Red Eye Chili Recipes

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RED-EYE CHILI



Red-Eye Chili image

Make and share this Red-Eye Chili recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 3h5m

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil, plus more as needed
3 lbs boneless beef chuck, cut into 1-inch cubes
1 teaspoon salt, plus more to taste
1/2 teaspoon fresh ground black pepper, plus more to taste
1 large onion, chopped
1 large red bell pepper, chopped
1 jalapeno pepper, seeded, finely chopped
6 garlic cloves, finely chopped
2 tablespoons pure ground dried ancho chile powder
1 tablespoon dried oregano
1 tablespoon ground cumin
2 cups strong brewed coffee (not dark-roast or espresso)
1 (14 1/2 ounce) can diced tomatoes, drained
1/4 cup yellow cornmeal
1 ounce unsweetened chocolate, coarsely chopped

Steps:

  • Position a rack in the center of the oven and preheat oven to 300°.
  • In a large Dutch oven, heat 1 tablespoon oil over med-high heat.
  • Season the beef with the salt and pepper.
  • In batches without crowding, add the beef and cook, turning occasionally and add more oil as needed, until browned, about 8 minutes.
  • Using a slotted spoon, transfer the beef to a plate.
  • Pour out all but 2 tablespoons of fat from the pot and return the pot to medium heat.
  • Add onion, bell pepper, and jalapeno and cook, stirring often, until tender, about 6 minutes.
  • Stir in the garlic and cook until fragrant, about 1 minute.
  • Stir in the ground ancho chile powder, oregano, and cumin and stir for 15 seconds.
  • Stir in the coffee and tomatoes.
  • Bring to a boil over high heat, scraping up the browned bits in the pan.
  • Return the beef and any collected juices to the pot.
  • Cover the pot and place in the oven.
  • Bake until the meat is very tender, about 2 1/4 hours.
  • Remove from the oven and let stand for 5 minutes.
  • Skim off and discard the fat that rises to the surface.
  • Return the pot to medium heat.
  • Whisk in the cornmeal and chocolate.
  • Cook until the sauce boils and thickens, about 2 minutes.
  • Season with salt and pepper; serve hot.

Nutrition Facts : Calories 336.9, Fat 16.4, SaturatedFat 6.4, Cholesterol 112.3, Sodium 470.7, Carbohydrate 12, Fiber 3.3, Sugar 3.3, Protein 38.2

BONELESS RIB EYE AND RED BEAN CHILI WITH JALAPENO CORNBREAD CRUMBLES



Boneless Rib Eye and Red Bean Chili with Jalapeno Cornbread Crumbles image

This is a childhood favorite of mine, reimagined with a better quality of meat.

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 29

4 tablespoons unsalted butter, melted, plus more for greasing the pan
1 1/2 cups stone-ground yellow cornmeal
1 1/2 cups all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
2 large eggs
1 1/4 cups buttermilk
2 tablespoons honey
2 jalapenos, seeded and minced
2 pounds boneless rib eye steak
Kosher salt and freshly ground black pepper
4 teaspoons garlic salt
5 ounces olive oil
2 cloves garlic, minced
1 large onion, diced
5 1/2 ounces tomato paste
Two 15-ounce cans kidney beans
Two 14-ounce cans crushed tomatoes
2 cups beef broth
2 teaspoons dried oregano
1 tablespoon ground cumin
2 teaspoons chili powder
2 tablespoons unsalted butter
1 cup shredded Cheddar
1/4 cup sour cream, thinned with a tablespoon of water
Thinly sliced scallions, for garnish

Steps:

  • For the jalapeno cornbread crumbles: Preheat the oven to 375 degrees F and grease a 12- by-10-inch pan with butter. Set aside.
  • Combine the cornmeal, flour, both sugars, baking powder, baking soda and salt in a bowl, then whisk and set aside. In another bowl, combine the eggs, buttermilk, honey and melted butter. Make a well in the center of the dry ingredients and add the wet ingredients; mix until combined. Fold in the jalapenos. Pour into the greased pan, then smooth with a spatula and bake, 10 minutes. Rotate the pan and continue to bake until risen and golden brown, 10 to 20 minutes more. Set aside to cool.
  • For the rib eye and red bean chili: Meanwhile, cut the rib eye into medium dice and add to a large bowl. Sprinkle with salt, pepper and 2 teaspoons garlic salt.
  • Heat 3 ounces olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat until hot. Add the seasoned meat, in batches if needed, and brown on all sides, about 3 minutes. Remove the meat from the pot, then set aside in a bowl and add the remaining 2 ounces oil to the pot; heat until hot. Add the garlic and onions and stir until the garlic is fragrant, about 30 seconds. Stir in the tomato paste until combined, then pour in the beans and crushed tomatoes, stirring to combine. Stir in the beef broth, oregano, cumin, chili powder, butter, 1 tablespoon kosher salt and the remaining 2 teaspoons garlic salt. Bring to a low simmer and cook to concentrate flavors, 8 to 10 minutes. Stir in the browned meat, then cover. Allow to simmer for 25 minutes.
  • Meanwhile, crumble the cornbread into bite-sized pieces.
  • Ladle individual servings of chili into bowls. Top with the Cheddar and crumbled cornbread, then drizzle with the sour cream. Garnish with the scallions and serve.

RED CHILI



Red Chili image

Make and share this Red Chili recipe from Food.com.

