GRANDMA'S CHILI
This is my grandma's chili recipe. It's not hot, but very tasty. I've even served it to people who said they didn't like chili, but they all liked this dish.
Provided by Team 118Group
Number Of Ingredients 10
Steps:
- Season the beef with salt and pepper, and brown over medium-high heat in a 5 to 6 quart dutch oven or stew pot. Add the onion and green pepper, and cook for another 5 minutes, or until the vegetables are slightly softened. Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer for 45 to 60 minutes, stirring about every 15 minutes. Serve immediately or refrigerate for 24 hours for a more complex flavor. Top with shredded cheddar, crackers, or your favorite chili topping.
GRANDMA W'S CHILI CON CARNE
Grandma would often make a big pot of this to bring up to the cabin. We'd have it with crackers and cheese or on top of hot dogs with chopped onions... either way it's delish!
Provided by Heart N Soul
Categories < 4 Hours
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cook onions in olive oil until tender.
- Brown beef; drain fat.
- Blend all ingredients in a large pot; bring to simmer and cook slowly for 1 to 1 1/2 hours.
Nutrition Facts : Calories 362.4, Fat 10.8, SaturatedFat 2.9, Cholesterol 52.7, Sodium 373.4, Carbohydrate 39, Fiber 11.4, Sugar 9.3, Protein 29.7
CHILI CON CARNE
Provided by Food Network Kitchen
Categories main-dish
Time 3h35m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Pat the meat dry with a paper towel and season with the salt and pepper. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan if needed. Transfer meat to a bowl and reserve.
- Discard all but 2 tablespoons of the oil from the pan. Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and saute for 2 minutes more. Stir in the chili powders, cumin, and oregano and cook for 2 minutes. Whisk in 5 cups of the stock. Add the meat and any accumulated juices to the pot. Bring to a gentle simmer. Season the chili with salt and pepper to taste, and stew the meat with a cover slightly ajar until almost tender, about 3 hours.
- In a food processor or blender puree half of the beans with the remaining stock. Add the bean mixture to the chili along with the whole beans. Simmer for 1 hour more or until the meat is tender. Season with salt and pepper to taste and serve with rice and selections of condiments, like sour cream, chopped cilantro, shredded cheddar, minced fresh or sliced pickled jalapenos.
CHILI CON CARNE
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Serving suggestions: White rice, chopped cilantro, shredded Cheddar, chopped tomatoes, minced fresh or pickled jalapeno peppers
- Pat the meat dry with a paper towel and season with the salt and pepper. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan as needed. Transfer meat to a bowl and reserve.
- Discard all but 2 tablespoons of oil from the pan. Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and saute for 2 minutes more. Stir in the 1/3 cup chili powder, cumin, and oregano and cook for 2 minutes. Add the canned diced tomatoes and whisk in 4 cups of the stock. Add the meat and any accumulated juices back to the pot. Bring to a gentle simmer. Season the chili with the salt and pepper, cover, and cook for 30 minutes.
- In a food processor or blender puree half of the beans with the remaining 1 cup of stock. Add the bean mixture to the chili along with the whole beans. Let simmer, uncovered, 1 hour more or until the meat is tender. Stir in the remaining 2 tablespoons chili powder and season with salt and pepper, to taste. Serve with rice and suggested condiments.
GRANDMA'S CHILI
This is my maternal grandmother's recipe for chili. It's not hot, but very flavorful and extremely easy to make!
Provided by sgrishka
Categories Soups, Stews and Chili
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cook and stir ground beef, onion, garlic, and bell pepper in large dutch oven or stew pot set over medium-high heat until meat is brown and vegetables are tender. Drain off fat. Stir in remaining ingredients except beans and bring to a boil. Reduce heat to low; cover and simmer 2 hours, stirring occasionally. Stir in beans; heat through. Serve immediately or refrigerate for 24 hours to allow the flavors to develop more. Serve with cornbread and bread -n- butter pickles, or top with your favorite chili toppings. Makes 4 servings.
Nutrition Facts : Calories 310 calories, Fat 6.16342020164018 g, Carbohydrate 34.50344237558 g, Cholesterol 60.100675 mg, Fiber 11.527826998048 g, Protein 30.5615000912559 g, SaturatedFat 2.41113554864009 g, ServingSize 1 1 Serving (542g), Sodium 1032.91483193 mg, Sugar 22.975615377532 g, TransFat 2.13462845367009 g
CHILI CON CARNE
This hearty chili has just the right level of spice. One bite and you'll see why it's Betty's Best!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 4
Number Of Ingredients 11
Steps:
- In 3-quart saucepan, cook beef, onion and garlic over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain.
- Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
- Stir in beans. Heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.
Nutrition Facts : Calories 390, Carbohydrate 35 g, Cholesterol 70 mg, Fat 1/2, Fiber 9 g, Protein 31 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 6 g, TransFat 1 g
CHILI CON CARNE
At chili suppers, this chili con carne recipe always disappears first! It's nice at home, too, since the longer it sits in the refrigerator, the better the taste seems to get. -Janie Turner, Tuttle, Oklahoma
Provided by Taste of Home
Time 1h50m
Yield 10 servings ( 2 1/2 qt.)
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside. , In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined. , Add tomatoes and browned beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. If desired top with sour cream and jalapeno.
Nutrition Facts : Calories 264 calories, Fat 14g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 892mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 5g fiber), Protein 20g protein.
