5 Alarm Or Less Chili Recipes

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DING DONG EIGHT-ALARM CHILI



Ding Dong Eight-Alarm Chili image

Categories     Soup/Stew     Bean     Beef     Pepper     Super Bowl     Dinner     Brisket     Spice     Hot Pepper     Fall     Winter     Tailgating     Poker/Game Night     Party     Potluck     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

2 oz dried ancho chiles (4 large), stemmed and seeded
6 large garlic cloves, 3 of them finely chopped
1 tablespoon salt, or to taste
1 1/2 tablespoons ground cumin
1 1/2 tablespoons chili powder (not pure chile)
4 lb well-marbled beef brisket or boneless chuck, trimmed and cut into 1 1/2- to 2-inch pieces
3 to 4 tablespoons vegetable oil
1 (28- to 32-oz) can whole tomatoes in juice
1/4 cup canned chipotle chiles in adobo
1/2 cup coarsely chopped fresh cilantro
1 1/2 lb white onions, chopped (4 cups)
1 tablespoon dried oregano (preferably Mexican), crumbled
1 to 4 fresh serrano or other small green chiles, finely chopped, including seeds (1 is fine for most tastes; 4 is the eight-alarm version)
1 (12-oz) bottle beer (not dark)
2 cups water
2 1/2 cups cooked pinto beans (optional; 30 oz), rinsed if canned
Accompaniments: cubed avocado; chopped white onion; shredded Cheddar; chopped fresh cilantro; sour cream

Steps:

  • Soak ancho chiles in hot water to cover until softened, about 30 minutes. Drain well.
  • While chiles soak, mince 1 whole garlic clove and mash to a paste with 1/2 tablespoon salt, 1/2 tablespoon cumin, and 1/2 tablespoon chili powder. Pat beef dry and toss with spice mixture in a large bowl until coated.
  • Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 3 or 4 batches, without crowding, turning occasionally, about 5 minutes per batch (lower heat as needed; spice mixture burns easily). Transfer beef as browned to another bowl. (Do not clean pot.)
  • Purée anchos in a blender along with tomatoes (including juice), chipotles in adobo, cilantro, remaining 2 whole garlic cloves, and remaining 1/2 tablespoon salt until smooth.
  • Add enough oil to fat in pot to total 3 tablespoons, then cook onions and chopped garlic over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to 10 minutes. Add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 2 minutes. Add chile purée and 1 chopped serrano and simmer, stirring, 5 minutes. Stir in beer, water, and beef along with any juices accumulated in bowl and gently simmer, partially covered, stirring occasionally and checking often to make sure chili is not scorching, 2 hours.
  • Taste sauce, then add more serrano if desired and continue to simmer, partially covered, until beef is very tender and sauce is slightly thickened, 1 to 2 hours more. (If chili becomes very thick before meat is tender, thin with water as needed.)
  • Coarsely shred meat (still in pot) with 2 forks and cool chili completely, uncovered, then chill, covered, 1 to 2 days to allow flavors to develop.
  • Reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes. Add beans (if using) and simmer, stirring, 5 minutes.

5 ALARM OR LESS CHILI



5 ALARM OR LESS CHILI image

Some like it hot some don't. I like mine between 2 alarm and 3 alarm. I have a friend that likes 6 alarm. No matter how hot or how mild you like it, this is a great chili recipe

Provided by JANET JORDAN

Categories     Beef

Time 1h

Number Of Ingredients 13

2 lb ground beef
8 oz tomato sauce
16 oz water
6 Tbsp chili pepper
1 1/2 tsp ground cumin
1 1/2 tsp ground oregano
1 1/2 tsp salt
1 1/2 tsp minced onion
1 1/2 tsp minced garlic
1 1/2 tsp paprika
3/4 tsp cayenne pepper
1 1/2 tsp cornstarch
1/2 tsp rosemary finely copped

Steps:

  • 1. Brown meat in large sauce pan, add tomato sauce and water mix well.Stir in all spices and simmer.
  • 2. In a small bowl mix cornstarch with some warm water to make a paste add paste to chili and simmer.
  • 3. Simmer for 45 minutes, stir occasionally.
  • 4. For 2 alarm chili add 1 1/2 tsp. cayenne pepper for 3 alarm add 2 tsp. cayenne pepper. for 4 alarm add 2 1/2 tsp. cayenne pepper and 3 tsp for 5 alarm chili.

CHILI.... FIVE ALARM



Chili.... Five Alarm image

Developed in 1885 by Joseph Steinwald, son of a cheese maker in Colby, Wisconsin. THIS IS FOR A CROCKPOT, but can be made on the stove top.

