WALK-ALONG CHILI
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
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.
3 MEAT, 3 BEAN, 3 CHILI CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h20m
Yield 12 to 14 servings
Number Of Ingredients 26
Steps:
- Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot. Add the ground beef and chorizo and cook until browned, 7 to 8 minutes; drain off excess fat if necessary. Add the garlic, onion and jalapeno and cook for 2 minutes, then return the chuck roast back to the pot with the beer, tomatoes and tomato paste.
- Using scissors, snip the guajillo chiles into small strips. Add to the pot and bring to a boil. Mix in the chili powder, cumin, oregano, bay leaves and 2 tablespoons salt. Reduce to a simmer and simmer for 1 1/2 hours.
- Remove the bay leaves. Add the beans to the pot. Combine the masa and 1/2 cup water in a small bowl, then stir the mixture into the pot. Continue to simmer until the chili thickens slightly, an additional 15 minutes.
- Serve with fixins: diced tomatoes, cubed avocado, grated Cheddar, sour cream, lime wedges and cilantro leaves.
GRANDPA RON'S AWESOME THREE-BEAN CHILI
I've been making this recipe for the family for many years. It's a great winter time warm up and makes a meal in itself.
Provided by Ron
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h45m
Yield 16
Number Of Ingredients 19
Steps:
- Heat a large stock pot over medium-high heat. Cook and stir beef until browned and crumbly, 10 to 15 minutes; drain and discard grease. Mix beer, tomato sauce, diced tomatoes, pinto beans, red beans, kidney beans, 2 chopped onions, green bell pepper, red bell pepper, brown sugar, garlic, chili seasoning mix, cornstarch, and mustard into ground beef; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until flavors have blended, about 1 hour.
- Top each serving with about 1 tablespoon Cheddar cheese, 1 1/2 teaspoons onion, and hot sauce; season with salt and pepper.
Nutrition Facts : Calories 378.8 calories, Carbohydrate 31.2 g, Cholesterol 61.3 mg, Fat 17.1 g, Fiber 6.3 g, Protein 22.4 g, SaturatedFat 7.1 g, Sodium 1060.4 mg, Sugar 12.9 g
THREE-STEP CHILI
This recipe comes from my grandmother, who-although of Irish descent-was considered one of the best Mexican-food cooks in western Oklahoma when I was growing up. Want to know her serving secret? Before you fill a serving bowl with the chili, rub the inside with a cut clove of garlic.-Christine Perry, Denver, Colorado
Provided by Taste of Home
Categories Lunch
Time 2h20m
Yield 10-12 servings.
Number Of Ingredients 15
Steps:
- In a large Dutch oven or soup kettle, brown ground beef and pork; drain well. Add water, tomato sauce, salt and pepper. Cover and simmer for 1-1/2 to 2 hours, adding more water if necessary. Stir in dried onion, chili powder, cumin, cayenne pepper, garlic, paprika and oregano. Simmer another 30 minutes. Combine cornmeal, flour and enough water to make a thin paste. Stir in chili. Simmer 10-15 minutes longer until slightly thickened. Thin with additional water if desired.
Nutrition Facts : Calories 230 calories, Fat 13g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 184mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 21g protein.
CHILI FOR 2 ( OR 4 )
I found this in the 2003 Taste of Home Annual Recipes cookbook. It was sent to them by Norma Grogg of St. Louis, Missouri. Since I like a meatier chili, an extra 1/4 pound of ground beef was added.But even if the extra beef hadn't been added, I still think it would be enough for 4. After simmering, I did a " taste test " and added some crushed red pepper flakes for more heat. If you don't add the crushed red pepper, it's very mild. If desired add some cheese to each serving. Submitted to " ZAAR " on October 22nd,2009
Provided by Chef shapeweaver
Categories Meat
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Im a medium sauce pan, add beef,onion, and garlic.
- Cook over medium heat until meat is no longer pink,drain and return to saucepan.
- Add the remaining ingredients,and bring to a boil.
- Reduce heat, cover and simmer for 15 to 20 minutes or until heated through.
Nutrition Facts : Calories 521.5, Fat 10.4, SaturatedFat 3.7, Cholesterol 38.6, Sodium 1027.8, Carbohydrate 78.1, Fiber 15.6, Sugar 8.7, Protein 32.7
THREE-WAY CHILI
My husband loves SkyLine chili, and this slow cooker recipe is pretty darn close! I usually double the recipe so we have lots of leftovers.
Provided by Horsez001
Time 5h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Brown meat and onions (about 3-5 minutes) and drain grease.
- Combine remaining ingredients and mix in with beef and onions.
- Place into slow cooker and cook for 4-5 hours on High.
- Remove bay leaves and garlic clove before serving.
- Serve on a bed of spaghetti and top with grated cheddar cheese.
Nutrition Facts : Calories 270.6, Fat 12.2, SaturatedFat 4.8, Cholesterol 73.7, Sodium 1209.5, Carbohydrate 15.9, Fiber 4, Sugar 8.5, Protein 25.6
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