EASY HOMEMADE CHILI
Easy homemade chili. Goes great with cornbread or over corn chips for a chili pie! I like to use spicy pinto beans.
Provided by Tobi Hargis
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
- Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.
Nutrition Facts : Calories 394.2 calories, Carbohydrate 48.8 g, Cholesterol 45.9 mg, Fat 9.2 g, Fiber 17.9 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 525.6 mg, Sugar 4.4 g
HOMEMADE CHILI
My boys and husband love this. Add some corn chips or Cheddar cheese and it is to die for. I have made this for my husband's work and for church functions and it is always a winner.
Provided by healthy girl
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 4h23m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add ground beef; cook and stir until browned, 8 to 10 minutes.
- Transfer beef mixture to a 6-quart slow cooker. Stir in kidney beans, diced tomatoes, tomato puree, water, green chile peppers, chili powder, salt, cumin, and black pepper.
- Cook on Low until flavors combine, 4 to 6 hours.
Nutrition Facts : Calories 273.7 calories, Carbohydrate 19.6 g, Cholesterol 45.7 mg, Fat 13.3 g, Fiber 6.7 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 959 mg, Sugar 4.3 g
THE BEST CHILI
There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
- Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
- Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
- Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
- Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
- Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
- Top with sour cream, Cheddar and scallions. Serve with tortilla chips.
TEXAS CHILI - REAL MADE-FROM-SCRATCH
This is true Texas Chili. Lots of meat, NO BEANS, and a nice sweet, slow burn. The only not "from scratch" ingredient is the V-8 juice...which can be substituted with tomato sauce. It's a family & friend favorite -- I hope you enjoy!
Provided by AliciaCinATX
Categories < 4 Hours
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- **A lot of the measurements are to taste.**.
- Heat a large Dutch oven with some E.V. Olive Oil. Once hot, reduce heat to medium high & sauté garlic & onions until fragrant & slightly brown.
- Add meat & brown.
- Slowly add all of the liquids: V-8 Juice, Chicken Stock, dissolved Beef Bouillon, Liquid Smoke, Molasses, & Worcestershire Sauce.
- Mix well.
- Reduce heat to low & simmer for 5 -10 minutes.
- Add tomatoes.
- Add the spices: Chili Powder, Salt, Pepper, Cayenne, Cumin, & Allspice.
- Cover Dutch oven & simmer for 30 minutes.
- Add remaining ingredients.
- Continue simmering until chili becomes thick & hearty (about an hour or more).
- Be sure to taste throughout cooking process & feel free to add to the chili.
- If chili becomes too salty, chop a potato into 8 large chunks & place into chili. The potatoes will absorb the extra salt.
- Serve chili in bowls and dress with a fine layer of grated cheddar cheese, a dollop (spoonful) of sour cream, and serve with crackers.
Nutrition Facts : Calories 478, Fat 26.3, SaturatedFat 9.6, Cholesterol 107.6, Sodium 791.1, Carbohydrate 27, Fiber 3.9, Sugar 12.1, Protein 34.9
BEST DAMN CHILI
After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.
Provided by Danny Jaye
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h50m
Yield 12
Number Of Ingredients 28
Steps:
- Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
- Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
- Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
- Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.
Nutrition Facts : Calories 406.3 calories, Carbohydrate 27.6 g, Cholesterol 74.4 mg, Fat 21.1 g, Fiber 7 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1014.5 mg, Sugar 7.4 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.
CHILI
This bean-rich, ground beef chili will not only be delicious today, but it might even taste better tomorrow. Adjust the red pepper sauce to your own preference, and be sure to serve this easy chili recipe with plenty of optional toppings, including chopped black olives, fresh limes, guacamole, shredded cheese, salsa, shredded lettuce and sour cream.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 4
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, cook beef, onions and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes.
- Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; cook 1 hour, stirring occasionally.
- Stir in kidney beans. Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.
Nutrition Facts : Calories 360, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1/2, Fiber 8 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 6 g, TransFat 1/2 g
HOMEMADE CHILI SAUCE
Make this tasty homemade chili sauce in a flash with ingredients you will have already in your cabinets. Definitely less expensive than prepared, and you can adjust to your liking. Keep covered and refrigerated between uses.
Provided by Karen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 10
Number Of Ingredients 7
Steps:
- Whisk tomato sauce, brown sugar, vinegar, chili powder, allspice, garlic powder, and onion powder together in a bowl.
Nutrition Facts : Calories 17.2 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 130.6 mg, Sugar 3.7 g
CHILI SAUCE
-Virginia Lanphier, Omaha, Nebraska
Provided by Taste of Home
Time 2h15m
Yield about 6 pints.
Number Of Ingredients 10
Steps:
- In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes. , Place the pickling spices, celery seed and mustard seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to tomato mixture. Cook for 45 minutes or until very thick, stirring frequently. , Add vinegar; cook to desired thickness. Discard spice bag. Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water canner.
Nutrition Facts : Calories 93 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1196mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein.
