Silly Chili Recipes

SALLY'S WEST COAST CHILI

Sally's West Coast Chili image

We often have chili cook-offs at our church, so we trade lots of different recipes. I was always mixing and matching ingredients and experimenting, trying to come up with an original recipe that would be a little different. That's how I developed this one, and I never fail to get compliments on it! -Sally Grisham, Murray, Kentucky

Provided by Taste of Home

Categories Lunch

Time 3h30m

Yield 12 servings (4 quarts).

Number Of Ingredients 18

Ingredients

1 pound sliced bacon, diced
2 pounds beef stew meat, cut into 1/4-inch cubes
2 medium onions, chopped
4 garlic cloves, minced
3 cans (14-1/2 ounces each) diced tomatoes, undrained
1 cup barbecue sauce
1 cup chili sauce
1/2 cup honey
4 teaspoons beef bouillon granules
1 bay leaf
1 tablespoon chili powder
1 tablespoon baking cocoa
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1-1/2 teaspoons ground cumin
1/4 teaspoon cayenne powder, optional
3 cans (16 ounces each) kidney beans, rinsed and drained
Shredded cheddar cheese

Steps:

In a Dutch oven, cook bacon until crisp; remove to paper towels to drain. Reserve 3 tablespoons drippings. , Brown beef in drippings. Add onions; cook until tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in the next 12 ingredients. , Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours. , Add beans and heat through. Discard bay leaf. Garnish with cheddar cheese.

Nutrition Facts :

SIMPLY SENSATIONAL CHILI

Simply Sensational Chili image

Classic, medium strength chili the whole family will enjoy. The slow-simmer method takes a little longer, but the results are worth the wait. We used pinto beans, but you can substitute red kidney or black beans.

Provided by Goya

Categories Trusted Brands: Recipes and Tips Goya®

Time 1h50m

Yield 4

Number Of Ingredients 17

Ingredients

2 tablespoons Goya Extra Virgin Olive Oil
1 cup onion, chopped
½ cup green bell pepper, chopped
1 jalapeno pepper, seeded and roughly chopped
2 teaspoons Goya Minced Garlic
1 pound ground beef
1 pinch Goya Adobo with Pepper, to taste
1 tablespoon chili powder
1 tablespoon finely chopped fresh cilantro
1 tablespoon dry ground cumin
1 (28 ounce) can whole tomatoes, chopped
1 packet Goya Powdered Beef Bouillon
1 packet Sazon Goya with Coriander and Annatto
1 (15.5 ounce) can Goya Pinto Beans, undrained
1 tablespoon Shredded Monterey jack cheese
1 tablespoon Sour cream
1 tablespoon Finely chopped white onions

Steps:

Heat oil in medium, heavy-bottomed pot over medium-high heat. Add onions, peppers and garlic; cook until vegetables are soft, stirring occasionally, about 8 minutes. Season meat with Adobo. Add meat to the pot, breaking into small pieces with a wooden spoon. Cook until browned, stirring occasionally, about 8 minutes. Stir in chili powder, cilantro and cumin, cook until fragrant, about 1 minute more.
Add 1 cup water, chopped tomatoes (with liquid), beef bouillon and Sazon to pot. Bring tomato mixture to a boil. Lower heat to medium-low and simmer, uncovered, until mixture thickens and flavors come together, stirring occasionally, about 1 hour. Stir in beans. Cook until heated through, about 15 minutes more.
Divide chili among serving bowls. Garnish with cheese, sour cream and onions, if desired.

Nutrition Facts : Calories 433.2 calories, Carbohydrate 14.8 g, Cholesterol 99.6 mg, Fat 32.4 g, Fiber 3.9 g, Protein 22.1 g, SaturatedFat 13.2 g, Sodium 394 mg, Sugar 7.2 g

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