My Perfect Chili Not Too Spicy But Just Right Recipes

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BEST DAMN CHILI



Best Damn Chili image

After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.

Provided by Danny Jaye

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

Time 2h50m

Yield 12

Number Of Ingredients 28

4 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
1 Anaheim chile pepper, chopped
2 red jalapeno pepper, chopped
4 garlic cloves, minced
2 ½ pounds lean ground beef
¼ cup Worcestershire sauce
1 pinch garlic powder, or to taste
2 beef bouillon cubes
1 (12 fluid ounce) can or bottle light beer (such as Coors®)
1 (28 ounce) can crushed San Marzano tomatoes
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (12 ounce) can tomato paste
½ cup white wine
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon brown sugar
1 tablespoon chipotle pepper sauce
2 ½ teaspoons dried basil
1 ½ teaspoons smoked paprika
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon ground black pepper
2 (16 ounce) cans dark red kidney beans (such as Bush's®)
1 cup sour cream
3 tablespoons chopped fresh cilantro
½ teaspoon ground cumin

Steps:

  • Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
  • Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
  • Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
  • Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Nutrition Facts : Calories 406.3 calories, Carbohydrate 27.6 g, Cholesterol 74.4 mg, Fat 21.1 g, Fiber 7 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1014.5 mg, Sugar 7.4 g

MY PERFECT CHILI NOT TOO SPICY BUT JUST RIGHT



My Perfect Chili Not Too Spicy but Just Right image

I found a recipe and tweaked it to suit my tastes. If you like tomatoes and for your chili to have more of a sweet taste and not too many beans then this is the recipe for you and if your family doesn't care for beans, you can leave them out.

Provided by The Daycare Lady

Categories     Meat

Time 1h35m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

2 lbs ground beef
2 onions, chopped
1/2 teaspoon garlic powder
2 tablespoons chili powder
2 teaspoons salt
2 teaspoons dried oregano
3 tablespoons sugar
4 (14 1/2 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans, with liquid
1 (6 ounce) can tomato paste

Steps:

  • Combine ground beef, onion, and garlic powder in large stockpot. Cook and stir over medium heat until beef is brown. Drain.
  • Stir in chili powder, salt, oregano,sugar, tomatoes, tomato paste and tomato sauce. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour.
  • Stir in beans. Simmer, uncovered, for 20 minutes; stir occasionally.

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

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.

KATHY"S EASY NOT SO SPICY CHILI



Kathy

This is really easy takes no time at all to put together and tastes great. This can also be prepared in a slow cooker.

Provided by kathanover

Categories     Steak

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 15

1 lb sausage
1 lb steak, cut into cubes
1 medium onion, chopped
1 medium bell pepper, chopped
3 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
1 (16 ounce) can kidney beans, undrained
1 (16 ounce) can black beans, undrained
1 (16 ounce) can chili beans, undrained
1 1/2 cups beef stock
1 bay leaf
3 tablespoons chili powder
2 tablespoons paprika
2 teaspoons italian seasoning
salt and pepper

Steps:

  • Brown meat in skillet. Combine all the ingredients in a large stock pot over medium heat. Stir to combine and bring to a boil.
  • Cover and reduce heat to simmer and simmer for 2 1/2 hours, stirring occasionally. Remove from heat.
  • Let sit for about 10 minutes (be sure to remove the bay leaf before serving) then serve.
  • Serving suggestions: Top with bacon bits and cheese/place over a small amount of cooked pasta or rice.

Nutrition Facts : Calories 561.1, Fat 28.9, SaturatedFat 10.2, Cholesterol 71.4, Sodium 1239.2, Carbohydrate 46.3, Fiber 12.5, Sugar 6, Protein 31.1

BOB'S LITTLE KNOWN, LESS CARED ABOUT CHILI



Bob's Little Known, Less Cared About Chili image

Savory, smoky, easy-to-make chili. Sometimes I add a can of corn, too. Maybe have some sweet corn bread muffins with honey on the side. You could use black beans, pinto beans, pink beans, or small red beans in place of the kidney beans.

Provided by Bob

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h25m

Yield 6

Number Of Ingredients 12

½ pound thick-cut bacon, chopped
1 large yellow onion, chopped
1 ½ pounds ground beef
3 cloves garlic, chopped
1 tablespoon ground cumin
3 (15.5 ounce) cans kidney beans, rinsed and drained
1 (14.5 ounce) can fire-roasted diced tomatoes
2 cups water
¼ cup chili powder
1 teaspoon liquid smoke flavoring
salt and ground black pepper to taste
1 dash hot pepper sauce (such as Tabasco®), or to taste

Steps:

  • Cook bacon and onion together in a large pot over medium heat until the onion is translucent, about 5 minutes. Add ground beef, garlic and cumin to the pot; cook and stir until the beef is completely browned, 7 to 10 minutes.
  • Stir kidney beans, diced tomatoes, water, chili powder, liquid smoke, salt, black pepper, and hot pepper sauce into the beef mixture; bring to a simmer and cook until thick, about 1 hour. Skim excess grease if desired.

Nutrition Facts : Calories 516.2 calories, Carbohydrate 44.7 g, Cholesterol 82.5 mg, Fat 21.2 g, Fiber 16.7 g, Protein 37.4 g, SaturatedFat 7.2 g, Sodium 1102.3 mg, Sugar 3.1 g

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