WAYNE GRETZKY'S CHILI CON CARNE
This is a recipe printed in our home town newspaper years ago. It stated this was Wayne's favourite recipe for chili con carne. It has a good mix of tastes and textures and the surprise ingredient, pineapple, adds a cool refreshing finish.
Provided by Sharon in Ontario.
Categories Mexican
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook beef in a frying pan over low heat until a small amount of melted fat forms.
- Stir in green pepper, celery and onions.
- Raise heat to medium and cook until vegetables are soft and beef has lost its pink color (about 10 min.).
- Stir in tomato paste, tomatoes, beans and seasonings.
- Simmer over low heat 30- 45 min.
- ,stirring often.
- Add drained pineapple chunks just before serving.
- If desired, mixture can be thinned with juice of drained pineapple.
GRANDMA'S CHILI
The "new" Recipezaar has cut off about half of my directions after step 3 during the switch. sad. sorry to any new readers. Maybe I'll have time to come back and make corrections someday, though I rarely frequent this site now because of how much more difficult it is to navigate. this is a passed down, tried and true chili recipe. i always get a ton of compliments on it. serving ideas: cheese, fritos, cornbread, saltine crackers (we love them all -- depending on our mood!)... note -- this is one of those recipes that comes from my brain and test tastes. :) so a couple of notes: -- i have found that Lawry's chili seasoning gives the best overall taste. and plus, that's just the way grandma made it! -- i use any where from one to two pounds of meat and adjust the ingredients accordingly. -- i often use nearly 1 and 1/2 packets of chili seasoning, especially if the meat portion is on the heavy side. -- i often use some of the stewed tomato juice and chili bean juice to help add flavor.
Provided by gypsysoul
Categories Meat
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- brown hamburger and onion.
- add salt and pepper, seasoning to taste. add chili seasoning, and a dash of chili powder; stir.
- transfer to a large pot and add tomato sauce, stewed tomatoes, beans, water (to desired thickness, about 1/2 cup), flour (about a tablespoon), and sugar (about a tablespoon).
GRANDMA'S CHILI
This is a hand-me-down from my Grandma. I like it because it doesn't have kidney beans and it has a bit of a sweet taste. It's a brown chili not a red one - no tomatoes.
Provided by scootegyrl
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- In a large saucepan over medium high heat, saute the ground beef for 5 minutes, or until browned. Stir in the onion and green bell pepper and saute for 5 more minutes. Season with salt and pepper to taste.
- Next, add the beans, mushrooms, brown sugar and chili powder to taste. Mix together well, reduce heat to low and let simmer for 20 minutes to 1 hour or more, depending on how much time you have and how thick you like your chili.
Nutrition Facts : Calories 832.2 calories, Carbohydrate 29.2 g, Cholesterol 192.9 mg, Fat 60.8 g, Fiber 5.6 g, Protein 43.6 g, SaturatedFat 24.6 g, Sodium 652 mg, Sugar 13.2 g
GRANDMA'S CHILI
Make and share this Grandma's Chili recipe from Food.com.
Provided by Tish Cramer
Categories Beans
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Brown ground beef and onions together.
- Add remaining ingredients.
- Bring to a boil and reduce heat.
- Simmer on low heat for 2 hours or in the crockpot on low for 6 hours stirring occasionally.
Nutrition Facts : Calories 463.9, Fat 23.6, SaturatedFat 9.1, Cholesterol 102.8, Sodium 949.1, Carbohydrate 28.3, Fiber 8.2, Sugar 12.4, Protein 35.4
GRAMMA'S OLD FASHIONED CHILI MAC
This is an old family recipe that my mom has cooked for 50 years. It's a wonderful, 'stick-to-the-ribs' meal that goes wonderful with warm cornbread or rolls. I find that kids love this when they don't like regular 'spicy' chili. Enjoy!
Provided by Sue
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a small saucepan, simmer celery and green pepper with water to cover until tender; Drain.
- Place ground beef in a large heavy skillet over medium heat. Cook until evenly brown. Add onion, and cook until tender and translucent. Drain excess fat. Add celery and green pepper. Stir in kidney beans, condensed tomato soup, diced tomatoes and brown sugar. Season with salt and pepper, and stir in macaroni.
Nutrition Facts : Calories 489 calories, Carbohydrate 49.2 g, Cholesterol 64.3 mg, Fat 22.4 g, Fiber 7.3 g, Protein 22.1 g, SaturatedFat 8.5 g, Sodium 996.8 mg, Sugar 16.6 g
CHILLI CON CARNE RECIPE
This great chilli recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up storecupboard ingredients.
Provided by Good Food team
Categories Dinner, Lunch
Time 1h10m
Number Of Ingredients 16
Steps:
- Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
- Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
- Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
- Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
- Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.
- Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
- Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
- Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
- Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
- Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
- Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
- Check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
- Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
- Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
- Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
- Serve with soured cream and plain boiled long grain rice.
Nutrition Facts : Calories 387 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 2.32 milligram of sodium
GRANDMA JARRETT'S CHILI (CHILI CON CARNE)
Steps:
- Cook and stir ground beef and onion in large heavy roaster until meat is browned and onion is tender. Stir in tomatoes, liquid from beans, tomato sauce, and seasonings. Simmer uncovered 1 hr 15 min. or until of desired consistency. Stir occasionally.
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