Elswets Homemade Chili Southern Style Recipes

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ELSWET'S HOMEMADE CHILI, SOUTHERN STYLE



Elswet's Homemade Chili, Southern Style image

This recipe adds a litte Southern flair to the standard chili recipe. It's an old standby for us, and depending on how many people you're feeding, this recipe is awesome for bagging several meals' worth and freezing it for later. It's an easy recipe, which turns out fantastic results. NOTE: The masa may be replaced by 1/2 cup yellow corn meal with a tablespoon all purpose flour. And the ground beef may be replaced with 3 pounds of shredded beef roast.

Provided by Pagan

Categories     Vegetable

Time 3h10m

Yield 15-20 serving(s)

Number Of Ingredients 17

3 lbs ground beef
111 ounces chili beans
3 (28 ounce) cans tomatoes, diced
6 garlic cloves, peeled, mashed but whole
4 large onions, diced
1 cup celery, diced
1 cup bell pepper, diced
3 tablespoons chili powder
1/2 tablespoon oregano
3 sprigs fresh thyme
6 leaves fresh sage
1 tablespoon ground cayenne pepper
2 teaspoons ground cumin
1/2 cup masa harina flour, finely ground
1 tablespoon salt
2 tablespoons pepper, coarsely cut
4 cups water

Steps:

  • In a large stock pot, brown the ground beef seasoned with 1 teaspoon salt, 1 teaspoon pepper. When browned, you can either drain the grease and begin again with 3 tablespoons of oil, or use the grease. Remove beef and set aside for later, or use large skillet for next step.
  • Saute garlic, onion, bell pepper, and celery until opaque [not clear, but not solid white, either]. Add beef [or add TO beef if using a skillet]. Stir well. Add chili beans, tomato, and water, remainder of spices and herbs.
  • Simmer over medium-low [or just high enough to keep it bubbling lightly] for two hours, stirring occasionally.
  • After two hours, add beef and return to a light boil. Using a large measuring cup with handle, dip out 1 cup of the hot juice from the pot. Add in the Masa, stirring constantly to prevent lumping. When mixed into a smooth paste, SLOWLY spoon the mixture into the pot. Stir WELL to ensure no lumps.
  • Return to boil and cook an additional 30 minutes.
  • Let stand an hour before serving. Reheat and serve hot with grated cheese, parsley flakes, and cornbread.

Nutrition Facts : Calories 581, Fat 15.6, SaturatedFat 5.8, Cholesterol 61.7, Sodium 1057, Carbohydrate 74.5, Fiber 15.2, Sugar 6.5, Protein 38.6

SOUTHWESTERN CHILI



Southwestern Chili image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 16

2 large onions, chopped
2 green bell peppers, cored, seeded and chopped
2 tablespoons minced (3 large cloves) garlic
3 tablespoons vegetable oil
1/4 cup chili powder, or to taste
1 tablespoon ground cumin
1 tablespoon dried oregano
2 tablespoons tomato paste (recommend getting tube)
3 pounds boneless beef chuck, ground coarse
1 (28-ounce) can whole tomatoes, including liquid
1 to 1 1/2 cups beef broth
4 tablespoons cider vinegar
1-ounce unsweetened chocolate, chopped
1 (19-ounce) can kidney beans, rinsed and drained
Rice, as an accompaniment
Toppings: Tortilla chips; sour cream; grated cheddar; chopped red onions; chopped jalapenos; diced avocado; minced cilantro; etc.

Steps:

  • In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.

ELSWET'S SAUSAGE-STUFFED ONIONS



Elswet's Sausage-Stuffed Onions image

This is fantastic, even if you don't love onions! It makes an awesome entree or side dish, depending on your tastes. It's Elswet's own recipe. The trick is to choose Vidalia onions. They're sweeter than common onion bulbs, and will cook sweeter for those who are not lovers of onions. Otherwise, you could try purple onions. Those look much prettier in their finished form.

Provided by Pagan

Categories     Onions

Time 1h5m

Yield 4 Stuffed Onions, 4 serving(s)

Number Of Ingredients 11

4 large onions, hollowed, raw
1/2 lb lean ground chuck
1/4 lb ground lean pork, may use one pound of ground chuck and omit the pork
1 large egg
1/2 teaspoon black pepper
1/2 teaspoon salt substitute, may use salt
1/4 teaspoon cumin
1 pinch cayenne
1/4 cup green onion, finely chopped
2 tablespoons bell peppers, finely minced
1/2 cup cheese, finely shredded favorite style

Steps:

  • Cut off both ends of all 4 onions, and carefully scoop out insides, leaving 2 layers of onion for your shell. Set aside.
  • Combine all remaining ingredients except cheese, and mix until thoroughly combined. Spoon into onion shells, cover and bake 40 minutes in a moderate [350°F] oven. Baste with its own juice after 20 minutes, and again after 40.
  • Remove cover, add cheese, and bake for an additional 8-10 minutes.

Nutrition Facts : Calories 346.1, Fat 21.3, SaturatedFat 9.1, Cholesterol 120.9, Sodium 209.3, Carbohydrate 17.4, Fiber 2.5, Sugar 6.8, Protein 21.2

THE BEST HOMEMADE CHILI RECIPE



The Best Homemade Chili Recipe image

The Best Homemade Chili (in our opinion) made with ground beef, tomatoes, beans, peppers and other seasonings for a flavorful meal everyone will love.

Provided by Elyse Ellis

Categories     Main Course     Soup

Time 1h20m

Number Of Ingredients 17

1 pound ground beef
1 onion (diced)
1 green bell pepper (diced)
1 jalapeno pepper (seeded and minced)
10 ounces Rotel Tomatoes and Green Chiles (1 can)
16 ounces tomato sauce (2 (8 ounce cans))
2 Tablespoons cumin
2 Tablespoons chili powder
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon paprika
14 ounces kidney beans (1 can, rinsed and drained)
14 ounces black beans (1 can, rinsed and drained)
1 cup water
shredded cheddar cheese (for topping)
avocado (for topping)
sour cream (for topping)

Steps:

  • Cook ground beef, onion, jalapeño and green pepper in a large pot over medium-high heat until beef is cooked.
  • Drain excess grease.
  • Stir in diced tomatoes, tomato sauce, cumin, chili powder, salt, cayenne pepper and paprika.
  • Bring to a boil.
  • Reduce heat to low, add beans and water, then cover and let simmer for 1 hour.
  • Serve hot and top with shredded cheddar cheese, avocado and sour cream.

Nutrition Facts : Calories 247 kcal, Carbohydrate 31 g, Protein 23 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 35 mg, Sodium 668 mg, Fiber 11 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving

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