THE BEST CHILI
There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
- Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
- Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
- Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
- Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
- Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
- Top with sour cream, Cheddar and scallions. Serve with tortilla chips.
BUFFALO BILL CHILI
Using buffalo meat in chili reminds us that this is the quintessential food of the American West. Leaner than beef, buffalo provides a robust flavor that stands up well to the spices and chilies in this rustic chili. It is widely available now in grocery stores, and only a bit higher in cost, In Houston it is about $4.50 lb. vs $3.99 lb for its lean and naturally raised beef equivalent. If you're like me, you look for meat from animals that are free roaming, fed veggie diets, and are NEVER treated with hormones of any kind. This recipe is for those that like their chili HOT, but you can cut the heat by using either/or for the peppers. Also to cut prep time, I used a presliced tri color pepper and onion medley intended for fajitas found in my convenience/produce case. I also had the meat already cooked and thawed from my freezer.
Provided by Caseylaine
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- In a large dutch oven with a lid, heat the oil over medium heat and add ground buffalo to brown, breaking large chunks into smaller ones. Cook for about 5 minutes or until all meat is browned. Remove meat and drain excess fat if any, but leave about 1 tablespoon of fat in the pot.
- Bring back to medium heat, add onions, red bell pepper, green bell pepper, and Anaheim and cook over medium heat for about 5 minutes, scraping bottom from time to time to get all the browned bits of meat folded in with the vegetables. Add the jalapeno pepper, cook for another 3 minutes stirring from time to time. Add garlic, cook for another minute and then add cumin, oregano, coriander, 1/2 teaspoon salt and pepper to taste. Let spices cook for another minute, stirring.
- Return the cooked meat. Stir in the tomatoes and beef broth, brown sugar, Worcestershire sauce, adobo sauce and bay leaf, stir and raise heat and bring to a boil. Once boiling, taste sauce and adjust salt and pepper to taste. Lower heat to a slow simmer, cover with a lid and cook for about 30 mintues. Add beans, continue simmering, covered, for another 10 minutes or until the beans are warmed through. Serve in bowls and garnish with chopped cilantro and green onions.
- Recipe Variation: To add a smoky depth of flavor, you can roast the peppers before adding. Also, you can mix and match your favorite beans to enhance the appearance, or add another layer of flavor by substituting dark Mexican beer, such as Negra Modelo, for the beef stock.
- Ingredient Note: The canned chipotle peppers in adobo sauce called for in this recipe is my latest grocery store gem! The smoky and almost sweet barbeque flavor compliments just about any dish. Let me know what you think as well!
BUFFALO CHICKEN CHILI
This Buffalo chicken chili is rich in the best way. The cream cheese, blue cheese and tangy hot sauce join forces for a dinner recipe everyone will love. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 5h40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 7 ingredients. Add chicken. Cover and cook on low 5-6 hours or until chicken is tender. , Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cream cheese. Cover and cook on low until cheese is melted, about 30 minutes. Stir until blended. Serve with toppings as desired.
Nutrition Facts : Calories 337 calories, Fat 16g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 1586mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 25g protein.
WEST TEXAS-STYLE BUFFALO CHILI
Many of my Texan friends doubted a Canadian could make decent chili. They were wrong. Keep water and cornbread handy for the uninitiated.
Provided by sockgirl
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 4h
Yield 8
Number Of Ingredients 15
Steps:
- Soak beans in water overnight. Drain and rinse.
- In a large pot, combine beans with water to cover. Bring to a boil, reduce heat, and simmer 1 to 2 hours, until tender. Once the beans have absorbed most of the water, and are starting to soften, season with chile powder, red pepper flakes, jalapeno, salt and pepper. Reserve the seeds.
- Heat oil in a large heavy skillet over medium low heat. Saute the onion and bell peppers for 3 minutes. Stir in diced zucchini, diced tomatoes, tomato sauce and salsa. Season with jalapeno seeds and chili sauce, stir well, and leave on medium-low heat.
- Place ground buffalo meat in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir buffalo and vegetable mixture into beans. Continue to simmer for 1 hour.
Nutrition Facts : Calories 535.9 calories, Carbohydrate 49 g, Cholesterol 79.4 mg, Fat 22.7 g, Fiber 12.3 g, Protein 36.5 g, SaturatedFat 8.5 g, Sodium 922.5 mg, Sugar 6.6 g
COLORADO BUFFALO CHILI
This spicy chili recipe uses ground buffalo. To step up the heat, use different peppers and experiment with the seasonings. This gets even better if you let it sit overnight. The chili is so good you'll need to find another way to use up your cheese and crackers.
Provided by Cornpop
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 8h40m
Yield 6
Number Of Ingredients 16
Steps:
- Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease.
- Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low overnight or 8 hours.
Nutrition Facts : Calories 218.8 calories, Carbohydrate 29.8 g, Cholesterol 39 mg, Fat 2.8 g, Fiber 9.9 g, Protein 22.3 g, SaturatedFat 0.6 g, Sodium 725.5 mg, Sugar 3.8 g
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