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
PICK A MEAT CHILI
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat a large pot over medium heat. Mix together the coriander, paprika, cumin, cayenne and some salt and pepper in a small bowl and toss with the cubed meat, ground meat or eggplant.
- Add the oil to the pot and when hot, add the meat or eggplant and cook, turning as necessary, until brown, 3 to 5 minutes. Add the onion, garlic and jalapeno and cook, stirring, until beginning to soften, about 2 minutes.
- Add the beer and water and deglaze the pot, scraping up any brown bits on the bottom with a wooden spoon. Add the tomato and chipotle if using, bring to a simmer and simmer until the meat is tender, 1 to 1 ½ hours. (The cooking time will be less for ground meat, chicken and eggplant.)
- Add the beans and continue to simmer for 10 to 15 minutes to thicken. (If using pre-soaked dried beans, the cooking time may be longer.) Serve the chili garnished with your favorite toppers on hand.
MEATY THICK MAN CHILI
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
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
MILD BUT RICH CHILI
Sweet Hungarian paprika is the secret ingredient that makes this chili mild but bursting with rich flavour. The three kinds of beans are pretty, but you can use whatever beans you have on hand. And for all you folks that think that "real" chili doesn't have beans, I can only say that I don't want to make a historically authentic Texan dish - I just want a way to cook my healthy, high-fibre, low-fat beans, and I refuse to call them "Chili flavoured beans with ground beef." So there.
Provided by Jenny Sanders
Categories Black Beans
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Drain the beans, and put them in a large pot with the tomatoes and the ketchup.
- Set the pot over medium-low heat.
- Peel and chop the onion; wash and chop the celery.
- Saute the onion and celery in the oil until softened; add them to the pot.
- Break up the meat and brown it in the same skillet as the vegetables; when nearly done, add the spices.
- Add the meat to the vegetables and simmer for half an hour to an hour.
- Serve with hot buttered toast.
MILD & MEATY CHILI
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
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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