Four Alarm Chili Recipes

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MICAH'S 4 1/2-ALARM CHILI



Micah's 4 1/2-Alarm Chili image

This is my sweet and spicy chili. Enough people have asked for the recipe that I decided to post it here! This makes a pretty big batch of chili. You can always halve the ingredients. Also, I probably make it a little bit differently each time, so it's no biggie if the ingredients aren't an exact match. I think that the chili is best when it has a few days to really combine the flavors.

Provided by Bhyphenlow

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 14h55m

Yield 20

Number Of Ingredients 11

1 pound ground beef, or more to taste
1 onion, chopped, or more to taste
1 pound bacon
2 (15 ounce) cans kidney beans, undrained, or more to taste
2 (15 ounce) cans baked beans, undrained, or more to taste
1 (28 ounce) can diced stewed tomatoes, or more to taste
½ cup brown sugar
2 tablespoons barbeque rub (such as Great American Spice Co.™ Pit Master)
2 tablespoons chili powder
1 tablespoon habanero-based hot sauce (such as Backdraft Fire Sauce®)
2 teaspoons garlic powder

Steps:

  • Combine ground beef and onion in a large skillet over medium heat; cook and stir until browned, 5 to 8 minutes. Pour off excess grease.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cut into pieces.
  • Combine beef mixture, bacon, kidney beans, baked beans, tomatoes, brown sugar, barbeque rub, chili powder, hot sauce, and garlic powder in a large pot. Cook over medium-low heat, stirring every 30 minutes, until bubbling, 2 to 3 hours. Remove chili from heat and let cool, about 30 minutes.
  • Refrigerate chili, 8 hours to overnight.
  • Reheat chili over low heat, stirring every 30 minutes, for at least 4 hours before serving.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 25.3 g, Cholesterol 22 mg, Fat 6.3 g, Fiber 5.2 g, Protein 11.5 g, SaturatedFat 2.1 g, Sodium 810.2 mg, Sugar 10.7 g

FOUR-ALARM RIB-EYE CHILI



Four-Alarm Rib-eye Chili image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 25

2 tablespoons vegetable oil
1 1/2 pounds boneless rib-eye, excess fat trimmed, cut into 1/2-inch pieces
1 cup finely diced yellow onion
1 cup finely diced seeded poblano pepper
3/4 cup finely diced seeded red bell pepper
1/2 cup finely diced seeded Anaheim pepper
1 tablespoon minced serrano pepper with seeds
1 tablespoon minced garlic
2 teaspoons chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Kosher salt
1 tablespoon tomato paste
One 12-ounce bottle lager beer
1 tablespoon pureed chipotles in adobo
One 28-ounce can crushed tomatoes
Two 15-ounce cans pinto beans, drained and rinsed
One 15-ounce can dark red kidney beans, drained and rinsed
1 cup frozen yellow corn kernels
Sour cream or Greek yogurt
Shredded Cheddar
Thinly sliced scallions
Cilantro leaves
Tortilla chips

Steps:

  • Heat the oil in a medium Dutch oven over medium-high heat. When the oil is hot, add the rib-eye and cook until browned all over and the fat has rendered, 4 to 5 minutes. Remove the rib-eye to a baking sheet and turn the heat down to medium.
  • Add the onions, poblanos, bell peppers, Anaheim peppers, serranos and garlic to the Dutch oven and sauté until softened, 5 minutes. Add the chili powder, coriander, cumin, cayenne and 1 teaspoon salt; cook for another 2 to 3 minutes to toast the spices. Next, stir in the tomato paste; cook, stirring, for 2 minutes to toast the tomato paste and incorporate it into the vegetables. Deglaze the pot with the lager, bring to a boil and cook until reduced by half, 5 minutes. Add the chipotle puree, crushed tomatoes, pinto beans, kidney beans, corn and the rib-eye. Bring the chili to a simmer and cook, partially covered, for 30 minutes, until the chili has thickened and the rib-eye is very tender. Season with salt to taste. Serve with your favorite toppings.

