Mimis Best Chili Recipes

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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.

MIMI'S BEST CHILI



MIMI'S BEST CHILI image

Categories     Soup/Stew     Bean     Winter     Healthy

Yield 10 -12 people

Number Of Ingredients 20

1 - 16oz can Bush's Red Kidney low sodium beans
1 - 15oz can Bush's Black low sodium beans
1 - 15.8oz can Bush's Northern White low sodium beans
1 - 28oz can Dei Fratelli Italian Sauce
1 - 28oz can Dei Fratelli chopped Italian tomatoes, herbs, olive oil
2 - 28oz cans Hunts Crush Tomatoes
1 - 6oz can Tomato Paste
1 lb Lean Ground Turkey
1 large onion, chopped
6 Garlic cloves
2 TBSP Chili Powder
1 tsp Red Pepper Flakes
1 tsp Cayenne Pepper
1 TBSP Cumin
2 Bay Leafs
2 TBSP Basil Leaf pieces
1 tsp Nutmeg
1 TBSP Oregano
1 - 2 tsp Kosher salt
1 tsp Black Pepper

Steps:

  • In medium skillet, brown ground turkey with garlic cloves and chopped onions. Add chili powder. Set aside. In large dutch oven, add: Italian Sauce Chopped Italian Tomatoes Crushed tomatoes Tomato Paste Drain, rinse, and add the Kidney beans, Black beans, and Northern White beans Measure and Add spices: Red Pepper flakes Cayenne pepper Cumin Bay Leafs Basil Leaf pieces Nutmeg Oregano Kosher salt Pepper Add browned turkey mixture (includes onion, garlic and Chili powder) to large pot of above listed ingredients

THE BEST CHILI



The Best Chili image

This chili came about when we had an over-abundance of produce from our garden. Fresh tomatoes, carrots, peppers, and onions make for a delicious chili! Serve warm, topped with cheese, if desired.

Provided by Kim

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 1h15m

Yield 8

Number Of Ingredients 22

2 tablespoons vegetable oil
1 pound ground venison
2 bell peppers, chopped
2 large carrots, chopped
1 onion, chopped
4 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon salt, or to taste
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground black pepper, or to taste
½ teaspoon garlic powder
½ teaspoon onion powder
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can cream-style ale
3 large beefsteak tomatoes, chopped
2 cups no-salt-added chicken broth
2 cups water
1 tablespoon molasses
1 (15 ounce) can black beans, drained and rinsed
2 bay leaves

Steps:

  • Heat vegetable oil in a 6-quart Dutch oven over medium heat. Add ground venison and cook until browned, 5 to 7 minutes. Add bell peppers, carrots, and onion; cook until onion is translucent, about 3 minutes. Mix in garlic and cook until fragrant, about 30 seconds more. Stir in chili powder, salt, paprika, cumin, oregano, pepper, garlic powder, and onion powder. Cook for 1 to 2 minutes.
  • Mix in tomato paste and cook, stirring constantly, for 2 minutes. Add ale; cook and stir for 2 to 3 minutes. Stir in tomatoes and cook until juices start to release, about 3 minutes. Pour in chicken broth, water, and molasses; stir to combine. Add beans and bay leaves.
  • Bring chili to a simmer, stirring occasionally. Reduce heat to medium-low and cook until flavors blend, 30 to 45 minutes more. Taste, adjust seasonings, and discard bay leaves.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 25.7 g, Cholesterol 43.8 mg, Fat 5.6 g, Fiber 7.3 g, Protein 18.4 g, SaturatedFat 1.3 g, Sodium 736.7 mg, Sugar 10.2 g

MIMI'S CHILI



Mimi's Chili image

It is the best I have had and make it often. I also give it as gifts (see Note). It is actually my daughter's base for chili and my spices. The two combined make a delicious pot. NOTE: For gift giving just package up the first 4 ingredients in one baggie. In another baggie place the last 8 ingredients. Give with the recipe on how to prepare it printed on a pretty tag. Also, if you are feeling really lazy, you could substitute about 3-4 cans of kidney beans/pinto beans or a mixture of both in place of the dry beans.

