Natalies Chili Recipes

MELANIE'S CHILI

Melanie's Chili image

This chili is so easy to make and is so good! Trust me. To make a double batch, double everything except the meat and onion. Use 1 can each of pinto and kidney beans, that is how I normally make it.

Provided by Melanie

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

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

1 pound ground beef
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (16 ounce) can pinto beans
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon ground cayenne pepper
1 teaspoon minced garlic

Steps:

In a large saucepan over medium-high heat, cook beef and onion until meat is no longer pink. Stir in tomatoes, tomato sauce, beans, chili powder, cumin, cayenne and garlic. Cover, reduce heat and simmer 20 minutes.

Nutrition Facts : Calories 451.6 calories, Carbohydrate 54.2 g, Cholesterol 46.5 mg, Fat 13.3 g, Fiber 17.7 g, Protein 30.1 g, SaturatedFat 4.9 g, Sodium 524.4 mg, Sugar 6 g

CINCINNATI-STYLE CHILI

Cincinnati-Style Chili image

Provided by Katie Lee Biegel

Categories main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

16 ounces tomato sauce
12 ounces tomato paste
1 yellow onion, grated
2 tablespoons chili powder
2 tablespoons cocoa powder
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon garlic salt
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
2 bay leaves
2 pounds ground beef (I use chuck)
1 tablespoon white wine vinegar
1 pound spaghetti, cooked according to package directions and tossed in olive oil to prevent sticking
One 15-ounce can kidney beans, drained
1 white onion, diced
Two 8-ounce blocks Cheddar, grated
Hot sauce, optional
Oyster crackers, for serving

Steps:

For the chili: In a stockpot or Dutch oven, combine the tomato sauce, tomato paste, onions, chili powder, cocoa powder, sugar, kosher salt, cinnamon, cumin, garlic salt, allspice, pepper, cayenne, cloves, bay leaves, beef (do not brown first) and 2 cups water. Mix until combined. Cover and simmer over medium-low heat for approximately 2 hours. Stir in the vinegar and simmer for another 30 minutes.
To serve: Serve on a bed of spaghetti and top with the beans, onions and a mound of cheese (or any preferred combination). Add hot sauce, if desired, and eat with oyster crackers.

SUNNY'S EASY BEEFY TEXAS CHILI

Sunny's Easy Beefy Texas Chili image

Provided by Sunny Anderson

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

1 tablespoon ground cumin
1 tablespoon ancho chile powder
2 teaspoons dry Mexican oregano
1 teaspoon pumpkin pie spice
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 pound chuck beef or stewing beef, cut into 1-inch cubes
1 cup finely chopped onion
1 cup chopped red bell pepper
3 tablespoons tomato paste
2 tablespoons hot sauce, such as Frank's
3 cloves garlic, grated on a rasp grater or finely minced
1 pound ground chuck (80/20)
1 1/2 cups beef stock
1 1/2 cups red wine (any cheap Chianti will do) or lager beer
2 tablespoons fine cornmeal
Sliced scallions, shredded yellow Cheddar and tortilla chips, for serving

Steps:

In a small bowl, mix the cumin, chile powder, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper.
In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning blend. Cook until the beef is browned on all sides but not cooked through, 5 to 7 minutes; remove with a slotted spoon to a plate. Add the onion, bell pepper, tomato paste, hot sauce, garlic and a pinch of salt to the pot. Cook, stirring, until everything turns a dark reddish brown, about 8 minutes.
Add the ground beef and sprinkle over the remaining seasoning blend. Cook, stirring, until the beef is no longer pink, 5 to 7 minutes. Add the reserved beef chunks back to the pot along with the stock, wine or beer and cornmeal. Bring to a boil, then lower to a simmer and cook, partially covered and stirring occasionally, until the chili is thick and the liquid is reduced, 40 to 45 minutes.
Spoon the chili into bowls and serve with sliced scallions, shredded cheese and tortilla chips.

IT'S CHILI BY GEORGE!!

It's Chili by George!! image

Can be made on the stove or in the slow cooker. It's quick, easy and so good.

Provided by Anonymous

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

Time 1h55m

Yield 10

Number Of Ingredients 14

Ingredients

2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 ½ cups chopped onion
¼ cup chopped green bell pepper
⅛ teaspoon ground cayenne pepper
½ teaspoon white sugar
½ teaspoon dried oregano
½ teaspoon ground black pepper
1 teaspoon salt
1 ½ teaspoons ground cumin
¼ cup chili powder

Steps:

Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

Nutrition Facts : Calories 305 calories, Carbohydrate 25.5 g, Cholesterol 54.9 mg, Fat 13.7 g, Fiber 7.3 g, Protein 22.3 g, SaturatedFat 5.1 g, Sodium 1266.6 mg, Sugar 9.4 g

ITALIAN CHILI

Italian Chili image

By adding Italian seasoning and fresh veggies, our Test Kitchen put an Italian spin on traditional Southwestern-style chili and created this slow-simmered hearty dish.

Provided by Taste of Home

Categories Lunch

Time 6h50m

Yield 6 servings.

Number Of Ingredients 19

Ingredients

1 pound ground beef
1/2 pound bulk Italian sausage
1 can (28 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 cup chopped onion
1 cup chopped sweet red pepper
1 cup water
1/2 cup chopped celery
1/4 cup beef broth
1 tablespoon chili powder
1 tablespoon Italian seasoning
1 teaspoon sugar
1 teaspoon minced garlic
1/2 teaspoon salt
1 can (16 ounces) kidney beans, rinsed and drained
1 cup sliced fresh mushrooms
1 cup diced zucchini
3 tablespoons minced fresh parsley
Shredded part-skim mozzarella cheese, optional

Steps:

In a large skillet, cook beef and sausage over medium heat until no longer pink. Meanwhile, in a 3-qt. slow cooker, combine the tomatoes, tomato sauce, onion, red pepper, water, celery, broth, chili powder, Italian seasoning, sugar, garlic and salt. , Drain beef mixture; add to the slow cooker. Cover and cook on low for 6 hours or until vegetables are tender. , Add the beans, mushrooms, zucchini and parsley. Cover and cook on high for 30 minutes or until vegetables are tender. Sprinkle with cheese if desired.

Nutrition Facts : Calories 316 calories, Fat 12g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 947mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 8g fiber), Protein 25g protein.

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