BOB'S LITTLE KNOWN, LESS CARED ABOUT CHILI
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
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
CINCINNATI CHILI I
An unusual chili, with cinnamon, cloves, and even chocolate!
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
- Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
- Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
- It is the best if you now refrigerate overnight.
- Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 7 g, Cholesterol 100.2 mg, Fat 35 g, Fiber 2.8 g, Protein 22.2 g, SaturatedFat 14 g, Sodium 659.1 mg, Sugar 2.9 g
THE ULTIMATE CHILI
Easy recipe with little preparation time. This can also be made with ground turkey, and it tastes even better the next day!
Provided by Wendy
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 6h20m
Yield 6
Number Of Ingredients 13
Steps:
- In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and pepper.
- In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly.
- Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 49.5 g, Cholesterol 49.6 mg, Fat 11 g, Fiber 16.7 g, Protein 28.4 g, SaturatedFat 3.8 g, Sodium 1015 mg, Sugar 8.9 g
NOT YOUR ORDINARY CHILI
Don't be afraid to try this chili, the ingredients create a tasty chili sensation! For a different taste, try substituting the 6 ounces of cola with 6 ounce of prepared coffee. Prepare this the day before serving in order to let the flavor heighten. Enjoy!
Provided by Amy Brolsma
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Yield 8
Number Of Ingredients 13
Steps:
- Combine chocolate syrup, tomatoes, French onion soup, kidney beans, beef broth, chili powder, molasses and raisins in a large stock pot and simmer.
- Meanwhile brown the ground beef, in a medium saute pan, over medium-high heat. Once browned, drain grease and add salt and pepper.
- Add browned beef, tomato juice and cola flavored carbonated beverage to soup mixture and simmer for an hour.
Nutrition Facts : Calories 351 calories, Carbohydrate 35.5 g, Cholesterol 48.2 mg, Fat 16.8 g, Fiber 6.3 g, Protein 17.5 g, SaturatedFat 6.4 g, Sodium 1340.2 mg, Sugar 13.7 g
NOT HOT CHILI
For those who like a less hot and more tomato taste in chili. Wonderful with cornbread or corn muffins.
Provided by usmcwf83
Categories Meat
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown beef in skillet.
- In another skillet, saute peppers, onion, celery and garlic.
- Mix veggies with beef, put into crockpot.
- Add beans, tomatoes, chili powder and cumin.
- Cook on low 6 hrs or high 4 hours.
TURKEY CHILI
Rather than browning the meat first, which doesn't do much for lean ground turkey and can actually make it tough, this recipe prioritizes cooking down the vegetables first. Onions and canned tomatoes fried in olive oil provide an umami-rich flavor base for turkey's blank canvas, and the adobo sauce from canned chipotle peppers does a lot of this dish's heavy lifting. Optional toppings like shredded cheese and sour cream help cool down the spice. One of the best ways to enjoy this simple but powerful chili is over French fries with melted cheese, or tossed with some cooked spaghetti. It's so great on its own, as well.
Provided by Eric Kim
Categories dinner, easy, soups and stews, main course
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent and starting to brown at the edges, 5 to 7 minutes.
- Use a fork to fish the tomatoes out of the can and add them to the pot, leaving behind the juice for now. Season with salt and cook the tomatoes, breaking them up with the wooden spoon and stirring occasionally, until jammy and their liquid has reduced significantly, 5 to 7 minutes.
- Stir in the chili powder and cook until fragrant, just a few seconds. Add the ground turkey, season with salt and stir to combine, breaking up the meat with the spoon. (Don't worry about browning or cooking it through here, as it will do so when it simmers.) Stir in the reserved liquid from the tomato can.
- Use the fork to fish out as many chipotle peppers from the can as you would like, starting with two or three, and add to the pot, breaking them up with the wooden spoon, along with all of the adobo sauce. The more peppers you use, the spicier your final chili will be; if you like spice, just add the entire can. (Store any peppers you don't use in an airtight container in the refrigerator for up to a week and in the freezer for up to 2 months.) Fill the empty chipotle can with cold tap water, swish it around and add to the pot. Stir to combine.
