K Jon Chili Recipes

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CHICKEN CHILI



Chicken Chili image

Provided by Katie Lee Biegel

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 medium yellow onion, diced
1 pound ground chicken
1 packet taco seasoning
One 28-ounce can diced tomatoes
One 15.5-ounce jar medium tomato salsa
One 15-ounce can pinto beans, drained and rinsed
1 cup frozen corn
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Sour cream, shredded cheese, thinly sliced scallions and pickled jalapenos, for serving

Steps:

  • Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook until tender and translucent, 5 to 6 minutes. Add the chicken and cook, using a wooden spoon to break it up as it browns, about 5 minutes. Mix in the taco seasoning and 1/4 cup water. Cook for 3 minutes. Add the tomatoes, salsa, beans, corn, salt and pepper. Bring to a simmer, reduce the heat to low, cover and cook until reduced slightly and heated through, about 20 minutes. Serve with sour cream, cheese, scallions and jalapenos.

CHEF JOHN'S CINCINNATI-STYLE CHILI



Chef John's Cincinnati-Style Chili image

You'll love this chili if you tend to like foods from the Middle East, the Mediterranean, Greek food, or Indian food, because of the spices and flavor profile. If you don't, you won't. If you finish this dish off with some diced onions and grated Cheddar cheese like I did, you'll be enjoying what they call in Cincinnati a "Four-Way," because of the four components, but feel free to serve as you like.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Time 1h25m

Yield 8

Number Of Ingredients 20

2 pounds lean ground beef
1 (6 ounce) can tomato paste
6 cloves garlic, minced
1 yellow onion, diced
¼ cup chili powder
1 ½ teaspoons ground cumin
¾ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
⅛ teaspoon allspice
⅛ teaspoon ground cloves
1 teaspoon ground black pepper
1 bay leaf
2 teaspoons white sugar
3 teaspoons kosher salt, or more to taste
2 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
6 cups cold water
1 (16 ounce) package spaghetti
1 tablespoon diced onion, or to taste
4 cups grated Cheddar cheese, or to taste

Steps:

  • Combine beef and tomato paste in a large pot. Rinse out the tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces.
  • Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain.
  • Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with some onions and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole.

Nutrition Facts : Calories 752.8 calories, Carbohydrate 52.9 g, Cholesterol 151.5 mg, Fat 38.4 g, Fiber 4.6 g, Protein 48.4 g, SaturatedFat 20.3 g, Sodium 1443.7 mg, Sugar 6.5 g

MAJOR COJONE'S CHILI



Major Cojone's Chili image

Provided by Food Network

Categories     main-dish

Time 6h30m

Yield 10 plus servings

Number Of Ingredients 18

1 pound bacon, diced into 1-inch pieces
2 pounds pork sausage
3 pounds ground beef
4 jalapeno peppers, coarsely chopped
1 green bell pepper, coarsely chopped
4 cloves garlic, finely chopped
2 cans (28 ounces) chili beans
2 cans (15 ounces) crushed tomatoes
3 pounds onion, finely chopped
1 can (28 ounces) tomato sauce
1 tablespoon black pepper
3 tablespoons red chili powder
1 tablespoon crushed red pepper
1 cup ketchup (recommended: Heinz Kickin' Hot Ketchup)
4 dashes hot sauce
3 tablespoons Worcestershire sauce
1 cup water
1 cup sugar

Steps:

  • In a large frying pan, cook bacon until crispy; drain and add to a large pot. Then brown the sausage in the frying pan; drain and add to pot with bacon. Then brown the ground beef; drain and add to the pot with the other meats. Add all the remaining ingredients to the pot, and simmer for 4 to 6 hours for best results.

K-JON BLACK BEAN CHIPOTLE-LIME CHILI



K-Jon Black Bean Chipotle-Lime Chili image

Make and share this K-Jon Black Bean Chipotle-Lime Chili recipe from Food.com.

Provided by K-Jon Chef

Categories     One Dish Meal

Time 5h30m

Yield 8 6 oz., 8 serving(s)

Number Of Ingredients 19

1 1/2 lbs coarse ground ground beef
1 1/2 lbs cubed chuck
3 slices bacon, thick sliced Diced
3 cups onions, diced
1/3 cup diced green bell pepper
1/3 cup diced red bell pepper
1/3 cup diced yellow bell pepper
2 tablespoons dried chipotle peppers (rehydrated and pureed)
2 (14 ounce) cans Mexican-style tomatoes (like Rotel)
2 (15 ounce) cans tomato sauce
4 tablespoons cumin
4 tablespoons dark chili powder
3 teaspoons beef bouillon granules
2 teaspoons dried chipotle powder
1 tablespoon tajin seasoning (Chili-Lime)
1 teaspoon smoked paprika
1 lime, juice of
1 cup water, that you used to hydrate dried chipotles (if not bitter)
4 (14 ounce) cans black beans, drained and rinsed

Steps:

  • 1.* Heat dried (seeded and deveined) chipotle on skillet untill hot, do not burn! Soak chipotle in hot H2O for 30 minutes Puree fine (2 tbs total).
  • 2. Cook bacon till crisp, remove, save bacon fat for meat mixture.
  • 3.Brown meat mixture, in bacon fat, with onions and peppers in dutch oven.
  • 4. Drain excess grease and add tomatoes, crisp bacon, seasonings, and water, bring to a boil.
  • 5. Add beans, lime juice cover and simmer 2 hours.