BEST HOMEMADE CHILI
I won a prize of the country fair with this homemade chili recipe! We like our chili hot, so I add lots of red pepper, you can add as much or as little as you like. -Ruby Callander, Elk Grove, California
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 16-20 servings.
Number Of Ingredients 11
Steps:
- In a large Dutch oven or soup kettle, brown beef with onions until the beef is brown and the onions are tender; drain. Stir in spices and tomato sauce. , Simmer, uncovered, for 1 hour, stirring occasionally. Combine flour and vinegar; stir into chili. Simmer another 15 minutes or until thickened.
Nutrition Facts : Calories 208 calories, Fat 11g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 336mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.
HOME-MADE CHILI FROM SCRATCH
Chili made with Home-made Chili Powder, Medium Heat. (To lower the pepper heat, use less Cayenne or Serrano)
Provided by brucedculpepper
Categories Tex Mex
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Combine cumin, sugar, salt, cayenne pepper, black pepper, garlic powder, and paprika into a small bowl and fold together.
- Use 2 Tablespoons of the spice mixture to season and brown the Lean Ground Beef.
- Drain 50% of the fat from the Lean Ground Beef, and leave the rest in the meat.
- Combine in a 10 Quart Pot the Tomato Sauce, Chili beans, Diced Onion, Diced Tomatoes, Diced Serrano peppers, and Diced bell peppers (optional).
- Add the remainder of the Spices to the Tomato Sauce and stir over medium heat for 15 minutes until it begins to boil.
- Add the Browned Ground Beef and remaining fat to the Tomato sauce and stir completely in, Turn heat up to Medium High for 5 Minutes then turn back down to Medium Heat.
- Cover Chili and Cook on Medium Heat for 40 Minutes, Stir occasionally.
Nutrition Facts : Calories 224.1, Fat 7.8, SaturatedFat 2.9, Cholesterol 44.2, Sodium 1186.2, Carbohydrate 20.4, Fiber 4.3, Sugar 5.2, Protein 19.2
CHILI FROM SCRATCH
Healthy and delicious. I skipped the meat entirely, and it was still terrific. Recipe courtesy of health.com.
Provided by AmyZoe
Categories Beans
Time P1DT8h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put the oil in a large pot over medium-high heat.
- When it's hot, add the ground meat and sprinkle with salt and pepper.
- Adjust the heat so it sizzles steadily, and cook, stirring occasionally to break it up until the meat browns all over (5 to 10 minutes).
- Add the onion, and cook, stirring once in a while, until it softens and turns brown (3 to 5 minutes).
- Add the garlic, chili powder, cumin, and oregano, and cook, stirring constantly, until the mixture becomes fragrant (another minute).
- Add the tomatoes, chili, and beans to the pot, along with enough water to cover everything by 2 or 3 inches.
- Bring to a boil, then lower the heat so the mixture bubbles steadily, but not furiously, and cover.
- Cook, undisturbed, for 30 minutes.
- After that, stir the chili every 20 minutes or so and adjust the heat so it continues to bubble gently.
- Add more water, 1/2 cup at a time, if the chili starts to stick to the bottom of the pot.
- When the beans begin to soften (30 to 60 minutes, depending on the type of bean and whether you or not you soaked them), sprinkle with salt and pepper.
- Continue to cook, stirring occasionally and adding water if the pot looks too dry, until the beans are quite tender but still intact. This will take about the same amount of time as it took for them to soften.
- When the beans are very tender, taste, adjust the seasoning, and serve garnished with cilantro.
Nutrition Facts : Calories 354.4, Fat 10.6, SaturatedFat 2.1, Cholesterol 38.6, Sodium 48.2, Carbohydrate 40.2, Fiber 9.9, Sugar 3.5, Protein 24.6
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CHILI FROM SCRATCH RECIPE | MYRECIPES
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5/5 (5)Total Time 3 minsServings 6-8Calories 341 per serving
- Put the oil in a large pot over medium-high heat. When it's hot, add the ground meat and sprinkle with salt and pepper. Adjust the heat so it sizzles steadily, and cook, stirring occasionally to break it up, until the meat browns all over (5-10 minutes).
- Add the onion, and cook, stirring once in a while, until it softens and turns golden (3-5 minutes). Add the garlic, chili powder, cumin, and oregano, and cook, stirring constantly, until the mixture becomes fragrant (another minute).
- Add the tomatoes, chili, and beans to the pot, along with enough water to cover everything by 2-3 inches. Bring to a boil, then lower the heat so the mixture bubbles steadily, but not furiously, and cover. Cook, undisturbed, for 30 minutes. After that, stir the chili every 20 minutes or so and adjust the heat so it continues to bubble gently; add more water, 1/2 cup at a time, if the chili starts to stick to the bottom of the pot.
- When the beans begin to soften (30-60 minutes, depending on the type of bean and whether or not you soaked them), sprinkle with salt and pepper. Continue to cook, stirring occasionally and adding water if the pot looks too dry, until the beans are quite tender but still intact--this will take about the same amount of time as it took for them to soften. When the beans are very tender, taste, adjust the seasoning, and serve, garnished with the cilantro.
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