Kens Chili Recipes

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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 TEXAS CHILI



Ken's Texas Chili image

This is a Texas style chili recipe with beans. I have this posted on another site, but thought I would share here as well. Many people on reading the recipe turn up their nose at leaving behind some beef fat in the chili. But, beef suet is a common ingredient in Texas style chili that gives it a unique flavor. This recipe is definately not low fat and low cholesterol. What it is, is real comfort food on a cold day.

Provided by choco chip

Categories     Beans

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs ground beef
1/2 teaspoon garlic powder
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
1 tablespoon dried oregano
2 (14 ounce) cans beef broth
1 teaspoon salt
1/4 teaspoon black pepper
3 (15 1/2 ounce) cans pinto beans

Steps:

  • In a stockpot over medium heat, brown ground beef until no longer pink. Drain off the fat, but leave approximately 2 Tablespoons of fat in the pan.(The fat will give it that real Texas chili taste) In a small bowl stir together the garlic powder, chili powder, cumin and flour. Sprinkle the flour mixture over the meat and reserved fat, and stir until the meat is evenly coated.
  • Stir the oregano into the meat mixture, then pour in the 2 cans of beef broth. Season with salt and pepper and bring to a low boil. Add the beans, 2 to 3 cans depending on how many beans you like. If you want your chili thinner, do not drain the beans otherwise drain off the liquid. Reduce heat to low and simmer for 20 minutes then serve.

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 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

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