Provided by Timothy H.

Categories     Black Beans

Time 8h35m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 lbs ground beef
1 large onion
4 garlic cloves, minced
1 bell pepper, chopped
2 jalapeno peppers, minced
1/4 cup chili powder
2 tablespoons chopped fresh oregano
1 tablespoon ground cumin
2 (14 1/2 ounce) cans tomatoes, diced undrained
1 1/2 cups beef stock
1 (15 1/2 ounce) can pinto beans, rinsed and drained
1 cup plain yogurt
1/4 cup chopped fresh cilantro
1/2 tablespoon chili powder
1/2 teaspoon cayenne pepper
3/4 cup grated colby cheese

Steps:

  • In a large skillet brown the beef, drain and set aside.Add onion and garlic sautee' on medium heat for about 5 minutes.
  • Using a slotted spoon scoop the beef into a large crock pot. Combine all the ingredients in the crock pot EXCEPT, spicy topping!
  • Stir to mix very well. Cook on low for 8-10 hours or on high for 4-5 hours. If you are cooking on high you must stir once and awhile.
  • In a bowl, combine all the ingredients for topping. Stir well to combine all the flavors together. Refrigerate until ready to serve. Drop a couple of spoon fulls on top! Sprinkle with colby cheese, Serve.

FIVE-ALARM CHILI



Five-Alarm Chili image

This hearty Five-Alarm Chili is loaded with enough spice to call in the fire department. The spice comes from 5 different sources: jalapeno, chipotle in adobo, chili powder, cayenne, and ancho.

Provided by Christin Mahrlig

Categories     Chili

Time 1h15m

Number Of Ingredients 19

2 ounces died ancho chiles stems and seeds removed and flesh torn into 1-inch pieces ((4 to 6))
3 1/2 cups water
1 (28-ounce) can whole peeled tomatoes
3/4 cup crushed corn tortilla chips
1/4 cup canned chipotle chilis in adobo sauce plus 2 teaspoons adobo sauce,
2 tablespoons Vegetable oil
2 pounds 85% lean ground beef ((I used 93% lean))
salt and pepper
2 pounds onion, (I used 2 medium-sized onions, chopped fine)
2 jalapeno chilis, (I just used 1, stemmed, seeds reserved, and minced)
6 cloves garlic ((I used 4))
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon dried oregano
2 teaspoons ground coriander
2 teaspoons sugar
1 teaspoon cayenne pepper, (I used 1/2 teaspoon)
1 1/2 cups beer ((I used Budweiser))
3 (15-ounce) cans pinto beans, (rinsed)

Steps:

  • Combine ancho chilis and 1 1/2 cup water in a medium microwave-safe bowl and microwave until softened, about 2 1/2 to 3 minutes. Drain and discard liquid.
  • Place ancho chilis, tomatoes and their juice, remaining 2 cups water, tortilla chips, and chipotle in adobo sauce in a blender and process until smooth, about 1 minute. Set aside.
  • Heat 2 teaspoons oil in a Dutch oven until oil starts to smoke. Add ground beef, 1 teaspoon salt, and pepper and cook until well-browned, breaking into pieces with spoon, 10 to 15 minutes. Drain meat in a colander and set aside.
  • Heat remaining 4 teaspoons oil in Dutch oven and add onions and jalapenos with seeds. Cook for approximately 5 minutes, until onion is nicely browned. Stir in garlic, cumin, chili powder, oregano, coriander, sugar, and cayenne and cook until fragrant, about 30 seconds.
  • Pour in beer and bring to a simmer. Add in beans, ancho-tomato mixture, and beef and return to a simmer. Cover and reduce heat to low. Cook 50 to 60 minutes, stirring occasionally.

DELILAH'S WICKED TWELVE ALARM CHILI



Delilah's Wicked Twelve Alarm Chili image

This recipe features 12 different kinds of peppers, including 10 varieties of hot peppers. It's mad, wicked good, but not for the faint of heart. It's extra hot and spicy, just the way I like it! It can be served over macaroni or pasta, or simply eaten by itself

