HAIGHTER'S 19TH HOLE CHILI
Ground turkey is simmered with bell peppers, garlic, tomatoes, kidney and pinto beans, jalapenos, chili powder, and onions in this easy chili. Add chopped onions, cheese, and crackers, if desired, to top it off before you eat. Enjoy.
Provided by Nick Haight
Categories Turkey Chili
Time 2h55m
Yield 10
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Combine ground turkey, stewed tomatoes, celery, kidney beans, pinto beans, white onion, green bell pepper, red bell pepper, water, tomato paste, jalapeno pepper, sugar, and garlic in a slow cooker; season with chili powder, salt, and pepper.
- Cook on High for 2 to 2 1/2 hours.
Nutrition Facts : Calories 258.6 calories, Carbohydrate 25.7 g, Cholesterol 67 mg, Fat 7.7 g, Fiber 6.9 g, Protein 23.9 g, SaturatedFat 1.9 g, Sodium 557.5 mg, Sugar 8.6 g
DEVON'S AWARD-WINNING CHILI
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Pat the brisket cubes dry with paper towels. Heat the oil in a very large heavy-bottomed pot and quickly brown the meat, in batches, on all sides. Transfer the brisket to a separate bowl and set aside. Saute the onion and garlic in the same oil over medium heat until limp, but not brown, about 8 to 10 minutes. Add the chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute. Add the green peppers, bay leaf, tomatoes with their juice, the reserved meat, 1 tablespoon of salt and 1 teaspoon pepper and bring to a boil. Reduce the heat, cover the pot with a tight fitting lid and simmer for 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste. Add the coffee, cover the pot and simmer for 1 more hour.
- Add the kidney beans and basil, and warm through. Transfer the chili to a large serving bowl and serve with sour cream, grated Cheddar, diced tomato, tortilla chips and guacamole.
CHASEN'S CHILI (HOLLYWOOD NOSTALGIA RECIPE)
This delicious, long-kept-a-secret, recipe represents a bit of old Hollywood history. Dave Chasen started his restaurant in 1937 as a BBQ shack that featured ribs and chili. His business evolved into one of Hollywood's most famous resturants. It featured American cuisine. By 1940, his famous chili was dropped off the menu but was available if one asked for it; however Dave kept his recipe a dark secret. Eleanor Roosevelt asked for the recipe and was told "no", however Dave sent her a complimentary order. Liz Taylor had an order of his chili flown to her in Rome when she was there making Cleopatra. Before the restaurant closed in 1995, the secret recipe and other memorabilia was given to the Los Angeles Public Library. The recipe is available in the archives of the main library, located in downtown Los Angeles. After the restaurant closed, the building was sold. The building is now occupied by a grocery store, which has a cafe in the store. Some of the old booths are still there along with photos and memoribilia on the walls. They serve Chasens chili; and the store caters to a celebrity clientel.
Provided by lynnski LA
Categories Beans
Time 2h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Cook dry beans according to package directions.
- Stir the tomatoes with juice into the cooked beans, and simmer 5 minutes over medium-high heat, stirring occasionally.
- Heat the oil in a large skillet and saute the bell pepper for 5 minutes.
- Add the onion, reduce the heat to low, and cook about 15 minutes until tender, stirring frequently.
- Stir in the garlic and parsley; add this mixture to the beans.
- Using the same skillet, melt the butter and saute the beef and pork, in two batches, if necessary, until browned. Drain.
- Add meat to the bean mixture along with the chili powder, salt, pepper to taste and cumin.
- Simmer mixture, covered, for about an hour.
- Uncover and cook to the desired consistency, about 5 minutes.
- The chili should not be too thick.
- Skim off excess fat and serve.
Nutrition Facts : Calories 485.9, Fat 32.6, SaturatedFat 13.7, Cholesterol 99.3, Sodium 889.4, Carbohydrate 23.1, Fiber 6, Sugar 5.2, Protein 26.1
HAIGHTER'S 19TH HOLE CHILI
Ground turkey is simmered with bell peppers, garlic, tomatoes, kidney and pinto beans, jalapenos, chili powder, and onions in this easy chili. Add chopped onions, cheese, and crackers, if desired, to top it off before you eat. Enjoy.
Provided by Nick Haight
Categories Turkey Chili
Time 2h55m
Yield 10
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Combine ground turkey, stewed tomatoes, celery, kidney beans, pinto beans, white onion, green bell pepper, red bell pepper, water, tomato paste, jalapeno pepper, sugar, and garlic in a slow cooker; season with chili powder, salt, and pepper.
- Cook on High for 2 to 2 1/2 hours.
Nutrition Facts : Calories 258.6 calories, Carbohydrate 25.7 g, Cholesterol 67 mg, Fat 7.7 g, Fiber 6.9 g, Protein 23.9 g, SaturatedFat 1.9 g, Sodium 557.5 mg, Sugar 8.6 g
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