Lous Chili Recipes

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CHILI LOVERS CHILI



Chili Lovers Chili image

We are pretty passionate about our Chili around here, this my friends is my contribution to the Chili world; enter my "Chili Lovers Chili"! It will warm your bones on a cold day, it's rich, meaty, a little bit spicy, and oh so delicious!

Provided by Sparkles Of Yum

Categories     Entree,Dinner

Time 3h25m

Number Of Ingredients 22

2 pounds ground beef
1 pound Italian Sausage
1 large onion (diced)
1 bell pepper (diced)
2-15 ounce cans Diced Tomatoes (not drained)
1 6 oz can Tomato Paste (I use Contadina and fill can with water)
15-oz. can Tomato sauce
1-(14 ounce) can beef broth
2-(16 ounce) cans Brook's chili hot beans (not drained)
2-(15 ounce) cans dark red kidney beans, drained and rinsed
1/4 cup chili powder (I use McCormick Chili Powder)
1 tablespoon granulated garlic
2 tablespoons onion powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon cayenne pepper
1/2 teaspoon chili flakes
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon white sugar
5 (or so) dashes Louisiana Hot Sauce (or more if you like it spicier) - Crystal's is our brand of choice
1 teaspoon salt

Steps:

  • Heat a large stock pot over medium-high heat. Crumble the ground beef and sausage into the hot pot, and cook until evenly browned. Drain off excess grease, then add the onion and bell pepper.
  • Pour in diced tomatoes and tomato paste, plus water. Pour in the kidney beans and chili beans. Season with chili powder, garlic, cumin, Louisiana Hot Sauce, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover leaving the lid cracked open a little room for steam to escape to help it thicken. Simmer over low heat for 2 to 3 hours, stirring occasionally.
  • After 2 hours, taste, and adjust salt, pepper, and chili powder, maybe more onion powder, if necessary. The longer the chili simmers, the better it will taste. To thicken smash some of the beans on the bottom with a slotted spoon and stir, if it looks too thick add a little more water. It's that last hour the flavors really come together and you know it's ready. Remove from heat and serve.
  • To serve, ladle into bowls, and add crackers, onions, cheese, sour cream.. however you like it. Plan on Chili Mac or Frito Pie with leftovers.

Nutrition Facts : Calories 567 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 106 milligrams cholesterol, Fat 31 grams fat, Fiber 8 grams fiber, Protein 41 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1 Bowl, Sodium 1703 milligrams sodium, Sugar 11 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

BEST CHILI RECIPE



Best Chili Recipe image

The best chili recipe you'll ever eat is right here! Our beef chili is made with ground beef, beans, diced tomatoes, and a homemade chili seasoning.

Provided by Lee Funke

Categories     Chili

Time 45m

Number Of Ingredients 19

1 lb. ground beef (we used 15% fat)
1/2 medium yellow onion (finely diced)
1 tablespoon minced garlic
1 15-oz. can pinto beans (drained and rinsed)
1 15-oz. can kidney beans (drained and rinsed)
1 15-oz. can tomato sauce
1 15-oz. can diced tomatoes
3 tablespoons tomato paste
1 tablespoon maple syrup
3 tablespoons chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoons salt
1/4 teaspoon ground pepper
1 cup beef broth (chicken broth or water works too)
shredded cheddar cheese
Fritos
green onion

Steps:

  • First, heat a large stockpot over medium/high heat.
  • Then, add ground beef, yellow onion, and minced garlic and sauté for 7-10 minutes or until beef is fully browned.
  • Next, add pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup to the pot and stir to combine.
  • Add spices and 1 cup of broth and stir to combine.
  • Bring beef chili to a boil, then reduce heat to low and let simmer for 10-15 minutes to thicken.
  • Top with your favorite toppings and enjoy!

Nutrition Facts : Calories 367 kcal, Sugar 11 g, Fat 14 g, Carbohydrate 38 g, Fiber 11 g, Protein 24 g, ServingSize 1 serving

THE BEST CHILI RECIPE



The Best Chili Recipe image

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

2 pounds lean ground beef
1 onion (diced)
1 jalapeno (seeded and finely diced)
4 cloves garlic (minced)
2 ½ tablespoons chili powder (divided (or to taste))
1 teaspoon cumin
1 green bell pepper (seeded and diced)
14 ½ ounces crushed tomatoes (canned)
19 ounces kidney beans (canned, drained & rinsed)
14 ½ ounces diced tomatoes (with juice)
1 ½ cups beef broth
1 cup beer
1 tablespoon tomato paste
1 tablespoon brown sugar (optional)
salt and pepper (to taste)

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

BEST CHILI RECIPE EVER



Best Chili Recipe Ever image

This is the World's Best Chili Recipe EVER! It's filled with beef and pork, lots of beans, and loaded with cheese, sour cream, crackers, and more to top it off.

