Red Gold Chili Recipes

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BEST DAMN CHILI



Best Damn Chili image

After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.

Provided by Danny Jaye

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h50m

Yield 12

Number Of Ingredients 28

4 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
1 Anaheim chile pepper, chopped
2 red jalapeno pepper, chopped
4 garlic cloves, minced
2 ½ pounds lean ground beef
¼ cup Worcestershire sauce
1 pinch garlic powder, or to taste
2 beef bouillon cubes
1 (12 fluid ounce) can or bottle light beer (such as Coors®)
1 (28 ounce) can crushed San Marzano tomatoes
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (12 ounce) can tomato paste
½ cup white wine
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon brown sugar
1 tablespoon chipotle pepper sauce
2 ½ teaspoons dried basil
1 ½ teaspoons smoked paprika
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon ground black pepper
2 (16 ounce) cans dark red kidney beans (such as Bush's®)
1 cup sour cream
3 tablespoons chopped fresh cilantro
½ teaspoon ground cumin

Steps:

  • Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
  • Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
  • Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
  • Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Nutrition Facts : Calories 406.3 calories, Carbohydrate 27.6 g, Cholesterol 74.4 mg, Fat 21.1 g, Fiber 7 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1014.5 mg, Sugar 7.4 g

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).

RED-HOT CHILI



Red-Hot Chili image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 19

6 slices maple-cured bacon
4 cloves garlic, smashed
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
2 red onions, diced
1 reconstituted chipotle pepper, diced
1 jalapeno pepper, minced
1 poblano pepper, diced
Two 28-ounce cans whole San Marzano tomatoes, crushed with your hands
3 tablespoons espresso (1 shot)
1 tablespoon pure maple syrup
1/2 teaspoon dried Greek oregano
Freshly cracked pepper
2 cups cooked black beans, drained
2 cups cooked red kidney beans, drained
1/4 cup fresh cilantro leaves, minced
1 cup sour cream
2 scallions, sliced

Steps:

  • In a large saucepan over medium heat, render the bacon until golden and crisp. Place on a wire rack to drain the excess grease. Crumble the bacon and set aside.
  • Return the saucepan to medium heat and fry the garlic in the bacon fat until golden, 1 to 2 minutes. Add the smoked paprika, cumin, sea salt, onions, chipotles, jalapenos and poblanos. Saute for 8 minutes. Stir in the tomatoes. Add the espresso, maple syrup, oregano and lots of pepper. Bring the chili to a simmer. Turn down the heat to medium-low and cook for 45 minutes, partially covered. Add the beans and cilantro and cook for 5 more minutes, until heated through.
  • Ladle the chili into bowls and top with a generous spoonful of sour cream, the crumbled bacon and scallions.

RED SHREDDED CHICKEN CHILI



Red Shredded Chicken Chili image

A good old, stay-warm shredded chicken chili to have on a chilly winter day! I used red pepper flakes to spice things up a bit. Top with cheese and sour cream and serve with corn muffins.

Provided by Autumn Pumpkin

Time 45m

Yield 6

Number Of Ingredients 10

2 tablespoons canola oil
½ medium red onion, chopped
½ medium green bell pepper, chopped
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can dark red kidney beans, drained
2 teaspoons ground cumin
½ teaspoon chili powder
½ teaspoon dried oregano
3 cups shredded rotisserie chicken

Steps:

  • Heat oil in a pot over medium-high heat. Saute onion, bell pepper, and garlic in the hot oil until onion is soft, about 5 minutes. Add tomatoes, kidney beans, cumin, chili powder, and oregano. Let simmer for 15 minutes.
  • Stir in chicken and simmer for 10 minutes. Serve hot.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 22.5 g, Cholesterol 52.5 mg, Fat 10.7 g, Fiber 7.3 g, Protein 25.5 g, SaturatedFat 1.9 g, Sodium 370.9 mg, Sugar 0.7 g

CHUNKY GUACAMOLE FROM RED GOLD®



Chunky Guacamole from RED GOLD® image

A fresh, homemade dip recipe that doesn't get any easier! Our Petite Diced Tomatoes with Lime Juice & Cilantro are added to ripe avocados, along with more lime juice and a pinch of salt. That's all it takes for this quick Mexican dip!

