meat loaf to cool so it holds together for slicing.
- Mix together the evaporated milk and white sugar in a bowl, stirring until the sugar is dissolved, and then add the vinegar by teaspoons, mixing together after each addition, to taste. Refrigerate the sauce until serving.
- Slice the meat loaf into 1/4-inch thick slices, and brown the slices in a skillet over medium heat until both sides are brown and crisp, about 5 minutes per side.
- Sprinkle the pita bread rounds with a little water, and press each onto a heated skillet to warm up.
- To serve, place several slices of meat into a warmed pita bread, and spoon about 2 tablespoons of sauce over the meat. Roll the pita bread into a cone shape, wrap in aluminum foil to keep the sauce from dripping out, and serve.
Nutrition Facts : Calories 449.8 calories, Carbohydrate 57.3 g, Cholesterol 63.7 mg, Fat 14.3 g, Fiber 1.9 g, Protein 22.4 g, SaturatedFat 6.3 g, Sodium 813.6 mg, Sugar 23.5 g
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