DING DONG EIGHT-ALARM CHILI



Ding Dong Eight-Alarm Chili image

Categories     Soup/Stew     Bean     Beef     Pepper     Super Bowl     Dinner     Brisket     Spice     Hot Pepper     Fall     Winter     Tailgating     Poker/Game Night     Party     Potluck     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

2 oz dried ancho chiles (4 large), stemmed and seeded
6 large garlic cloves, 3 of them finely chopped
1 tablespoon salt, or to taste
1 1/2 tablespoons ground cumin
1 1/2 tablespoons chili powder (not pure chile)
4 lb well-marbled beef brisket or boneless chuck, trimmed and cut into 1 1/2- to 2-inch pieces
3 to 4 tablespoons vegetable oil
1 (28- to 32-oz) can whole tomatoes in juice
1/4 cup canned chipotle chiles in adobo
1/2 cup coarsely chopped fresh cilantro
1 1/2 lb white onions, chopped (4 cups)
1 tablespoon dried oregano (preferably Mexican), crumbled
1 to 4 fresh serrano or other small green chiles, finely chopped, including seeds (1 is fine for most tastes; 4 is the eight-alarm version)
1 (12-oz) bottle beer (not dark)
2 cups water
2 1/2 cups cooked pinto beans (optional; 30 oz), rinsed if canned
Accompaniments: cubed avocado; chopped white onion; shredded Cheddar; chopped fresh cilantro; sour cream

Steps:

  • Soak ancho chiles in hot water to cover until softened, about 30 minutes. Drain well.
  • While chiles soak, mince 1 whole garlic clove and mash to a paste with 1/2 tablespoon salt, 1/2 tablespoon cumin, and 1/2 tablespoon chili powder. Pat beef dry and toss with spice mixture in a large bowl until coated.
  • Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 3 or 4 batches, without crowding, turning occasionally, about 5 minutes per batch (lower heat as needed; spice mixture burns easily). Transfer beef as browned to another bowl. (Do not clean pot.)
  • Purée anchos in a blender along with tomatoes (including juice), chipotles in adobo, cilantro, remaining 2 whole garlic cloves, and remaining 1/2 tablespoon salt until smooth.
  • Add enough oil to fat in pot to total 3 tablespoons, then cook onions and chopped garlic over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to 10 minutes. Add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 2 minutes. Add chile purée and 1 chopped serrano and simmer, stirring, 5 minutes. Stir in beer, water, and beef along with any juices accumulated in bowl and gently simmer, partially covered, stirring occasionally and checking often to make sure chili is not scorching, 2 hours.
  • Taste sauce, then add more serrano if desired and continue to simmer, partially covered, until beef is very tender and sauce is slightly thickened, 1 to 2 hours more. (If chili becomes very thick before meat is tender, thin with water as needed.)
  • Coarsely shred meat (still in pot) with 2 forks and cool chili completely, uncovered, then chill, covered, 1 to 2 days to allow flavors to develop.
  • Reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes. Add beans (if using) and simmer, stirring, 5 minutes.

FOUR ALARM CHILI



Four Alarm Chili image

Everyone has their own chili recipe or a variation of someone else's. Heck, there are probably already TWO on this site that could be just like this one. I have been making this chili for more than 25 years. The ingredients have been tweaked here and there over the years until I found just the right flavor and this is it! All I know is when I make a pot of this chili, there are never any leftovers. Like any recipe, if you leave out or change an ingredient, it doesn't come out the same way. Try it this way, then go ahead and create your own version. If you like your chili really hot, instead of hot sauce use Recipe #88224. But most of all just ENJOY IT!

Provided by Red Hot Chili Peppe

Categories     Meat

Time 1h10m

Yield 8 6ounce servings, 8 serving(s)

Number Of Ingredients 16

2 lbs ground sirloin
1 medium yellow onion (diced)
1 large green bell pepper (diced)
2 garlic cloves (minced)
2 (10 ounce) cans Rotel tomatoes & chilies (or your favorite brand)
2 (16 ounce) cans of bushs best chili magic chili starter (I like the Texas Medium or the Louisiana Hot)
20 ounces warm water
2 teaspoons hot sauce (optional)
1/2 cup chili powder
1 tablespoon onion flakes
1/2 tablespoon paprika
1/2 tablespoon cumin
1/2 tablespoon cayenne pepper
1/2 tablespoon italian seasoning
1/2 tablespoon masa harina flour (corn flour)
olive oil

