Kickin Good Chili Recipes

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KICKIN' GOOD CHILI



Kickin' Good Chili image

This chili is really quick and easy to make if using canned beans and tomatoes. Takes a little longer using dried beans. This is a spicy chili with 3 jalapeno's cut up in it. You can reduce the heat by reducing the number of jalapeno's you put in it. Or, if you like it hotter, add more and add the seeds. We love our chili...

Provided by Diane Atherton

Categories     Chili

Number Of Ingredients 16

2 lb lean ground beef
1 medium onion, chopped
3 clove garlic, chopped
2 to 3 medium jalapeno peppers, seeded and diced (can add seed if you want a really hot chili)
3 14.5-oz cans diced tomatoes (if you have home canned use a quart)
1 (10-oz) can rotel tomatoes
3 14.5-oz cans pinto beans (or kidney beans)
2 c beef stock or beef broth (or chicken)
2 Tbsp chili powder
2 tsp cumin
1 tsp paprika
1 tsp cayenne pepper
1 tsp oregano, dried
salt and pepper, to taste
cooked rice
shredded sharp cheddar

Steps:

  • 1. NOTE: You can used dried beans, just start them early and follow directions on bag.
  • 2. Brown ground beef. Drain any grease off and you can run water over beef and drain to make sure you've drain as much grease off as possible.
  • 3. Add onion, garlic and peppers to meat and cook until onion and peppers are tender. Add remaining ingredients (EXCEPT FOR RICE AND CHEESE), bring to a simmer and simmer for 1 hour. Taste test and add additional seasoning if desired.
  • 4. Serve over rice and top with cheese.

KICKIN' CHILI



Kickin' Chili image

This is a fantastic chili recipe if you like a little kick and a little spice. It's great right off the stove top and even better the next day. My husband can't get enough of it!

Provided by NolansMom

Categories     Beans

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 17

2 lbs ground beef
3 garlic cloves, minced
3 stalks celery, cut fine
1 large onion, cut fine
1 (1 lb) can tomatoes
3 (8 ounce) cans tomato sauce
1 tablespoon salt
1/2 teaspoon fresh ground pepper
2 bay leaves
2 tablespoons chili powder
1 (4 ounce) can green chili peppers
1 teaspoon oregano
1/4 teaspoon cumin
6 whole cloves allspice
3 tablespoons sugar
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) kidney beans, undrained

Steps:

  • In a large, heavy pan brown meat well.
  • Add garlic, celery, and onions and sauté for 10 minutes.
  • Add tomatoes, tomato sauce, spices, seasonings, chili peppers, sugar, and the beans.
  • Bring to a boil, then reduce heat and simmer, uncovered for 1 1/2 hours.
  • Stir often to prevent sticking.

KICKIN CHILI



Kickin Chili image

This is a wonderful chili, from Chef Emeril Legasse. The recipe for his famous seasoning,**Southwast Essense is listed below the ingredients for the chili. It's a great seasoning for just about anything. Just put all of the spices into a small bowl, mix and keep in an airtight container or bag. It makes about half cup. I usually at least triple the recipe for the Essence.

Provided by FLUFFSTER

Categories     Beans

Time 1h55m

Yield 10-12 serving(s)

Number Of Ingredients 31

2 tablespoons vegetable oil
4 lbs ground beef
4 cups chopped yellow onions
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cayenne pepper
1 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
1 bay leaf
2 tablespoons minced garlic
4 (12 ounce) bottles dark beer
2 (28 ounce) cans whole tomatoes, crushed
2 tablespoons tomato paste
1 tablespoon salt
1 tablespoon dark brown sugar
1 teaspoon dark brown sugar
1 ounce unsweetened chocolate
6 cups cooked red kidney beans (I use canned)
1 cup grated cheddar cheese, for garnish
1 cup finely chopped green onion, for garnish
1/2 cup chopped fresh cilantro leaves, for garnish
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper flakes
1 tablespoon salt
1 tablespoon dried oregano

Steps:

  • Heat the oil in a large heavy pot over high heat. Add the beef and brown well, about 10 minutes. Add the onions, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper, and bay leaf and cook, stirring often, until the onions soften, about 8 minutes.
  • Add the garlic and cook until fragrant, about 30 seconds. Add the beer and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, salt, brown sugar, and chocolate to the pot. Stir well and bring to a boil.
  • Reduce to a simmer and cook until slightly thickened, about 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot.
  • Skim off as much fat as possible. Add the beans, return to a simmer, cover, and cook until thickened, about 1 hour longer.
  • Serve with the cheese, green onions, and cilantro alongside as garnish.

