Pegs Chili Recipes

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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.

BEST DAMN CHILI



Best Damn Chili image

After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.

Provided by Danny Jaye

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h50m

Yield 12

Number Of Ingredients 28

4 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
1 Anaheim chile pepper, chopped
2 red jalapeno pepper, chopped
4 garlic cloves, minced
2 ½ pounds lean ground beef
¼ cup Worcestershire sauce
1 pinch garlic powder, or to taste
2 beef bouillon cubes
1 (12 fluid ounce) can or bottle light beer (such as Coors®)
1 (28 ounce) can crushed San Marzano tomatoes
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (12 ounce) can tomato paste
½ cup white wine
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon brown sugar
1 tablespoon chipotle pepper sauce
2 ½ teaspoons dried basil
1 ½ teaspoons smoked paprika
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon ground black pepper
2 (16 ounce) cans dark red kidney beans (such as Bush's®)
1 cup sour cream
3 tablespoons chopped fresh cilantro
½ teaspoon ground cumin

Steps:

  • Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
  • Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
  • Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
  • Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Nutrition Facts : Calories 406.3 calories, Carbohydrate 27.6 g, Cholesterol 74.4 mg, Fat 21.1 g, Fiber 7 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1014.5 mg, Sugar 7.4 g

AUNT PEG'S CHOWDER



Aunt Peg's Chowder image

A rich and creamy vegetable soup that is delicious with warm French bread.

Provided by MACKENZ

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 13

1 tablespoon vegetable oil
1 large onion, sliced
¼ pound zucchini, chopped
1 (8 ounce) can garbanzo beans, with liquid
1 (8 ounce) can whole peeled tomatoes with liquid, chopped
¾ cup dry white wine
3 tablespoons butter, melted
1 teaspoon minced garlic
1 teaspoon dried basil
1 bay leaf
½ cup heavy cream
½ cup shredded Monterey Jack cheese
½ cup grated Romano cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.
  • In a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.
  • Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and continue baking 30 minutes.
  • Stir heavy cream, Monterey Jack cheese, and Romano cheese into the vegetable mixture, and continue baking 10 minutes, until cheeses are melted and bubbly.

Nutrition Facts : Calories 304.3 calories, Carbohydrate 15.1 g, Cholesterol 61.1 mg, Fat 21.4 g, Fiber 2.8 g, Protein 8.7 g, SaturatedFat 12.1 g, Sodium 389.1 mg, Sugar 2.7 g

EASY WHITE CHILI



Easy White Chili image

A very tasty, somewhat spicy, variation of chili that uses chicken. I like to serve it with sweet corn bread.

Provided by Nancie Thompson

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 45m

Yield 8

Number Of Ingredients 11

2 tablespoons olive oil
2 onions, chopped
4 cloves garlic, minced
4 cooked, boneless chicken breast half, chopped
3 (14.5 ounce) cans chicken broth
2 (4 ounce) cans canned green chile peppers, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 ½ teaspoons cayenne pepper
5 (14.5 ounce) cans great Northern beans, undrained
1 cup shredded Monterey Jack cheese

Steps:

  • Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.
  • Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.

Nutrition Facts : Calories 520.7 calories, Carbohydrate 59.2 g, Cholesterol 53.8 mg, Fat 13.9 g, Fiber 13.6 g, Protein 41.1 g, SaturatedFat 4.9 g, Sodium 935 mg, Sugar 2.6 g

CHILLY-NIGHT CHILI



Chilly-Night Chili image

not set

Provided by BigOven Cooks

Categories     Soups, Stews and Chili

Time 1h30m

Yield 6

Number Of Ingredients 6

1 tb Chili powder
1 cn Kidney beans
1 lb Hamburger
1 cn Tomato soup undiluted
1 ts Salt
1 lg Onion chopped

Steps:

  • Brown the meat and the onion in a little butter and cook till the meat is brown--about 10 minutes. Add everything else, then let it simmer covered for half an hour. Source: The I Hate to Cook Book by Peg Bracken Formatted for MM by Rosanne Troxel (D.TROXEL/GEnie; TJFM10C/Prodigy) Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Nutrition Facts : Calories 266 calories, Fat 15.6786133336819 g, Carbohydrate 14.4869633344703 g, Cholesterol 53.0133333333333 mg, Fiber 4.29026680481044 g, Protein 16.610330000255 g, SaturatedFat 5.90214900006142 g, ServingSize 1 1 Serving (201g), Sodium 366.543333354341 mg, Sugar 10.1966965296598 g, TransFat 2.22732000005772 g

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