Slow Burn Recipes
THREE BEAN SLOW BURN CHILI
I threw this together on a cold day when I was itching for some chili. The spice measurements are approximate. I start out with 1/8 cup and go from there. It cooks up fast and gets better when stored in the fridge and reheated. Top with shredded cheese and a dollop of sour cream, if desired. Enjoy!
Provided by JACOBS40K
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- In a large pot over medium heat, combine garlic, onion, habanero peppers, chili beans, kidney beans, black beans, diced tomatoes with green chiles, salsa, chili powder, black pepper, red pepper flakes, cumin and taco seasoning. Bring to a boil, then reduce heat, cover and simmer.
- While soup is heating, cook beef in a large skillet over medium heat until brown. Drain excess fat, then stir beef into soup pot. Simmer, covered, until flavors are well blended, about 1 hour.
Nutrition Facts : Calories 296.4 calories, Carbohydrate 28.4 g, Cholesterol 45.8 mg, Fat 12 g, Fiber 7.9 g, Protein 20.5 g, SaturatedFat 4.2 g, Sodium 1218 mg, Sugar 3 g
MB'S SLOW-BURN CHILI
Chili is one of my fall and winter stand-by recipes. I start it before noon, and by early afternoon my family full of men is standing in the kitchen with bowls at the ready. Thank you to Ed Heller (Chili with Chocolate) for giving me the idea to add a little cocoa to the recipe. It adds a whole new dimension of flavor. You can't actually taste the chocolate, but it acts as an enhancer to the other wonderful flavors in this recipe. I had never written this recipe down, so amounts are approximate and can, of course, be adjusted to individual tastes. This chili has a nice, slow burn that is pleasant, not painful. In my humble opinion, food should not hurt, or require a towel to wipe one's face while eating it. My Brit husband likes this over rice, while my lumberjack-sized sons like it straight-up with grated cheddar on top. It also freezes well. Enjoy!
Provided by MaryBeth13
Categories One Dish Meal
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Saute ground beef with onion, bell pepper and chili peppers.
- Drain rendered fat and broth into bowl and place bowl in refrigerator to allow fat to separate and harden. (There's lots of flavor in the broth after the fat is removed! Minus the fat, this will be added back in later.).
- Stir in the 2 cans of diced tomatoes, chipotle chili with adobo, chili powder, cumin, sugar and salt.
- Simmer for 1 hour.
- Remove bowl with drained fat and broth from refrigerator and discard hardened fat. Add remaining liquid or semi-jelled broth to chili.
- Stir in chocolate and cocoa until fully incorporated.
- Stir in chili beans with chili sauce.
- If chili is too thick, add tomato sauce, chicken or beef broth to desired consistency.
- Simmer 1-2 hours.
- Serve over rice, or with shredded cheese, diced onions and sour cream. Great with fresh bread or rolls!
Nutrition Facts : Calories 353.4, Fat 19.9, SaturatedFat 8, Cholesterol 77.1, Sodium 682.6, Carbohydrate 22.5, Fiber 5.7, Sugar 11.6, Protein 24.2
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