Big Bowl Chili Recipes
CLASSIC CHILI BOWL
This traditional chili uses ground turkey and has an interesting blend of herbs and spices.
Provided by Land O'Lakes
Categories Herb Chili Stew Soup and Stew Main Course
Yield 6 servings
Number Of Ingredients 17
Steps:
- Melt butter in 5-quart saucepan until sizzling; add ground turkey, onions, green pepper, celery and garlic. Cook over medium-high heat, stirring occasionally, 12-15 minutes or until meat is browned. Drain off fat.
- Stir in all remaining ingredients except cheese. Continue cooking 10-12 minutes or until mixture comes to a full boil. Reduce heat to low. Cook, stirring occasionally, 30-40 minutes or until flavors are blended. Top each serving with cheese triangles.
Nutrition Facts : Calories 310 calories, Fat 10 grams, SaturatedFat grams, Transfat grams, Cholesterol 50 milligrams, Sodium 1270 milligrams, Carbohydrate 28 grams, Fiber 9 grams, Sugar grams, Protein 30 grams
BIG BOWL CHILI
Found this recipe in some newspaper years ago. We love it. Won at our church chili cook-off two years in a row. Highly recommend serving with the optional items listed below. Unsure of yield.
Provided by charlie 5
Categories Stew
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Place oil in large Dutch oven over low heat. Add onion, red peppers, and garlic and wilt about 5 minutes. Remove vegetables and set aside.
- Raise heat to medium and in small batches brown beef seasoned with salt and pepper.
- Return wilted vegetables to pot. Add tomatoes, paste, broth, wine, chili powder, cumin, basil, oregano, salt and pepper. Cook partially covered 1 1/2 hours over medium-low heat. Cook uncovered 15 minutes. Adjust seasonings to taste. Remove from heat and add parsley.
- Serve over rice with options to add scallions, sour cream and cheese.
Nutrition Facts : Calories 766.9, Fat 54.5, SaturatedFat 19.2, Cholesterol 152.1, Sodium 349.8, Carbohydrate 21.4, Fiber 6.4, Sugar 11.1, Protein 46
BISCUIT BOWL CHILI
Kids love to help make these biscuit bowls almost as much as they love to eat them. For another weeknight meal, fill them with taco-flavored meat and all the fixin's or even your favorite sloppy joe mix. -Cassy Ray, Parkersburg, West Virginia
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place two muffin tins upside down; spray bottoms and sides of eight alternating muffin cups. On a work surface, roll or press biscuits into 4-in. circles. Sprinkle both sides with cornmeal, pressing lightly to adhere. Place biscuits over greased muffin cups, shaping biscuits around cups., Bake 11-13 minutes or until lightly browned. Carefully remove biscuit bowls from pans; cool on a wire rack. , Meanwhile, in a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink; drain. Stir in beans, V8 juice, ketchup and seasonings. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Serve in biscuit bowls; top with cheese.
Nutrition Facts : Calories 395 calories, Fat 15g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 1357mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 4g fiber), Protein 20g protein.
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AWARD WINNING SUPER BOWL CHILI - THE GOOD WIVES BLOG
From thegoodwivesblog.com
Cuisine AmericanEstimated Reading Time 6 minsCategory Appetizer, Lunch, Main Course
- In a large skillet cook the ground beef and sausage over medium heat until browned. Remove 1/4 cup drippings then strain and place into a crock pot or large stock pot.
- In the same pan saute your onions, celery, carrots, peppers, and garlic with the 1/4 drippings and salt and pepper until the onions are soft and translucent. Stir in tomato paste and allow the mixture to caramelize. Add in your red wine, scraping the bottom of the pan with a spatula to get all the delicious flavor bits on the bottom. Add in the diced tomatoes, tomato soup, Worcestershire sauce, hot sauce, and chili powder (not the old el paso just yet) cumin, parsley and ancho chile powder. Bring to a slow boil and then add in your honey. Simmer for a few minutes then add to the crock pot or pot.
