Karens Chili For A Party Recipes
CROWD-PLEASING CHILI
A chili that will keep your guests asking for more - ground beef, beans, tomatoes and more come together in a slow cooker - perfect for Mexican cuisine!
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 12
Number Of Ingredients 9
Steps:
- Cook beef and onions in 12-inch skillet or 4-quart Dutch oven over medium-high heat about 10 minutes, stirring occasionally, until beef is brown; drain.
- Mix beef mixture and remaining ingredients in 5- to 6-quart slow cooker.
- Cover and cook on low heat setting 8 to 10 hours or until chili is hot and bubbly. Chili will hold on low heat setting up to 2 hours.
Nutrition Facts : Calories 330, Carbohydrate 39 g, Cholesterol 45 mg, Fiber 9 g, Protein 25 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1015 mg
CHILI FOR A CROWD
Here's a creative idea for serving chili at your next winter party! Serve hearty chili in bread bowls you can eat.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 16
Number Of Ingredients 10
Steps:
- In 8-quart Dutch oven or stockpot, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked and onions are tender; drain.
- Stir in tomatoes, bean liquid, tomato sauce, chili powder, sugar and salt, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 1 1/4 hours.
- Stir in beans. Simmer uncovered about 15 minutes, stirring occasionally, until desired consistency.
- Heat oven to 350°F. Cut off the tops of bread loaves. Scoop out bread from the loaves, leaving a 1-inch thick wall. Brush the insides of the loaves with olive oil. Place on ungreased cookie sheet. Bake about 5 minutes or until light golden brown. Place on serving plates. Spoon chili into bread bowls.
Nutrition Facts : Calories 380, Carbohydrate 34 g, Cholesterol 70 mg, Fat 1/2, Fiber 8 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 10 g, TransFat 1 g
CHILI FOR A CROWD
This chili for a crowd was handed down to me by my aunt, who said she got it from a "grizzled Montana mountain man." I added some zesty ingredients to come up with the final version. Hot food is something that my husband's family isn't accustomed to, so I adjust the spices for them. In fact, with a few simple alterations to the "heat" index, I can serve this chili to anyone. -Lisa Humphreys, Wasilla, Alaska
Provided by Taste of Home
Time 1h25m
Yield 24 servings (6 quarts).
Number Of Ingredients 17
Steps:
- In an 8-qt. kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. , Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
Nutrition Facts : Calories 207 calories, Fat 11g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 422mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 15g protein.
KAREN'S PHILLY CHILI
This was a friend's recipe that I modified so much I now call it my own. It is great on chilly days, but we have it in the summer also. You can make it as hot as you like, but with 4 kids, I have to keep it on the mild side. With a nice warm loaf of home baked bread, it is a hearty meal.
Provided by Karen..
Categories One Dish Meal
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Brown meat over medium heat in a large pot or dutch oven and drain grease.
- Add Onion and Garlic and when transparent, add Chili Powder.
- Cook about 5 minutes and then add remaining ingredients.
- Simmer, uncovered for about 2 hours, stirring occasionally, until desired consistency.
- Serve with cheese, onions and sour cream for toppings if desired.
Nutrition Facts : Calories 411.4, Fat 18.4, SaturatedFat 7, Cholesterol 77.1, Sodium 894.8, Carbohydrate 31.1, Fiber 10.2, Sugar 2.2, Protein 31.5
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- Heat 1 tbsp oil in an 8-qt pot over medium-high heat. Add beef and cook, breaking up with a spoon, until browned, about 7 min. With a slotted spoon transfer browned meat to a bowls and discard any juices left in the pot.
- Add remaining 1 tbsp oil to the pot with the onion, garlic and jalapeno. Cook, stirring, until softened, 2 to 3 min. Stir in tomato paste, all the spices and salt and continue to cook until the vegetables are well coated and mixture darkens a bit and becomes fragrant. Stir in tomato juice or coffee, scraping any bits from the bottom of the pot, and then add toamtoes with their juices, beans, browned meat and 1 1/2 cups water.
- Bring to a simmer and continue to cook, stirring occasionally, until the chili has thickened, about 30 min. Remove from heat, stir in the vinegar and season to taste with salt.
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