Nancys Chili Recipes

SPICY THREE-MEAT CHILI

Spicy Three-Meat Chili image

Provided by Nancy Fuller

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

2 teaspoons olive oil
1 pound ground pork
1 pound ground bison
1 pound ground beef chuck
3 cloves garlic, minced
2 red bell peppers, chopped
1 jalapeno, seeds removed, chopped
1 large white onion, chopped
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons chopped chipotle chiles in adobo sauce
1 teaspoon cayenne pepper
Kosher salt and ground black pepper
One 28-ounce can tomato puree
One 28-ounce can crushed tomatoes
1 cup lager-style beer
Two 16-ounce cans red kidney beans, drained and rinsed

Steps:

Heat the olive oil in a large Dutch oven over high heat and add the ground pork, ground bison and ground chuck; using the back of a wooden spoon, break up the meat into small pieces and cook until well browned, 10 to 12 minutes.
Add the garlic, bell peppers, jalapeno, onion, chili powder, cumin, chipotle, cayenne, 1 teaspoon salt and 1 teaspoon pepper, and cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes.
Stir in the tomato puree, crushed tomatoes and beer, bring to a boil, then reduce the heat and simmer for 1 hour, stirring occasionally. Stir in the kidney beans and cook for 10 more minutes. Serve hot.

TWO MEAT CHILI WITH SCALLION CORNBREAD

Two Meat Chili with Scallion Cornbread image

Provided by Nancy Fuller

Categories main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 30

Ingredients

2 tablespoons olive oil
3 slices center-cut bacon, chopped into 1/2-inch pieces
6 cloves garlic, minced
2 white onions, roughly chopped
1 green bell pepper, roughly chopped
1 red bell pepper, roughly chopped
2 tablespoons chile powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
One 6-ounce can tomato paste
Two 15-ounce cans fire-roasted tomatoes
2 pounds ground beef
1 pound ground pork
Salt and freshly ground black pepper
Salt and freshly ground black pepper
8 cups (2 quarts) beef broth
Two 15-ounce cans pinto beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
1/2 cup (1 stick) butter, melted, plus more for greasing skillet
1/2 cup light brown sugar
2 large eggs
2 cups yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking soda
Pinch of salt
Pinch of sugar
1 cup buttermilk
1 cup sour cream
1/2 cup diced jalapeno peppers
1/2 cup chopped scallions

Steps:

Preheat the oven to 375 degrees F.
For the chili: In a large pot or Dutch oven over medium-high heat, add the olive oil and bacon and cook until the bacon is light brown and crispy, about 4 minutes. Remove the bacon from the pan with a slotted spoon and set aside for the cornbread.
Add the garlic, onions and green and red peppers to the bacon renderings and cook until the vegetables begin to soften, about 5 minutes. Add the chile powder, cumin and cayenne pepper to the vegetables and allow the spices to brown to open up the aroma, 1 to 2 minutes. Next, add the tomato paste and cook for 1 to 2 minutes. Add the fire-roasted tomatoes and mix with the vegetables. Mix in the ground beef and pork. Add some salt and pepper and cook for about 3 minutes. Finally, add the beef broth, pinto beans and kidney beans, reduce the heat to medium, cover the pot loosely with a lid and let simmer for 40 minutes.
For the cornbread: In the meantime, whisk together the butter and sugar in a large mixing bowl. Add the eggs and whisk until combined. Add the cornmeal, flour, baking soda, salt and sugar and whisk to combine. Add the buttermilk and sour cream and whisk together. Add the jalapenos, scallions and reserved bacon and use a spatula to stir until just combined.
Lightly grease a cast-iron skillet and pour in the batter. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool slightly before serving with the chili.

NAN'S CHILI

Nan's Chili image

This chili is great with or without beans. I prefer without, but my family prefers with. It's an adaptation of Wic Fowlers chili mix. I measured the ingredients one time and added my own touches to change the recipe to our taste. You can speed up cooking time using the pressure cooker for 15 minutes.

Provided by PanNan

Categories Meat

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs lean ground beef
2 (8 ounce) cans tomato sauce
1 (14 1/2 ounce) can diced tomatoes
2 cups water
1 tablespoon dried onion flakes
1 tablespoon instant minced garlic
2 teaspoons paprika
3/4 teaspoon cumin
1/4 teaspoon red cayenne pepper
1/3 cup chili powder
1 1/2 teaspoons salt
2 (15 ounce) cans red kidney beans, drained

Steps:

Brown ground beef.
Add tomato sauce, tomatoes and water.
Stir in the onion, garlic and seasonings.
Add beans and simmer 30- 45 minutes.
Serve with saltine crackers to crush into the chili.

Nutrition Facts : Calories 505.4, Fat 17.3, SaturatedFat 6.5, Cholesterol 98.3, Sodium 1208.4, Carbohydrate 44.4, Fiber 15.4, Sugar 6.4, Protein 45.4

NANA'S CHILI

Nana's Chili image

This is my mom's chili recipe. Thick, meaty, and good heat without being overpowering. She used Miller Genuine Draft for the beer; I prefer using an Oatmeal Stout for a richer flavor instead.

Provided by knitaholic

Categories Meat

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs ground beef, browned and drained
1 medium onion, chopped
1 small green pepper, chopped
16 ounces chopped tomatoes
12 ounces tomato paste
6 ounces chili sauce
2 bay leaves
2 (15 ounce) cans kidney beans
1 (15 ounce) can hot chili beans
16 ounces beer
3 tablespoons chili powder
1/2 package mild chili seasoning mix
1 teaspoon black pepper
2 teaspoons celery salt
1 teaspoon onion salt
2 teaspoons Worcestershire sauce
1/2 teaspoon cayenne pepper

Steps:

Brown ground beef with onion and green pepper; drain.
Add all other ingredients.
Rinse cans/jars with water if more liquid is needed.
Bring to a boil.
Lower heat and simmer 2 hours (or more).

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