Hurricane Chili Recipes

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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.

NEELY'S HURRICANE



Neely's Hurricane image

Provided by Patrick and Gina Neely : Food Network

Categories     beverage

Time 5m

Yield 1 serving

Number Of Ingredients 8

Ice cubes
2 ounces light rum
2 ounces dark rum
2 ounces passion fruit juice
2 ounces pineapple juice
1/2 lime, juiced
1 tablespoon grenadine
1 orange, sliced into wheels, for garnish

Steps:

  • Fill the hurricane glasses with ice. Mix the rums, passion fruit juice, pineapple juice, lime juice, and grenadine in an ice filled shaker. Strain into the hurricane glasses. Garnish with a wheel of orange.

HURRICANE CHILI



HURRICANE CHILI image

Categories     Soup/Stew     Beef     Simmer

Yield 3-4 hours serves 6 bowls

Number Of Ingredients 16

2 lb sirloin steak, cut into small pieces
Extra Virgin olive oil
2 tsp seasoned salt
1 glove frsh garlic, minced
1 medium sized onion, diced
12-ounce can drushed tomatoes
6-ounce can tomato sauce
6-ounce can tomato paste
16-ounce can blacl beans, drained
16-ounce can kidney beans, drained
4-ounce can green chilies, diced
1 tsp cayenne pepper
2 tbsp chili powder
1 1/2 cups beef broth
2 12-ounce bottles beer {I prefer Guinness Stout)
salt and black pepper to taste

Steps:

  • Brown steak pieces in extra virgin olive oil with fresh garlic, onion and seasoned salt. Drain and place in cast iron dutch oven (with lid). Add all of the remaining ingredients and cook over medium-low flame for two to three hours, stirring occasionally. Serve with shredded Colby-Jack cheese and diced onions on top.

HURRICANE



Hurricane image

Not the same as the original hurricane from Pat O'Brien's in New Orleans, this tasty drink still packs quite a punch.

Provided by PalatablePastime

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 7

1 1/2 fluid ounces dark rum or 1 1/2 fluid ounces jamaican rum
1 fluid ounce coconut rum (like Parrot Bay or Malibu)
2 fluid ounces passion fruit juice
1 fluid ounce sweetened lime juice (like Rose's)
1 fluid ounce pineapple juice
1 fluid ounce orange juice
1/2 teaspoon grenadine

Steps:

  • Place ingredients into a cocktail shaker with ice and mix well.
  • Pour into a tall glass or hurricane glass and garnish with fruit, if desired.

Nutrition Facts : Calories 216.6, Fat 0.1, Sodium 4.3, Carbohydrate 13.9, Fiber 0.1, Sugar 10.3, Protein 0.3

HURRICANE COCKTAIL



Hurricane Cocktail image

Make and share this Hurricane Cocktail recipe from Food.com.

Provided by PalatablePastime

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

1 ounce light rum
1 ounce dark Jamaican rum
1/2 ounce passion fruit juice
1/2 ounce fresh lime juice
superfine sugar (optional, to adjust tartness of lime to your taste)

Steps:

  • Shake with ice and serve in a hurricane glass.

Nutrition Facts : Calories 133.6, Sodium 0.9, Carbohydrate 1.3, Fiber 0.1, Sugar 0.3, Protein 0.1

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