Double Coriander Chili Recipes

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SLOW COOKER CHILI



Slow Cooker Chili image

One of my most popular recipes and for good reason! This is the best chili I've ever tasted! Slow cooking it allows for the flavors to meld and the most tender beef. Try it tonight and see why everyone loves this! Recipe makes about 12 cups.

Provided by Jaclyn

Categories     Soup

Time 6h25m

Number Of Ingredients 17

1 Tbsp olive oil
2 lbs lean ground beef
1 large yellow onion, (finely chopped)
3 cloves garlic, (finely minced)
2 (14.5 oz) cans diced tomatoes with green chilies*
3 (8 oz) cans tomato sauce
1/2 cup beef broth
2 Tbsp chili powder
2 1/2 tsp ground cumin
2 tsp paprika
2 tsp unsweetened cocoa powder
1 tsp granulated sugar
1/2 tsp ground coriander
Salt and freshly ground black pepper
1 (15 oz) can dark red kidney beans, (drained and rinsed)
1 (15 oz) can light red kidney beans, ( drained and rinsed)
Shredded cheddar cheese, (for serving)

Steps:

  • Heat olive oil in a large and deep non-stick skillet over medium-high heat.
  • Add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker (I like this one HERE).
  • Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned.
  • Drain most of fat from beef, leaving about 2 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you'd prefer). Pour browned beef into slow cooker.
  • Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste.
  • Cover with lid and cook on low heat for 5 - 6 hours.
  • Stir in dark and light red kidney beans and allow to heat through, about 2 minutes. Serve warm with desired toppings.

Nutrition Facts : Calories 415 kcal, Carbohydrate 38 g, Protein 32 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 73 mg, Sodium 595 mg, Fiber 11 g, Sugar 8 g, ServingSize 1 serving

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

DRAGON'S BREATH CHILI



Dragon's Breath Chili image

Provided by Guy Fieri Bio & Top Recipes

Categories     main-dish

Time 2h25m

Yield 10 to 15 servings

Number Of Ingredients 34

3 tablespoons bacon grease or canola oil
2 tablespoons unsalted butter
3 Anaheim chiles, roasted, peeled, chopped
3 poblano chiles, roasted, peeled, chopped
2 red bell peppers, diced
2 jalapenos chiles, minced
2 yellow onions, diced
1 head garlic, minced
1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
2 pounds ground beef, coarse grind
1 pound bulk Italian sausage
3 tablespoons chili powder
2 teaspoons cayenne pepper
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons hot paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cups tomato sauce
1 cup tomato paste
12 ounces lager beer
1 cup chicken stock
Two 15.5-ounce cans kidney beans, with juice
Two 15.5-ounce cans pinto beans, with juice
Double-Fried French Fries, for serving, recipe follows
Saltine crackers, for garnish
1 bunch green onions, thinly sliced
1 cup shredded Cheddar
Four 4- to 5-inch-long russet potatoes
8 cups canola oil
1 tablespoon fine grain sea salt
1 teaspoon freshly ground black pepper

Steps:

  • Add the bacon grease and butter to a large stockpot over high heat. Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized, about 5 minutes. Add the garlic and saute 1 minute longer. Add the chuck and brown, about 4 minutes. Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through, 7 to 10 minutes. Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute.
  • Add the tomato sauce and paste, and stir to caramelize, about 2 minutes. Stir in the beer and stock. Add the kidney and pinto beans; lower the heat and simmer, about 2 hours.
  • Serve the chili in bowls over Double-Fried French Fries and garnish with crackers, green onions and Cheddar.
  • Peel the potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
  • Fill a large bowl with water and soak the potatoes, submerged, at least 30 minutes and up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
  • Fit a heavy stockpot with a deep-fry thermometer and heat the oil to 325degress F.
  • Remove the potatoes from the water and pat dry to remove excess water. Carefully place two handfuls of potatoes into the hot oil. There should be at least 1 inch of oil above the potatoes. Parcook until the potatoes are light brown, 5 to 7 minutes. Remove the potatoes, gently shaking off the excess oil and let them drain on a rack. Repeat the process until all of the potatoes are parcooked.
  • Raise the heat of the oil to 350 degrees F. Cook the potatoes again, two handfuls at a time, until golden brown, about 2 minutes. Remove the potatoes from the oil, shake off the excess oil, place in a bowl and sprinkle lightly with salt and pepper. Repeat the process until all of the potatoes are cooked.

DOUBLE-YUMMY CHILI STUFFED BAKED POTATOES



Double-Yummy Chili Stuffed Baked Potatoes image

Provided by Food Network Kitchen

Time 2h

Yield 6 servings

Number Of Ingredients 24

6 large russet potatoes (about 3 pounds), scrubbed
1 1/4 cups shredded extra-sharp cheddar cheese (about 5 ounces)
1/4 cup unsalted butter
2 teaspoons kosher salt
3 scallions (white and green), minced
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt, plus more as needed
Freshly ground black pepper
1 tablespoon ancho chile powder
1 teaspoon dried oregano, preferably Mexican
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 whole cloves
1 tablespoon tomato paste
2 canned chipotle chile in adobo, coarsely chopped, with 1 tablespoon of their sauce
4 canned whole, peeled tomatoes, drained
1 pound ground beef chuck
One 15 1/2-ounce can kidney beans, rinsed and drained
One 12-ounce Mexican lager-style beer
1 scallion (white and green), minced
Sour cream for garnish

Steps:

  • To make the potatoes: Preheat the oven to 425 degrees F.
  • Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
  • Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes. Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
  • Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.

