Best Afterburner 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.

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

AFTERBURNER CHILI



Afterburner Chili image

I developed this recipe while I was in the U.S. Navy stationed at NAS Whidbey Island, attached to the World Famous VA-165 Boomers as an AQ. Although the A6-E Intruder did not have afterburners, I am sure you will think the name is appropriate after you have a bowlful. Afterburner Chili was created in response to my best friend's (Deli) challenge that an Iowa boy can't out chili a Texan. He stood corrected! After he went screaming to the sink. Ha! Ha! Ha! This, at least for me, is definitely a Winter dish. I now live in Florida and do not make it as often as it does not get cold enough for this chili. When my Canadian wife {Loon Lake, Sask.} and I were in college in Iowa she used it as study food.

Provided by Chef Mad Doc

Categories     Beans

Time 2h15m

Yield 10-12 oz. bowls, 4-6 serving(s)

Number Of Ingredients 17

1 lb hot Italian sausage
1 1/2 lbs ground beef (70/30 or 80/20)
6 -8 cups tomato juice (more if you like your chili thinner) or 6 -8 cups v 8 vegetable juice (more if you like your chili thinner)
2 ounces ground cayenne pepper
1 teaspoon white pepper
1/2 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt (to taste)
4 -6 ounces chili powder
2 ounces Tabasco sauce (Original recipe, the whole 2 oz. bottle)
12 ounces jalapenos, sliced with juice (in jar, not drained)
2 (30 ounce) cans hot chili beans (not drained)
1 (8 ounce) can sliced mushrooms, drained (or to taste)
1 -2 large white onion, coarsely chopped (according to your taste)
3 -5 garlic cloves (smashed, but kept whole, to taste)
1 large bay leaf
1/8-1/4 teaspoon dave's insanity hot sauce (to taste, this is the Afterburner part)
1/2 teaspoon dave's temporary insanity hot sauce (for the meek and mild)

Steps:

  • Start by browning the ground beef first. Drain, then rinse with hot water. Brown your sausage separately, and drain, but DO NOT rinse with hot water.
  • WARNING! Do not use a pan/pot coated with Teflon this chili eats Teflon!
  • While browning your meats, pour the tomato juice or V-8 in to your Dutch oven or cast iron pot. Bring to a simmer.
  • Mix in the ground red, white, and black pepper as well as the salt & chili powder into the tomato/V8 juice. Then add the whole 2 oz. bottle of Tabasco, the entire jar of jalapeños with juice, and 2 cans of undrained hot chili beans.
  • Now add the browned meats and stir to mix well.
  • Add mushrooms, onions, smashed garlic and bay leaf then stir.
  • *WARNING!* DO NOT use both types of Dave's Insanity sauce!
  • Lastly add the Dave's Insanity Sauce or Dave's Temporary Insanity Sauce, once again, and mix extremely well.
  • Place the lid on your pot and keep on a low simmer for two (2) hours stirring occasionally with a wooden spoon.
  • After two (2) hours remove lid and inhale deeply through the nose. If your eyes and mouth water then it is done. If not, then stir and let it simmer another thirty (30) minutes to one (1) hour stirring cassionally. Remove bay leaf and serve.
  • The usual accompaniments are either my Dad's favorite, a Peanut Butter Roll, which is just creamy PB on a single slice of bread, rolled up, then dipped it into the chili along with a chunk of white onion on the side to eat like an apple.
  • Or a simple Grilled Cheese sandwich on the side made with bread & cheese(s) of your choosing.
  • Also goes well served Mount Baker Style on top of spaghetti with copious amounts of shredded cheddar cheese.
  • Enjoy!

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What is Afterburner Chili?

Afterburner chili is the ultimate dish for spice lovers. It's made with a variety of chili peppers and other hot spices that are added to a base of ground meat, vegetables, and beans. The result is a fiery chili that's not for the faint of heart. It's named after the afterburn effect that you experience when you eat it - the intense heat that lingers on your tongue and in your mouth long after you've finished.

History of Afterburner Chili

The origins of afterburner chili can be traced back to the American Southwest. Chili con carne, or simply chili, has been a staple of Tex-Mex cuisine for generations. It's a hearty and flavorful dish that's perfect for cold winter days. Over time, cooks began experimenting by adding increasingly hot chili peppers to their chili recipes. This led to the creation of afterburner chili - a dish that's so spicy, it burns like an afterburner.

