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
THE BEST CHILI
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
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.
OTORO'S ULTIMATE CHILI
Everybody loves this great hearty chili. I make this quite often, especially in the winter. Also quite good using venison as a substitute. Serve with hot dogs, cornbread, or maybe some cooked macaroni. I'll sometimes make this a day in advance as it always tastes better the second day. I don't use enough cilantro to have fresh on hand so I usually use dried in this recipe.
Provided by otoro
Categories Beans
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Heat the olive oil in a non-stick 5 quart pot on medium high heat. Add the onion with a pinch of salt and cook, covered on medium low heat for 30-40 minutes, stirring occasionally until light brown. Add more oil if needed, make sure the onions don't burn!
- Turn the heat up to medium high and begin to cook the meat. Season with kosher salt and freshly ground black pepper.
- Once the meat is almost cooked add the garlic and tomato paste. Break up the tomato paste and incorporate into the meat. It should look like a sloppy joe consistency.
- When the meat is cooked through, drain if desired and add the beans (along with their liquid) and the rest of the ingredients, stir to combine. If it seems too thick add a bit of water and bring to a boil.
- Turn the heat down and simmer, partially covered for an hour to an hour and a half. Stir occasionally.
- Remove from heat. Ladle into serving bowls and garnish with chopped onion, tomato, or grated cheese if desired. Bon Appetito.
Nutrition Facts : Calories 672.3, Fat 29.4, SaturatedFat 9.7, Cholesterol 80.5, Sodium 1305.2, Carbohydrate 66.6, Fiber 17.6, Sugar 10.6, Protein 39.1
OTORO'S ULTIMATE BAKED ZITI
This is similar to the Baked Ziti recipe from the Sopranos Cook Book, only better. Try to use fresh herbs in this if you have them. And please people, don't substitute cottage cheese for ricotta, it's not the same thing. Nor should the ricotta be fat free. I've made double and triple batches of this, sometimes I use Italian sausage along with meatballs. If you do, cook the sausage in the microwave for about 5 minutes then cut in half and drop in the sauce to finish cooking. This is my favorite way to cook Italian sausage, the texture is great and it gives a lot of flavor to the sauce. Once the sausage is cooked (about 25 minutes), cut into bite sized pieces to put in the dish. A note on the meatballs, I like a combination of beef and pork, which you can find at the butcher labeled 'Meatloaf Mix'. The ratio in this is 1:1 pound each: pasta, meatballs, ricotta, mozzarella. If I make a double batch it's two pounds of pasta, meatballs.....you get the idea. The best part of this is the top crust of crispy pasta and cheese. The sauce and meatballs, or even the whole dish can be made a day ahead of time. Awesome delicious Italian comfort food. Serve with garlic bread and salad if you wish.
Provided by otoro
Categories European
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- To make the sauce: heat 2 tablespoons olive oil over medium-high heat in a 5 quart pot. Add onions and mushrooms, season with salt and pepper and cook 3-5 minutes.
- Add garlic (reserve 1 teaspoon) and ground round and season with salt and pepper, continue to cook until meat is cooked through. Drain off excess fat if desired.
- Add all your tomato products, wine, parsley stems and bay leaf. Bring to a boil then turn down to simmer. Taste the sauce, if it seems too sour add a bit of sugar. Stir occasionally.
- To make the meatballs: in a nonreactive bowl mix the remaining pound of meat with 2 T. parsley, breadcrumbs, 2 eggs, 1 t. garlic, 1/2 cup Parmesan/Romano cheese, 1 t. salt, pepper to taste, and 2 T. olive oil.
- Shape into balls about the size of a cherry tomato, brown in a skillet with a little bit of olive oil. Drain on paper towels. They don't need to be cooked through, they will finish cooking in the sauce.
- Add the meatballs to the sauce along with the remaining herbs, simmer 30-45 minutes longer.
- Cook the ziti in boiling water slightly firmer than al dente. Drain.
- In the pasta cooking pot, add the pasta along with several ladles of sauce, meatballs, half the remaining Parmesan and half the mozzarella, stir to combine.
- Mix the ricotta with the egg until smooth.
- In a large baking dish, add a couple ladles of sauce to the bottom of the dish. Add half the pasta mixture, then spread all the ricotta in one even layer. Then a layer of mozzarella and Parmesan. Repeat with remaining pasta, then cheeses. I usually have a little pasta left that won't fit in the dish so don't worry, it makes a nice little snack while you wait.
- Cover with foil and bake at 350ºF for 45 minutes, then uncovered for an additional 15-30 minutes until bubbly.
- Let sit 10 minutes before serving with a big spoon. Bon Appetito.
Nutrition Facts : Calories 984.8, Fat 48.8, SaturatedFat 24.6, Cholesterol 246.6, Sodium 1701, Carbohydrate 74.7, Fiber 6.9, Sugar 15, Protein 62.6
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