Husker 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.

HUSKER CHILI



Husker Chili image

My family's favorite version of Chili that we serve during our Husker football parties! It's a sure hit every time. You can use ground beef or ground turkey like we do. My red meat eaters couldn't tell the difference and ate every bit of it! Go Big Red!

Provided by Chef Nichol

Categories     Beans

Time 8h15m

Yield 64 ounces, 8-10 serving(s)

Number Of Ingredients 13

2 (14 ounce) cans dark red kidney beans
2 (14 ounce) cans northern white beans
2 lbs ground turkey, cooked
96 ounces v- 8 vegetable juice
1 cup diced celery
1 cup onion, chopped
1 green pepper, chopped
1 garlic clove, minced
4 -6 teaspoons chili powder
couple dashes hot sauce
2 cups shredded cheese
2 cups sour cream
1 cup green onion, diced

Steps:

  • Combine all ingredients, except the cheese and sour cream, in a crockpot.
  • Stir well and cook on high for 4-6 hours and 8-10 hours on low.
  • Stir at least once an hour.
  • When ready, garnish with cheese, sour cream, and green onions!

Nutrition Facts : Calories 697.6, Fat 28.3, SaturatedFat 13.5, Cholesterol 126.3, Sodium 1100.9, Carbohydrate 67.8, Fiber 16.4, Sugar 15.7, Protein 47.9

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