Razorback Chili Recipes

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SIMPLE, PERFECT CHILI



Simple, Perfect Chili image

Ree Drummond's Simple, Perfect Chili recipe from The Pioneer Woman on Food Network will be a new comfort-food favorite for your family.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 15

2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving

Steps:

  • Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
  • After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

RAZORBACK CHILI



Razorback Chili image

This recipe is perfect to whip up for football season. We serve if over corn chips and top it with sour cream and shredded cheddar cheese. This chili was a game-day favorite back in college after cheering on the Razorbacks.-Tamara Duncan

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 10 servings.

Number Of Ingredients 14

1 pound lean ground beef (90% lean)
2 cans (16 ounces each) chili beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (10 ounces) diced tomatoes and green chilies
1 cup salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
10 cups corn chips, optional
1-1/2 cups shredded cheddar cheese
3/4 cup sour cream

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the beans, tomato sauce, tomatoes, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 40 -45 minutes or until thickened and heated through., Serve in bowls over corn chips if desired. Top with cheddar cheese and sour cream.

Nutrition Facts :

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