Provided by Red Gold

Categories     Trusted Brands: Recipes and Tips     RED GOLD®, Inc.

Time 15m

Yield 8

Number Of Ingredients 4

2 avocados, pitted and peeled
2 tablespoons fresh lime juice
1 (15.5 ounce) can RED GOLD® Petite Diced Tomatoes with Lime Juice & Cilantro
Salt and black pepper to taste

Steps:

  • In a medium bowl mash the avocados with a fork until chunky. Stir in remaining ingredients until well blended. Serve at room temperature.
  • Garnish with chopped fresh cilantro

Nutrition Facts : Calories 92.7 calories, Carbohydrate 6.9 g, Fat 7.4 g, Fiber 3.8 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 136.5 mg, Sugar 0.4 g

EASY BRUSCHETTA FROM RED GOLD®



Easy Bruschetta from RED GOLD® image

A quick, easy appetizer recipe for game day or a cocktail party. Our deliciously flavored Red Gold® Petite Diced Tomatoes with Garlic & Olive Oil are what make this recipe so quick and simple! All you have to add is fresh basil and grated Parmesan Cheese - now that is easy!

Provided by Red Gold

Categories     Trusted Brands: Recipes and Tips     RED GOLD®, Inc.

Time 20m

Yield 24

Number Of Ingredients 4

1 (14.5 ounce) can RED GOLD® Petite Diced Tomatoes with Garlic & Olive Oil, well drained
¼ cup chopped fresh basil
1 (6 ounce) package grated Parmesan cheese
1 (9 ounce) box rosemary and olive oil wheat crackers, or baguette slices

Steps:

  • Place 2 teaspoons of Red Gold Petite Diced Tomatoes with Garlic & Olive Oil on each cracker or baguette slice.
  • Sprinkle with 1 teaspoon cheese and 1/2 teaspoon of basil. Place on serving tray.

Nutrition Facts : Calories 81.9 calories, Carbohydrate 9 g, Cholesterol 6.2 mg, Fat 3.6 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 1.4 g, Sodium 209.2 mg, Sugar 0.1 g

RED GOLD CHILI



Red Gold Chili image

Red Gold is a brand name of canned tomatoes. If you can't find it, use any brand you favor. I love the texture combo of ground and cubed meat in my chili; it becomes so tender. Cocoa, coffee and cinnamon may sound strange, but it really adds depth of flavor. This makes a huge pot; fee free to halve. It is not hot, just so good and flavorfully addictive. It's even better the next day.

Provided by Michele Garrett @Basics

Categories     Beef

Number Of Ingredients 23

1 pound(s) ground beef
1 pound(s) ground pork sausage
3 pound(s) beef stew meat (or cubed roast)
1 - diced green bell pepper
2 - diced celery
1 large diced onion
5 clove(s) minced garlic
3 - de-seeded, fine chopped jalapenos
46 ounce(s) red gold crushed tomatoes
29 ounce(s) tomato sauce
3 can(s) chili beans
1 can(s) refried beans
1/2 cup(s) brewed coffee
6 tablespoon(s) chili powder
1 tablespoon(s) brown sugar
1 tablespoon(s) cocoa
1 teaspoon(s) salt
1 teaspoon(s) cumin
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) red pepper
1/2 teaspoon(s) oregano
1 pinch(es) cinnamon
- salt, pepper to taste

Steps:

