Best Bull Riders Chili Recipes

16-TIMES WORLD CHAMPION SIRLOIN CHILI

16-Times World Champion Sirloin Chili image

Chili Nation, Jane and Michael Stern; recipe of 16-Times World Champion bronco and bull rider Jim Shoulders.

Provided by ratherbeswimmin

Categories < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 whole dried ancho chiles
4 whole dried chipotle chiles
4 garlic cloves, minced
2 tablespoons vegetable oil
1/2 cup tomato sauce
1 cup flat beer
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon dried Mexican oregano
1 tablespoon Worcestershire sauce
3 tablespoons packed brown sugar
1 tablespoon masa harina (dissolved in 1/2 cup water)
2 -3 lbs porterhouse steaks or 2 -3 lbs filet mignon

Steps:

Add chiles to a heatproof bowl and cover with boiling water; let stand 30 minutes, until soft.
Meanwhile, in a small skillet, saute the garlic in oil until golden.
Seed and stem the chiles; place in a food processor or blender.
Add in tomato sauce, beer, ½ cup water, cumin, salt, oregano, Worcestershire sauce, brown sugar, and garlic.
Puree thoroughly; transfer mixture to a saucepan.
Stir in the masa harina mixture and bring to a simmer; cook 3-4 minutes.
Preheat grill and grill steak to taste.
At table, cut the steak into 1 ½ inch slices, and spoon chili puree over each serving of meat.

Nutrition Facts : Calories 494.5, Fat 30.7, SaturatedFat 10.5, Cholesterol 101.3, Sodium 1003.5, Carbohydrate 21.2, Fiber 4.3, Sugar 8, Protein 31.7

CHILI FOR A CROWD

Chili for a Crowd image

This chili for a crowd was handed down to me by my aunt, who said she got it from a "grizzled Montana mountain man." I added some zesty ingredients to come up with the final version. Hot food is something that my husband's family isn't accustomed to, so I adjust the spices for them. In fact, with a few simple alterations to the "heat" index, I can serve this chili to anyone. -Lisa Humphreys, Wasilla, Alaska

Provided by Taste of Home

Categories Dinner Lunch

Time 1h25m

Yield 24 servings (6 quarts).

Number Of Ingredients 17

Ingredients

3 pounds ground beef
2 cans (28 ounces each) diced tomatoes, undrained
4 cans (16 ounces each) kidney beans or 4 cans (15 ounces each) pinto beans or black beans, rinsed and drained
1 pound smoked kielbasa, sliced and halved
2 large onions, halved and thinly sliced
2 cans (8 ounces each) tomato sauce
2/3 cup hickory-flavored barbecue sauce
1-1/2 cups water
1/2 cup packed brown sugar
5 fresh banana peppers, seeded and sliced
2 tablespoons chili powder
2 teaspoons ground mustard
2 teaspoons instant coffee granules
1 teaspoon each dried oregano, thyme and sage
1/2 to 1 teaspoon cayenne pepper
1/2 to 1 teaspoon crushed red pepper flakes
2 garlic cloves, minced

Steps:

In an 8-qt. kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. , Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.

Nutrition Facts : Calories 207 calories, Fat 11g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 422mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 15g protein.

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

Ingredients

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.