Miss Lillys Chili Recipes

SIMPLE, PERFECT CHILI

Simple, Perfect Chili image

Ree Drummond's Simple, Perfect Chili recipe from The Pioneer Woman on Food Network will be a new comfort-food favorite for your family.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving

Steps:

Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

MISS LILY'S JERK CHICKEN

Miss Lily's Jerk Chicken image

Provided by Food Network

Categories main-dish

Time P2DT4h45m

Yield 4 servings

Number Of Ingredients 30

Ingredients

1 whole chicken, split into 2 halves
8 cups Brine, recipe follows
1/2 cup Jerk Marinade, recipe follows
Oil, for oiling grill grates
2 cups Jerk BBQ Sauce, recipe follows
1/2 cup kosher salt
1/4 cup light brown sugar
1/2 cup soy sauce
2 tablespoons vegetable oil, plus more as needed
1 tablespoon kosher salt
20 whole allspice berries
6 sprigs fresh thyme, leaves stripped from stems and stems discarded
2 bunches green onions, chopped
3 cloves garlic
2 Scotch bonnet chiles
1 knob fresh ginger, peeled and chopped
1 medium yellow onion, chopped
1/2 cup tomato paste
1/2 cup Jerk Marinade, recipe precedes
1/4 cup molasses
1/4 cup white vinegar
1/8 cup brown sugar
2 teaspoons dry mustard powder
2 teaspoons tamarind puree
1 teaspoon celery salt
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon liquid smoke
1/2 teaspoon chopped fresh thyme leaves
Juice of 1 lime

Steps:

Place the chicken in a large bowl or baking dish and pour the brine over it, making sure the chicken is fully submerged. Cover and refrigerate for 24 hours.
Rinse the chicken well. Wearing latex or vinyl gloves (Scotch bonnet chiles can remain on the skin for 24 hours!) rub the Jerk Marinade all over the chicken. Place in a resealable plastic bag and refrigerate for 24 hours.
Preheat a grill for cooking over indirect medium heat. Lightly oil the grill grates, then place the chicken skin-side down over indirect heat. Grill, uncovered, turning the chicken every 5 to 6 minutes, until the juices run clear when the thighs are pricked with a fork, 40 to 50 minutes.
Remove from the grill and let rest for 5 minutes to allow the juices to distribute equally.
Cut the chicken into quarters, separating the leg portions from the breast portions, and serve with Jerk BBQ Sauce.
Stir the salt and light brown sugar into 8 cups water in a pot and bring to a simmer, stirring to ensure that the salt and sugar completely dissolve. Let cool to 38 degrees F before using.
Put the soy sauce, oil, salt, allspice, thyme, green onions, garlic, chiles, ginger and onion in a food processor and puree until a smooth paste is formed, adding more oil if necessary. Set aside.
In a nonreactive heavy-bottomed saucepan, stir together the tomato paste and 2 cups water and heat slowly, stirring, until well incorporated. Add in the Jerk Marinade, molasses, vinegar, brown sugar, mustard powder, tamarind, celery salt, cumin, pepper, liquid smoke, thyme and lime juice. Bring to a boil, then turn down the heat and simmer until the sauce has thickened and reached the desired consistency. Remove from the heat and let cool.

MISS KITTY'S CHILI CON CARNE

Miss Kitty's Chili Con Carne image

This was Mimi's (my mom's) chili recipe, which I grew up on. I've made some changes over the years, and this is how it ended up! It's not real thick, but it's full of chunky goodness. You can always use less liquid if desired, but we like it this way. I sprinkle grated jalapeno jack cheese on top and we have it with cornbread. We've also had this over prepared sea-shell pasta or elbow macaroni.

Provided by kitty.rock

Categories < 4 Hours

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb extra lean ground beef or 1 lb ground buffalo meat
1 lb hot turkey breakfast sausage or 1 lb pork sausage, ground
2 tablespoons extra virgin olive oil
2 cups prepared chicken stock (I prefer chicken) or 2 cups beef stock (I prefer chicken)
1 (48 ounce) bottle tomato juice
1 large onion, diced
3 tablespoons chili con carne seasoning or 2 tablespoons chili powder
1 tablespoon paprika
5 dashes ground red pepper
3/4 teaspoon kosher sea salt
2 (15 ounce) cans light red kidney beans (drained and rinsed) or 2 (15 ounce) cans pinto beans (drained and rinsed)
1 (28 ounce) can diced tomatoes with juice (optional)

Steps:

In a large stock pot, add oil, onions, and ground meats. Lightly brown meat and onions over medium heat.
Add water (or broth), tomato juice, chili seasoning, paprika, red pepper, and salt.
Add beans and tomatoes.
Simmer for 2-3 hours on low heat, stirring occasionally.

Nutrition Facts : Calories 555.8, Fat 23, SaturatedFat 8.5, Cholesterol 92.3, Sodium 1415.7, Carbohydrate 46.8, Fiber 12.3, Sugar 10, Protein 42.4

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