Ingredients

The key to making afterburner chili is using the right ingredients. The following ingredients are commonly found in afterburner chili recipes:
Meat:
Ground beef is the most popular choice for afterburner chili, but you can also use ground turkey or chicken.
Chili Peppers:
There are many varieties of chili peppers that can be used in afterburner chili recipes. Some of the most popular include:
  • Habanero
  • Ghost Pepper
  • Scotch Bonnet
  • Thai Chili
  • Jalapeno
  • Serrano
Additions:
In addition to meat and chili peppers, afterburner chili recipes often include a variety of vegetables and other flavorful additions such as:
  • Onion
  • Garlic
  • Tomatoes
  • Celery
  • Bell Peppers
  • Cumin
  • Coriander
  • Cocoa Powder
  • Cinnamon
  • Beer

How to Make Afterburner Chili

Making afterburner chili is a relatively easy process. Here are the steps to follow:
Step 1: Brown the Meat
Brown the ground meat in a large, heavy-bottomed pot until it's cooked through. Drain off any excess fat.
Step 2: Add the Vegetables
Add onions, garlic, celery, and bell peppers to the pot and sauté until the vegetables are softened.
Step 3: Add the Chili Peppers
Add your choice of chili peppers to the pot. Be careful when handling the peppers, as they can cause skin irritation and eye irritation. Wear gloves if necessary.
Step 4: Add the Liquid Ingredients
Add the tomatoes and beer to the pot, along with any other liquid ingredients you're using.
Step 5: Season the Chili
Add cumin, coriander, cocoa powder, cinnamon, and any other seasonings you're using to the pot. Stir everything together.
Step 6: Simmer the Chili
Simmer the chili over low heat for at least an hour, stirring occasionally. This will allow the flavors to meld and the chili to thicken.

Tips for Making Afterburner Chili

Here are a few tips for making the perfect afterburner chili:
Choose Your Chili Peppers Wisely
Be careful when choosing your chili peppers. Some varieties are much hotter than others, so make sure you don't go overboard with the heat. Start with milder peppers if you're new to making spicy dishes, and work your way up to hotter varieties as your tolerance increases.
Wear Gloves
When handling chili peppers, it's a good idea to wear gloves to protect your skin. The oils in the peppers can cause skin irritation and redness, and they can also burn your eyes if you touch them after handling the peppers.
Experiment With Seasonings
Don't be afraid to experiment with different seasonings in your afterburner chili. Cumin, coriander, and cocoa powder are common choices, but you can also try adding a little bit of cinnamon or other spices to give your chili a unique flavor.
Serve With Cooling Ingredients
If your afterburner chili is too hot to handle, serve it with cooling ingredients like sour cream or shredded cheese. This will help balance out the heat and make the chili more palatable for those who can't handle the heat.
Afterburner chili recipes are popular for their spicy taste that can leave your taste buds tingling. However, making a perfect chili is not as easy as it sounds. You need to be careful with the choice of ingredients and how you prepare and cook them. In this article, we will give you valuable tips that will help you create the perfect afterburner chili recipe that will impress your family and friends.

Tip 1: Choose the Right Meat

The choice of meat that you use in your chili recipe will determine the overall taste and texture of your dish. Most people prefer using beef, but you can also use pork, chicken, or turkey. When choosing your meat, go for the lean cuts, as they are the best for chili. You don’t want too much fat in your chili; otherwise, it will have a greasy taste. Also, make sure that you cut the meat into small chunks to make it easier to cook.

Tip 1.1: Brown the Meat Before Cooking

Before you start cooking your meat, it is important to brown it first. This process helps to seal in the flavor and juices in the meat, making it more tender and flavorful. You can use oil, butter, or any other cooking fat that you prefer.
Tip 1.1.1: Cook in Batches
To avoid overcrowding your pan, cook the meat in batches, especially if you are cooking for a large group. Overcrowding the pan will lead to steaming instead of browning, which will affect the flavor and texture of your meat.
Tip 1.1.2: Season the Meat
While browning your meat, it is important to season it with salt and pepper or any other spice that you prefer. This will add flavor to your chili, making it more delicious.

