CHILI RICK'S
Easy chili recipe for a large number of people.
Provided by RICHARDWROSS
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 3h
Yield 20
Number Of Ingredients 11
Steps:
- In a large pot or Dutch oven over medium heat, combine tomato sauce, tomatoes, onion and Italian seasoning.
- In a large skillet over medium heat, cook bacon until slightly crisp. Drain and stir into the pot.
- In the same skillet over medium heat, cook sausage until brown. Drain and stir into the pot.
- In the same skillet over medium heat, cook the beef until brown. Drain and stir into the pot.
- Stir the barbeque sauce and chili powder into the pot; taste and adjust seasonings. Stir in the kidney beans and chocolate and simmer until flavors are well blended. Serve.
Nutrition Facts : Calories 507.9 calories, Carbohydrate 43.5 g, Cholesterol 75.3 mg, Fat 26.3 g, Fiber 8.9 g, Protein 28.1 g, SaturatedFat 9.1 g, Sodium 2080.1 mg, Sugar 21.7 g
CHILLI CON CARNE RECIPE
This great chilli recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up storecupboard ingredients.
Provided by Good Food team
Categories Dinner, Lunch
Time 1h10m
Number Of Ingredients 16
Steps:
- Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
- Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
- Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
- Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
- Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.
- Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
- Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
- Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
- Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
- Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
- Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
- Check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
- Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
- Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
- Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
- Serve with soured cream and plain boiled long grain rice.
Nutrition Facts : Calories 387 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 2.32 milligram of sodium
RICK'S FAVORITE CHILI
I have tried so many recipes for chili, and this one is by far the best. Rick is my chili taster expert so that is why I call it Rick's chili. I have so many chili recipes this is how I keep his fav separate, by naming it after him.
Provided by Chef 167408
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil, add onion and cook until soft.
- Add ground beef and brown.
- Add everything else ,except beans.
- Cook on simmer for 30 minute.
- Drain beans and add to chili. Warm up and enjoy.
Nutrition Facts : Calories 496.3, Fat 25.2, SaturatedFat 8.1, Cholesterol 147.5, Sodium 832, Carbohydrate 16, Fiber 2.8, Sugar 1.8, Protein 46.5
CHILI RICK'S
Easy chili recipe for a large number of people.
Provided by RICHARDWROSS
Categories Pork Chili
Time 3h
Yield 20
Number Of Ingredients 11
Steps:
- In a large pot or Dutch oven over medium heat, combine tomato sauce, tomatoes, onion and Italian seasoning.
- In a large skillet over medium heat, cook bacon until slightly crisp. Drain and stir into the pot.
- In the same skillet over medium heat, cook sausage until brown. Drain and stir into the pot.
- In the same skillet over medium heat, cook the beef until brown. Drain and stir into the pot.
- Stir the barbeque sauce and chili powder into the pot; taste and adjust seasonings. Stir in the kidney beans and chocolate and simmer until flavors are well blended. Serve.
Nutrition Facts : Calories 507.9 calories, Carbohydrate 43.5 g, Cholesterol 75.3 mg, Fat 26.3 g, Fiber 8.9 g, Protein 28.1 g, SaturatedFat 9.1 g, Sodium 2080.1 mg, Sugar 21.7 g
RED CHILE STEAK WITH BEANS
This is a delicious, one-pot meal. It's a very hearty and traditional dish to share with your family this time of year. The texture and substance of the steak and beans make this a perfect winter dish.
Provided by Rick Bayless
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Seed the chiles and toast in a large, dry skillet over medium heat until aromatic, 10 seconds per side. Rehydrate by placing in a large bowl and covering with hot tap water; weigh them down with a plate to keep submerged, 30 minutes.
- Heat the oil in a 12-inch non-stick skillet over high heat. Add the cubed meat to the pan in a single layer; do not crowd the pan. Season the meat with salt. Stir and turn regularly until browned all over, about 4 minutes.
- Drain the chiles and place in a blender along with 1 cup of water (use the soaking liquid if it doesn't taste bitter). Purée until smooth. Meanwhile, remove the browned meat from the skillet to cool. Slice the onion and add to the skillet; cook, stirring regularly, until onion softens and begin to brown, 4-5 minutes.
- Strain the chile purée into a medium bowl. Mince and add the garlic to the skillet and toss until aromatic, about 1 minute; transfer to the plate with the beef.
- In the same skillet, over high heat, add ¼ cup of the chile purée and cook, stirring constantly, until no longer "raw" in flavor; it should be the consistency of tomato paste. Add the cumin, oregano, tomatoes with their juice, and beef broth. Simmer until thickened, about 10 minutes.
- Add the meat and onions to the pan, along with the strained beans. Simmer to heat through, 1-2 minutes. Season with salt and stir. Transfer to bowl and serve. Optional: Add the sugar to round out the flavors if necessary.
WICK FOWLER'S AUTHENTIC TEXAS CHILI - BEST CHILI IN TEXAS!
We all want to brag and say, "this is the best chili" I ever ate; but after 50 plus years of trying and searching different chili recipes this is the best I found for me. Try this first before adding "all" of the packets supplied and then add the "hot" for your own taste.. Don't use the RED PEPPER the first time, I like to use an extra onion, bell pepper, and a can of diced tomatos drained. This is at the bottom of the directions. After you go down this road the first time, heat it up to your likes the next time, but at least this way you have a base line to work from, I'm still on the base line. Try it, see what you think.
Provided by OneEyeJack
Categories < 4 Hours
Time 1h30m
Yield 1 qt, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef or cubed beef and add the onions,bell pepper and garlic-Drain the fat.
- ADD the following and stir:.
- 1 - 46 oz can of Campbell tomato juice.
- 1 - 15 oz can diced tomatos - drained -.
- ADD the seasoning packets, except RED PEPPER AND MASA. (Try the Masa the first time, you might like it, it changes the taste of the chile, I don't use it because of that reason).
- COVER and simmer 30 minutes or until meat is tender. Stir occasionally.
- For a thicker chili, stir the packet of Masa flour into 1/4 cup of warm water.
- Stir into chili and simmer 30 minutes.
Nutrition Facts : Calories 389.3, Fat 23, SaturatedFat 8.9, Cholesterol 102.8, Sodium 705.5, Carbohydrate 15.3, Fiber 2.4, Sugar 11.1, Protein 30.9
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