Best Chili On A Stick 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.

CHILI WITH A TWIST



Chili With a Twist image

This recipe gives you the choice of ground meats or cubed meats For the ground meat type, after browning the ground beef, just drain it, toss the stick of butter in, and continue on with the recipe.The butter makes the chili, believe me. The beans are up to you as to which type and how many you want. I use a combination. Honestly, this whole recipe consists of brown the meat, and just dump the other ingredients in! That's it! Times will vary between the cubed meats and the ground meats.You can put the bean mixture in the pan that you cooked the ground meats in . It's up to you to put the types of beans that you like in this.Times will vary as well as quantity. If you are going to make the single batch, I recommend that you use the little cans of beans, I think they are probably 4-6 oz., and that way you can use pintos, black, kidney or a combo of them.

Provided by FLUFFSTER

Categories     Pork

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 16

4 (6 ounce) cans black beans (or a combination) or 4 (6 ounce) cans kidney beans (or a combination)
1 green bell pepper, chopped (can use other colors, or a combo)
1 tablespoon garlic powder, can use more
2 -4 tablespoons Mexican seasoning (or more)
1 (28 ounce) can crushed tomatoes in puree (I use Progresso)
1 pinch crushed red pepper flakes (use more or less, it will control the heat, so remember -you can always add more of whatever you use)
1 teaspoon ground cumin (to taste)
1/3 cup chili powder (I use Gebhardt's, just make sure it's a good quality brand)
4 -8 ounces thick & chunky salsa
3 -6 fluid ounces beer
3/4 lb top sirloin steak, cubed
1/4 lb pork, cubed (I use pork butt, great flavor and fairly inexpensive)
1/2 cup butter
3/4 lb ground beef
1/4 lb ground pork
1/2 cup butter

Steps:

  • To make the bean mixture:.
  • Combine all of the bean ingredients in medium saucepan.
  • To make using the cubed meat:.
  • Saute meat in the butter til all pink is gone .
  • Add the meat to the bean mixture, cover and simmer for 1 hour and 30 minutes, stirring occasionally.
  • Add beer and simmer for 5 more minutes.
  • To make using the the ground meat:.
  • Saute the ground meat til all pink is gone. Drain meat, place back in pot.
  • Add stick of butter, add this to the bean mixture, cover and let simmer for 40 minutes.
  • Add the beer.
  • Continue to simmer 5 more minutes.
  • 9/14/2014 Note: McCormick's has discontinued making their Mexican seasoning. I just use Taco Bell's packet of Taco Seasoning. Just be sure to use a good quality seasoning.
  • .

Nutrition Facts : Calories 726.2, Fat 47.2, SaturatedFat 25.2, Cholesterol 149.4, Sodium 738.4, Carbohydrate 46.6, Fiber 15.9, Sugar 2, Protein 33.4

CHILI ON A STICK



Chili on a Stick image

Number Of Ingredients 14

2 pounds shoulder steaks
3/4 cup red wine vinegar
1/2 cup apple juice
1/2 cup vegetable oil
1/4 cup minced onion
1 teaspoon dried leaf cilantro, or 1 tablespoon chopped fresh cilantro
2 cloves garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon black pepper
1/2 cup mesquite wood chips
6 fresh, whole jalapeño peppers
12 large-bulbed green onions
1 pound cherry tomatoes

Steps:

  • Trim the steaks of all fat and sinewy material, then pat dry with paper towels. In a glass bowl or resealable plastic bag, combine the marinade ingredients: vinegar, apple juice, oil, onion, cilantro, garlic, chili powder, salt, and black pepper. Stir, then add the steaks. Place the marinating steaks in the refrigerator, covered or sealed, for 2-4 hours. When the first hour is up, put the mesquite wood chips in a pail of water, and prepare the vegetables for the skewers. Wearing rubber gloves, cut off the tops of the jalapeños and core and seed them. Cut them in half lengthwise. Trim the tops and bottoms of the onions, leaving about 3 inches of green tops. Drain the meat, cut it up into 1- to 2-inch chunks, and alternate the meat, onion, jalapeños, and tomatoes on the skewers. Begin and end with the meat to secure the stringer. For a propane barbecue: Drain the wood chips and place them in a wood box. Set it on one side of the coal grate. Preheat the unit for 10 minutes, then turn down to medium-high heat. For charcoal: Start 40 charcoal briquettes on one side of the grill, wait 25 minutes, then spread them out in a single layer, leaving room in the middle to nestle the wood box among the coals. Place the kabobs over the hot coals, and not directly over the wood chips. Cover the grill and cook 8-10 minutes, basting often and turning once. Serve with lots of chips and Mexican beer in well-chilled glasses.

Nutrition Facts : Nutritional Facts Serves

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