Hells Kitchen Chili Recipes

CLASSIC CHILI

Steps:

• Heat the oil in a large pot over medium-high heat. Add the onion and bell pepper and cook, stirring, until softened, 5 to 7 minutes. Add the tomato paste, chili powder, cumin, coriander and oregano. Cook, stirring, until brick red, 2 minutes.
• Add the beef, 1 teaspoon salt and a few grinds of pepper and continue to cook, stirring, until no longer pink, 3 to 4 minutes. Add the beans, tomatoes, 1 cup water and 1/2 teaspoon salt. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until thickened, 35 to 45 minutes. Season with salt.

CLASSIC CHILI

Steps:

• In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.

HABANERO HELLFIRE CHILI

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.

THE BEST CHILI

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.

EAST SIDE MARIO'S HELL'S KITCHEN CHICKEN (POLLO ITALIAN)

Steps:

• Pour tomatoes into blender or food processor.
• Add basil, tarragon, salt, pepper and crushed red pepper.
• Puree until smooth.
• Melt margarine in large frypan.
• Saute garlic over medium heat 1 minute.
• Add chicken breasts, saute, turning once or twice until golden on both sides.
• Turn chicken fleshy side down and cover with tomato mixture.
• Bring to a boil, reduce heat and simmer 15 minutes until tender.
• Remove chicken and place fleshy side up, in a warm oven proof dish.
• Stir parsley into sauce and spoon over chicken breasts.
• Sprinkle with Mozzarella.
• Place under heated broiler 1 minute just until cheese melts.

HELL'S KITCHEN CHILI RECIPE

Steps:

• Sprinkle the meat with salt and pepper. In a large stockpot, heat the oil over high heat. Working in two batches, brown the meat on all sides, turning occasionally, about 8 to 10 minutes total. Transfer the meat to a plate. Decrease the heat to medium and add the onions, spices, and herbs. Cook 2 to 3 minutes, until onions are translucent, stirring occasionally. Stir in tomato paste and sugar. Cook for an additional minute until the paste begins to darken slightly. Add the beer, beef broth, and canned tomatoes. Bring the mixture to a boil. Cover and reduce to a simmer, cooking for about 2 hours until the beef is fork tender. Add additional water if the mixture begins to stick to the bottom of the pot or becomes too thick. Before serving, fold in the kidney beans and corn. 434 calories 55g protein 23g carbohydrates 11g fat (3g saturated) 124mg cholesterol 4g fiber 485mg sodium From Skinny Chef