AMERICA'S FAVORITE CHILI
Provided by Jeff Mauro, host of Sandwich King
Time 2h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Heat a large pot over medium heat and add oil. Add beef and sprinkle with baking powder. Brown beef, stirring to break up into smaller chunks, until no longer pink, 5 to 10 minutes. Using a slotted spoon, remove beef to a bowl.
- Add onions to pot and turn heat down to low. Cook, stirring occasionally, until soft, 8 to 10 minutes. Stir in chile powder, cumin, smoked paprika, cayenne and oregano and cook for another 2 minutes to bloom. Add garlic and saute for 30 more seconds. Add beef stock, demi-glace, tomatoes and beans. Add beef back in along with any reserved juices and simmer, partially covered and stirring frequently, for 2 hours. Season to taste with salt and pepper.
- Garnish with scallions, cilantro, sour cream, pickled jalapenos and aged Cheddar.
AWARD WINNING CHILI
My husband and I created this recipe together. He won a chili cook-off with this recipe at work. We always use venison, but you can use ground beef or turkey.
Provided by KelBel
Categories Black Beans
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
- Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
- Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
- Serve with desired toppings.
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.
KITCHEN CUPBOARD CHILI
Number Of Ingredients 11
Steps:
- In a large deep skillet or Dutch oven over medium heat, cook beef until no longer pink; drain. In the same skillet, sauté onion until lightly golden. Stir in remaining ingredients except crackers; return beef to skillet. Reduce heat to low; cover and simmer for 30 minutes, stirring occasionally. Serve with crackers. Tip: Crunchy toppings can really add fun and flavor to chili and soup. Some fun and tasty choices...fish-shaped crackers, bacon bits, French fried onions, sunflower seeds and toasted nuts.
Nutrition Facts : Nutritional Facts Serves
ROADKILL OR CUPBOARD CLEARING CHILI
Roadkill Chili for you TRUE ROAD KILL COOKS - grind up 6 lbs.fresh road-kill. (Note: due to the condition of the road-kill, grinding may not be necessary). Just about anything acceptable (rabbit, possum, chicken, unknown..) stay away from skunks since their odoriferous nous has negative effect on the final result. I live in an area where there's not much highway traffic, and urbanization has scared off all the critters, and neighbors keep their pets indoors, THEREFORE, I HAD TO MODIFY THIS RECIPE! Otherwise known as (for the weaker stomach crowd) CUPBOARD CLEARING CHILI. Adapted from the original recipe of Ted's Original! Texas Road-Kill from "Texas Chili" Homepage.
Provided by MadCity Dale
Categories Lunch/Snacks
Time 2h15m
Yield 15 serving(s)
Number Of Ingredients 21
Steps:
- Brown all meats in a large stock pot.
- Saute peppers,onions,celery,jalapenos,garlic.
- ADD everything else.
- Bring to low boil, 9 bubbles, stirring occasionally, DROP HEAT, and simmer until done and thick, 3 bubbles, about 1 hour. Thin with tomatoe juice.(Sacarmento tomatoe is mmmmmgood)
- ADD at 30 minutes to finish-Pinto Beans, black Beans, diced tomatoes,
- tomato juice.
Nutrition Facts : Calories 528, Fat 12.6, SaturatedFat 3.8, Cholesterol 147.5, Sodium 1029.3, Carbohydrate 45.6, Fiber 14.4, Sugar 11, Protein 56.6
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