Provided by Denver cooks

Categories     Beans

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 20

2 tablespoons vegetable oil
2 onions, chopped
3 garlic cloves, minced
1 lb ground beef
3/4 lb beef sirloin, cubed
1 (14 1/2 ounce) can diced tomatoes with juice
1 (12 ounce) bottle dark beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
2 tablespoons brown sugar
3 1/2 tablespoons chili powder
1 tablespoon cumin seed
1 tablespoon unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
4 (15 ounce) cans kidney beans
4 fresh hot chili peppers, seeded and chopped

Steps:

  • Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
  • Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt.
  • Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1-1/2 hours.
  • Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

Nutrition Facts : Calories 426.2, Fat 15.9, SaturatedFat 5.2, Cholesterol 56.4, Sodium 1313.1, Carbohydrate 43, Fiber 12.9, Sugar 13.1, Protein 28

RED EYE GRAVY



Red Eye Gravy image

Red eye gravy gets its name from the appearance of the gravy's color. This gravy was originally made from the fat of ham steaks and then most often used as an added component to the ham dish. In this recipe, I will be using ham stock cubes as a substitute for fat drippings as an alternative.

Provided by Everyday Cusine

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 15m

Yield 6

Number Of Ingredients 6

4 ham stock cubes
2 ½ tablespoons instant coffee granules
2 cups water
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon ground black pepper

Steps:

  • Dissolve ham stock and coffee granules in water in a large mixing bowl to create a stock.
  • Melt butter in a medium saucepan over medium-high heat; add flour. Cook butter and flour, stirring constantly, until brown, to create a roux, about 5 minutes. Add gravy stock mixture 1/2 cup at a time, stirring constantly, until it resembles the consistency of a gravy, 5 to 7 minutes. Season with black pepper. Remove from heat. Serve warm with meal of choice.

Nutrition Facts : Calories 72.6 calories, Carbohydrate 4 g, Cholesterol 15.4 mg, Fat 5.9 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 619.9 mg, Sugar 0.4 g

EASY STOUT BEER CHILI RECIPE BY TASTY



Easy Stout Beer Chili Recipe by Tasty image

Here's what you need: olive oil, ground beef, pepper, salt, large onion, kidney bean, crushed tomato, cumin, paprika, red pepper flakes, chili powder, water, stout beer, shredded cheddar cheese, sour cream, fresh chive

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

olive oil, drizzle
1 lb ground beef
2 teaspoons pepper
2 teaspoons salt
1 large onion, chopped
30 oz kidney bean, 1 can
28 oz crushed tomato
2 tablespoons cumin
1 tablespoon paprika
1 tablespoon red pepper flakes
8 tablespoons chili powder
¼ cup water
14.9 fl oz stout beer
shredded cheddar cheese
sour cream
fresh chive, chopped

Steps:

  • In a large heavy bottomed pot, brown the beef in a little bit of olive oil. Season with the salt and pepper.
  • Once browned, remove the beef and set aside.
  • In the same pot, add the chopped onions. Cook until slightly softened. Add the browned beef back to the pan. Mix to incorporate.
  • Add the kidney beans, crushed tomato, cumin, paprika, red pepper flakes, chili powder, water and stout beer. Give it stir. Bring to a boil. Cover and let it simmer for an hour.
  • Serve with shredded cheddar, sour cream and chives.
  • Nutrition Calories: 4377 Fat: 226 grams Carbs: 306 grams Fiber: 79 grams Sugars: 55 grams Protein: 254 grams
  • Enjoy!

Nutrition Facts : Calories 821 calories, Carbohydrate 78 grams, Fat 30 grams, Fiber 22 grams, Protein 55 grams, Sugar 13 grams

TEXAS RED CHILI



Texas Red Chili image

Some of the most satisfying chili around is the most basic: a beef and tomato base with a little heat from chiles to create excitement. This recipe calls for a combination of fresh and dried chiles to infuse the dish with an incredible depth of flavor. Avocado and tortilla chips temper the spice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Makes about 8 cups

Number Of Ingredients 12

8 whole dried chiles (5 ancho and 3 guajillo or all ancho; about 3 ounces)
3 tablespoons safflower oil, plus more as needed
3 pounds trimmed beef chuck, cut into small pieces (1/2 inch or smaller)
Coarse salt and freshly ground pepper
2 large onions, coarsely chopped (4 cups)
7 to 8 garlic cloves, minced (5 tablespoons)
2 jalapeno or serrano chiles, seeded if desired, minced
2 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 can (28 ounces) whole peeled plum tomatoes, pureed with their juice (3 1/2 cups)
4 cups water, plus more if needed and for soaking
2 to 3 teaspoons white vinegar, to taste

Steps:

  • Toast dried chiles in a dry skillet over medium-high heat until fragrant and blistered, 2 to 3 minutes per side. Remove stem and seeds; discard. Transfer chiles to a large measuring cup or bowl, and cover with hot water. Keep chiles submerged with a small bowl, and let soak for 30 minutes. Remove from water, and puree in a blender with 1/2 cup soaking liquid.
  • Heat a large heavy pot over high heat. Add 2 tablespoons oil. Season beef with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. Brown beef in batches, adding more oil as needed, about 10 minutes. Transfer to a plate.
  • Add remaining tablespoon oil, the onions, garlic, and minced chiles to pot, and cook over medium-high heat until onions are translucent, about 5 minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon to deglaze.) Add cumin and oregano, and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
  • Stir in browned beef and chile puree. Add tomato puree, water, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer gently, partially covered, until meat is very tender and juices are thick, 2 1/2 to 3 hours. (Check pot once an hour for excessive evaporation; if chili seems dry, add a little water.) Season chili with salt, and stir in vinegar. Serve immediately (or refrigerate for up to 3 days, or freeze for up to 3 months; reheat in a pot over medium heat, stirring occasionally).

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