Best Big Bowl Chili Recipes

Big Bowl Chili image

Provided by charlie 5

Categories Stew

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 20

4 tablespoons vegetable oil
2 medium onions, chopped
2 red bell peppers, diced 1/2-inch
2 tablespoons garlic, minced
3 lbs stew meat, 1 1/2-inch cubes
2 (28 ounce) cans plum tomatoes, crushed with juice
1 tablespoon tomato paste
1 1/2 cups beef broth
1/2 cup dry red wine
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dry basil
1 teaspoon dry oregano
salt
pepper
1/2 cup fresh parsley, chopped
6 -8 cups cooked rice (optional)
8 scallions, chopped (optional)
1 cup sour cream (optional)
1 cup cheddar cheese, grated (optional)

Steps:

Place oil in large Dutch oven over low heat. Add onion, red peppers, and garlic and wilt about 5 minutes. Remove vegetables and set aside.
Raise heat to medium and in small batches brown beef seasoned with salt and pepper.
Return wilted vegetables to pot. Add tomatoes, paste, broth, wine, chili powder, cumin, basil, oregano, salt and pepper. Cook partially covered 1 1/2 hours over medium-low heat. Cook uncovered 15 minutes. Adjust seasonings to taste. Remove from heat and add parsley.
Serve over rice with options to add scallions, sour cream and cheese.

Nutrition Facts : Calories 766.9, Fat 54.5, SaturatedFat 19.2, Cholesterol 152.1, Sodium 349.8, Carbohydrate 21.4, Fiber 6.4, Sugar 11.1, Protein 46

BIG BOWL'S SINGAPORE CHILI SHRIMP AND RICE image

Categories Shellfish

Yield 2

Number Of Ingredients 16

For sauce:
2 teaspoons peanut oil
2 tablespoons fresh chopped ginger
14-ounce can crushed tomatoes
2 tablespoons sugar
2 ½ teaspoons each: soy sauce, prepared chill paste
3/4 teaspoon salt
For Shrimp:
1 tablespoon peanut oil
10 large fresh shrimp, peeled, deveined, butterflied
1 tablespoon each: ginger, minced garlic
1 1/2 cups cooked Jasmine or long grain rice
3 slices baby bok choy, blanched, drained
2 cilantro sprigs
8 drops sesame oil
1 lime wedge

Steps:

1. For sauce: heat oil in large skillet over medium heat. Add ginger cook 20 seconds. Add tomatoes; heat to a simmer. Cook sauce until thickened, about 10 minutes. Add sugar, soy sauce, chili paste and salt. Cook to blend flavors, 1-2 min. Set aside.(refrigerate excess sauce for other uses.) 2. For shrimp, heat peanut oil in medium skillet over medium heat. Add shrimp, cook 20 seconds. Add ginger and garlic; cook 15-20 seconds. Add ¾ cup chili sauce, simmer until shrimp are just cooked, about 2-3 minutes. 3. Pour shrimp mixture over cooked rice in large serving bowl. Garnish with Bok choy, cilantro, sesame oil and lime.