GUINNESS CHIPOTLE CHILI RECIPE
Provided by Robyn
Number Of Ingredients 19
Steps:
- Heat oil in a big sauce pan or a dutch oven over medium heat; add onion.
- Reduce heat to low, and cook the onion 10 minutes or until tender, stirring occasionally.
- Add bell pepper and cook 5 minutes.
- Add chipotle peppers and garlic, cook one minute.
- Add beef and next 5 ingredients. Stir in beer and simmer about 2 minutes. S
- tir in Worcestershire sauce and next 4 ingredients. Bring to a low boil and reduce heat to medium to medium low.
- Simmer, uncovered, 30-40 minutes.
- Add beans, stir, and continue to simmer until liquid has reduced slightly and the chili has become thicker. (After adding beans, I usually simmer another 30-45 minutes).
AWARD WINNING CHILI
Hearty and delicious, your family will love this delicious Award Winning Chili Recipe.
Provided by Slightly Adapted from Food.com
Categories Chili
Number Of Ingredients 18
Steps:
- In a large soup pot or dutch oven, add oil and begin cooking ground beef over medium-high heat.
- When ground beef is mostly cooked, add onions, green pepper, and crushed garlic. Continue cooking, stirring often, until onions and peppers are tender.
- Add cumin, chili powder, salt, smoked paprika, black pepper, and cayenne pepper. Stir and let cook for about one minute more. This helps bring out the flavors of the spices.
- Next, add Rotel, petite diced tomatoes, tomato sauce, beans, and beef broth. Stir well and taste liquid to see if you need to add any more salt. You may need to add up to ¼ or ½ tsp, depending on how salty the beef broth and tomatoes are or aren't.
- At this point, add the brown sugar and bring soup to a boil. Once it is boiling, turn it down to a simmer and allow it to simmer for at least 20-30 minutes. It is okay to let it simmer longer. I sometimes let it simmer for an hour or two.
- Serve with shredded cheese, sour cream, and corn chips.
- Leftover chili can be frozen for up to 3 months or stored in the fridge for up to 4 days.
- Enjoy!
AWARD WINNING CHILI
This delicious chili took 2nd place at our local chili cook-off! Bet you can't eat just one bowl. If it is too thick, add water 1/4 cup at a time until you reach desired consistency. Even better tasting the second day!
Provided by Jennifer
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h30m
Yield 8
Number Of Ingredients 17
Steps:
- In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
- While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
- Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
- Stir in beans, cilantro and parsley. Heat through and serve.
Nutrition Facts : Calories 373 calories, Carbohydrate 22.5 g, Cholesterol 64.2 mg, Fat 22.1 g, Fiber 6.1 g, Protein 21.7 g, SaturatedFat 7.9 g, Sodium 1168.9 mg, Sugar 6.7 g
PAT'S FAMOUS BEEF AND PORK CHILI
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.
AWARD WINNING CHILI
My husband and I created this recipe together. He won a chili cook-off with this recipe at work. We always use venison, but you can use ground beef or turkey.
Provided by KelBel
Categories Black Beans
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
- Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
- Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
- Serve with desired toppings.
AWARD WINNING CHILI RECIPE
My chili recipe won 2nd place in the Douglas County Chili Cookoff
Provided by Lea Ann Brown
Categories Soup, Stews and Chilis
Time 1h10m
Number Of Ingredients 24
Steps:
- Heat a large dutch oven over medium high heat. Add 2 tablespoons olive oil.
- Add sausage, onion, sirloin, pork, jalapeno, green bell pepper and garlic.
- Cook 8 minutes or until sausage and beef are browned. Add chili powder and next 10 ingredients (through bay leaves) and cook 1 minute stirring constantly.
- Stir in wine, tomatoes and drained beans. Dissolve bouillon in water and add to chili. Add more water if necessary for consistency.
- Cover and cook on low for at least 1 hour, stirring occasionally.
- Uncover and cook on low for 30 minutes, stirring occasionally. Discard bay leaves.
- Serving suggestions: grated cheese, saltine crackers, flour tortillas, corn chips, fresh chopped onion, thin sliced radishes.
Nutrition Facts : Carbohydrate 49 g, Protein 26 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 72 mg, Sodium 1694 mg, Fiber 12 g, Sugar 28 g, Calories 495 kcal, ServingSize 1 serving
CROCKPOT CHILI (COOK-OFF WINNER!)
Here's a delicious Crockpot Chili with dozens of 5-star reviews and winner of multiple chili cook-offs! This Crockpot Chili recipe is made with plenty of spice and packed with lots of flavor.
Provided by Chelsea
Categories Dinner
Time 8h30m
Number Of Ingredients 24
Steps:
- In a skillet over medium heat, cook the bacon until crisp. Remove to a paper towel-lined plate and dab off the excess grease. Set aside.
- Reserve the bacon grease in the skillet. Remove the stem and seeds from the peppers. Finely chop.
- Finely chop the celery. Remove the peel of the onion and finely chop. Chop the jalapeño pepper and remove the seeds if desired -- leave them in for extra heat.*
- Add the peppers, celery, onion, and jalapeño pepper to the skillet with the reserved bacon grease. Saute the veggies over medium heat until tender. Transfer to the slow cooker.
- Add in the three cans of chili beans (undrained and do not rinse), petite diced tomatoes, and tomato paste.
- In the same skillet used to cook the bacon and veggies, cook the ground chuck and Italian sausage over medium-high heat until no longer pink. Drain off all the fat and add to the slow cooker.
- Add all the seasonings to the crockpot. Crumble the bacon (or chop) into very small pieces and stir that in the crockpot. Or reserve the bacon in the fridge and add at the end. Stir everything together.
- Cover and cook on low for 6-8 hours. Taste and adjust seasonings (salt, pepper, chili powder, etc.) Enjoy with fresh cilantro, sour cream and Cheddar cheese.
Nutrition Facts : Calories 620 kcal, Carbohydrate 45 g, Protein 33 g, Fat 35 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 99 mg, Sodium 2264 mg, Fiber 12 g, Sugar 20 g, ServingSize 1 serving
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