Provided by Becky Hardin - The Cookie Rookie

Categories     Main Course

Time 1h20m

Number Of Ingredients 23

16 ounces sausage roll
1/2 cup sweet yellow onion (chopped)
1 clove garlic (minced)
2 pounds ground chuck (plus water for cooking)
1 can tomato sauce (8 ounces)
1 can diced tomatoes (14.5 ounces)
1 cup water (this is an ingredient. The water above is just for the chuck prep)
1 can black beans (15 ounces, drained and rinsed)
1 can red beans (15 ounces, drained and rinsed)
2 teaspoons cider vinegar
2 teaspoons Worcestershire Sauce
1 ounce chili seasoning
1/4 cup ketchup
1 tablespoon yellow mustard
½ teaspoon salt or to taste
1/2 teaspoon ground black pepper
chopped onions
hot sauce
sliced jalapenos
shredded cheese
crackers
sour cream
cilantro

Steps:

  • Heat a large skillet over medium-high heat. Add the sausage and crumble as it cooks. When almost fully browned, add the onion and garlic. Saute until onion is translucent, about 2-3 minutes. Drain oil if necessary and set aside.
  • Place ground chuck in a Dutch oven and use a wooden utensil to crumble. Cover completely with water. Bring water to a boil and boil the meat until brown. Drain the beef in a colander and return to the dutch oven.
  • Add the sausage and onion mixture to the ground chuck and stir to combine.
  • Mix in the tomato sauce, diced tomatoes, both types of beans, vinegar, Worcestershire sauce, chili seasoning, ketchup, mustard, and salt and pepper to taste.
  • Mix well and cook the chili, stirring often, over medium-low heat at least 1 hour or until chili has thickened and flavors meld. If it cooks down too much, you can add a bit more water.
  • Serve with favorite toppings such as chopped fresh cilantro, chopped onions, cheese, crackers, hot sauce, sliced jalapenos, or a topping of your choice.

Nutrition Facts : Calories 556 kcal, Carbohydrate 19 g, Protein 33 g, Fat 38 g, SaturatedFat 13 g, Cholesterol 121 mg, Sodium 996 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

ST. LOUIS SLINGER



St. Louis Slinger image

This is a slimmed-down recipe makeover of the famous St. Louis breakfast hangover cure. The healthy turkey chili is sans beans, but feel free to add a can of rinsed beans during the last 20 minutes in Step 1 if you like.

Provided by Robb Walsh

Categories     Baked & Roasted Turkey Recipes

Time 1h30m

Number Of Ingredients 19

1 tablespoon extra-virgin olive oil
1 pound 93%-lean ground turkey
1 medium onion, chopped
1 clove garlic, minced
1 28-ounce can no-salt-added crushed tomatoes (see Tip)
1 cup water
2 tablespoons chili powder
1 teaspoon unsweetened cocoa powder
1 teaspoon ground cumin
¾ teaspoon salt
½ teaspoon ground pepper
Crushed red pepper to taste
5 cups diced russet potatoes (1/2-inch; about 1 1/2 pounds)
1 tablespoon extra-virgin olive oil
½ teaspoon salt
½ teaspoon ground pepper
4 slices bacon
4 large eggs
2 cups St. Louis Chili or your favorite chili, heated

Steps:

  • To prepare chili: Heat oil in a large pot over medium-high heat. Add turkey and cook, stirring often and breaking up with a spoon, until no longer pink, about 5 minutes. Stir in onion and cook, stirring often, for 3 minutes. Add garlic and continue cooking, stirring often, until the onion is tender, about 2 minutes more. Add tomatoes and their juice, water, chili powder, cocoa, cumin, 3/4 teaspoon salt, pepper and crushed red pepper. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Keep warm over low heat while assembling the slingers. (Makes about 6 cups of chili; refrigerate leftovers for up to 5 days or freeze for up to 6 months.)
  • To prepare Slingers: Meanwhile, preheat oven to 400 degrees F.
  • Rinse potatoes in cold water and thoroughly pat dry with a clean towel. Toss on a large baking sheet with oil, salt and pepper, then spread into a single layer. Roast until well-browned on the bottom, about 20 minutes. Stir and turn the potatoes; roast until brown and crispy, 10 to 15 minutes more.
  • Meanwhile, cook bacon in a large nonstick skillet over medium heat until crispy; drain on a paper towel-lined plate. Wipe out the pan.
  • When the potatoes are done, coat the skillet with cooking spray and place over medium heat. Crack eggs into the skillet. Reduce heat to medium-low and cook 5 to 7 minutes for a soft-set yolk. Divide the potatoes among 4 plates; top each portion with bacon, a fried egg and 1/2 cup of the chili.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 39.6 g, Cholesterol 214.6 mg, Fat 14.8 g, Fiber 4.4 g, Protein 21.5 g, SaturatedFat 3.9 g, Sodium 691.9 mg, Sugar 4 g

HOMEMADE HOT DOG CHILI (+VIDEO)



Homemade Hot Dog Chili (+Video) image

The Best Homemade Hot Dog Chili is made with ground beef, garlic, beef broth, tomato sauce and seasonings (no beans!) So much flavor!

