THE BEST CHILI RECIPE
This is the best chili recipe! A big pot of ground beef chili loaded with beef and beans is the perfect game day food!
Provided by Holly Nilsson
Categories Main Course
Time 1h5m
Number Of Ingredients 15
Steps:
- Combine ground beef and 1 ½ tablespoons chili powder.
- In a large pot, brown ground beef, onion, jalapeno, and garlic. Drain any fat.
- Add in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered 45-60 minutes or until chili has reached desired thickness.
- Top with cheddar cheese, green onions, cilantro or other favorite toppings.
Nutrition Facts : Calories 395 kcal, Carbohydrate 27 g, Protein 29 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 77 mg, Sodium 283 mg, Fiber 7 g, Sugar 6 g, ServingSize 1 serving
HOMEMADE CHILI
My boys and husband love this. Add some corn chips or Cheddar cheese and it is to die for. I have made this for my husband's work and for church functions and it is always a winner.
Provided by healthy girl
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 4h23m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add ground beef; cook and stir until browned, 8 to 10 minutes.
- Transfer beef mixture to a 6-quart slow cooker. Stir in kidney beans, diced tomatoes, tomato puree, water, green chile peppers, chili powder, salt, cumin, and black pepper.
- Cook on Low until flavors combine, 4 to 6 hours.
Nutrition Facts : Calories 273.7 calories, Carbohydrate 19.6 g, Cholesterol 45.7 mg, Fat 13.3 g, Fiber 6.7 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 959 mg, Sugar 4.3 g
LENNIE'S CHILI, FINALLY WRITTEN DOWN
Chili is one of my hubby's favourite dinners and I've been making it for years. I just made it again recently and this time I took great pains to measure and make a note of everything I did, so I could finally get it down on paper. And yes, it has beans in it. Deal with it.
Provided by Lennie
Categories Lunch/Snacks
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- First off, I have one thing to say about spices: I am not about to tell you how to season your chili; what you see here is what I do, but please adjust the spicing to suit your own tastes, whether you want to tone it down or spice it up.
- Also, for the past couple of years, I have been using Penzeys medium-hot chili powder; if there's a Penzeys store near you or you order over the Internet from them, I highly recommend that blend.
- To make the chili, you'll need a large heavy pot, like a Dutch oven.
- Over medium-high heat, heat the oil in the pot and add the onion; saute for a couple of minutes, then add the garlic and mushrooms; saute for a couple more minutes.
- Next, crumble the beef into the pot and stir well--the idea here is not to completely brown the beef, just take away the raw colour.
- While beef is cooking, sprinkle with 1 tbsp of the chili powder; stir well.
- After the beef has lost the raw red colour, spoon out any fat should you feel you need to.
- Take one of the tins of drained tomatoes and dump into the pot, using a wooden spoon to break up the tomatoes into chunks.
- Take the other tin of drained tomatoes and squeeze the tomatoes with your hand, to crush them; add these crushed tomatoes to the pot and combine well.
- Stir in the well-drained kidney beans.
- In a small bowl, using a fork or a small whisk, combine the brown sugar, flour and cocoa; set aside.
- In a large measuring cup, stir together the tomato sauce and tomato paste, then stir or whisk in the cocoa mixture; when combined, add this mixture to the pot and stir well.
- Now add the remaining 4 tbsp chili powder, oregano, cumin (if using, sometimes I leave it out), salt and pepper; stir well.
- Let mixture start to bubble furiously, then turn the heat way down; after it's simmered for about 15 minutes, taste it; add more spices if you wish.
- Let chili simmer, uncovered, for at least one hour, stirring occasionally (longer is better; best is to make it the day before you want it and let it simmer some more on the second day).
- If you find it is cooking down too much or getting too thick for your tastes (this is not a thin chili), add some water or, even better, beef broth; best is a slug of beer should you happen to have some (I often don't).
- Before serving, make sure you taste the chili and adjust the seasonings as required; I often find it needs more salt.
- I serve this with sour cream on the table and usually some chopped raw green onion and shredded cheddar, plus a side of cornbread or cornbread muffins.
THE BEST CHILI
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
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.
DOWN HOME CHILI
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Makes 6 cups
Number Of Ingredients 13
Steps:
- In a heavy-bottomed 6-quart pot, heat the oil over medium-high heat. Add the onions, garlic, chili powder, cumin, Creole seasoning, salt, and pepper, and cook, stirring, until the onions are softened, about 4 minutes. Add the beef and cook, stirring, until the meat is brown and cooked through, about 5 minutes, breaking up any clumps. Spoon off and discard the rendered fat.
- Crush the tomatoes with your hands and add them to the pot along with their juices. Add the tomato paste, brown sugar, and stock; stir well and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until thickened, 50 to 55 minutes. Keep warm until ready to serve.
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- Return stove to medium-high heat. Stir in the seasonings, salt, and pepper. Mix well. Add the water, canned tomatoes with green chili and tomato paste stirring until the paste has dissolved.
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