Steps:

  • Lightly oil the bottom of a 3-quart pot with olive oil and lightly sauté the onions, peppers and garlic. Do not brown.
  • Add the ground sirloin and brown. Do not drain off fat; this adds to flavor of the chili.
  • Mix all the dry ingredients and the hot sauce in the warm water and stir until well dissolved.
  • Pour this seasoned water mixture into the meat, peppers, garlic and onions.
  • Add the beans and the tomatoes and green chilies.
  • Mix to blend all items. Bring to a gentle boil.
  • Reduce heat and simmer for 45 minutes to an hour, stirring occasionally.
  • Serve with bread or crackers.
  • *** If you want your chilli a bit more spiceier try adding a couple diced up habanerro peppers seeds and all.

Nutrition Facts : Calories 299.7, Fat 18.7, SaturatedFat 7.1, Cholesterol 76, Sodium 426.6, Carbohydrate 10.9, Fiber 3.6, Sugar 2, Protein 23.8

FOUR-ALARM CHILI



FOUR-ALARM CHILI image

Categories     Soup/Stew     Vegetable     Vegetarian     Quick & Easy     Dinner

Yield 2 bowls

Number Of Ingredients 17

1 Clove Garlic minced
1/2 Onion diced
1 Bell Pepper (any color) diced, but not too small
1 Jalapeno diced (raw or pickled)
1 14 oz can of diced tomatoes
1 14 oz can of black beans
1 heaping tablespoon of tomato paste
1/2 boneless & skinless chicken breast
2 Tbsp Olive Oil
1 Tsp Chili Power
1 Tsp Oregano
1 Tsp Cumin (ground)
1 Tsp dried red chili pepper flakes
1/2 Tsp smoked paprika
1/2 Tsp black pepper
2 Tbsp red wine vinegar
1/4 cup red wine

Steps:

  • Prep: Mince the garlic. Dice the onion. Dice the bell pepper. Dice the jalapeno. Mix all the dry spices together in a small bowl. Pour vinegar and red wine into a cup or small bowl. Cut the chicken breast into piece approximately 1/2 - 5/8 inch squares. Put a 3 quart pot on the stove (larger if you're increasing this recipe) over medium heat. Put in the olive oil and let it get hot. Add the garlic, onion, bell pepper, and jalapeno (if using a raw one). Saute for about five minutes, or until the veggies are beginning to soften. Either add the chicken (my preference) or put the veggies in a bowl and brown the chicken in the juices in the pan. Add the veggies back (if you took them out). Add the black beans, tomatoes, tomato paste, spices, vinegar, and wine - you shouldn't have anything left on the counter. Stir to blend everything. Let the chili start to bubble, then turn the heat to low, cover the pot, and let it cook for 60 minutes to pull all the flavors together. Stir it a time or three to keep from sticking, and to fuse flavors. Pour into bowls and enjoy. Have an extra napkin for everyone to mop their brow. If you are one of these unfortunate souls who don't like to sweat while you eat, you can reduce the jalapeno and chili flakes by half, and see how that works.

3 ALARM CHILI



3 Alarm Chili image

I was in the mood for Chili but I couldn't find a good recipe that I liked. So I took some ideas and created this. =) OF course you can use half a jalepeno, or a chili, or use no pepper for a mild chili- but the jalepeno gives it a nice kick! Add more or less seasonings depending on taste 9 I can't really remember the exact measurements)

Provided by misslilymaam

Categories     Meat

Time 1h5m

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 14

1 lb lean ground turkey breast
2 garlic cloves (minced)
1/2 of a yellow onion (chopped)
1 whole jalapeno (slightly seeded and minced)
4 plum tomatoes
1 (14 ounce) can reduced-sodium fat-free chicken broth
2 tablespoons red pepper paste
2 whole Dried bay leaves
1 tablespoon cumin
1/2 teaspoon cinnamon
1/2 tablespoon chili
1 teaspoon salt
pepper
1 tablespoon canola oil, for sauteing

Steps:

