HABANERO HELLFIRE CHILI
Tasty chili whose name says it all! Note: Whole Anaheim peppers are not widely available; this ingredient is optional, and you can use hot pepper sauce instead.
Provided by EDD RYAN
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h
Yield 8
Number Of Ingredients 20
Steps:
- Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop.
- Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water.
- Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.
Nutrition Facts : Calories 595 calories, Carbohydrate 47.9 g, Cholesterol 90.9 mg, Fat 31.9 g, Fiber 11.6 g, Protein 34.9 g, SaturatedFat 10.9 g, Sodium 1575.1 mg, Sugar 13 g
WILD GAME CHILI
Provided by Food Network
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, stirring and breaking up the meat, until no longer pink, about 10 minutes. Add half each of the onions and garlic and cook, stirring, 10 more minutes; set aside.
- Combine the fire-roasted tomatoes and tomato sauce in a large pot over medium heat and crush with a potato masher. Stir in the reserved meat, the remaining onions and garlic, the bell peppers, parsley, green chile, jalapenos, habanero and New Mexico chile. Add the chili powder, ancho chile powder, chipotle chile powder, 2 teaspoons salt, the cumin, oregano, 1/2 teaspoon pepper and the beer. Reduce the heat to medium low and simmer, stirring occasionally, 1 hour.
- Meanwhile, preheat the oven to 200 degrees F and lightly brush a baking sheet with olive oil. Cut the tomatoes in half and set cut-side down on the prepared baking sheet. Brush the tomatoes with more olive oil and sprinkle with salt; bake until darkened and wrinkled, about 1 hour.
- Crush the tomatoes with the potato masher and add to the pot; cover and simmer 2 more hours. Season with salt.
EASY MILD CHILI
This mild chili gets its flavor from ground sausage, chunky tomatoes, and kidney beans. For a spicier chili, substitute the mild salsa for a medium to high heat salsa.
Provided by Shelby Knockenhauer
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h50m
Yield 6
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef, sausage, and onion in the hot skillet until beef and sausage are completely browned, 7 to 10 minutes; drain and discard grease.
- Stir stewed tomatoes, tomato sauce, light red kidney beans, dark red kidney beans, mild salsa, chili seasoning mix, and garlic powder into the beef mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the flavors meld, 90 minutes to 2 hours.
Nutrition Facts : Calories 539 calories, Carbohydrate 42.9 g, Cholesterol 90.6 mg, Fat 26.8 g, Fiber 12.9 g, Protein 34.6 g, SaturatedFat 9.3 g, Sodium 2418.3 mg, Sugar 11.2 g
HELL'S KITCHEN CHILI RECIPE
Provided by á-28647
Number Of Ingredients 16
Steps:
- Sprinkle the meat with salt and pepper. In a large stockpot, heat the oil over high heat. Working in two batches, brown the meat on all sides, turning occasionally, about 8 to 10 minutes total. Transfer the meat to a plate. Decrease the heat to medium and add the onions, spices, and herbs. Cook 2 to 3 minutes, until onions are translucent, stirring occasionally. Stir in tomato paste and sugar. Cook for an additional minute until the paste begins to darken slightly. Add the beer, beef broth, and canned tomatoes. Bring the mixture to a boil. Cover and reduce to a simmer, cooking for about 2 hours until the beef is fork tender. Add additional water if the mixture begins to stick to the bottom of the pot or becomes too thick. Before serving, fold in the kidney beans and corn. 434 calories 55g protein 23g carbohydrates 11g fat (3g saturated) 124mg cholesterol 4g fiber 485mg sodium From Skinny Chef
HELL'S MUD CHILI
Not for the faint hearted. Recipe by Frank Gregory who says this about his Chili: "I have been to hell and back and brought this recipe with me....Mud from the base of the Gates of Hell... Don't use premade chili powder. Read the ingredients list from your package and create your own with fresh ingredients (cumin,oregano,cayenne,paprika and garlic are the basics) "
Provided by drhousespcatcher
Categories Meat
Time 2h
Yield 4-8 serving(s)
Number Of Ingredients 18
Steps:
- Tomatoes: ( tomatoes only, no seasonings and definitely not "stewed" tomatoes)
- Soak the beans overnight in water.
- Carefully remove stem and seeds from chipotles. DO NOT TOUCH YOUR EYES after doing this! Most of the heat is in the seeds and near the stem end so you can control the heat of your chili by including or excluding these. Chop as small as possible. Don't panic if the air around you feels alive. Wear a surgical mask if your nose burns. Place in a small bowl with 1/2 cup whiskey for twenty minutes or until soft.
- In a cast iron pot sauté onions, scallions, and 1/2 of the garlic in the olive oil when translucent remove 1/2 and continue cooking the rest until golden brown. remove remainder and reserve together. Sauté the suet and steak together in small batches until all are browned.
- Add onions and all seasonings including reconstituted chipotles. Continue to cook over low heat for ten or fifteen minutes.
- Add tomatoes, beans, remaining garlic, and wine and cook approximately 1 hour. Watch out, there is a small window of time when the meat is perfectly tender and moist and when it becomes dry and fibrous.
- Notes from the creator:.
- I usually add a small amount of wine to the chili just before serving to brace it up a bit.
- When I serve this to guests I make a fairly mild version and serve a batch of reconstituted chipotles with chopped up garlic as a condiment so my guests can control their own heat.
- Also chunks of extra sharp cheddar and really good crusty bread are essential.
- Note servings vary depending on what type of chili fan you are, who you are serving, and what you are serving with it. I know it serves four very hungry chili fans at least.
Nutrition Facts : Calories 1335.8, Fat 73.5, SaturatedFat 25.9, Cholesterol 166.8, Sodium 995.8, Carbohydrate 67.7, Fiber 17.1, Sugar 4.9, Protein 67.5
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