Tonyas Kickin Chili Recipes

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KICKIN' CHILI



Kickin' Chili image

This is a fantastic chili recipe if you like a little kick and a little spice. It's great right off the stove top and even better the next day. My husband can't get enough of it!

Provided by NolansMom

Categories     Beans

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 17

2 lbs ground beef
3 garlic cloves, minced
3 stalks celery, cut fine
1 large onion, cut fine
1 (1 lb) can tomatoes
3 (8 ounce) cans tomato sauce
1 tablespoon salt
1/2 teaspoon fresh ground pepper
2 bay leaves
2 tablespoons chili powder
1 (4 ounce) can green chili peppers
1 teaspoon oregano
1/4 teaspoon cumin
6 whole cloves allspice
3 tablespoons sugar
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) kidney beans, undrained

Steps:

  • In a large, heavy pan brown meat well.
  • Add garlic, celery, and onions and sauté for 10 minutes.
  • Add tomatoes, tomato sauce, spices, seasonings, chili peppers, sugar, and the beans.
  • Bring to a boil, then reduce heat and simmer, uncovered for 1 1/2 hours.
  • Stir often to prevent sticking.

KICKIN CHILI



Kickin Chili image

This is a wonderful chili, from Chef Emeril Legasse. The recipe for his famous seasoning,**Southwast Essense is listed below the ingredients for the chili. It's a great seasoning for just about anything. Just put all of the spices into a small bowl, mix and keep in an airtight container or bag. It makes about half cup. I usually at least triple the recipe for the Essence.

Provided by FLUFFSTER

Categories     Beans

Time 1h55m

Yield 10-12 serving(s)

Number Of Ingredients 31

2 tablespoons vegetable oil
4 lbs ground beef
4 cups chopped yellow onions
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cayenne pepper
1 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
1 bay leaf
2 tablespoons minced garlic
4 (12 ounce) bottles dark beer
2 (28 ounce) cans whole tomatoes, crushed
2 tablespoons tomato paste
1 tablespoon salt
1 tablespoon dark brown sugar
1 teaspoon dark brown sugar
1 ounce unsweetened chocolate
6 cups cooked red kidney beans (I use canned)
1 cup grated cheddar cheese, for garnish
1 cup finely chopped green onion, for garnish
1/2 cup chopped fresh cilantro leaves, for garnish
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper flakes
1 tablespoon salt
1 tablespoon dried oregano

Steps:

  • Heat the oil in a large heavy pot over high heat. Add the beef and brown well, about 10 minutes. Add the onions, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper, and bay leaf and cook, stirring often, until the onions soften, about 8 minutes.
  • Add the garlic and cook until fragrant, about 30 seconds. Add the beer and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, salt, brown sugar, and chocolate to the pot. Stir well and bring to a boil.
  • Reduce to a simmer and cook until slightly thickened, about 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot.
  • Skim off as much fat as possible. Add the beans, return to a simmer, cover, and cook until thickened, about 1 hour longer.
  • Serve with the cheese, green onions, and cilantro alongside as garnish.

Nutrition Facts : Calories 768.5, Fat 37.4, SaturatedFat 14.7, Cholesterol 135.2, Sodium 1673.2, Carbohydrate 52, Fiber 14.4, Sugar 10.8, Protein 50.5

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.

KICKIN' SKILLET CHILI



Kickin' Skillet Chili image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 2-3 servings

Number Of Ingredients 7

3/4 pound ground beef
1 onion, chopped
1 package of pre-mixed chili seasonings
Pickled jalapenos, to taste
3 cans stewed tomatoes, Mexican flavor if possible
1 can red kidney beans, drained and rinsed
Toppings: Sour cream, grated cheddar cheese, red onion

Steps:

  • Heat electric skillet on medium high setting. Break apart ground beef and add to skillet. Cook for 3 minutes and stir in chopped onion. Cook until the beef is no longer pink. Stir in the chili seasonings and jalapenos and mix well. Add tomatoes and stir to combine. Simmer for 30 minutes on medium heat. Stir in red kidney beans and allow to simmer for 10 minutes. Serve hot with sour cream, grated cheddar cheese, and red onion.

TONYA'S KICKIN' CHILI



Tonya's Kickin' Chili image

This chili recipe began with my Mom's version, which I LOVED as a kid, and which I have evolved over the years into something a little "spicier!" Yes, I like hot and spicy chili, and this can be spiced up or down (heat-wise) but it's the combination of spices that gives it the amazing flavor.

Provided by Tonya Young

Categories     Beef Soups

Time 2h25m

Number Of Ingredients 20

1 large onion
2 medium garlic
2 lb ground chuck
1 can(s) tomatoes, canned and chopped, with liquid
1 can(s) tomatoes, crushed
2 can(s) chili beans, hot
1 can(s) kidney beans, canned
1 can(s) black beans
2-3 c water, cold
1 tsp worcestershire sauce
1 pinch cayenne pepper
1 tsp Herbs de Provence
2 tsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp salt
1/4 tsp pepper
2 tsp garlic powder
1/2 tsp Adobo powder
5 medium bay leaves

Steps:

  • 1. Chop onion and mince garlic. In a large stock pot, cook onion and garlic with olive oil on medium heat until transparent. Add ground chuck and cook thoroughly. Drain fat if desired. Add all remaining ingredients and turn up to medium high. Let come to boil. Turn down and simmer for 2 hours or more. Serve and enjoy!

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