  • Brown The meat in a large skillet ( drain if desired- The fat gives it a better flavor).
  • Once cooked through, add the onions, tomatoes, garlic, and a tablespoon of canola oil.
  • Saute Until the Onions are slightly browned or colored by the tomatoes.
  • Add the seasonings ( EXCEPT the bay leaves).
  • Cook two minutes ensuring that everything is coated by the seasonings.
  • In a large sauce or soup pot, pour the can of chicken broth inches.
  • carefully remove the Browned meat mixture and gently pour into the canned broth.
  • Set On Medium- High heat.
  • Stir in the Jalepeno and Bay leaves and the two Tablespoons of Red Pepper Paste.
  • Cover and let boil five to ten minutes.
  • Turn down heat and cook for about 30 minutes ( depending on your stove, cooking times may vary).
  • Side Note: While cooking taste the chili and add more seasonings if desired.

DELILAH'S WICKED TWELVE ALARM CHILI



Delilah's Wicked Twelve Alarm Chili image

This recipe features 12 different kinds of peppers, including 10 varieties of hot peppers. It's mad, wicked good, but not for the faint of heart. It's extra hot and spicy, just the way I like it! It can be served over macaroni or pasta, or simply eaten by itself

Provided by Mama Delilah

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 4h20m

Yield 30

Number Of Ingredients 27

1 (20 ounce) can kidney beans, undrained
2 (15 ounce) cans chili beans, undrained
2 (14 ounce) cans black beans, undrained
2 (15.5 ounce) cans black-eyed peas, undrained
1 (28 ounce) can diced tomatoes, undrained
2 pounds lean ground beef
1 pound hot Italian sausage
2 large green bell peppers, chopped
1 large red bell pepper, chopped
6 small yellow onions, chopped
1 red onion, chopped
6 cloves garlic, minced
1 (4 ounce) can sliced jalapeno peppers, finely chopped
1 (7 ounce) can chipotle chiles in adobo sauce, finely chopped
6 serrano peppers, finely chopped
4 orange habanero chili peppers, finely chopped
1 banana pepper, seeded and finely chopped
3 cherry peppers, finely chopped
1 Anaheim pepper, finely chopped
4 red Thai chili peppers, finely chopped
4 green Thai chili peppers, finely chopped
2 tablespoons chili powder, or to taste
1 ½ tablespoons ground cumin
3 tablespoons red pepper flakes
⅓ envelope taco seasoning mix
cayenne pepper, or amount to taste
salt and ground black pepper to taste

Steps:

  • Place the kidney beans, chili beans, black beans, and black-eyed peas in a large, heavy pot., and simmer over medium heat.
  • Place the ground beef and sausage in a skillet over medium-high heat. Cook until crumbly and evenly browned, about 10 minutes. Drain, and stir into the bean mixture.
  • Place the red and green bell peppers, yellow and red onions, and garlic on top of the bean and meat mixture. Cover and steam for at least 10 minutes. Stir in the jalapeno, chipotle, serrano, habanero, banana, cherry and Anaheim peppers, red and green Thai chilies, chili powder, cumin, red pepper flakes, and taco seasoning. Season to taste with cayenne pepper, salt, and black pepper. Cover, and simmer over medium heat, stirring occasionally, for 3 hours.

Nutrition Facts : Calories 214.7 calories, Carbohydrate 22.4 g, Cholesterol 27.1 mg, Fat 8.5 g, Fiber 7.1 g, Protein 13.8 g, SaturatedFat 2.9 g, Sodium 685.5 mg, Sugar 3.2 g

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Five-Alarm Chili Recipe - Spicy Southern Kitchen top spicysouthernkitchen.com. Combine ancho chilis and 1 1/2 cup water in a medium microwave-safe bowl and microwave until softened, about 2 1/2 to 3 minutes. Drain and discard liquid. Place ancho chilis, tomatoes and their juice, remaining 2 cups water, tortilla chips, and chipotle in adobo sauce in a blender and process …
From therecipes.info


MARIES 4-ALARM CHILI
Maries 4-Alarm Chili recipe: Try this Maries 4-Alarm Chili recipe, or contribute your own. Add your review, photo or comments for Maries 4-Alarm Chili. American Soups, Stews and Chili Chili
From bigoven.com


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