Provided by Mama Delilah

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

Time 4h20m

Yield 30

Number Of Ingredients 27

1 (20 ounce) can kidney beans, undrained
2 (15 ounce) cans chili beans, undrained
2 (14 ounce) cans black beans, undrained
2 (15.5 ounce) cans black-eyed peas, undrained
1 (28 ounce) can diced tomatoes, undrained
2 pounds lean ground beef
1 pound hot Italian sausage
2 large green bell peppers, chopped
1 large red bell pepper, chopped
6 small yellow onions, chopped
1 red onion, chopped
6 cloves garlic, minced
1 (4 ounce) can sliced jalapeno peppers, finely chopped
1 (7 ounce) can chipotle chiles in adobo sauce, finely chopped
6 serrano peppers, finely chopped
4 orange habanero chili peppers, finely chopped
1 banana pepper, seeded and finely chopped
3 cherry peppers, finely chopped
1 Anaheim pepper, finely chopped
4 red Thai chili peppers, finely chopped
4 green Thai chili peppers, finely chopped
2 tablespoons chili powder, or to taste
1 ½ tablespoons ground cumin
3 tablespoons red pepper flakes
⅓ envelope taco seasoning mix
cayenne pepper, or amount to taste
salt and ground black pepper to taste

Steps:

  • Place the kidney beans, chili beans, black beans, and black-eyed peas in a large, heavy pot., and simmer over medium heat.
  • Place the ground beef and sausage in a skillet over medium-high heat. Cook until crumbly and evenly browned, about 10 minutes. Drain, and stir into the bean mixture.
  • Place the red and green bell peppers, yellow and red onions, and garlic on top of the bean and meat mixture. Cover and steam for at least 10 minutes. Stir in the jalapeno, chipotle, serrano, habanero, banana, cherry and Anaheim peppers, red and green Thai chilies, chili powder, cumin, red pepper flakes, and taco seasoning. Season to taste with cayenne pepper, salt, and black pepper. Cover, and simmer over medium heat, stirring occasionally, for 3 hours.

Nutrition Facts : Calories 214.7 calories, Carbohydrate 22.4 g, Cholesterol 27.1 mg, Fat 8.5 g, Fiber 7.1 g, Protein 13.8 g, SaturatedFat 2.9 g, Sodium 685.5 mg, Sugar 3.2 g

BEST CHILI RECIPE



Best Chili Recipe image

The best chili recipe you'll ever eat is right here! Our beef chili is made with ground beef, beans, diced tomatoes, and a homemade chili seasoning.

Provided by Lee Funke

Categories     Chili

Time 45m

Number Of Ingredients 19

1 lb. ground beef (we used 15% fat)
1/2 medium yellow onion (finely diced)
1 tablespoon minced garlic
1 15-oz. can pinto beans (drained and rinsed)
1 15-oz. can kidney beans (drained and rinsed)
1 15-oz. can tomato sauce
1 15-oz. can diced tomatoes
3 tablespoons tomato paste
1 tablespoon maple syrup
3 tablespoons chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoons salt
1/4 teaspoon ground pepper
1 cup beef broth (chicken broth or water works too)
shredded cheddar cheese
Fritos
green onion

Steps:

  • First, heat a large stockpot over medium/high heat.
  • Then, add ground beef, yellow onion, and minced garlic and sauté for 7-10 minutes or until beef is fully browned.
  • Next, add pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup to the pot and stir to combine.
  • Add spices and 1 cup of broth and stir to combine.
  • Bring beef chili to a boil, then reduce heat to low and let simmer for 10-15 minutes to thicken.
  • Top with your favorite toppings and enjoy!

Nutrition Facts : Calories 367 kcal, Sugar 11 g, Fat 14 g, Carbohydrate 38 g, Fiber 11 g, Protein 24 g, ServingSize 1 serving

FIVE-ALARM CHILI



Five-Alarm Chili image

Categories     Dinner     Bean     Beef

Number Of Ingredients 1

1 bag No

Steps:

  • 1. Combine anchos and 1½ cups water in bowl and microwave until softened, about 3 minutes. Drain and discard liquid. Process anchos, tomatoes and their juice, remaining 2 cups water, tortilla chips, chipotle, and adobo sauce in blender until smooth, about 1 minute; set aside.
  • 2. Heat 2 teaspoons oil in Dutch oven over medium-high heat until just smoking. Add beef, 1 teaspoon salt, and ½ teaspoon pepper and cook, breaking up pieces with spoon, until all liquid has evaporated and meat begins to sizzle, 10 to 15 minutes. Drain in colander; set aside.
  • 3. Heat remaining 4 teaspoons oil in now-empty Dutch oven over medium-high heat until simmering. Add onions and jalapeños and seeds and cook until onions are lightly browned, about 5 minutes. Stir in garlic, cumin, chili powder, oregano, coriander, sugar, and cayenne and cook until fragrant, about 30 seconds. Pour in beer and bring to simmer. Stir in beans, reserved ancho-tomato mixture, and reserved cooked beef and bring to simmer. Cover, reduce heat to low, and cook, stirring occasionally, until thickened, 50 to 60 minutes. Season with salt to taste. Serve.

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