THE BEST CHILI RECIPE
This is the best chili recipe! A big pot of ground beef chili loaded with beef and beans is the perfect game day food!
Provided by Holly Nilsson
Categories Main Course
Time 1h5m
Number Of Ingredients 15
Steps:
- Combine ground beef and 1 ½ tablespoons chili powder.
- In a large pot, brown ground beef, onion, jalapeno, and garlic. Drain any fat.
- Add in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered 45-60 minutes or until chili has reached desired thickness.
- Top with cheddar cheese, green onions, cilantro or other favorite toppings.
Nutrition Facts : Calories 395 kcal, Carbohydrate 27 g, Protein 29 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 77 mg, Sodium 283 mg, Fiber 7 g, Sugar 6 g, ServingSize 1 serving
THE GENERAL'S CHILI
This chili won third place in a chili competition. It has been entered in 5 competitions. This chili tastes even better the next day after the flavors have blended overnight. Can be stored in freezer with no loss of taste.
Provided by Starman5
Categories Steak
Time 2h25m
Yield 16 1 cup, 16 serving(s)
Number Of Ingredients 14
Steps:
- Fry, then crumble the sausage.
- Add all ingredients except crumbled sausage and beef to a stockpot, bring to a boil. Add the beef a little at a time, so that the pieces don't stick together, and reduce to a medium simmer for about 1 hour or until beef cubes are almost tender, stirring every 15 minutes.
- Add crumbled sausage and reduce heat to a low simmer until beef cubes are tender, another ½ to 1 hour, stirring every 15 minutes.
- The wheat bran flakes add no taste, but makes the chili thicker, and the fiber content is good for digestion.
- Most chili recipes use coarsely ground beef. This one uses ¼ inch cubes of beef, which would be like very, very coarsely ground beef. It gives the dish a unique heavier texture, and this recipe is a little soupier than most chili recipes. I now use a #22 meat grinder with a grinder plate that has 3/4 inch holes to grind the beef instead of spending the lengthy time to dice the beef into 1/4 inch cubes.
GUY'S TEXAS CHILI
Steps:
- Remove the stems and seeds from the dried chiles and tear them into large pieces. Toast the chiles in a large skillet over medium-high heat until they start to change color, about 2 minutes. Transfer to a small bowl and add hot water to just cover the chiles. Cover and let steam for 15 minutes. Place the chiles and liquid in a blender and puree until smooth. Set aside.
- In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic, bell pepper, Fresno chile and Anaheim chiles and cook until the onion is translucent, 6 to 7 minutes. Add both kinds of beef and cook until browned and cooked through, 7 to 8 minutes.
- Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the beer and scraping up the browned bits from the bottom of the pot. Add the stock, blended chiles and salt and bring to a boil, then reduce the heat to a low simmer.
- Partially cover the pot and simmer until the beef is tender and the chili has thickened, about 2 hours. Remove from the heat. Stir in the cilantro, cover and keep warm until serving. Serve with toppings.
THE GENERAL STORE CHILI
Provided by Food Network
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large heavy pot over medium-low heat, add the beef and cook until browned. Make sure to stir it if it starts to stick and break up any clumps that form. Add the diced onion, habanero, jalapeno and garlic. When the fat has rendered from the meat, add the chili powder and stir well. Cook for about 5 minutes on low heat, stirring occasionally.
- Stir in the tomatoes, tomato paste and the chicken stock. Stir vigorously to combine and simmer for 1 to 2 minutes. Gently stir in the beans so as not to break the beans. Simmer over very low heat for 1 1/2 hours.
- Turn off the heat and add the cocoa powder and brown sugar. Stir vigorously, and then add the salt and pepper. Transfer the chili to a serving bowl and serve.
BIG GAME DAY CHILI
The first time I tried this chili I was floored! It has wonderful flavors, and is very spicy and very addictive. If you don't like heat, adjust the ingredients. It's perfect at a football tailgate party or picnic. If you like a roasted flavor, bake the garlic before pressing it. For the beer, a hoppy pale ale works well, as does a dark stout. I've also experimented with adding a cup of coffee to the mix to give it a roasted coffee flavor. It also freezes well.
