Super Duper Chili Recipes

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SUPER-DUPER CHILI



Super-Duper Chili image

No one ever guesses the "secret ingredient" in this recipe that I created. A can of mushroom soup is what makes the chili so thick and creamy. Take this spicy concoction to a fall potluck or church dinner, and watch folks warm up to it! -Elizabeth Mays, Nunnelly, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 12

1 pound bulk pork sausage
1 pound ground beef
2 cans (16 ounces each) hot chili beans, undrained
1 jar (16 ounces) salsa
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (8 ounces) tomato sauce
8 ounces process cheese (Velveeta), cubed
1-1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper

Steps:

  • In a large soup kettle or Dutch oven, cook the sausage and beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through.

Nutrition Facts : Calories 292 calories, Fat 14g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 974mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 6g fiber), Protein 17g protein.

SUPER DUPER CHILI



Super Duper Chili image

This is from a fall cookbook, it said it was submitted by Elizabeth Mays, Nunnelly, Tennessee. I have made it before and it is really good. I thought I'd post it here to share it and just in case I lost the book I'd have it here. Top with some sour cream, some white onions and shredded cheese. I should add that I replace the pork sausage for Hillshire Farm cocktail franks.

Provided by Kitty Kat Cook

Categories     One Dish Meal

Time 50m

Yield 3 1/2 quarts, 14 serving(s)

Number Of Ingredients 13

1 lb bulk pork sausage or 1 pck hillshire farm cocktail franks
1 lb lean ground beef
2 (15 ounce) cans hot chili beans
1 (16 ounce) jar salsa
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (14 ounce) can diced tomatoes, undrained
1 (10 ounce) can condensed cream of mushroom soup, undiluted
1 (8 ounce) can tomato sauce
8 ounces processed cheese, cubed (Velveeta)
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1 teaspoon salt, to taste (if needed)

Steps:

  • In a soup kettle or Dutch oven, cook the sausage and beef over medium heat until no longer pink; drain.
  • Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through.

CHUCK'S SUPER CHILI



Chuck's Super Chili image

This chili is slightly sweet with a touch of heat; the wine gives it a different taste. Everyone in my family loves this chili. I've won a couple of work chili cook-offs with this recipe and done well in some larger cook-offs as well.

Provided by CEM61565

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 2h30m

Yield 20

Number Of Ingredients 21

2 pounds hot Italian sausage
2 pounds ground sirloin
1 large onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
8 cloves garlic, minced
2 jalapeno peppers, finely chopped
3 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon ground cumin
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
¼ teaspoon salt
½ teaspoon freshly ground black pepper
2 bay leaves
2 cups Merlot or other dry red wine
2 (28 ounce) cans whole tomatoes, undrained and chopped
2 (15 ounce) cans dark red kidney beans, drained
1 (15 ounce) can tomato sauce
3 chipotle peppers in adobo sauce, chopped

Steps:

  • Heat a large skillet over medium-high heat and stir in Italian sausage and ground sirloin. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  • Transfer meat to a large Dutch oven; place over medium-high heat. Stir in chopped onion; add red, yellow, and green bell peppers, garlic, and jalapeno peppers. Cook and stir until onion is translucent, about 5 minutes.
  • Mix in chili powder, brown sugar, cumin, tomato paste, oregano, salt, black pepper, and bay leaves. Cook and stir until fragrant, about 3 minutes more.
  • Stirring constantly, pour in wine, chopped tomatoes and their juice, kidney beans, tomato sauce, and chopped chipotle chiles in sauce. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, for 1 hour.
  • Uncover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaves before serving.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 18.2 g, Cholesterol 51.8 mg, Fat 13.5 g, Fiber 5.1 g, Protein 18.7 g, SaturatedFat 4.8 g, Sodium 745.8 mg, Sugar 6.3 g

SUPER CHILI



Super Chili image

This recipe is a modified version of one I clipped from a magazine in a newspaper from SimplyDelicious by Sheila Lukins. This was the first time I'd added so many spices to a chili and its really good. I made it a little more healthy than the original also.

Provided by Susan H

Categories     Poultry

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 18

2 tablespoons extra virgin olive oil
1 yellow onion, coarsely chopped
1 3/4 lbs ground turkey
1 (12 ounce) can tomato sauce
1 tablespoon garlic, minced
2 tablespoons ground cumin
2 tablespoons chili powder
1/4 cup mustard
1 tablespoon dried basil (or 2 T fresh)
2 tablespoons fresh oregano (or 1 T dried)
1 tablespoon salt
1 tablespoon fresh ground black pepper
2 (12 ounce) cans diced tomatoes
2 tablespoons lemon juice
2 tablespoons parsley
2 tablespoons dill
2 (16 ounce) cans pinto beans or 2 (16 ounce) cans red beans
1 (5 1/2 ounce) can pited black olives, diced

Steps:

  • Heat olive oil in very large pot. Add onion and cook over low heat stir till wilted. About 15 minutes.
  • Add the turkey and cook over medium high heat stirring till meats well browned.
  • Stir in tomato sauce, garlic, cumin, chili powder, mustard, basil, oregano, salt and pepper. Add the tomatoes, lemon juice, dill, parsley and beans (not drained).
  • Stir and simmer for another 15 minutes.
  • Add olives and simmer for 5 minutes more. Serve -- or if you want just throw in a crock pot on low and let it sit there all day while you are at work (like 5 - 8 hours), then eat.
  • Yum!

Nutrition Facts : Calories 286.3, Fat 12.4, SaturatedFat 2.6, Cholesterol 62.8, Sodium 1592.8, Carbohydrate 25.2, Fiber 7.2, Sugar 6.5, Protein 20.7

SUPER-DUPER CHILI



Super-Duper Chili image

No one ever guesses the 'secret ingredient' in this recipe that I created. A can of mushroom soup is what makes the chili so thick and creamy. Take this spicy concoction to a fall potluck or church dinner, and watch folks warm up to it! -Elizabeth Mays, Nunnelly, Tennessee

Provided by Allrecipes Member

Time 50m

Yield 14

Number Of Ingredients 12

1 pound bulk pork sausage
1 pound ground beef
2 (15 ounce) cans spicy chili beans
1 (16 ounce) jar salsa
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (8 ounce) can tomato sauce
8 ounces process cheese (eg. Velveeta), cubed
1 ½ teaspoons chili powder
½ teaspoon cayenne pepper

Steps:

  • In a soup kettle or Dutch oven, cook the sausage and beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through.

Nutrition Facts : Calories 406.6 calories, Carbohydrate 26.7 g, Cholesterol 56.6 mg, Fat 25.6 g, Fiber 6.9 g, Protein 19.7 g, SaturatedFat 9.7 g, Sodium 1362 mg, Sugar 6 g

CHILI - SUPER-DUPER CHILI (TASTE OF HOME RECIPE) RECIPE - (5/5)



Chili - Super-Duper Chili (Taste of Home Recipe) Recipe - (5/5) image

Provided by chlovett10

Number Of Ingredients 12

1 lb. bulk pork sausage (I use Jimmy Dean Regular Pork Sausage)
1 lb. ground beef
2 cans (15 1/2 oz each) hot chili beans
1 jar (16 oz) salsa
1 can (16 oz) kidney beans, rinsed & drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 can (8 oz) tomato sauce
8 oz process cheese (Velveta), cubed
1 1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper

Steps:

  • In a soup pot or Dutch oven, cook the sausage and beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until heated throughout. Yield: 14 servings ( 3 ½ qts). This chili is absolutely delicious.

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