Meaty Chili Recipes

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SMOKY MEATY CHILI



Smoky Meaty Chili image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 18

3 tablespoons vegetable or grapeseed oil
2 pounds pork shoulder, trimmed and cut into 1/2-inch dice
1 pound beef chuck, cut into 1/2-inch dice
2 teaspoons kosher salt
4 cloves garlic, chopped or smashed
1 onion, diced
1 red pepper, diced
3 tablespoons chile powder
1 tablespoon cumin
1 teaspoon chipotle flakes or powder
1/2 teaspoon coriander
Two 15-ounce cans diced fire-roasted tomatoes
Two 15-ounce cans kidney beans, drained and rinsed
3 tablespoons bourbon
3 tablespoons brewed espresso
1 tablespoon agave
1/2 cup shredded white Cheddar, optional
1/3 cup sour cream, optional

Steps:

  • Heat a large Dutch oven over medium-high heat. Add 2 tablespoons of the oil to the hot pan. Season the pork and beef with 1/2 teaspoon of the salt. Working in 2 batches, brown the meat on all sides; this will take about 7 minutes per batch. Remove the browned meat to a plate and continue with the next batch.
  • When all the meat is browned and removed, add the remaining tablespoon of oil to the pan along with the garlic, onion and pepper. Cook, stirring often, for about 3 minutes. Season the vegetables with the chile powder, cumin, chipotle, coriander and 1 teaspoon of salt. Continue to cook the vegetables until the spices are fragrant and the vegetables are soft, an additional 2 minutes. Stir in the diced tomatoes and kidney beans along with 3 cups of water. Add the seared meat and the remaining 1/2 teaspoon salt. Reduce the heat to medium low, cover and simmer until the meat is tender and the chili has thickened slightly, about 1 hour. Stir in the bourbon, espresso and agave and turn off the heat.
  • Serve garnished with shredded Cheddar cheese and a dollop of sour cream if desired.

MEATY, MEAT-LESS CHILI



Meaty, Meat-less Chili image

Provided by Rachael Ray : Food Network

Time 1h55m

Yield 4 servings

Number Of Ingredients 20

3 medium ancho chiles
1 quart vegetable or chicken stock-in-a-box
1/4 cup extra-virgin olive oil
8 portabella caps, wiped clean, gills scraped, chopped
4 large cloves garlic, thinly sliced
1 large onion, chopped
1 green or red chile, thinly sliced
Salt and freshly ground black pepper
A scant palmful smoked paprika
A scant palmful cumin
A scant palmful coriander
Pinch ground cinnamon
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can fire-roasted diced or crushed tomatoes
1 ripe avocado
1 cup sour cream
Juice of 1 lime
A handful fresh cilantro or fresh parsley
Toasted pepitas or sunflower seeds for garnish, optional
Tortilla chips, 2 (1-ounce) bags or couple handfuls, optional

Steps:

  • Stem and seed the ancho chiles and place in a pot with stock, bring the mixture to a boil then reduce the heat and keep warm.
  • Heat a Dutch oven over medium-high heat with 1/4 cup extra-virgin olive oil, 4 turns of the pan. Add the mushrooms to the hot oil and brown 12 to 15 minutes, then add the garlic, onions, chile, salt and black pepper and soften 5 to 6 minutes more, season with a spice mixture of paprika, cumin, coriander, and cinnamon.
  • Puree the reconstituted chiles and stock in a food processor. Add the chile stock mixture, beans, and tomatoes to the chili, cook 15 minutes until thickened, then turn off the heat, cool, cover and chill for make-ahead meal.
  • To reheat: Cover the chili and place over medium to medium-high heat, stirring frequently until the chili bubbles, then uncover and simmer until ready to serve.
  • Combine the avocado, sour cream, lime juice, cilantro, and salt in food processor and process into a smooth avocado-sour cream sauce for stirring into the chili. Serve the chili in shallow bowls and garnish with the avocado sauce, pepitas, if using, and a few tortilla chips, if using.

MEATY THICK MAN CHILI



Meaty Thick Man Chili image

Contrary to the title, it doesn't have men in it. However it is a man's best friend, it's thick, not as tomato-ey as most chili's. Best served with fresh bread.

Provided by MISSCANADA

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h

Yield 12

Number Of Ingredients 9

5 pounds lean ground beef
2 (10 ounce) cans tomato sauce
1 (15 ounce) can kidney beans, rinsed and drained
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion, chopped
2 cloves garlic, chopped
¾ cup chili powder
1 cup water

Steps:

  • Place the ground beef in a large pot over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off grease. Place the pot over medium heat, and add the onion, garlic, green pepper, red pepper and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and water, and season with chili powder. Simmer over low heat for 40 minutes uncovered.