Provided by Brandie @ The Country Cook

Categories     Main Course

Time 55m

Number Of Ingredients 12

2 Tablespoons vegetable oil
1/2 onion, (finely chopped)
1-2 cloves garlic, (minced)
1 pound lean ground beef
2 1/2 Tablespoons chili powder
1 teaspoon sugar
1/2 teaspoon cumin
1 teaspoon Worcestershire sauce
3 Tablespoons tomato paste
1 cup beef broth ((or water))
3 Tablespoons corn meal
1/2 Tablespoon kosher salt, ((or to taste))

Steps:

  • Put a couple tablespoons of vegetable oil in medium sauce pan.
  • On medium-high heat, saute onion until translucent, then add garlic.
  • Stir for about a minute, then add ground beef.
  • As beef begins to brown, use a potato masher to grind up the beef into small bits.
  • Once brown, add in the rest of the ingredients (if your beef produced a lot of grease, you may want to strain some of that out first before adding the rest of the ingredients).
  • Give it all a good stir to combine then reduce heat and simmer for about 15 minutes.
  • Do a taste test at this point to see if it has enough salt.

Nutrition Facts : Calories 112 kcal, Carbohydrate 6 g, Protein 13 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 35 mg, Sodium 681 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

TOMMY'S CHILI



Tommy's Chili image

Tommy's Chili (Copycat) is a spot on recreation of the signature beef chili that has had Los Angeles natives hooked on Tommy's Original for over 70 years!

Provided by Sabrina Snyder

Categories     Side Dish

Time 35m

Number Of Ingredients 13

1 pound ground beef (, (85/15))
1 large carrot
3 tablespoons chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tablespoons masa harina (, (corn flour))
2 cups beef broth
1 tablespoon white vinegar
1/4 cup flour

Steps:

  • Add your carrots to a food processor until they're very finely chopped and the food processor stops making them smaller.
  • Add the ground beef and carrots to a large dutch oven on medium high heat and cook until the beef is no longer pink, breaking it apart as you go, about 5-6 minutes.
  • Lower the heat to medium and add in the chili powder, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper and masa harina, stirring well to combine.
  • In a small cup whisk together the beef broth, vinegar and flour until the flour is completely absorbed, then add it into the pot.
  • Reduce heat to a simmer and cook for an additional 30 minutes to thicken.

Nutrition Facts : Calories 201 kcal, Carbohydrate 8 g, Protein 15 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 51 mg, Sodium 296 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

ST. LOUIS CHILI



ST. LOUIS CHILI image

Categories     Soup/Stew     Beef     Simmer

Yield 6 - 8 people

Number Of Ingredients 16

2 1/2 lbs ground chuck
1 1/2 lbs ground pork
3 Tbs bacon grease
3 large white onions, chopped
1 bell pepper chopped
5 - 6 garlic cloves chopped fine
5 Tbs chili powder
1 Tbs paprika
1 tsp oregano
3 Tbs ground cumin
1 oz can tomato sauce
1 Tbs Worcestershire
3 cups beef stock
1 12 oz bottle beer
2 15 oz cans beans - drained/rinsed
grated cheddar cheese

Steps:

  • In a heavy bottomed stockpot brown the beef & pork in the bacon grease. Add onions, bell pepper & garlic. Saute until vegetables are soft. Add chili powder, paprika, oregano cumin and saute for about 5 minutes. Add remaining ingredients. Cover & simmer for 45 minutes. Add beans & continue simmering for another 30 minutes. Remove the lid and simmer for an additional 20 minutes or until reduced to desired consistency.

LOU'S CHILI



LOU'S CHILI image

Categories     Soup/Stew     Beef

Yield 6

Number Of Ingredients 20

1 lb. ground beef
3 or 4 cloves garlic, minced
1 medium onion, chopped
1/2 of a large or 1 small green pepper, chopped
1 15 oz can diced tomatoes
1 8 oz. can tomato sauce
1 tbsp. taco sauce
2 dashes Worcestershire sauce
2 dashes Tabasco Sauce
1 tbsp. chili powder
1 bay leaf
1/4 tsp. marjoram & thyme
3/4 tsp. fennel seeds
1/2 tsp. cumin seeds
3/4 tsp. oregano, sugar, salt
several twists of ground black pepper
1/4 tsp. dried basil
1 1/2 cups water
2 Tbsp. dry red wine (optional)
1 15oz can dark red kidney beans [I like Joan of arc brand]

Steps:

  • Brown the meat and drain off any superfluous liquid fats. Add the garlic, onions, peppers and saute for a couple minutes. Throw everything else into the pot and let simmer gently for several hours. I like the chili served with a dollop of plain yogurt or sour cream and a sprinkle of grated cheese with a side of some hearty bread sticks.

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