Randalls My Daddys Chili Recipes

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JUST LIKE WENDY'S® CHILI



Just Like Wendy's® Chili image

After trying several clone recipes and adjusting them to my tastes, I've concocted what I think is the best clone. Serve topped with finely diced white onions and/or shredded cheese. Enjoy!

Provided by MontanaChef

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

Time 1h35m

Yield 10

Number Of Ingredients 14

2 tablespoons olive oil
2 pounds ground beef
2 stalks celery, chopped
1 onion, chopped
1 green bell pepper, chopped
3 (14 ounce) cans stewed tomatoes
1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL)
1 (14 ounce) can tomato sauce
1 cup water
2 (1.25 ounce) packages chili seasoning (such as McCormick® Mild Chili Seasoning Mix)
1 (14 ounce) can kidney beans, undrained
1 (14 ounce) can pinto beans, undrained
salt and ground black pepper to taste
1 tablespoon white vinegar, or more to taste

Steps:

  • Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Stir and break the ground beef into crumbles and cook until no longer pink, about 5 more minutes.
  • Stir celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.
  • Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 28.8 g, Cholesterol 55.1 mg, Fat 14.8 g, Fiber 7.8 g, Protein 22.6 g, SaturatedFat 4.7 g, Sodium 1521 mg, Sugar 8.3 g

RANDALL'S (MY DADDY'S) CHILI



Randall's (my Daddy's) Chili image

This was my Daddy's chili recipe. He was VERY proud of his recipe and when he had someone request the recipe, he wrote it out with his usual flair! We lost Dad April 2009...I can't say how much we miss him..hope you like this recipe, I'm going to type it JUST like he wrote it.

Provided by Jane Laster

Categories     Chili

Time 4h30m

Number Of Ingredients 8

1 12 inch cast iron skillet
1/2 c canola oil
1 lb ground beef
1 c water
1/2 c mexine chili powder
1 Tbsp flour, sprinkled on the meat
3 slice jalapeno pepper, also put with meat
1 medium onion, cut into 1/2 inch slices, do not put in with meat until meat is 1/2 done (cooked)

Steps:

  • 1. In small pan put 1-8oz to 15 oz cans of tomato sauce. In pan put 1/2 teaspoon salt. (1 cup water). In pan put 1/2 teaspoon sugar. In pan put 1/2 teaspoon ground cumin.
  • 2. Bring tomato sauce mixture to boil then cut off. Get meat WELL DONE. Combine meat and sauce and pour into crock pot. Let cook for 3-4 hours. You will have the best chili around.

DAD'S FAMOUS CHILI RECIPE



Dad's Famous Chili Recipe image

This recipe is my Dad's recipe that he's been making for years. It is always a hit in our house and one of my favorite dishes. This chili is pretty spicy, so if you can't take the heat, reduce the amount of red pepper and cayenne pepper. Last thing -- you have to have this chili over rice, otherwise it's just not complete! Enjoy!

Provided by Mups501

Categories     Beans

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 14

2 lbs lean ground beef
1 1/2 tablespoons vegetable oil
1 medium onion (chopped)
1 red bell pepper (sliced)
2 garlic cloves, minced
1/2 teaspoon ground black pepper
1 teaspoon cayenne pepper
1/2 teaspoon ground chipotle chile pepper
1 1/2 teaspoons crushed red pepper flakes
1/4 cup chili powder
1 (26 ounce) can tomato puree
2 (16 ounce) cans chopped tomatoes
2 (16 ounce) cans dark red kidney beans, drained
1 -2 teaspoon salt

Steps:

  • Brown beef in skillet and drain fat.
  • Heat oil in separate frying pan and add 1/2 of the chopped onions, sauté until soft, but not brown.
  • In blender, purify the other 1/2 of onion, the red bell pepper, garlic, black pepper, and tomato puree.
  • Pour the blended ingredients, ground beef, and sautéed onions into a crock pot or a large stock pot.
  • Add the chopped tomatoes, kidney beans, chipotle, cayenne pepper, crushed red peppers, chili powder and stir.
  • Simmer in pot for about 2 hours, stirring every 15 minutes.
  • The longer you leave it cooking on low heat, the more the spices and seasonings will blend together and the better it will be.
  • Serve over cooked white rice.

Nutrition Facts : Calories 446.5, Fat 15.7, SaturatedFat 5.2, Cholesterol 73.7, Sodium 439.8, Carbohydrate 43.6, Fiber 13.5, Sugar 9.4, Protein 35.9

DAD'S BEST CHILI



Dad's Best Chili image

This is my own recipe for chili with beans and meat. I modified it over several years because I wanted a spicy chili that had a flavorful heat, not just a 'set your mouth on fire' heat. It can be made using canned beans or dried beans that you soak and pre-cook.

Provided by T3Acha1997

Categories     Pork

Time 1h

Yield 6 quarts, 18 serving(s)

Number Of Ingredients 20

1 1/2 lbs bulk Italian sausage
1 1/2 lbs ground beef
1 green pepper, diced
1 large onion, diced
4 garlic cloves, minced
2 small chili peppers, seeded & diced (optional extra heat)
2 beef bouillon cubes
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dry mustard
3 tablespoons chili powder
1 1/2 tablespoons curry powder
3 dried bay leaves
1 (6 ounce) can tomato paste
2 (28 ounce) cans diced tomatoes, include liquid
8 ounces ale (optional)
2 (40 ounce) cans kidney beans, drained & rinsed
2 (15 1/2 ounce) cans black beans, drained & rinsed
1 (4 ounce) can diced green chilies

Steps:

  • In a large 6-8 quart stock pot, brown the sausage and ground beef together, adding the diced green pepper and onion in the last 5 minutes or so.
  • Add the bouillon cubes, garlic, diced chili pepper (if used), tomato paste, and all seasonings EXCEPT bay leaves. Stir well until completely mixed.
  • Stir in the diced tomatoes (including liquid), canned diced green chilis, ale or stout (if used), and the bay leaves. Then carefully mix in the kidney and black beans being careful not to mash the beans.
  • Simmer on low for at least 45 minutes, up to 2 hours. Be careful not to burn the bottom.
  • Serve with crackers and shredded cheddar cheese; add a splash of pepper sauce if you like it HOT.
  • This recipe makes about 6 quarts of chili that tastes even better the second day, and withstands freezing very well.
  • NOTE:.
  • If using dried beans, adjust the recipe as follows:.
  • 1 lb. + 1 cup dried kidney beans.
  • 1 cup dried black beans.
  • 3 Tblsp sugar.
  • 1½ Tblsp salt ADDITIONAL to recipe.
  • Dried beans must be soaked overnight and PRECOOKED BEFORE being added to chili (simmer black beans for 45 minutes, kidney beans for 1 hr 45 minutes.

Nutrition Facts : Calories 457.4, Fat 20.5, SaturatedFat 7.2, Cholesterol 54.5, Sodium 1163.2, Carbohydrate 47.9, Fiber 16.7, Sugar 7, Protein 25.3

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