Ready To Go Chili Packets Recipes

CHILI CHEESEBURGERS

Chili Cheeseburgers image

Provided by Ree Drummond : Food Network

Time 15m

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 1/2 pounds ground beef
Kosher salt and freshly ground black pepper
3 good-quality hamburger buns
1 cup grated sharp Cheddar
4 cups chili, recipe follows, heated
4 pounds ground beef
6 cloves garlic, minced
Two 8-ounce cans tomato sauce
One 6-ounce can tomato paste
1/4 cup chili powder, or more as desired
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper, or more as desired
Two 15-ounce cans kidney beans, drained and rinsed
Two 15-ounce cans pinto beans, drained and rinsed
1/2 cup masa harina (corn flour) or regular cornmeal

Steps:

Form 6 somewhat-thin patties from the beef and sprinkle with salt and pepper. Fry the patties over medium to medium-low heat in a large skillet, 3 to 4 minutes per side.
Onto each half of a burger bun, place a cooked patty. Top with 2 to 3 tablespoons grated Cheddar and a pile of hot chili.
In a large, heavy pot, brown the ground beef with the garlic over medium heat until the beef is totally cooked, 8 to 10 minutes. Drain off most of the excess fat, leaving a little behind for moisture and flavor. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally; if the liquid level seems low, add up to 1 cup water to keep it from burning.
After an hour, stir in the kidney and pinto beans. In a small bowl, combine the masa harina with 1/2 cup water and stir together with a fork until it's smooth. Pour the masa mixture into the chili. Stir together well, then taste the chili and adjust the seasonings. Simmer the chili for another 10 minutes to thicken, then turn off the heat and let it cool.
Fill freezer bags with 2-cup portions and freeze them flat for easy stacking (or freeze in other freezer-safe containers).

MCCORMICK'S "ORIGINAL" CHILI SEASONING - CHILI

Mccormick's

This recipe is from the backside of the McCormick's Original Chili Seasoning packet. My mom made this chili and it's always been my favorite. It doubles and triples easily if you're so inclined. If you're watching your fat/calories, this makes just as well w/ ultra-low fat ground beef, but we don't like it as well w/ ultra-low fat chicken or turkey. I'm pretty sensitive to heat in food, and this is not what I would consider a hot spicy chili. Makes great left overs. Freezes very well. Doubling Tips:. Double everything BUT the meat for a lower cost (less meat) alternative works well (double seasoning, beans, tomatoes). Double everything including the meat, this also works well. Tripling Tips:. For some reason, we've found that if you want to triple this recipe use caution. We end up going about 3.5 times on the tomatoes/tomato sauce to get the balance right. Suggestion would be to have the can of tomatoes ready to go and add to taste.

Provided by txyarngirl

Categories Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb lean ground beef
1 (1 1/4 ounce) packet chili seasoning mix (McCormick's Original recommended)
1 (16 ounce) can dark red kidney beans
1 (14 1/2 ounce) can diced tomatoes or 1 (14 1/2 ounce) can tomato sauce
chopped onion (optional)
grated cheese (optional)
sour cream (optional)
chopped onion (optional)
Frito corn chips (optional) or saltine crackers (optional)

Steps:

In a lg sauce pan or similar, brown meat until cooked through, drain any fat.
Add chili seasoning, beans and tomatoes to pan.
Stir to combine ingredients thoroughly.
Simmer until sufficiently hot, generally about 15 minutes.

Nutrition Facts : Calories 362.1, Fat 12.1, SaturatedFat 4.7, Cholesterol 73.7, Sodium 82.2, Carbohydrate 29.9, Fiber 9.6, Sugar 3.1, Protein 33.4

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