Provided by Beer and Food Guy
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h45m
Yield 16
Number Of Ingredients 21
Steps:
- Heat the oil in a large deep pot over medium-high heat, and stir in the onions, garlic, and bell peppers. Cook and stir until the onions are transparent, about 5 minutes. Add the beef stew meat, sausage, and bacon. Cook until meats are evenly browned. Drain the fat.
- Stir in the tomato sauce, tomato paste, black beans, kidney beans, chipotle peppers with sauce, beef broth, beer, chili powder, oregano, pepper, salt, and chocolate. Bring the mixture to a boil. Reduce heat to low and simmer for at least 1 hour; 2 hours is preferred.
Nutrition Facts : Calories 543.9 calories, Carbohydrate 36.8 g, Cholesterol 85.9 mg, Fat 29.5 g, Fiber 10.7 g, Protein 32.8 g, SaturatedFat 10.7 g, Sodium 2025.6 mg, Sugar 11.1 g
IT'S CHILI BY GEORGE!!
Can be made on the stove or in the slow cooker. It's quick, easy and so good.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h55m
Yield 10
Number Of Ingredients 14
Steps:
- Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
- In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)
Nutrition Facts : Calories 305 calories, Carbohydrate 25.5 g, Cholesterol 54.9 mg, Fat 13.7 g, Fiber 7.3 g, Protein 22.3 g, SaturatedFat 5.1 g, Sodium 1266.6 mg, Sugar 9.4 g
THE GENERAL STORE CHILI
Provided by Alex Witchel
Categories dinner, easy, one pot, main course
Time 2h
Yield Serves 8
Number Of Ingredients 13
Steps:
- In a large, heavy pot set over medium-low heat, brown the beef, stirring it if it starts to stick to the bottom and breaking up any clumps, about 20 minutes.
- Add the onion, jalapeño and garlic and cook until the onion is translucent, about 4 minutes.
- Add the chili powder and stir well. Cook for about 5 minutes over low heat, stirring occasionally.
- Add the tomatoes and tomato paste. If using a can, add about 1/4 cup water to the can to remove excess paste and add it to the pan. Stir vigorously to incorporate and let simmer for 1 to 2 minutes.
- Add the beans and their liquid, stirring gently so as not to break them. Simmer over very low heat for 1 1/2 hours.
- Turn off the heat and stir in the cocoa powder and sugar. Add the salt and pepper, taste and season as needed. Serve with buttered cornbread if desired.
Nutrition Facts : @context http, Calories 647, UnsaturatedFat 18 grams, Carbohydrate 42 grams, Fat 36 grams, Fiber 12 grams, Protein 41 grams, SaturatedFat 14 grams, Sodium 1074 milligrams, Sugar 13 grams, TransFat 2 grams
THE BEST HOMEMADE CHILI RECIPE
The Best Homemade Chili (in our opinion) made with ground beef, tomatoes, beans, peppers and other seasonings for a flavorful meal everyone will love.
Provided by Elyse Ellis
Categories Main Course Soup
Time 1h20m
Number Of Ingredients 17
Steps:
- Cook ground beef, onion, jalapeño and green pepper in a large pot over medium-high heat until beef is cooked.
- Drain excess grease.
- Stir in diced tomatoes, tomato sauce, cumin, chili powder, salt, cayenne pepper and paprika.
- Bring to a boil.
- Reduce heat to low, add beans and water, then cover and let simmer for 1 hour.
- Serve hot and top with shredded cheddar cheese, avocado and sour cream.
Nutrition Facts : Calories 247 kcal, Carbohydrate 31 g, Protein 23 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 35 mg, Sodium 668 mg, Fiber 11 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
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- In a large pot add the olive oil over medium high heat. Add the onion, bell pepper and garlic and sauté until almost tender. Add in the ground beef and cook and crumble until brown.
- Add in the beef broth, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, oregano, cumin, coriander, salt and cayenne.
- Bring to a boil and reduce to a simmer until it starts to thicken and flavors combine about 30 minutes.
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