- Bring the chili to a simmer over medium-high heat - you should see occasional small bubbles breaking the surface of the mixture - then cover the pot and reduce the heat to continue simmering over medium-low, stirring occasionally, until the liquid has reduced and the tomatoes have broken down, about 20 minutes. The chili should look thick and shiny, but not too thick that you couldn't ladle it into a bowl. (If it's too watery, then simmer with the lid off for another 5 minutes, stirring occasionally.) Taste and add more salt if desired. Serve with cheese, sour cream and cilantro, if using.
NOT QUITE SO WHITE CHICKEN CHILI (NO TOMATOES)
I originally set out the make a white chicken chili and somehow was not satisfied. By adding chili powder and several other ingredients my white chicken chili was no longer white. The chicken in the recipe can be done several ways. Have leftover chicken use it here. You can brown your chicken or poach it. Another option is to under baked bone in, skin on chicken breasts, cool and shred and add to recipe. You have lots of options here.
Provided by marypage
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Brown cut up bacon pieces until crisp. Remove from pan, set aside and reserve bacon drippings.
- In another pan put 2 cups of chicken broth, bay leaf and chicken breasts and poach for 10-15 minutes. Undercook, since you will be simmering chicken again in a later step. Let chicken cool in broth. Reserve poaching liquid. When cooled either shred or cube chicken.
- Saute onion and garlic in bacon drippings until translucent. Add spices (cumin, chili powder, thyme, cayenne, salt and pepper). Cook a minute more.
- Now add reserved broth plus 2 more cups of broth, drained beans, undrained beans and undrained green chilis. Cook over low heat for 20 minutes. Add dried instant milk powder and mix; simmer a few minutes more.
- If you want a thicker chili add cornstarch mixed with water and cook til thickened. Serve. Top with crisped bacon pieces.
- NOTE: You do not have to poach chicken. You could use leftover chicken. Another possibility is to brown cubed chicken breast in bacon drippings and continue leaving out the poaching part and go to sauteeing onion and garlic and add 4 cups of broth as noted above.
- Other garnishes/condiments/sides: tortillas, tortilla chips, sour cream, shredded cheese, chopped cilantro, diced red/green peppers.
NOT THICK, BUT NOT TOO THIN, GOOD OLD ORIGINAL CHILI
I've been cooking this chili recipe for about a year, and every time, it came out great. I work in a restaurant and I tried the chili one day. So I asked my boss if I could have the recipe, and this came out just as good (or even better) than any restaurant's. It makes quite a lot (12 quarts) but can easily be reduced by the ingredients to your liking (2, 4, 6, 8, 10 quarts)
Provided by jafcruffo
Categories Meat
Time 2h25m
Yield 12 quarts of chili, 16 serving(s)
Number Of Ingredients 10
Steps:
- Chop all of the onions, peppers, and celery and defrost the beef.
- In a deep bowl, squash the whole tomatoes until they are coarse, but still retain their chunkiness and set them aside for use later.
- In a separate pan, place the beef.
- Cook the beef until it is at a medium--medium-well.
- Drain all of the fat out of the meat pan.
- In the desired soup pot, cook the chopped peppers, onions, and celery.
- Add the meat to the vegetables.
- Add the chili powder and cumin to the meat and vegetables.
- Cook until all of the ingredients have been covered with the chili powder and cumin, or until they take on a red color.
- Add the previously squashed tomatoes to the soup pot.
- Mix well, then add the beans and all of their juice.
- Finally, add the tomato juice.
- Bring to a boil, and then simmer for about 2 hours (this could be less time, if desired, but keep in mind the longer the simmer, the better the taste).
- Serve, but be careful because it's extremely hot!
Nutrition Facts : Calories 644.6, Fat 16.8, SaturatedFat 5.6, Cholesterol 57.8, Sodium 792.9, Carbohydrate 85.6, Fiber 27.8, Sugar 12.5, Protein 43.4
NOT QUITE CHILI!
Make and share this Not Quite Chili! recipe from Food.com.
Provided by wildheart
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef, onion, green pepper, and garlic.
- Drain.
- Stir in chili powder, cumin, tomato sauce, corn.
- Heat til slightly reduced (to a texture you like).
- Sprinkle with cheese and cover until melted.
- Serve alone or with fritos or tortillas.
Nutrition Facts : Calories 531.9, Fat 23.4, SaturatedFat 9.9, Cholesterol 91.9, Sodium 783.9, Carbohydrate 45.9, Fiber 9.4, Sugar 4.1, Protein 37.2
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