Nutrition Facts : Calories 449.8 calories, Carbohydrate 14.3 g, Cholesterol 114.4 mg, Fat 27.6 g, Fiber 6.1 g, Protein 36.8 g, SaturatedFat 10.5 g, Sodium 506.2 mg, Sugar 3.5 g

MEATY MUSHROOM CHILI



Meaty Mushroom Chili image

Since our two daughters did not like beans in their chili, I adapted a recipe to suit our whole family's tastes. We all agree that mushrooms are an appealing alternative and go very well with the ground beef and sausage. -Marjol Burr Catawba, Ohio

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

1 pound bulk Italian sausage
1 pound ground beef
1 cup chopped onion
1 pound fresh mushrooms, sliced
1 can (46 ounces) V8 juice
1 can (6 ounces) tomato paste
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon pepper
Optional: Sour cream and thinly sliced green onions

Steps:

  • In a Dutch oven, cook the sausage, beef and onion over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, V8 juice, tomato paste, sugar, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. If desired, top with sour cream and green onions.

Nutrition Facts : Calories 364 calories, Fat 23g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 1189mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 3g fiber), Protein 21g protein.

MEATY SLOW COOKER CHILI



Meaty Slow Cooker Chili image

Big flavor and lots of meat make this the perfect chili for those who want to hide the beans. A slow cooker makes for easy work and the time needed to blend flavors for amazing chili. I serve with shredded cheese and corn chips on top for a big meal.

Provided by Amy-Pink

Categories     Pork

Time 3h15m

Yield 10-12 serving(s)

Number Of Ingredients 17

1 1/2 lbs ground beef
1/2 lb uncooked pork sausage
1 (10 3/4 ounce) can tomato soup, plus
1 (10 3/4 ounce) can water
1 (14 1/2 ounce) can crushed tomatoes
1 (15 ounce) can black beans
1 (15 ounce) can pork and beans
1 (10 ounce) can original rotel diced tomatoes and green chilies
1 medium onion, chopped
2 tablespoons garlic, finely chopped
1 1/2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
1/2 tablespoon salt
1/2 tablespoon ground pepper

Steps:

  • Brown ground beef and pork sausage with the onion and garlic. Drain well.
  • Add all the ingredients to a slow cooker. Stir and let simmer on low for 6-8hrs or on high for 3-4hrs.
  • Top with fixins - sourcream, cheese, green onion, corn chips, or rice. You choose. Mix it up for a new flavor combo everytime.

Nutrition Facts : Calories 353.6, Fat 17.8, SaturatedFat 6.5, Cholesterol 65.9, Sodium 1118.4, Carbohydrate 27.3, Fiber 7, Sugar 4.6, Protein 22.8

MILD & MEATY CHILI



Mild & Meaty Chili image

This is a family favorite. Guests have always loved it, too. It has a great texture and mild taste (without the chiles). To turn up the heat, add the chiles and increase the hot pepper sauce to taste. I often double or even triple the recipe. I modified this recipe from a pillsbury cookbook I received at my bridal shower 16 years ago...and I've been making it ever since! Enjoy!

Provided by mama2four

Categories     One Dish Meal

Time 2h25m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/2 lbs ground beef
1 medium onion, chopped
1 green bell pepper, chopped
3/4 cup water
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar (or splenda)
1/4 teaspoon hot pepper sauce (i.e. red hot)
2 garlic cloves, minced
1 (28 ounce) can tomatoes, undrained, cut up**
1 (10 3/4 ounce) can condensed tomato soup
1 (6 ounce) can tomato paste
1 (4 ounce) can green chilies (optional)
2 (15 1/2 ounce) cans kidney beans, undrained (light & dark)

Steps:

  • In a large sauce pan or pot, brown ground beef with onion; drain. (While the beef is browning, chop veggies, etc.)
  • Add remaining ingredients, EXCEPT kidney beans, to the ground beef and onion.
  • Bring to a boil then reduce heat to low.
  • Cover and simmer for about 90 minutes. (stir occasionally to avoid any chili sticking on the bottom of the pot.).
  • Stir in undrained kidney beans and simmer until heated through (about 15 minutes).
  • **For a smoother chili (my preference) I pour the 28oz. can of tomatoes into my "ultmate chopper" (mini food processor) and blend em up. I also chop the onions and peppers quite small. This minimizes chunks which makes it more "kid-friendly.".

Nutrition Facts : Calories 690.8, Fat 28.3, SaturatedFat 10.6, Cholesterol 115.7, Sodium 1851.6, Carbohydrate 64.3, Fiber 16.3, Sugar 23.3, Protein 48.8

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