Nans Chili Recipe Foodcom

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NANA'S CHILI



Nana's Chili image

This is my mom's chili recipe. Thick, meaty, and good heat without being overpowering. She used Miller Genuine Draft for the beer; I prefer using an Oatmeal Stout for a richer flavor instead.

Provided by knitaholic

Categories     Meat

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 17

2 lbs ground beef, browned and drained
1 medium onion, chopped
1 small green pepper, chopped
16 ounces chopped tomatoes
12 ounces tomato paste
6 ounces chili sauce
2 bay leaves
2 (15 ounce) cans kidney beans
1 (15 ounce) can hot chili beans
16 ounces beer
3 tablespoons chili powder
1/2 package mild chili seasoning mix
1 teaspoon black pepper
2 teaspoons celery salt
1 teaspoon onion salt
2 teaspoons Worcestershire sauce
1/2 teaspoon cayenne pepper

Steps:

  • Brown ground beef with onion and green pepper; drain.
  • Add all other ingredients.
  • Rinse cans/jars with water if more liquid is needed.
  • Bring to a boil.
  • Lower heat and simmer 2 hours (or more).

AWARD WINNING CHILI



Award Winning Chili image

My husband and I created this recipe together. He won a chili cook-off with this recipe at work. We always use venison, but you can use ground beef or turkey.

Provided by KelBel

Categories     Black Beans

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb ground beef or 1 lb ground turkey
2 onions, diced
1 green pepper, diced
1 tablespoon jalapeno, finely chopped
1 (14 ounce) can Mexican-style tomatoes (like Rotel)
2 (8 ounce) cans tomato sauce
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika (smoked if you can find it)
1 (14 ounce) can kidney beans, drained and rinsed
1 (14 ounce) can black beans, drained and rinsed
1 cup water
sour cream
cheddar cheese
green onion

Steps:

  • In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
  • Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
  • Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
  • Serve with desired toppings.

CHEESY CHILLI NAAN BREAD



Cheesy Chilli Naan Bread image

Make and share this Cheesy Chilli Naan Bread recipe from Food.com.

Provided by FlipTheScript Recipe

Categories     Breads

Time 1h18m

Yield 2 Naan Bread, 2 serving(s)

Number Of Ingredients 12

250 g plain flour (plus extra for dusting)
4 g salt
4 g yeast
1/2 tablespoon extra virgin olive oil (plus extra for frying)
160 ml water
1 teaspoon cumin powder
1 teaspoon onion seeds
1 teaspoon garlic powder
1/4 teaspoon coriander powder
1/2 tablespoon chipotle chili flakes
20 g cheddar cheese
1/2 teaspoon butter (for serving)

Steps:

  • Preperation:.
  • Lightly flour a dry surface.
  • Place a sheet of greaseproof paper on a baking tray.
  • Place all dry ingredients in a mixer, ensuring that the salt and the yeast are separated.
  • Form a well in the centre of the dry ingredients and add the Oil and Water.
  • Mix on a low setting for 4 minutes until the dough has formed and has come away from the sides of the mixing bowl.
  • Remove from mixing bowl and place onto the floured surface.
  • The dough should be relatively stretchy so gently knead for a maximum of 1 minute and then separate the dough into two equal pieces.
  • Shape each piece into a ball and place on the baking tray, ensuing they are separated by at least 10cm.
  • Cover the tray and leave to rise in a warm area for a minimum of 1 hour. If you are covering with a plastic bag or cling film, lightly rub some oil on the top of the dough to prevent them from sticking.
  • Method:.
  • Once the dough has risen, place onto a lightly floured surface.
  • Roll each ball out to a maximum thickness of 1cm.
  • Sprinkle the cheese in the centre of the dough.
  • Pull the edges of the dough inward and form together to seal the cheese inside.
  • Rollout the dough again to a maximum of 0.5cm thickness. The folds made from sealing should no longer be visible and there should not be any gaps where the cheese can escape from.
  • Heat a large, lightly oiled pan.
  • Once the oil has heated up, place one of rolled out naans into the pan, folded side down.
  • Heat for 4 minutes, on a relatively high heat, lightly shaking the pan after 2 minutes to ensure dough does not stick. Bubbles should now have formed on the top layer.
  • Turn over and repeat, heating the other side for 3 to 4 minutes or until nicely browned. Remove from the pan and serve, placing a small amount of butter on top.

