False Alarm Vegetable Chili Recipes

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2-ALARM CHILI



2-Alarm Chili image

My family likes the chili made from the packet of 2-Alarm Chili, so one day I decided to measure out all the ingredients. It's much cheaper to measure out your own ingredients!

Provided by Kim D.

Categories     Meat

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs ground beef, ground for chili
1 (8 ounce) can tomato sauce
2 cups water
2 teaspoons paprika
4 teaspoons cumin
1 tablespoon dried onion flakes
1/4 teaspoon garlic salt
1/2 cup chili powder
1 teaspoon ground red pepper
2 tablespoons masa harina flour
1/4 cup hot water

Steps:

  • Brown beef in a Dutch oven; drain.
  • Add tomato sauce, 2 cups water, paprika, cumin, onion flakes, garlic salt, chili powder, and ground red pepper.
  • Cover and simmer for 30 minutes, stirring occasionally.
  • Dissolve 2 tablespoons masa into 1/4 cup hot water to make a thick, but flowable mixture.
  • Add masa mixture to chili.
  • Cover and simmer another 15-20 minutes.

Nutrition Facts : Calories 389.7, Fat 25.1, SaturatedFat 9.2, Cholesterol 102.8, Sodium 409.2, Carbohydrate 12.2, Fiber 4.9, Sugar 2.8, Protein 30.6

WICK FOWLER'S AUTHENTIC TEXAS CHILI - BEST CHILI IN TEXAS!



Wick Fowler's Authentic Texas Chili - Best Chili in Texas! image

We all want to brag and say, "this is the best chili" I ever ate; but after 50 plus years of trying and searching different chili recipes this is the best I found for me. Try this first before adding "all" of the packets supplied and then add the "hot" for your own taste.. Don't use the RED PEPPER the first time, I like to use an extra onion, bell pepper, and a can of diced tomatos drained. This is at the bottom of the directions. After you go down this road the first time, heat it up to your likes the next time, but at least this way you have a base line to work from, I'm still on the base line. Try it, see what you think.

Provided by OneEyeJack

Categories     < 4 Hours

Time 1h30m

Yield 1 qt, 6-8 serving(s)

Number Of Ingredients 6

2 lbs ground beef (I like chili grind or cubed chuck roast)
46 ounces tomato juice, Campbell -
15 ounces diced tomatoes, -drained-
1 medium onion, chopped
1 medium bell pepper, chopped
3 garlic cloves, chopped

Steps:

  • Brown ground beef or cubed beef and add the onions,bell pepper and garlic-Drain the fat.
  • ADD the following and stir:.
  • 1 - 46 oz can of Campbell tomato juice.
  • 1 - 15 oz can diced tomatos - drained -.
  • ADD the seasoning packets, except RED PEPPER AND MASA. (Try the Masa the first time, you might like it, it changes the taste of the chile, I don't use it because of that reason).
  • COVER and simmer 30 minutes or until meat is tender. Stir occasionally.
  • For a thicker chili, stir the packet of Masa flour into 1/4 cup of warm water.
  • Stir into chili and simmer 30 minutes.

Nutrition Facts : Calories 389.3, Fat 23, SaturatedFat 8.9, Cholesterol 102.8, Sodium 705.5, Carbohydrate 15.3, Fiber 2.4, Sugar 11.1, Protein 30.9

JIMMY FALLON'S CROCK-POT CHILI



Jimmy Fallon's Crock-Pot Chili image

This easy Crock-Pot chili recipe is courtesy of comedian Jimmy Fallon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 19

2 tablespoons olive oil
3 1/2 pounds ground chuck beef, ground for chili
Coarse salt and freshly ground pepper
1 large white onion, chopped
3 cloves garlic, finely chopped
1/2 habanero chile, seeded and very finely chopped
1/4 cup chile powder
1 tablespoon dried oregano
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 (28-ounce) cans whole tomatoes, coarsely chopped with their juices
1/3 cup chopped fresh cilantro, plus more for serving
1 (12-ounce) bottle amber beer
2 (15-ounce) cans kidney beans, drained and rinsed
Tortilla chips, for serving
Shredded cheddar cheese, for serving
Chopped tomatoes, for serving
Sour cream, for serving
Lime wedges, for serving

Steps:

  • In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches if necessary, add beef and cook until no longer pink, about 3 minutes. Season with salt and pepper; drain in a colander, discarding fat, and set aside.
  • Add remaining tablespoon olive oil to skillet and reduce heat to medium. Add onions, garlic, and habanero; season with salt. Cook until translucent, about 5 minutes.
  • In a 6-quart Crock-Pot, combine beef, onion mixture, chile powder, oregano, cumin, and cayenne pepper; stir to combine. Add tomatoes, cilantro, and beer; cover and cook on high, stirring occasionally, for 5 hours.
  • Add kidney beans and season with salt and pepper. Continue to cook, uncovered, until thickened, about 30 minutes. Garnish with cilantro and serve with desired toppings.

FOUR ALARM CHILI



Four Alarm Chili image

Everyone has their own chili recipe or a variation of someone else's. Heck, there are probably already TWO on this site that could be just like this one. I have been making this chili for more than 25 years. The ingredients have been tweaked here and there over the years until I found just the right flavor and this is it! All I know is when I make a pot of this chili, there are never any leftovers. Like any recipe, if you leave out or change an ingredient, it doesn't come out the same way. Try it this way, then go ahead and create your own version. If you like your chili really hot, instead of hot sauce use Recipe #88224. But most of all just ENJOY IT!

Provided by Red Hot Chili Peppe

Categories     Meat

Time 1h10m

Yield 8 6ounce servings, 8 serving(s)

Number Of Ingredients 16

2 lbs ground sirloin
1 medium yellow onion (diced)
1 large green bell pepper (diced)
2 garlic cloves (minced)
2 (10 ounce) cans Rotel tomatoes & chilies (or your favorite brand)
2 (16 ounce) cans of bushs best chili magic chili starter (I like the Texas Medium or the Louisiana Hot)
20 ounces warm water
2 teaspoons hot sauce (optional)
1/2 cup chili powder
1 tablespoon onion flakes
1/2 tablespoon paprika
1/2 tablespoon cumin
1/2 tablespoon cayenne pepper
1/2 tablespoon italian seasoning
1/2 tablespoon masa harina flour (corn flour)
olive oil

Steps:

  • Lightly oil the bottom of a 3-quart pot with olive oil and lightly sauté the onions, peppers and garlic. Do not brown.
  • Add the ground sirloin and brown. Do not drain off fat; this adds to flavor of the chili.
  • Mix all the dry ingredients and the hot sauce in the warm water and stir until well dissolved.
  • Pour this seasoned water mixture into the meat, peppers, garlic and onions.
  • Add the beans and the tomatoes and green chilies.
  • Mix to blend all items. Bring to a gentle boil.
  • Reduce heat and simmer for 45 minutes to an hour, stirring occasionally.
  • Serve with bread or crackers.
  • *** If you want your chilli a bit more spiceier try adding a couple diced up habanerro peppers seeds and all.

Nutrition Facts : Calories 299.7, Fat 18.7, SaturatedFat 7.1, Cholesterol 76, Sodium 426.6, Carbohydrate 10.9, Fiber 3.6, Sugar 2, Protein 23.8

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