- Add all your beans to the crock pot and stir in your Old El Paso seasoning. Let cook for in crock pot for 4-6 hours. Turn it off and let cool overnight. Reheat in crockpot on low for 4-6 hours. Serve topped with sour cream, shredded cheese, and chopped cilantro. (You can serve after the first 4-6 hours I just like to let mine sit!)
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4.5/5 (16)Servings 15-18
- Cook ground chuck, in batches, in a large skillet over medium-high heat about 5 minutes, stirring until meat crumbles and is no longer pink; drain. Place meat in a 6-quart slow cooker; stir in onions, next 12 ingredients, and, if desired, beans. Cook, covered, at HIGH 5 to 6 hours or at LOW 6 to 8 hours. Remove and discard bay leaf. Serve with desired toppings.
- Cooktop preparation: Cook ground chuck, in batches, in a large Dutch oven. Drain beef and return to Dutch oven. Add onions, next 12 ingredients, and, if desired, beans. Bring to a boil over medium-high heat; reduce heat, cover, and simmer 4 to 6 hours. Remove and discard bay leaf.
- To freeze: Let chili stand 30 minutes. Evenly divide chili mixture into 3 (1-gallon) zip-top plastic freezer bags; seal and lay each bag flat. Stack bags of chili in freezer. Freeze up to 1 month. Thaw frozen chili overnight in refrigerator or defrost in microwave. Pour thawed chili into a 9-inch square baking dish. Cover tightly with heavy-duty plastic wrap, and fold back a corner to allow steam to escape. Microwave at HIGH 6 to 7 minutes or until bubbly, stirring after 3 1/2 minutes.
BIG BATCH CHILI CON CARNE | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 50Calories 305 per servingCategory Soups And Stews
- Divide beef and onions between two roasting pans. Bake, uncovered, stirring every 20 minutes to break up beef, for 1 hour.
- Using a slotted spoon, transfer beef mixture to a stockpot. Add chili powder, cumin, oregano, garlic powder and pepper; stir to combine. Stir in diced tomatoes, baked beans, kidney beans, black beans, tomato sauce and water. Bring to a boil. Reduce heat and simmer, covered, stirring frequently, for 1 hour. Stir in corn and simmer, uncovered, stirring occasionally, for 10 minutes.
- If not serving immediately, chili must be transferred to several shallow containers, stirred frequently so it will cool quickly and refrigerated for up to 24 hours. May be frozen.
BEEF CHILI RECIPE - CAFE DELITES
From cafedelites.com
5/5 (13)Total Time 45 minsCategory DinnerCalories 250 per serving
- Heat oil in large heavy-based pot (or casserole pot) over medium-high heat. Add onions and sauté until transparent, then add the green peppers (or capsicum), jalapeños and garlic; sautéing for a further minute, until the garlic is fragrant.
- Add beef and cook until browned, breaking up any big chunks with the end of your wooden spoon. Stir in the cumin, chili powder, paprika and salt and mix through until beef is fully coated in the seasonings.
- Mix in the crushed tomatoes along with the juices, the tomato sauce (or soup), broth and beans. Bring to a boil, then lower heat and allow to simmer while stirring occasionally, until the chili thickens (about 30 minutes).
- Ladle into individual bowls, and top with sour cream, grated cheese, sliced jalapeños, chopped green onions, and/or cilantro.
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Category DinnerEstimated Reading Time 3 mins
- In a large pot or dutch oven over medium heat, heat the oil for 1 minute. Add the ground turkey, peppers, onion, and garlic. Sauté until browned and cooked through, breaking up with a spoon as you go— about 10 minutes.
- Stir in the tomatoes (diced and crushed) and beans. Add the Worcestershire sauce, paprika, chili powder, cumin, oregano, salt, pepper, and cayenne pepper (if using.) Give it a big stir. Then, reduce to low heat, cover and simmer for 20-30 minutes.
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