Pauls Chili Recipes
PAUL'S CHILI
Recipe from 1986 Better Home's and Gardens magazine. Can also be made in a crock pot.
Provided by Mommaredkat
Categories Low Cholesterol
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large dutch oven cook ground turkey and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained beans (except for the black beans, which are drained), tomatoes and green chili peppers.
- Add chili powder, oregano, ground red pepper and pepper. Bring to a boil, reduce heat and simmer, uncovered about 1-2 hours or till desired consistency; stir occasionally.
Nutrition Facts : Calories 329.7, Fat 4.4, SaturatedFat 1, Cholesterol 26.1, Sodium 297, Carbohydrate 51.7, Fiber 15.9, Sugar 6.3, Protein 24.5
PAUL'S VEGETARIAN CHILI
My dad's work was holding a chili cook-off. His employee, Paul, brought in this recipe and won! My mom got the recipe and it has been a family favorite ever since. It isn't too spicy, but if you enjoy spicy cuisine, that is easily achieved.
Provided by zoegirl21
Categories Black Beans
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 17
Steps:
- In a large, heavy pot, heat the oil over medium-high heat. Add onions, bell peppers, and garlic, and Serrano (or jalapeño) peppers, and cook, stirring, until soft (about 3 minutes).
- Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown (about 6 minutes),
- Add chili powder, cumin, salt, and cayenne and cook until fragrant (about 30 sec).
- Add the tomatoes and stir well.
- Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil.
- Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
- Remove from heat and stir in cilantro.
- Serve over brown rice and top with sour cream and avocado.
Nutrition Facts : Calories 646.5, Fat 12.2, SaturatedFat 1.9, Sodium 1596.1, Carbohydrate 117.8, Fiber 31.2, Sugar 19.8, Protein 31.1
WORLD'S BEST CHILI
Provided by Jamie Deen
Categories cold weather comfort food fall Family Supper guys night tailgating winter
Time 25m
Yield 6 to 8
Number Of Ingredients 19
Steps:
- Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the onion, peppers, and celery and sauté until soft, about 4 minutes. Add the garlic and sauté for 1 to 2 minutes, just until fragrant. Stir in the beef, breaking it up with the back of your wooden spoon, and cook until browned, about 5 minutes.
- Stir in the chili powder, cumin, oregano, and cayenne and sauté for about 2 minutes more. Stir the tomato paste into the beef; this will intensify the flavor. Add both cans of diced tomatoes with their juices, the beer, and all the beans, stirring to combine.
- Bring the chili to a boil, then reduce to a simmer, cover with a lid, and cook on medium-low for a good 2 hours, stirring on occasion to keep the chili from sticking to the bottom of the pan.
- Cook's Note: One of the best things about making a big pot of chili is that you can freeze the leftovers. All the flavors will continue to marry together so it'll be even better when you reheat it.
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