Char Heel Chili Recipes

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CHAR-HEEL CHILI



Char-Heel Chili image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 5 quarts

Number Of Ingredients 12

3 1/2 cups tomato paste
1 1/2 cups ketchup
5 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoons apple cider vinegar
1 1/2 teaspoons black pepper
1 1/2 teaspoons cayenne pepper
5 pounds ground beef
1 cup chopped onion (about 1 large onion), pureed with 1/4 cup water

Steps:

  • In a large bowl, combine the tomato paste, ketchup, chili powder, Worcestershire, paprika, garlic powder, salt, vinegar, black pepper and cayenne pepper. Stir well.
  • Add the ground beef and 3 cups water to a large stockpot. Use a gloved hand to break up the beef. Bring to a simmer.
  • Add the tomato paste mixture and another 3 cups water; stir to fully incorporate. Simmer for 1 hour, skimming off the excess fat that rises to the surface.

JAMMIN' TARHEEL CHILI



Jammin' Tarheel Chili image

This chili was created on a snowing Carolina Day. It takes a little time but it worth the wait! We add peppers, too -- we like it hot!

Provided by Donnak

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 3h35m

Yield 12

Number Of Ingredients 16

2 ½ pounds ground beef
3 tablespoons olive oil
3 stalks celery, diced
2 large onions, diced
2 cloves garlic, minced
1 (29 ounce) can tomato sauce
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can mushrooms, drained
1 ½ cups dark beer
2 (16 ounce) cans chili beans, drained
1 (15 ounce) can kidney beans, drained
1 tablespoon ground cumin
¼ cup chili powder
2 teaspoons ground coriander
2 teaspoons cayenne pepper
1 dash Worcestershire sauce

Steps:

  • In a large skillet over medium heat, cook beef until brown. Drain.
  • In a large pot over medium heat, cook celery, onions and garlic in olive oil until onion is translucent. Stir in beef, tomato sauce, tomatoes, mushrooms, beer, chili beans, kidney beans, cumin, chili powder, coriander, cayenne and Worcestershire. Simmer over low heat 3 hours, until flavors are well blended.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 34 g, Cholesterol 57.5 mg, Fat 18.1 g, Fiber 9.8 g, Protein 25.7 g, SaturatedFat 5.7 g, Sodium 1000.6 mg, Sugar 6.9 g

EMERIL'S CHILI



Emeril's Chili image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 20

2 tablespoons vegetable oil
2 cups chopped onions
Salt
Cayenne
2 pounds stew meat, cut into cubes
1 tablespoon chili powder
2 teaspoons ground cumin
Crushed red pepper
2 teaspoons dried oregano
2 tablespoons chopped garlic
3 cups crushed tomatoes
1/4 cup tomato paste
8 cups beef stock
2 tablespoons masa flour
4 tablespoons water
1 cup canned dark red kidney beans
1 bag tortilla chips
1 1/2 cups grated Monterey Jack cheese
6 tablespoons sour cream
1 small jar jalapenos

Steps:

  • In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.
  • Mix the masa and water together. Slowly stir in the masa slurry, add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.

THE BEST CHILI



The Best Chili image

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

1/4 cup vegetable oil
1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1 1/2 cups low-sodium beef broth
One 28-ounce can whole peeled tomatoes, crushed
Two 15.5-ounce cans kidney beans, undrained
Sour cream, shredded Cheddar and sliced scallions, for serving
Tortilla chips, for serving

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.

BEST DAMN CHILI



Best Damn Chili image

After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.

Provided by Danny Jaye

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h50m

Yield 12

Number Of Ingredients 28

4 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
1 Anaheim chile pepper, chopped
2 red jalapeno pepper, chopped
4 garlic cloves, minced
2 ½ pounds lean ground beef
¼ cup Worcestershire sauce
1 pinch garlic powder, or to taste
2 beef bouillon cubes
1 (12 fluid ounce) can or bottle light beer (such as Coors®)
1 (28 ounce) can crushed San Marzano tomatoes
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (12 ounce) can tomato paste
½ cup white wine
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon brown sugar
1 tablespoon chipotle pepper sauce
2 ½ teaspoons dried basil
1 ½ teaspoons smoked paprika
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon ground black pepper
2 (16 ounce) cans dark red kidney beans (such as Bush's®)
1 cup sour cream
3 tablespoons chopped fresh cilantro
½ teaspoon ground cumin

Steps:

  • Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
  • Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
  • Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
  • Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Nutrition Facts : Calories 406.3 calories, Carbohydrate 27.6 g, Cholesterol 74.4 mg, Fat 21.1 g, Fiber 7 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1014.5 mg, Sugar 7.4 g

EASY HOMEMADE CHILI



Easy Homemade Chili image

Easy homemade chili. Goes great with cornbread or over corn chips for a chili pie! I like to use spicy pinto beans.

Provided by Tobi Hargis

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 30m

Yield 6

Number Of Ingredients 9

1 pound ground beef
1 onion, chopped
1 (14.5 ounce) can stewed tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans
1 ½ cups water
1 pinch chili powder
1 pinch garlic powder
salt and pepper to taste

Steps:

  • In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
  • Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.

Nutrition Facts : Calories 394.2 calories, Carbohydrate 48.8 g, Cholesterol 45.9 mg, Fat 9.2 g, Fiber 17.9 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 525.6 mg, Sugar 4.4 g

WILD GAME CHILI



Wild Game Chili image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 21

1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
2 pounds ground moose or beef
2 cups chopped Vidalia or other sweet onions
6 cloves garlic, minced
2 28-ounce cans fire-roasted peeled whole tomatoes
1 8-ounce can tomato sauce
1 cup diced bell peppers (any color)
2 tablespoons chopped fresh parsley
1 mild green chile pepper (such as Anaheim), seeded and chopped (or a 4-ounce can green chiles, drained)
2 jalapeno peppers, seeded and finely chopped
1/2 red or orange habanero chile pepper, seeded and finely chopped
1 New Mexico chile pepper, seeded and finely chopped
2 1/2 tablespoons chili powder
1 teaspoon ancho chile powder
1/2 teaspoon chipotle chile powder
Kosher salt
1 1/2 tablespoons ground cumin
1 1/2 teaspoons dried oregano
Freshly ground pepper
1/2 cup beer (or use water)
3 tomatoes

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, stirring and breaking up the meat, until no longer pink, about 10 minutes. Add half each of the onions and garlic and cook, stirring, 10 more minutes; set aside.
  • Combine the fire-roasted tomatoes and tomato sauce in a large pot over medium heat and crush with a potato masher. Stir in the reserved meat, the remaining onions and garlic, the bell peppers, parsley, green chile, jalapenos, habanero and New Mexico chile. Add the chili powder, ancho chile powder, chipotle chile powder, 2 teaspoons salt, the cumin, oregano, 1/2 teaspoon pepper and the beer. Reduce the heat to medium low and simmer, stirring occasionally, 1 hour.
  • Meanwhile, preheat the oven to 200 degrees F and lightly brush a baking sheet with olive oil. Cut the tomatoes in half and set cut-side down on the prepared baking sheet. Brush the tomatoes with more olive oil and sprinkle with salt; bake until darkened and wrinkled, about 1 hour.
  • Crush the tomatoes with the potato masher and add to the pot; cover and simmer 2 more hours. Season with salt.

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