GAME DAY CHILI
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- In a large Dutch oven, heat the oil over medium-high heat. When the oil is hot, add the ground meat. Cook and stir occasionally until browned all over and you can hear a slight crackling in the pan, letting you know the moisture has cooked away, about 15 minutes. Season with salt and pepper.
- Reduce the heat to medium. Add the garlic, onions and half of the scallions and cook until wilted, about 5 minutes. Make a space in the pan and drop in the tomato paste. Let toast for 1 minute and then stir into the meat. Sprinkle on the chile powder. Cook and stir until fragrant, about 2 minutes.
- Pour in the beer and cook until almost reduced away, about 4 minutes. Pour in the tomatoes and stock and season with the red and green hot sauce. Adjust the heat so the chili is gently simmering and cook, uncovered, until the chili is thick, dark red and flavorful, about 1 1/2 hours. Serve in bowls with the remaining scallions and suggested toppings.
GAME DAY CHILI
This hearty, spicy chili made with ground beef, beans, Muir Glen™ tomato and Progresso™ broth scores big as a game-day dinner. Replace the canned tomato sauce with thawed Make-Ahead Roasted Roma Tomato Sauce for an extra touch of homemade tomato taste.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 8
Number Of Ingredients 16
Steps:
- In 5- to 6-quart Dutch oven, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Add chili powder, cumin, red pepper and paprika; cook 1 minute. Stir in tomato paste; cook 1 minute. Add remaining chili ingredients; stir until combined. Heat to boiling; reduce heat to low. Cover; simmer 2 hours. Serve with desired toppings.
Nutrition Facts : Calories 290, Carbohydrate 28 g, Fiber 8 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1220 mg
GAME-STOPPER CHILI
This hearty chili with sausage, beef, beans and barley is perfect for the halftime food rush. People actually cheer when they see me coming with my slow cooker! -Barbara Lento, Houston, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 6h25m
Yield 12 servings (4 quarts).
Number Of Ingredients 17
Steps:
- Place all ingredients except cheese and chips in a 6-qt. slow cooker. Cook, covered, on low 6-8 hours or until beef is tender., Stir in cheese until melted. Serve with chips.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 359 calories, Fat 18g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 1062mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 6g fiber), Protein 23g protein.
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GAME DAY STEAK CHILI • HIP FOODIE MOM
From hipfoodiemom.com
Reviews 1Servings 6Cuisine AmericanCategory Main Dish
- Season steak with salt and pepper. Heat oil in large heavy pot over medium high heat. Add steak and cook until all browned and then remove meat to a plate.
- If needed, add more oil to the pot and add the onions. Cook onions over medium heat until they begin to soften. Stir in the green, red and jalapeño peppers and cook for about 3 to 5 minutes. Add the garlic, chili powder, cumin and oregano.
- Return the browned meat to pot and pour in the beef stock. Bring to a boil and cover and reduce heat to a simmer. Cook for 20 to 25 minutes or until meat is tender. Add in the crushed tomatoes and cook another 20 minutes. Stir in black and kidney beans and gently simmer for 10 minutes.
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Ratings 4Calories 230 per servingCategory Main Dish
- In a large skillet, sauté 1/3 of the onion with 2 tablespoons oil over medium heat until softened and browning at the edges, about 8 minutes. Add 1/3 of the steak and garlic to the skillet and cook for 2-3 minutes over medium-high heat (small batches allow the meat to brown better).
- Sprinkle 3 tablespoons of the chili seasoning over the meat and continue to cook 1-2 minutes until the spices are fragrant and clinging to the meat (all 4 ounces of chili seasoning should be used). Note: There should also be a nice browned coating on the bottom of the skillet—if it seems like this fond is burning, turn down the heat.
- Add 1/3 cup of the red wine to loosen any browned bits and simmer 1 to 2 minutes to evaporate some of the wine. Repeat these steps with each batch and transfer to a large soup pot (at least 8 quarts).
- While meat is browning, add the following to the pot: Drained beans, all tomatoes, chilies, and liquid smoke. Continue adding the batches of browned meat and onion to the larger pot when done.
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- In a large dutch oven, heat half the oil over medium-high heat. Add chopped onions and saute until lightly browned about 4 minutes.
- Add the spices and herbs (minus the salt and pepper) and saute the onions in the spice mixture for about 3 minutes toasting everything up all nice and good.
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