DOUBLE CHOCOLATE CAKE II



Double Chocolate Cake II image

If you have a sweet tooth or are a chocoholic, this is the cake for you! Make this cake, and it will not stay long in your house!

Provided by Sally E. Forsythe

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 16

Number Of Ingredients 11

⅓ cup vegetable oil
2 (1 ounce) squares semi-sweet chocolate
1 egg
1 cup white sugar
¾ cup milk
1 ¼ cups all-purpose flour
½ teaspoon salt
½ teaspoon vanilla extract
½ teaspoon baking soda
1 cup semisweet chocolate chips
½ cup chopped walnuts

Steps:

  • Combine oil, unsweetened chocolate, egg, sugar, milk, flour, salt, vanilla, and baking soda in a 9 inch square pan. Mix until smooth. Sprinkle with nuts and chocolate chips.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool on wire racks.

Nutrition Facts : Calories 226.7 calories, Carbohydrate 29.7 g, Cholesterol 12.5 mg, Fat 11.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 122.5 mg, Sugar 20.7 g

THAI CORIANDER CHILI SAUCE/PLA KRAPONG PAW



Thai Coriander Chili Sauce/Pla Krapong Paw image

A delicious Thai version of salsa. Everyone I make this for loves it. Meant to accompany grilled fish, but you will find many uses for it. I usually add at least twice as much cilantro and double the recipe as guests will eat all of it. It is just as good the next day. I have mistakenly omitted chili-garlic sauce and still tasty. Use a sweet onion like Vidalia or a red onion if unavailable.

Provided by Somogirl

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup red pepper, finely chopped
1/4 cup onion, finely chopped
1 tablespoon cilantro, finely chopped
1 teaspoon sugar
1 teaspoon chili-garlic sauce
2 tablespoons lemon juice
3 tablespoons soy sauce
1 tablespoon oil

Steps:

  • In small bowl combine and beat a little to blend. Chill until ready to serve.
  • If serving with grilled or fried fish, dress with several tablespoons of sauce and lemon wedges and remaining sauce alongside. Delicious with steamed rice.
  • Don't try to substitute green pepper as flavors are not the same.

Nutrition Facts : Calories 50.8, Fat 3.5, SaturatedFat 0.5, Sodium 754.8, Carbohydrate 4, Fiber 0.5, Sugar 2.3, Protein 1.6

DOUBLE-BEAN AND BEEF CHILI



Double-Bean and Beef Chili image

Discover your new favorite chili recipe: Double-Bean and Beef Chili! This bean and beef chili uses kidney beans and TACO BELL® Refried Beans.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings

Number Of Ingredients 12

2 lb. lean ground beef
2 cups chopped onion s
3 jalapeño peppers, seeded, finely chopped
4 cloves garlic, minced
2 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. ground coriander
2 cups fat-free reduced-sodium beef broth
1 can (15 oz.) tomato sauce
2 cans (15 oz. each) kidney beans, rinsed
1 can (15 oz.) TACO BELL® Refried Beans
1 oz. BAKER'S Semi-Sweet Chocolate, chopped

Steps:

  • Brown meat in large saucepan on medium heat; drain. Add onions, peppers and garlic; cook 5 to 7 min. or until vegetables are crisp-tender, stirring frequently. Add dry seasonings; mix well. Cook and stir 1 min.
  • Stir in broth and tomato sauce; bring to boil. Cover; simmer on medium-low heat 10 min., stirring occasionally.
  • Add beans; mix well. Return to boil; simmer 5 min., stirring occasionally. Remove from heat. Add chocolate; stir until melted.

Nutrition Facts : Calories 380, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 890 mg, Carbohydrate 36 g, Fiber 10 g, Sugar 8 g, Protein 34 g

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THE BEST TEXAS CHILI - AUTHENTIC RECIPE FROM A BORN AND RAISED …
2021-03-07 In a bowl, mix together the chili powder, paprika, ground cumin, garlic powder, dried oregano, masa flour, ground cinnamon, cocoa powder, salt, and pepper. Set aside. After 30 minutes, puree the chilies and beef stock together to create a homemade chili paste. Set aside. Heat olive oil in a medium cast-iron Dutch oven.
From oursweetadventures.com


CHORIZO CHICKEN CHILI - FAMILYSTYLE FOOD
2022-02-09 Make the chili. Heat the oil in a wide pot or Dutch oven. Add the onion, garlic, bell pepper and jalapeno and cook 3-5 minutes over medium heat, until the onion is softened. Add the chorizo to the pot. Cook until the meat is no longer pink, stirring frequently to break the meat into pieces. Stir in the ground spices.
From familystylefood.com


TACOS WITH CHILI BEANS RECIPE | MUTTI US
Method Heat the oil in a pan over medium heat. Add onion and garlic and cook for 3 minutes or until the onion softens. Add the beans, Mutti® Crushed Tomatoes, oregano and chilli to the pan and stir until well combined.
From mutti-parma.com


THE BEST TURKEY CHILI RECIPE - AMANDA COOKS & STYLES
2022-07-07 Instructions. Heat oil in a large pot over medium-high heat. Add carrots, celery, peppers, and onions and cook until tender. Add ground turkey and garlic to the veggies and cook until turkey is browned. Transfer mixture to your slow cooker. Add remaining ingredients to the slow cooker and stir to combine.
From amandacooksandstyles.com


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