Nutrition Facts : Calories 768.5, Fat 37.4, SaturatedFat 14.7, Cholesterol 135.2, Sodium 1673.2, Carbohydrate 52, Fiber 14.4, Sugar 10.8, Protein 50.5

SAM'S NO.3 KICKIN' GREEN CHILI



Sam's No.3 Kickin' Green Chili image

Provided by Food Network

Time 1h10m

Yield 5 quarts

Number Of Ingredients 13

25 fresh Anaheim green chiles or five 4 1/2-ounce cans green chiles
3 sticks (12 ounces) butter or margarine, plus more for sauteing pork
3 pounds pork, cut into 1/2-inch cubes
2 large white onions, cut into 1/2-inch dice
1 tablespoon plus 1 teaspoon salt
1 3/4 teaspoons ground black pepper
1 3/4 tablespoons ground dry mustard powder
2 teaspoons dried oregano
2 teaspoons granulated garlic
6 large tomatoes, cut into 1/2-inch dice
Two 14 1/2-ounce cans diced tomatoes
3 fresh jalapenos, diced, optional for added heat
1 cup flour

Steps:

  • If roasting your own chiles: Preheat an outdoor grill to high. Place the Anaheim chiles on the grill and cook, turning to cook evenly, until the skins blister and blacken. Remove from the grill and place in a plastic bag. Seal the bag and let the chiles stand for 5 to 10 minutes. Remove the skin, stems and seeds and chop into 1/4-inch pieces.
  • Heat some butter in a large pot and add the cubed pork. Cook about15 minutes, and then add the onions and spices. Cook on low heat, stirring occasionally. When the pork has cooked through, add the fresh tomatoes, canned tomatoes, green chiles and jalapenos, if using. Stir occasionally.
  • After 5 minutes, add 8 cups water. Bring to a low boil. Stir occasionally. Increase the heat and bring the chili to a rolling or high boil.
  • In separate pan, melt the butter or margarine and whisk in the flour, stirring until creamy.
  • Slowly add the roux to the chili, stirring constantly, and shut off the heat. Continue to stir so that the roux is evenly distributed. (Roux amount can be adjusted depending on desired consistency or thickness.)
  • Let stand 5 minutes and serve in a bowl or smothered!

KICKIN' SKILLET CHILI



Kickin' Skillet Chili image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 2-3 servings

Number Of Ingredients 7

3/4 pound ground beef
1 onion, chopped
1 package of pre-mixed chili seasonings
Pickled jalapenos, to taste
3 cans stewed tomatoes, Mexican flavor if possible
1 can red kidney beans, drained and rinsed
Toppings: Sour cream, grated cheddar cheese, red onion

Steps:

  • Heat electric skillet on medium high setting. Break apart ground beef and add to skillet. Cook for 3 minutes and stir in chopped onion. Cook until the beef is no longer pink. Stir in the chili seasonings and jalapenos and mix well. Add tomatoes and stir to combine. Simmer for 30 minutes on medium heat. Stir in red kidney beans and allow to simmer for 10 minutes. Serve hot with sour cream, grated cheddar cheese, and red onion.

KICKIN' CHICKEN CHILI



Kickin' Chicken Chili image

My low-fat version of chili with a kick! Sometimes I use more chili powder and cumin - it just depends on the day! :) Feel free to modify to your tastes! Note: This recipe makes a lot, but it freezes well.

Provided by AnnieLynne

Categories     < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 19

1 lb boneless skinless chicken breast
7 cups water
2 teaspoons garlic powder
2 teaspoons dried parsley
1 teaspoon onion powder
1 teaspoon black pepper
1 onion, chopped fine
2 garlic cloves, minced
1 tablespoon olive oil
1 (16 ounce) jar medium salsa
1 (10 1/2 ounce) can tomato soup
2 (10 ounce) cans diced tomatoes with green chilies, with juice (OR 1 can with chilis and 1 can without)
1 (15 ounce) can black beans, drained and rinsed
2 (15 ounce) cans chili beans
3 cups frozen corn (can substitute with canned corn)
1 tablespoon chili powder
1 teaspoon cumin
sour cream (optional)
shredded monterey jack cheese (optional) or cheddar cheese (optional)

Steps:

  • Add water, garlic powder, parsley, and onion powder to large soup pot and bring to a boil.
  • Add chicken breasts and cook (covered)on medium heat until cooked through (about 12 minutes).
  • While chicken boils, chop onion and garlic.
  • Heat olive oil in a souce pan on low heat. Add onions and garlic to olive oil. Cook on low until onions are translucent.
  • Add jar of salsa to onion/garlic mixture, continue cooking on low, and stir occasionally.
  • When chicken is cooked through, remove chicken breasts from soup pot. Keep remaining broth on medium heat.
  • Add tomato soup, diced tomatoes (with juice), corn (frozen or canned), beans, chili powder, cumin, and the garlic/onion/salsa mixture to soup pot and stir to blend.
  • When chicken is cool enough to handle, shred and return to soup pot.
  • Simmer for 15-20 minutes, stirring occasionally. As with most chilis, the longer you let it simmer, the better the flavors!
  • Serve with sour cream and shredded cheese.

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