The Walking Red Chili Recipes

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RED CHILI



Red Chili image

Provided by Food Network

Time 2h10m

Yield 3 3/4 gallons

Number Of Ingredients 11

3 pounds ground chuck
2 pounds spicy breakfast sausage
2 pounds chopped onion
3 tablespoons minced garlic
1 (46-ounce) can tomato juice
1 (106-ounce/no. 10) can whole tomatoes with juice, chopped
4 ounces chili powder (diluted and mixed with 1 quart water)
5 tablespoons ground cumin
4 tablespoons salt
1 1/2 tablespoons cayenne pepper
2 (106 ounce/ No. 10) cans kidney beans

Steps:

  • In a stockpot over medium heat, brown the meats. When they are halfway done, add in the onion and garlic and continue to saute until the onions are clear. Add tomato juice, tomatoes, chile powder, cumin, salt, and cayenne pepper and thoroughly stir to blend and incorporate all the flavors and seasonings. Simmer for 1 hour.
  • Add the beans and simmer for 30 minutes. Remove from heat; cool down quickly via an ice bath. Cover and refrigerate. Before serving or freezing, skim fat from the top of the chili.

RED-HOT CHILI



Red-Hot Chili image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 19

6 slices maple-cured bacon
4 cloves garlic, smashed
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
2 red onions, diced
1 reconstituted chipotle pepper, diced
1 jalapeno pepper, minced
1 poblano pepper, diced
Two 28-ounce cans whole San Marzano tomatoes, crushed with your hands
3 tablespoons espresso (1 shot)
1 tablespoon pure maple syrup
1/2 teaspoon dried Greek oregano
Freshly cracked pepper
2 cups cooked black beans, drained
2 cups cooked red kidney beans, drained
1/4 cup fresh cilantro leaves, minced
1 cup sour cream
2 scallions, sliced

Steps:

  • In a large saucepan over medium heat, render the bacon until golden and crisp. Place on a wire rack to drain the excess grease. Crumble the bacon and set aside.
  • Return the saucepan to medium heat and fry the garlic in the bacon fat until golden, 1 to 2 minutes. Add the smoked paprika, cumin, sea salt, onions, chipotles, jalapenos and poblanos. Saute for 8 minutes. Stir in the tomatoes. Add the espresso, maple syrup, oregano and lots of pepper. Bring the chili to a simmer. Turn down the heat to medium-low and cook for 45 minutes, partially covered. Add the beans and cilantro and cook for 5 more minutes, until heated through.
  • Ladle the chili into bowls and top with a generous spoonful of sour cream, the crumbled bacon and scallions.

WALK-ALONG CHILI



Walk-Along Chili image

Satisfying young ones' after-school appetites is a cinch with this recipe from Joyce vonStempa of Jeffersontown, Kentucky. "Not only is it filling, serving it in a chip bag makes it fun," she relates. "Plus, you can use the leftover chili for a meal later in the week."

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 16 servings.

Number Of Ingredients 13

2 pounds ground beef
1 small onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
2 to 3 tablespoons chili powder
1 tablespoon paprika
1 tablespoon dried oregano
1-1/2 teaspoons salt
1 teaspoon ground cumin
16 bags (1-1/4 ounces each) corn chips
Shredded cheddar cheese

Steps:

  • In a large saucepan or Dutch oven brown meat over medium heat until no longer pink; drain. Add onion and garlic; cook and stir for 5 minutes. Stir in the next eight ingredients. Bring to a boil. Cover and simmer for 1 hour. , To serve, split open bags of chips at the back seam or cut an "x" in the bag; add 1/2 cup of chili to each. Sprinkle with cheese.

Nutrition Facts : Calories 132 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 414mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

RED CHILI



Red Chili image

Make and share this Red Chili recipe from Food.com.

Provided by Denver cooks

Categories     Beans

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 20

2 tablespoons vegetable oil
2 onions, chopped
3 garlic cloves, minced
1 lb ground beef
3/4 lb beef sirloin, cubed
1 (14 1/2 ounce) can diced tomatoes with juice
1 (12 ounce) bottle dark beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
2 tablespoons brown sugar
3 1/2 tablespoons chili powder
1 tablespoon cumin seed
1 tablespoon unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
4 (15 ounce) cans kidney beans
4 fresh hot chili peppers, seeded and chopped

Steps:

  • Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
  • Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt.
  • Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1-1/2 hours.
  • Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

Nutrition Facts : Calories 426.2, Fat 15.9, SaturatedFat 5.2, Cholesterol 56.4, Sodium 1313.1, Carbohydrate 43, Fiber 12.9, Sugar 13.1, Protein 28

RED SHREDDED CHICKEN CHILI



Red Shredded Chicken Chili image

A good old, stay-warm shredded chicken chili to have on a chilly winter day! I used red pepper flakes to spice things up a bit. Top with cheese and sour cream and serve with corn muffins.

Provided by Autumn Pumpkin

Time 45m

Yield 6

Number Of Ingredients 10

2 tablespoons canola oil
½ medium red onion, chopped
½ medium green bell pepper, chopped
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can dark red kidney beans, drained
2 teaspoons ground cumin
½ teaspoon chili powder
½ teaspoon dried oregano
3 cups shredded rotisserie chicken

Steps:

  • Heat oil in a pot over medium-high heat. Saute onion, bell pepper, and garlic in the hot oil until onion is soft, about 5 minutes. Add tomatoes, kidney beans, cumin, chili powder, and oregano. Let simmer for 15 minutes.
  • Stir in chicken and simmer for 10 minutes. Serve hot.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 22.5 g, Cholesterol 52.5 mg, Fat 10.7 g, Fiber 7.3 g, Protein 25.5 g, SaturatedFat 1.9 g, Sodium 370.9 mg, Sugar 0.7 g

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