U.P. NORTH CHILI
Our family is from Michigan, where we made up this recipe and ate it on many "chili" nights.
Provided by out of here
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground sirloin very well; add chopped onion.
- Cook until tender.
- Add the chili mix and the sugar.
- Add the sloppy joe mix.
- Add the drained kidney beans, stewed tomatoes (chopped up), and the water.
- After it comes to a boil, reduce the heat to low; add the pasta.
- Simmer until the pasta is tender.
- Serve with crackers or cornbread.
Nutrition Facts : Calories 438.4, Fat 18.1, SaturatedFat 7, Cholesterol 76, Sodium 628.1, Carbohydrate 39.3, Fiber 6.4, Sugar 14.1, Protein 30
TEXAS CHILI
Steps:
- Preheat the oven to 400 degrees F.
- Put the chiles on a small rimmed baking sheet and toast in the oven until fragrant, about 4 minutes. Don't let them burn or they will turn bitter. Transfer the chiles to a medium heatproof bowl and cover with boiling water. Cover with plastic wrap and let the chiles soak until softened, 45 minutes to 1 hour.
- Drain the chiles then remove and discard the stems. Split open each chile and scrape out the seeds with the back of your knife. Discard the seeds and transfer the chiles to a blender. Add the cumin, half of the diced onion, half of the garlic, 1/2 cup of the beef stock, 1 teaspoon salt and 1 teaspoon black pepper. Blend, occasionally scraping down the sides of the blender, until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin).
- Heat a medium skillet over medium-high heat. Add the olive oil. When the oil is hot, add the chile paste and cook until slightly darkened, 4 to 5 minutes. Remove from the heat and set aside.
- Heat a large, heavy-bottomed pot over medium-high heat and melt 2 tablespoons of the lard (or heat 2 tablespoons of the vegetable oil). Season the beef cubes with salt and pepper. When the lard begins to smoke, swirl the pot to coat and add half of the beef. Cook, lowering the heat if the meat threatens to burn, until lightly browned, about 3 minutes per side. Transfer to a bowl and repeat with 2 more tablespoons of the lard and the remaining beef. Set aside.
- Melt the remaining 1 tablespoon lard (or heat the remaining 1 tablespoon vegetable oil) in the pot. Add the remaining diced onion and garlic and cook gently over low heat, stirring occasionally, until softened, 3 to 4 minutes. Add the beef back to the pot along with any juices. Then add 2 cups water and the remaining 2 cups beef stock. Stir in the reserved chile paste and bring to a simmer over high heat, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Lower the heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, uncovered, stirring occasionally, until the meat is tender, about 2 hours.
- Thoroughly stir the masa harina, brown sugar and vinegar into the chili. Gently simmer for a few minutes until the sauce has thickened. Taste and adjust seasonings as needed.
- Serve in individual bowls with a dollop of crema, shredded cheese, white onion and a lime wedge.
UP NORTH CHILI
Provided by Food Network
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- In a large pot, heat 3 tablespoons of olive oil and brown the meat, about 3 minutes on each side. Remove the meat. Add the garlic, onion, and chiles and cook until soft. Return the meat to the pot. Add chili powder, cumin, oregano, salt, cayenne, beer, and coffee. Simmer meat, uncovered, at a low temperature for 2 1/2 to 3 hours, until the meat can be shredded with a fork. Do not let meat dry out; add beer as necessary. When ready, remove meat to a cutting board and shred, returning the shredded meat to the pot. Add tomatoes and kidney beans. Continue to simmer, uncovered, for 1 hour. Serve garnished either with a dollop of sour cream and chopped green onions or grated cheddar cheese and chopped red onions.
CHILI RECIPE
This chili is a must on a cold rainy day nothing is better than a big fat bowl of chili on a boring nothing to do day whip this recipe up and your going to be wanting more and more !
Provided by Connielocklear2235
Categories Meat
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Finley dice the onion
- In a large pot put the hamburger meat and onion add a pinch of salt and pepper cook until tender
- Once the meat is no longer pink and the onions are tender strain it.
- Once the meat is back in the pot add both cans of the beans (do not drain ) and then the can of tomatoes.
- Stir everything together.
- Add the seasoning.
- Stir once more then let simmer on medium low hear for about a hour
- Note : make sure to stir the chili a few times while it's cooking.
- Once it's all done pick all your favorite chili topping for example cheese ,green onions ,sour cream and most important don't forgrt those crackers!(: I also like mine with corn bread now chow down ! Enjoy.
Nutrition Facts : Calories 317.9, Fat 10.2, SaturatedFat 3.6, Cholesterol 50.7, Sodium 718.7, Carbohydrate 32, Fiber 11.1, Sugar 5.9, Protein 26.2
"ROUTE 66" CHILI
Steps:
- Dredge pork in flour to coat; shake off excess. Heat 1/4 cup olive oil in heavy large pot over medium-high heat. Working in batches, add pork and brown on all sides, about 8 minutes. Using slotted spoon, transfer pork to large bowl.
- Add remaining 1/4 cup olive oil to same pot. Add onion and sauté until translucent, about 4 minutes. Add poblano chilies and garlic and sauté 2 minutes. Mix in pork, diced tomatoes with their juice, enchilada sauce, ale, diced green chilies, cumin and chili powder. Simmer until meat is tender and chili thickens slightly, stirring occasionally, about 1 hour. Serve chili with sour cream and sliced green onions.
ROCK'N AND ROAST'N CHILI
I got the basics of this recipe from a friend at a Super Bowl party and tweaked it from there. I do have to tone it down a bit for my wife...and my mom once asked if I was trying to get my inheritance early! People who like spicy food really go for it.-Rob Via, Charlotte, North Carolina Charlotte, North Carolina
Provided by Taste of Home
Categories Lunch
Time 2h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, cook beef and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Seed and chop 10 hot banana peppers (refrigerate remaining peppers for another use). Add the hot peppers, tomatoes, tomato paste, beans, chilies, jalapeno and seasonings to beef mixture., Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. , Uncover; simmer until chili reaches desired thickness. Garnish with additional banana peppers if desired.
Nutrition Facts : Calories 315 calories, Fat 12g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 1349mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.
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