Never Entered In A Contest But Still Super Good Chili Recipes

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NEVER-ENTERED-IN-A-CONTEST-BUT-STILL-SUPER-GOOD CHILI



Never-Entered-In-A-Contest-But-Still-Super-Good Chili image

This recipe is adapted from Paula Deen's son Jaime's chili recipe. It is from their "Family cook-off" episode on Food Network, but I changed a few things... partly for our tastes, and partly in the interest of not copying a celebrity. I have used ground beef, ground turkey, and ground bison (not all at the same time) - and we like when it's made with bison or turkey the most. I usually make cornbread or Recipe #403212 to enjoy with this. Hope you like it!

Provided by Greeny4444

Categories     One Dish Meal

Time 4h30m

Yield 5-6 quarts, 8-10 serving(s)

Number Of Ingredients 19

nonstick cooking spray
2 lbs ground meat
1 onion, diced
2 bell peppers, diced
2 garlic cloves, minced
1 1/2 cups celery, chopped
2 (28 ounce) cans diced tomatoes, undrained (plain is ok, but with herbs or spices added are good too)
1 (28 ounce) can rotel, undrained (diced tomatoes with green chilis added)
ground cumin
chili powder
italian seasoning (optional, if diced tomatoes aren't seasoned with herbs)
dried basil (optional, if diced tomatoes aren't seasoned with herbs)
dried oregano (optional, if diced tomatoes aren't seasoned with herbs)
1 (14 1/2 ounce) can black beans, drained
1 (14 1/2 ounce) can kidney beans, drained
1 (14 1/2 ounce) can pinto beans, drained
1 dash crushed red pepper flakes
1 (1 1/4 ounce) packet chili seasoning mix (I use low-sodium Chili seasoning from McCormick)
shredded cheese, if desired

Steps:

  • In a skillet, brown meat. Drain and set aside.
  • Spray a large (6- or 7-qt.) pot with nonstick cooking spray and heat over medium heat. Add the onion, bell peppers, garlic, and celery, and saute briefly.
  • Stir in the diced tomatoes and the Rotel.
  • Add several shakes of cumin and chili powder (I do it until I can smell them -- you can always add more later), and also the italian seasoning, basil and oregano, if using.
  • Cook for about 8 minutes, or until the vegetables are tender.
  • Add the beans, browned meat, red pepper flakes, and chili seasoning.
  • Partially cover, and simmer for at least 4 hours.
  • Serve with shredded cheese and cornbread, if desired.

Nutrition Facts : Calories 231.1, Fat 1.4, SaturatedFat 0.3, Sodium 577.6, Carbohydrate 44.4, Fiber 14, Sugar 8, Protein 13.6

THE BEST CHILI



The Best Chili image

There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup vegetable oil
1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1 1/2 cups low-sodium beef broth
One 28-ounce can whole peeled tomatoes, crushed
Two 15.5-ounce cans kidney beans, undrained
Sour cream, shredded Cheddar and sliced scallions, for serving
Tortilla chips, for serving

Steps:

  • Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
  • Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
  • Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
  • Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
  • Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
  • Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
  • Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

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

CONTEST WINNING CHILI



Contest Winning Chili image

I made this chili by picking out my favorite ingredients and tweaking a variety of chili recipes on Food.com. Just for fun, I entered it in a local chili cook-off, and I won!

Provided by ptascoutmom

Categories     Beans

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 20

2 teaspoons oil
1 onion, chopped
2 garlic cloves, minced
1 lb lean ground beef
1/2 green pepper, seeded and chopped
1/2 red pepper, seeded and chopped
1 (14 1/2 ounce) can diced tomatoes
1 (12 ounce) bottle dark beer
1/2 cup strong coffee
1 (6 ounce) can tomato paste
1/4 cup brown sugar
3 tablespoons chili powder
1/2 tablespoon cumin
1/2 tablespoon cocoa
1/2 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon cayenne
1/2 teaspoon coriander
1/2 teaspoon salt
1 (30 ounce) can pinto beans

Steps:

  • 1. Heat oil. Cook onions and peppers until tender. Add garlic.
  • 2. Add ground beef and brown.
  • 3. Add tomatoes, beer, coffee, and tomato paste. Stir.
  • 4. Add spices. Stir.
  • 5. Add pinto beans. Stir.
  • 6. Reduce heat and simmer for 1-2 hours, stirring occasionally.

Nutrition Facts : Calories 707.9, Fat 16.6, SaturatedFat 5.5, Cholesterol 73.7, Sodium 821.5, Carbohydrate 92.4, Fiber 25.5, Sugar 24.6, Protein 46.6

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