Death Chili Recipes

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CHUCK'S COME ON ICE CREAM (OR NIGHT OF THE RED DEATH) CHILI



Chuck's Come On Ice Cream (or Night of the Red Death) Chili image

Beef and pork sirloin rubbed with many seasonings, marinated, then simmered with tomato, onion, garlic, salsa and the right bite of jalapeno chile peppers. Come on, ice cream! The best chili I have ever tasted. My cousin Chuck's recipe. The secret is in the meat seasoning! A must for any chili lover!

Provided by JIBEFAN

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

Time 5h

Yield 10

Number Of Ingredients 22

2 teaspoons ground sage
1 teaspoon dried thyme
1 teaspoon dried basil leaves
1 teaspoon dried marjoram
2 teaspoons ground cumin
1 tablespoon chili powder
1 teaspoon garlic powder
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons cayenne pepper
3 pounds beef sirloin
3 pounds pork sirloin
2 (14.5 ounce) cans whole peeled tomatoes, chopped
2 (15 ounce) cans tomato sauce
1 (16 ounce) jar salsa
2 teaspoons chili powder
1 tablespoon bacon grease
fresh jalapeno peppers, seeded and chopped
3 onions, chopped
7 cloves garlic, crushed
salt to taste
2 scoops ice cream, any flavor

Steps:

  • To Marinate: The day before preparing the chili, in a large bowl mix together the sage, thyme, basil, marjoram, cumin, chili powder, garlic powder, salt, black pepper and cayenne pepper. Cut beef and pork into 1/2 inch cubes and add to bowl. Mix meat and seasoning together, cover bowl and refrigerate overnight.
  • To Make Chili: Begin to heat tomatoes, tomato sauce, salsa and 2 teaspoons chili powder in a large pot over medium low heat. Meanwhile, heat bacon grease in a large skillet over medium heat. Add jalapeno peppers and saute until soft, 1 to 2 minutes, then add them to large pot.
  • In same skillet fry beef and pork with onion and garlic, in small batches, about 15 to 20 minutes each. As each batch is done add to large pot.
  • When all ingredients are in the large pot, season with salt to taste. Bring to a boil. Cover, reduce heat to medium low and simmer for about 3 hours.
  • After eating chili, eat ice cream and say "Come on, ice cream!"

Nutrition Facts : Calories 401.1 calories, Carbohydrate 17 g, Cholesterol 122.3 mg, Fat 18.7 g, Fiber 4.2 g, Protein 41.8 g, SaturatedFat 7.2 g, Sodium 1387.5 mg, Sugar 10 g

KILLER CHILI



Killer Chili image

This chili is just right for the bold and the timid. It has some heat, but not too much for everyone to enjoy.

Provided by hoeguy

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

Time 2h45m

Yield 25

Number Of Ingredients 26

1 (1 pound) package bacon
3 pounds ground beef
4 cloves garlic, minced
2 cups red wine
3 (28 ounce) cans diced tomatoes
2 (14 ounce) cans tomato sauce
2 teaspoons vegetable oil
3 green bell peppers, chopped
4 stalks celery, chopped
2 onions, chopped
2 (19 ounce) cans kidney beans, rinsed and drained
2 (19 ounce) cans white beans, rinsed and drained
1 (19 ounce) can black beans, rinsed and drained
6 tablespoons chili powder
¼ cup brown sugar
¼ cup ground cumin
3 tablespoons paprika
2 tablespoons Italian seasoning
2 tablespoons distilled white vinegar
2 tablespoons dried basil
2 tablespoons dried minced onion
3 tablespoons dried parsley
2 tablespoons crushed red pepper flakes
4 teaspoons dried oregano
12 dashes hot pepper sauce (such as Tabasco®)
1 pinch salt and ground black pepper to taste

Steps:

  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble and set aside.
  • Heat a large stock pot over medium-high heat and cook and stir the ground beef until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the bacon and minced garlic. Reduce heat to medium-low and stir in the red wine, diced tomatoes, and tomato sauce.
  • Heat the vegetable oil in a skillet over medium heat. Stir in the green bell peppers, celery, and chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir onion mixture into the stock pot. Increase the heat to medium-high and bring to a near boil. Mix in the kidney beans, white beans, and black beans. Season with chili powder, brown sugar, cumin, paprika, Italian seasoning, vinegar, basil, dried minced onion, parsley, red pepper flakes, oregano, hot pepper sauce, salt, and pepper. Reduce heat to medium-low and simmer for 1 hour 30 minutes, stirring often.

Nutrition Facts : Calories 312.5 calories, Carbohydrate 32.3 g, Cholesterol 40.7 mg, Fat 10.8 g, Fiber 9.7 g, Protein 20.3 g, SaturatedFat 3.7 g, Sodium 679.4 mg, Sugar 7.2 g

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.

DEATH CHILI



Death Chili image

This is my personal favorite and my own creation...The purpose was to make a chili that no one would say it wasn't hot enough...You can bring down the heat by not adding the jalapeno or habaneros.

Provided by Johnny B

Categories     Beans

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

3 lbs diced stew meat or 3 lbs ground beef
1 cup diced onion
1/2 cup diced green pepper
1 tablespoon garlic salt
1 tablespoon course black pepper
1/2 cup chili powder
1 tablespoon cayenne pepper
1 tablespoon crushed red pepper flakes
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
2 tablespoons Tabasco sauce
4 ounces of diced jalapenos and 4 ounces habaneros (optional)
12 ounces diced tomatoes
4 ounces green chilies
8 ounces of ortega hot taco sauce
14 ounces hot chili beans
10 ounces kidney beans
10 ounces red beans
10 ounces yellow hominy

Steps:

  • Brown the beef with the onion, green pepper, garlic salt and black pepper, drain grease, then add spices and beans(do not drain liquid), mix well -- Let simmer for at least 2hrs -- Cooking time will increase if you are using a crock pot(about 4-5hrs on low).
  • The longer it cooks the better --.
  • Serve with shredded cheddar, guacamole, or sour cream on the side.

Nutrition Facts : Calories 897.1, Fat 47.2, SaturatedFat 18.3, Cholesterol 152, Sodium 1034.3, Carbohydrate 62.8, Fiber 16, Sugar 9.2, Protein 58.1

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