Kens Chili Recipes

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KEN'S WHITE CHILI



Ken's White Chili image

Make and share this Ken's White Chili recipe from Food.com.

Provided by Tracey Kehne

Categories     Tex Mex

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb great northern bean
5 (3 ounce) cans fat-free chicken broth
2 onions, chopped
2 garlic cloves, minced
1 1/2 lbs boneless skinless chicken breasts, cubed
2 teaspoons cumin, ground
1 teaspoon oregano
1/2 teaspoon cayenne pepper
salt and pepper
1 tablespoon lemon juice
1 (7 ounce) can green chilies, chopped
3 cups monterey jack cheese, shredded

Steps:

  • Soak beans overnight.
  • Combine beans, chicken broth, onions and garlic in large pot.
  • Cook (boil, then simmer) for 1 to 2 hours until beans are done. (Do not stir too much or the beans will fall apart).
  • When beans are done, add chicken, cumin, oregano, cayenne pepper, salt and pepper, lemon juice, and chilies.
  • Simmer for approximately 1 hour.
  • Add grated cheese last. Simmer until cheese is melted; stir or cheese will sink to the bottom and scorch.
  • NOTES.
  • Cooking times are approximate. Basically cook until the beans are done and spices have "soaked in" then cook until cheese melts.
  • Sometimes not all of the chicken broth is necessary.
  • You don't want it too soupy, so I usually add about 4 cans of chicken broth and add the last can as needed.
  • This will make a large pot.
  • Serve with a salad and garlic bread and enjoy!

Nutrition Facts : Calories 459.2, Fat 19.3, SaturatedFat 11.3, Cholesterol 116.1, Sodium 672.8, Carbohydrate 23.8, Fiber 6.3, Sugar 3.8, Protein 47.8

KEN'S CHILI



Ken's Chili image

I received this recipe from a co-worker. It has won awards at chili cook offs and is the best chili I have had yet.

Provided by abishop

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 lb hot Italian sausage
1 tablespoon minced garlic
1 onion
1 green pepper
1 jalapeno pepper, with seeds
1 chipotle pepper
1 (14 ounce) can hot canned chili
2 (14 ounce) cans pork and beans
1 (680 ml) can spaghetti sauce
2 tablespoons chili powder

Steps:

  • Remove casings from sausage and fry in large pot with ground beef.
  • Add minced onion, garlic and the chopped peppers and cook until browned.
  • Add remaining ingredients, simmer and serve.

KEN'S DEER CAMP CHILI



Ken's Deer Camp Chili image

Make and share this Ken's Deer Camp Chili recipe from Food.com.

Provided by Ken K.

Categories     < 4 Hours

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 16

3 lbs ground beef
1 lb ground buffalo meat
2 tablespoons oil (I use olive )
1/2 cup chili powder
1 1/4 teaspoons Mexican oregano
1 teaspoon paprika
1 1/2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon cayenne pepper
1/2 large yellow onion
1/2 large green bell pepper
2 large jalapenos
2 (8 ounce) cans petite diced tomatoes
3 (8 ounce) cans red kidney beans
1 1/2 cups water
1 (8 ounce) can ranch-style beans with jalapenos

Steps:

  • Mix and brown meat in oil , when almost completely browned add diced onion and diced bell pepper , Let cook and finish browning off. Drain meat in strainer that will also retain the vegetables. Mix dry ingredients together and set aside. Add in tomatoes, and water. Stir in dry ingredients and continue to stir and simmer ( 10 minute ) add beans and chopped jalapenos then let simmer on low aprox. 1 to 1 ½ hour You can add more or less cayenne and jalapeno depending on the degree of heat desired. As the recipe is it will not be extremely hot but a little spicy. ( For a little healthier version you can use ground turkey and no fat beans but flavor will not be as rich and hardy. ) I like to put in refrigerator overnight then heat in crock pot or on stove the next day.
  • We love This.

Nutrition Facts : Calories 603.6, Fat 31.6, SaturatedFat 11, Cholesterol 141.8, Sodium 864.2, Carbohydrate 27.9, Fiber 10.6, Sugar 3.2, Protein 52.5

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.

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