Havana Moon Chili Recipes

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HAVANA MOON CHILI



Havana Moon Chili image

Provided by Jane Stern

Categories     Soup/Stew     Bean     Beef     Olive     Pork     Rice     Tomato     Super Bowl     Raisin     Almond     Winter

Yield Serves 4 to 6

Number Of Ingredients 19

2 tablespoons vegetable oil
1/2 cup chopped onion
3 garlic cloves, minced
1 pound ground pork
1 pound ground chuck
one 14 1/2-ounce can beef broth
one 28-ounce can whole peeled tomatoes, drained
2 tablespoons balsamic vinegar
1/3 cup raisins
2 tablespoons chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup pimiento-stuffed green olives, halved
1/4 cup slivered blanched almonds
2 cups cooked black beans
2 cups cooked white rice

Steps:

  • Heat the vegetable oil in a Dutch oven. Stir in the onion and garlic and cook until soft. Add the pork and beef, and cook until browned. Drain off the excess fat.
  • Add the beef broth and tomatoes, squashing each tomato by hand before adding it. Stir in the vinegar, raisins, spices, and salt. Bring to a boil; reduce the heat and cook 30 minutes, partially covered. Uncover and cook for 30 minutes more. Add the olives and almonds and cook an additional 5 minutes.
  • To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top.

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.

HABANERO HELLFIRE CHILI



Habanero Hellfire Chili image

Tasty chili whose name says it all! Note: Whole Anaheim peppers are not widely available; this ingredient is optional, and you can use hot pepper sauce instead.

Provided by EDD RYAN

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

Time 2h

Yield 8

Number Of Ingredients 20

½ pound bacon
1 pound ground round
1 pound ground pork
1 green bell pepper, diced
1 yellow onion, diced
6 jalapeno peppers, seeded and chopped
6 habanero peppers, seeded and chopped
8 Anaheim peppers, seeded and diced
2 cloves garlic, minced
1 ½ tablespoons ground cumin
1 tablespoon crushed red pepper flakes
3 tablespoons chili powder
2 tablespoons beef bouillon granules
1 (28 ounce) can crushed tomatoes
2 (16 ounce) cans whole peeled tomatoes, drained
2 (16 ounce) cans chili beans, drained
1 (12 fluid ounce) can beer
3 ounces tomato paste
1 ounce chile paste
2 cups water

Steps:

  • Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop.
  • Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water.
  • Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.

Nutrition Facts : Calories 595 calories, Carbohydrate 47.9 g, Cholesterol 90.9 mg, Fat 31.9 g, Fiber 11.6 g, Protein 34.9 g, SaturatedFat 10.9 g, Sodium 1575.1 mg, Sugar 13 g

HAVANA CHILI



Havana Chili image

Make and share this Havana Chili recipe from Food.com.

Provided by chia2160

Categories     One Dish Meal

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 19

2 tablespoons oil
1 onion, chopped
3 chopped garlic cloves
1 lb ground beef
1 lb ground pork
1 (14 ounce) can beef broth
2 (14 1/2 ounce) cans chopped tomatoes
2 (16 ounce) cans black beans, drained
2 tablespoons balsamic vinegar
1/3 cup raisins
2 tablespoons chili powder
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon clove
salt
1/4 cup green olives, halved
1/4 cup slivered almonds
cooked white rice

Steps:

  • Heat oil in dutch oven, stir in onions and garlic, cook until softened.
  • Add meats, cook until brown, breaking up lumps; drain fat.
  • Add black beans, broth, tomatoes and spices, bring to boil.
  • Reduce heat and simmer 30 minutes, partially covered.
  • Uncover and cook 30 minutes.
  • Add olives and almonds and cook 5 minutes.
  • Serve over rice.

Nutrition Facts : Calories 658.2, Fat 36.6, SaturatedFat 11.6, Cholesterol 105.9, Sodium 481.3, Carbohydrate 43.9, Fiber 13.8, Sugar 10.4, Protein 40.5

HAWAIIAN-STYLE CHILI



Hawaiian-Style Chili image

This is a very good chili made with pineapple for sweetness. Since this is a large recipe, you might want to go half-batch if this is just for a small family.

Provided by Christian

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

Time 40m

Yield 10

Number Of Ingredients 9

2 pounds ground beef
6 onions, chopped
2 red bell peppers, seeded and chopped
2 (16 ounce) cans stewed tomatoes, with juice
2 (15.5 ounce) cans kidney beans, with liquid
1 (16 ounce) can tomato sauce
1 (16 ounce) can pineapple chunks, drained
2 tablespoons chili powder
2 teaspoons salt

Steps:

  • Heat a large Dutch oven until hot over high heat. Add the ground beef, and cook until barely pink, stirring constantly to break into small pieces. Stir in onions and bell pepper, cook until the meat has browned, and the onions have softened and turned translucent, about 5 minutes. Pour meat into a large mesh strainer and press to expel excess fat.
  • Place meat back into Dutch oven along with stewed tomatoes, kidney beans, tomato sauce, and pineapple chunks; season with chili powder and salt. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes, or until chili reaches desired consistency.

Nutrition Facts : Calories 337 calories, Carbohydrate 37.4 g, Cholesterol 55.2 mg, Fat 11.7 g, Fiber 9.6 g, Protein 22.8 g, SaturatedFat 4.3 g, Sodium 1166.4 mg, Sugar 15.4 g

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