  • Brown ground beef, sausage in large skillet. Season with salt, pepper to taste during browning. Remove meat to very large chili pot.
  • Brown stew meat or cubed roast, in batches, in drippings in skillet. Season with salt, pepper to taste during browning. Remove meat to pot.
  • Saute chopped onion, celery, bell, jalapeno and garlic in drippings in skillet until soft. Season with salt, pepper to taste during saute. Remove veggies to pot.
  • To chili pot over medium heat, stir in chili beans, refried beans, crushed tomatoes, tomato sauce, coffee.
  • Stir in seasonings of chili powder, brown sugar, cocoa, salt, cumin, garlic powder, red pepper, oregano, and cinnamon.
  • Bring chili to a bubble, turn heat to low, cover and simmer at least 2 hours, stirring frequently.
  • Serve garnishes of chopped onion, shredded cheese, and Fritoes, along with Mexican Cornbread.

MOOSEWOOD RED, GOLD, BLACK, AND GREEN CHILI



Moosewood Red, Gold, Black, and Green Chili image

This is from "Moosewood Restaurant Cooks at Home" Cookbook. An incredible vegetarian chili. Very quick to make. I add no salt to this recipe and you would never miss it. It is a personal favorite that even my carnivore friends love. This makes a big pot and freezes extremely well.

Provided by gobruijns

Categories     Corn

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

1/2 cup bulgur
1/2 cup hot water
3 cups canned tomatoes, undrained (28 oz can)
3 tablespoons olive oil
3 cups onions, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon hot pepper sauce or 1/4 teaspoon cayenne
2 green bell peppers, chopped
2 cups corn
1 1/2 cups black beans, drained cooked (14 oz can)
1 1/2 cups red kidney beans, drained cooked (14 oz can)
salt
cheddar cheese (optional) or monterey jack cheese (optional)
cilantro (optional)

Steps:

  • Place the bulghur, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan.
  • Cover and bring to a boil on high heat, then lower the heat and simmer gently.
  • Heat the olive oil in a large saucepan.
  • Saute the onions, garlic, cumin, chili powder, and Tabasco or cayenne.
  • When the onions are soft, stir in the bell peppers and saute for 2 to 3 minutes more.
  • Chop the tomatoes right in the can and add them to the pan (I used canned diced tomatoes instead).
  • Stir the corn and beans, and heat thoroughly on low heat.
  • Taste the bulghur. When it is cooked but still chewy, add it to the pan with its liquid.
  • Cover and simmer for a few minutes for the flavors to meld.
  • Add salt to taste.
  • Serve plain or topped with grated cheese and fresh cilantro.

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

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Stirring frequently, bring the chili to a low boil and then simmer for 45 minutes. CCP: Heat until an internal temperature is reached of 165°F for 15 seconds. Hold: Place chili in full 6” deep steam table pans. Cover and place in warmer above 135°F. CCP: Hold above 135°F. Serve: One cup of taco chili using one 8 oz. ladle or spoodle. Each ...
From redgoldfoodservice.com


RED GOLD - TOMATO SAUCE, CHILI READY CALORIES, CARBS & NUTRITION …
Find calories, carbs, and nutritional contents for Red Gold - Tomato Sauce, Chili Ready and over 2,000,000 other foods at MyFitnessPal. Log In. Sign Up. About Food Exercise Apps Community Blog Premium. Red Gold Red Gold - Tomato Sauce, Chili Ready. Serving Size : 0.25 cup. 20 Cal. 80 % 4g Carbs. 0 %--Fat. 20 % 1g Protein. Track macros, calories, and more with …
From androidconfig.myfitnesspal.com


CLASSIC BEEF CHILI - RED GOLD
Instructions. In a large soup kettle brown ground beef and onion; drain well. Add remaining ingredients and bring to a boil. Simmer for 45 minutes to 1 hour. Serve with cheese and crackers. Option: Add 1 cup cooked macaroni when chili is ready to serve. P.O. Box 83 Elwood, Indiana 46036. For Consumer Relations Only: (866) 729-7187.
From redgoldtomatoes.com


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