Provided by Mimi in Maine

Categories     One Dish Meal

Time 3h50m

Yield 8 serving(s)

Number Of Ingredients 17

1/2 cup dry pinto beans
1/2 cup dried kidney beans
2 tablespoons dried onion flakes
1/2 teaspoon instant minced garlic
2 cups onions (chopped fine)
2 lbs hamburger
1 (14 ounce) bottle catsup
1 tablespoon Worcestershire sauce
2 (8 ounce) cans tomato sauce
1 1/2 teaspoons paprika
1 teaspoon cumin
5 teaspoons chili powder
1/2 teaspoon instant minced garlic
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/8 teaspoon red pepper flakes
1 teaspoon salt

Steps:

  • Wash beans and place in pot with the next two ingredients--minced onion and minced garlic.
  • Cover beans with cold water and boil for 10 minutes with lid on; turn off heat and let sit for 1 hour.
  • Drain but do not rinse.
  • Cover with fresh water and simmer for 60-90 minutes till tender.
  • Drain and set aside.
  • Saute the onions and then add the hamburg and cook till done.
  • Add the rest of the ingredients and simmer for 10-15 minutes.
  • Now you may put it in the crockpot on high for 1-2 hours and then on low for 4-6 hours stirring occasionally OR may be cooked on lowest setting on stove for 2-3 hours.
  • Watch that it does not get dry.

MIMI'S TEXAS CHILI



Mimi's Texas Chili image

This is my garandmothers PERFECT chili recipe. It isn't awfully spicy, but it has a zing to it. To be honest, I really don't like chili very much, but this takes the cake. This is the perfect chili for chili dogs, too. It is very easy & you will love it! Serves 4.

Provided by -------

Categories     Beans

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

4 tablespoons olive oil
1 cup diced onion
1 diced garlic clove
3 tablespoons chili powder
1 -2 teaspoon salt
1 -2 teaspoon sugar
1/2 teaspoon black pepper
1 lb ground beef
2 cups canned tomatoes
1/4 cup water
1 cup diced celery (optional)
1 cup green bell pepper, diced
1 (16 ounce) can showboat brand beans
1 -2 cup red kidney beans
1/2 teaspoon cumin

Steps:

  • Brown beef, onion, garlic, bell pepper, & celery (optional).
  • Drain.
  • Mix tomatoes, salt, pepper, chili powder, & water.
  • Add beans then simmer 30-45 minutes.

Nutrition Facts : Calories 487, Fat 31.9, SaturatedFat 8.8, Cholesterol 77.1, Sodium 931.2, Carbohydrate 24.9, Fiber 8, Sugar 7.1, Protein 27.6

MIMI'S LOUISIANA DIRTY RICE



Mimi's Louisiana Dirty Rice image

A true classic, Louisiana dirty rice is filled with ground meat, onion, celery, bell peppers, and assorted spices. Also, perfect as a dressing or stuffing for turkey, chicken, etc...

Provided by Miss Mimi

Time 35m

Yield 5

Number Of Ingredients 20

1 tablespoon vegetable oil
1 pound ground beef
½ pound bulk pork sausage
1 cup diced onion
½ cup diced red bell pepper
½ cup diced green bell pepper
¼ cup diced celery
2 teaspoons minced garlic
2 tablespoons soy sauce
1 tablespoon ground black pepper
1 tablespoon ground paprika
1 tablespoon dried oregano
1 teaspoon Cajun seasoning
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon salt
1 cup beef broth
2 large bay leaves
4 ½ cups cooked rice
1 tablespoon minced fresh parsley

Steps:

  • Heat oil in a large skillet over medium-high heat. Add beef and sausage; cook and stir, breaking into small pieces, until they begin to brown, about 5 minutes. Add onion, bell peppers, celery, and garlic. Continue to cook and stir until meat is fully browned, 3 to 4 minutes more. Stir in soy sauce, black pepper, paprika, oregano, Cajun seasoning, chili powder, garlic powder, and salt.
  • Stir in broth and bay leaves. Let simmer for 6 to 8 minutes. Fold in rice, 1 cup at a time, until fully coated. Mix in parsley. Simmer for 6 to 8 more minutes. Discard bay leaves and serve.

Nutrition Facts : Calories 533.9 calories, Carbohydrate 49.4 g, Cholesterol 82.7 mg, Fat 24.5 g, Fiber 3.4 g, Protein 27.6 g, SaturatedFat 8.4 g, Sodium 1317.9 mg, Sugar 3 g

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