Nutrition Facts : Calories 486.9, Fat 16.8, SaturatedFat 5.9, Cholesterol 60, Sodium 1357.5, Carbohydrate 55, Fiber 17.6, Sugar 8.5, Protein 33.3

KENTUCKY CHILI



Kentucky Chili image

This chili is extra special with noodles stirred in. I love it so much I named it after my home state.-Tina Sullivan, Cornith, Kentucky

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 12 servings (3 quarts).

Number Of Ingredients 9

1-1/2 pounds ground beef
1 medium onion, chopped
2 cans (32 ounces each) tomato juice
1 cup water
1 can (16 ounces) chili beans, undrained
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
8 ounces uncooked spaghetti, broken in half

Steps:

  • In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato juice, water, chili beans, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes., Meanwhile, cook spaghetti according to package directions. Drain and stir into chili.

Nutrition Facts : Calories 232 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 606mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.

JOHN'S CHILI



John's Chili image

Good chili from the great ol' state of TEXAS. Hope you enjoy this favorite of our family.

Provided by JOHN MITSCHKE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 5h45m

Yield 12

Number Of Ingredients 20

1 tablespoon olive oil
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 green bell pepper, finely chopped
1 orange bell pepper, finely chopped
1 large red onion, finely chopped
1 stalk celery, chopped
2 pounds ground pork
2 pounds ground beef
8 serrano chile peppers, diced
3 (14.5 ounce) cans diced tomatoes
1 (4.5 ounce) can diced green chile peppers
3 (6 ounce) cans tomato paste
2 (15 ounce) cans kidney beans
6 tablespoons minced garlic
1 fluid ounce key lime juice
4 fluid ounces tequila
16 fluid ounces beer
2 ½ tablespoons chili powder
salt and pepper to taste

Steps:

  • Heat the olive oil in a large pot over medium heat. Stir in the red bell pepper, yellow bell pepper, green bell pepper, orange bell pepper, onion, and celery. Cook until tender. Place pork and beef in the pot, and cook until evenly brown. Drain grease.
  • Mix serrano chile peppers, diced tomatoes, green chile peppers, tomato paste, kidney beans, garlic, lime juice, tequila, and beer into the pot. Season with chili powder, salt, and pepper. Bring to a boil. Reduce heat to medium-low, and simmer 5 hours.

Nutrition Facts : Calories 484.7 calories, Carbohydrate 30.5 g, Cholesterol 95.1 mg, Fat 21.7 g, Fiber 8.6 g, Protein 33.9 g, SaturatedFat 7.8 g, Sodium 876.6 mg, Sugar 10.1 g

K-JON'S AWARD WINNING CHILI



K-Jon's Award Winning Chili image

I did win 1st place with this one. There were 18 contestants! I also won 2nd place with 15 contestants by only 1 vote. Very basic rustic chili with complex flavors.

Provided by K-Jon Chef

Categories     Meat

Time 3h45m

Yield 20 6 ounce, 10-12 serving(s)

Number Of Ingredients 24

2 lbs tri-tipped steak (cut thin against grain)
1 lb bob evens zesty pork sausage
2 cups green bell peppers (chopped)
7 cups sweet onions (chopped)
1/4 cup shallot (minced)
1/4 cup jalapeno (seeded deveined & diced fine)
2 tablespoons garlic, fresh (minced fine)
1 cup yellow bell pepper (reserve)
2 teaspoons beef bouillon granules
2 teaspoons Worcestershire sauce
2 cups water
1/3 cup molasses, grandma's
1/4 cup cumin
1/2 cup chili powder, dark (Spicy)
2 tablespoons smoked paprika
1 teaspoon Accent seasoning (MSG)
2 -15 ounces Hunts tomato sauce
2 (10 ounce) cans rotel, chunky
32 ounces black beans
16 ounces kidney beans, dark
16 ounces kidney beans, light
1/2 cup green onion (green ends only)
1/2 cup sharp cheddar cheese
1/2 cup sour cream

Steps:

  • -mix dry ingredients well set aside.
  • -brown sausage (crumbled).
  • -add steak (5 mins).
  • -add veg (10 mins more) reserve yellow pepper.
  • -add liquid ( liquid should be blended well and hot) 2 minutes.
  • -add tomato products.
  • -add dry spices, reserve 1/4 cup
  • - Bring to mild boil and cover (simmer 1 ½ hours).
  • -add drained and rinsed beans and reserved dry spice, simmer 10 minutes more.
  • -saute yellow bell pepper ( for presentation) until soft and add & serve.
  • garnish with green onion ends ( scallions) and cheddar with sour cream.

Nutrition Facts : Calories 478.5, Fat 19, SaturatedFat 7, Cholesterol 44.6, Sodium 993.3, Carbohydrate 58.7, Fiber 16.2, Sugar 15, Protein 22.8

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