Tip 1.2: Use Ground Meat

You can also use ground meat for your chili recipe. Ground beef, turkey or chicken are great options as they cook quickly and are easy to work with.
Tip 1.2.1: Brown the Ground Meat Before Adding to your Chili
Just like chunks of meat, you should also brown your ground meat before adding it into your chili. This will enhance its flavor and texture, making it taste great.
Tip 1.2.2: Drain Excess Fat from Ground Meat
One downside of using ground meat is that it tends to produce a lot of fat while cooking. Therefore, it is important to drain the excess fat to avoid a greasy taste in your chili.

Tip 2: Select the Right Type of Beans

Beans are an essential ingredient in chili recipes. They add texture, flavor, and nutrition to your dish. The most commonly used beans in chili recipes are kidney beans, black beans, and pinto beans.

Tip 2.1: Choose High-Quality Beans

When selecting your beans, make sure that you choose high-quality ones. Buy dry beans and soak them overnight, as this will ensure that they cook evenly and retain their texture.
Tip 2.1.1: Rinse Your Beans before Cooking
After soaking your beans, rinse them thoroughly before cooking. This will help remove any dirt or debris that might be present.
Tip 2.1.2: Cook the Beans Separately
Cook the beans separately from the other ingredients in your chili. This will ensure that they cook evenly and don’t get mushy.

Tip 2.2: Canned Beans

If you are short on time, you can also use canned beans. They are quick and easy to use, and will still give you a great taste.
Tip 2.2.1: Rinse the Canned Beans
Just like with dry beans, it is important to rinse canned beans before using them. This will help remove any excess salt or preservatives added during canning.
Tip 2.2.2: Add Canned Beans at the Right Time
When using canned beans, add them towards the end of the cooking process. This will prevent them from becoming mushy.

Tip 3: Use the Right Spices and Herbs

The right spices and herbs will make all the difference in your chili recipe. They add flavor and aroma, giving your chili a unique taste that your family and friends will love.

Tip 3.1: Basic Spices and Herbs Used in Chili Recipes

Some of the most commonly used spices and herbs in chili recipes include chili powder, cumin, oregano, garlic powder, onion powder, and paprika.
Tip 3.1.1: Use Chili Powder in Moderation
Chili powder is the main spice used in chili recipes. However, it is important to use it in moderation, as it can be overpowering. Start with a little and adjust to your taste.
Tip 3.1.2: Use Fresh Herbs
Fresh herbs like cilantro, parsley, and basil add a burst of flavor to your chili. Chop them finely and add them towards the end of the cooking process.

Tip 3.2: Experiment with Different Spices and Herbs

While there are traditional spices and herbs used in chili recipes, you can also experiment with different combinations to create your own unique flavor.
Tip 3.2.1: Add a Touch of Sweetness
Adding a touch of sweetness to your chili can balance out the spiciness. You can use brown sugar, honey, or molasses to achieve this.
Tip 3.2.2: Use Heat Sparingly
If you are not used to a lot of spiciness, use heat sparingly. You can use milder peppers like bell peppers or jalapeños instead of hotter ones like habaneros or ghost peppers.

Tip 4: Use the Right Cooking Technique

The right cooking technique is essential in making the perfect afterburner chili. You need to be careful with the heat, timing, and order of adding your ingredients.

Tip 4.1: Cook Your Vegetables First

Start by cooking your vegetables first before adding the meat. This will ensure that they cook through and retain their texture.
Tip 4.1.1: Use a Heavy-Duty Pot or Dutch Oven
Use a heavy-duty pot or Dutch oven to cook your chili. This will ensure that the heat is evenly distributed, preventing your chili from sticking to the bottom of the pot.
Tip 4.1.2: Cook Vegetables at a Low Temperature
Cook your vegetables at a low temperature to prevent them from burning. You want them to be soft and translucent.

Tip 4.2: Simmer Your Chili

Once you have added all your ingredients, simmer your chili for at least one hour. This will help the flavors blend together, making it more delicious.
Tip 4.2.1: Stir Occasionally
Stir your chili occasionally during the cooking process to prevent it from sticking to the bottom of the pot. This will also help the flavors blend together.
Tip 4.2.2: Adjust Seasoning Towards the End
Taste your chili towards the end of the cooking process and adjust the seasoning to your liking. This will ensure that your chili has the perfect flavor.

Conclusion

Making the perfect afterburner chili recipe takes time and patience. You need to choose the right ingredients, use the right cooking techniques, and experiment with different spices and herbs to create your unique flavor. By following the tips outlined in this article, you will be able to create a delicious and spicy afterburner chili that your family and friends will love.

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