Nutrition Facts : Calories 668.8, Fat 9.9, SaturatedFat 3.5, Cholesterol 13, Sodium 888.2, Carbohydrate 122.8, Fiber 5.7, Sugar 0.7, Protein 20.2

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.

NANA'S CHILI



Nana's Chili image

My dad gave me a Penzey's spice catalog years ago and this recipe was in it for a good basic chili. It is a great base to make as your own. There is so much you can do with this recipe. It does require some patience as it does take 3 hours to simmer. So worth the wait! I call it Nana's Chili because my 3 year old grandson...

Provided by Jeri Haywood

Categories     Chili

Time 3h

Number Of Ingredients 15

2 lb ground beef
3 Tbsp vegetable oil
1 medium onion - chopped
1 red bell pepper - chopped
3 clove garlic - minced
1/2 tsp fresh ground black pepper
1 tsp ground cumin
1/2 tsp ground chipotle pepper
1/2-1 1/2 tsp crushed red peppers
3 Tbsp chili powder
3 c hot water
1 - 26 oz can tomato puree
2 - 16 oz diced tomatoes, canned
2 - 16 oz kidney beans, canned - drained
1 - 2 tsp salt

Steps:

  • 1. Brown ground beef. Drain fat and set aside. Heat 3 tablespoons of oil in heavy pot over medium high heat, adding onions when hot. Saute for 4-5 minutes. Add bell pepper and garlic. Continue cooking for 2-3 minutes more. Add black pepper, ground cumin, ground chipotle pepper, crushed red peppers and chili powder, while continually stirring until spices begin to stick to bottom of pot and brown (30-45 seconds). Quickly add 3 cups of hot water. Add tomato puree, diced tomatoes and the juice they were packed in. Add kidney beans and salt. Add the ground beef. Stir when chili begins to boil. Reduce heat to low and cover. Ideally the chili should be simmered 3 hours to let all the flavors blend together. Stir about every 15 minutes. If you don't have 3 hours, use less chipotle and crushed red peppers.

CLASSIC CHILI



Classic Chili image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 12

3 tablespoons vegetable oil
1 large onion, chopped
1 red bell pepper, chopped
2 tablespoons tomato paste
1/4 cup chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
2 pounds ground beef
Kosher salt and freshly ground pepper
2 15-ounce cans kidney beans (do not drain)
3 14-ounce cans diced tomatoes

Steps:

  • Heat the oil in a large pot over medium-high heat. Add the onion and bell pepper and cook, stirring, until softened, 5 to 7 minutes. Add the tomato paste, chili powder, cumin, coriander and oregano. Cook, stirring, until brick red, 2 minutes.
  • Add the beef, 1 teaspoon salt and a few grinds of pepper and continue to cook, stirring, until no longer pink, 3 to 4 minutes. Add the beans, tomatoes, 1 cup water and 1/2 teaspoon salt. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until thickened, 35 to 45 minutes. Season with salt.

NAN'S CHILI



Nan's Chili image

This chili is great with or without beans. I prefer without, but my family prefers with. It's an adaptation of Wic Fowlers chili mix. I measured the ingredients one time and added my own touches to change the recipe to our taste. You can speed up cooking time using the pressure cooker for 15 minutes.

Provided by PanNan

Categories     Meat

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs lean ground beef
2 (8 ounce) cans tomato sauce
1 (14 1/2 ounce) can diced tomatoes
2 cups water
1 tablespoon dried onion flakes
1 tablespoon instant minced garlic
2 teaspoons paprika
3/4 teaspoon cumin
1/4 teaspoon red cayenne pepper
1/3 cup chili powder
1 1/2 teaspoons salt
2 (15 ounce) cans red kidney beans, drained

Steps:

  • Brown ground beef.
  • Add tomato sauce, tomatoes and water.
  • Stir in the onion, garlic and seasonings.
  • Add beans and simmer 30- 45 minutes.
  • Serve with saltine crackers to crush into the chili.

Nutrition Facts : Calories 505.4, Fat 17.3, SaturatedFat 6.5, Cholesterol 98.3, Sodium 1208.4, Carbohydrate 44.4, Fiber 15.4, Sugar 6.4, Protein 45.4

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