Best Chili Sharon Style Recipes

SHARON'S AWESOME CHICAGO CHILI

Sharon's Awesome Chicago Chili image

Every time I make this chili, people beg for the recipe. My husband wants this made at least once a month. It is delicious topped with shredded Cheddar cheese and sour cream.

Provided by Sharon Boswell

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 4h15m

Yield 10

Number Of Ingredients 16

Ingredients

2 pounds ground beef
4 (14.5 ounce) cans kidney beans
4 (15 ounce) cans diced tomatoes
1 (12 fluid ounce) bottle beer
1 (12 ounce) bottle tomato-based chili sauce
1 large white onion, chopped
6 cloves garlic, minced
2 tablespoons chili seasoning
1 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cayenne pepper
½ teaspoon oregano
¼ cup sugar
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce

Steps:

Place the ground beef in a large pot and cook over medium heat until evenly brown. Drain off the excess fat.
Mix in the kidney beans, diced tomatoes, beer, chili sauce, onion, garlic, chili seasoning, black pepper, garlic powder, onion, cayenne pepper, oregano, sugar, hot sauce, and Worcestershire sauce. Bring to a boil. Reduce heat to low, and simmer for about 4 hours, stirring occasionally.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 41.4 g, Cholesterol 55.2 mg, Fat 11.5 g, Fiber 12.2 g, Protein 26.3 g, SaturatedFat 4.2 g, Sodium 889.6 mg, Sugar 10.6 g

CINCINNATI-STYLE CHILI

Cincinnati-Style Chili image

My husband had this type of chili when visiting a friend in Ohio and was thrilled when I made it at home. Serving it with spaghetti, cheese, onions and beans makes it what Cincinnatians call five-way. -Tari Ambler, Shorewood, Illinois

Provided by Taste of Home

Categories Lunch

Time 6h35m

Yield 10 servings.

Number Of Ingredients 21

Ingredients

2 pounds extra-lean ground turkey
2 medium onions, finely chopped
4 garlic cloves, minced
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons cider vinegar
1/2 ounce unsweetened chocolate, chopped
3 tablespoons chili powder
1 bay leaf
2 teaspoons Worcestershire sauce
1 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
1 package (16 ounces) whole wheat spaghetti
TOPPINGS:
1 can (16 ounces) kidney beans, rinsed and drained
1-1/4 cups shredded reduced-fat cheddar cheese
1 medium onion, chopped

Steps:

In a Dutch oven coated with cooking spray, cook turkey, onions and garlic until turkey is no longer pink. Transfer to a 3-qt. slow cooker. , In a large bowl, combine tomato sauce, broth, vinegar, chocolate and seasonings; pour over turkey mixture. Cook, covered, on low 6-8 hours. , Cook spaghetti according to package directions; drain. Remove bay leaf from chili. For each serving, place 3/4 cup spaghetti in a bowl. Top with about 2/3 cup chili, 3 tablespoons kidney beans, 2 tablespoons cheese and 1 tablespoon chopped onion.

Nutrition Facts : Calories 388 calories, Fat 6g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 523mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 10g fiber), Protein 37g protein.

CHILI - SHARON STYLE

Chili - Sharon Style image

I keep this chili in the refrig nearly all winter long. We actually eat it for breakfast, lunch and dinner. Always a hit with friends and family. I tweeked this chili and used ideas from several different chili recipes to come up with one my family surrendared to as "their all around favorite"

Provided by Chef Sharon R

Categories Beans

Time 2h20m

Yield 6 quarts, 12-16 serving(s)

Number Of Ingredients 21

Ingredients

1 1/2 lbs lean ground beef
1 (29 ounce) can tomato sauce
1 (15 ounce) can tomato sauce
4 (15 ounce) cans Italian stewed tomatoes (OR crushed or diced tomatoes)
4 (15 ounce) cans red kidney beans (drained)
2 (15 ounce) cans white beans (drained) or 2 (15 ounce) cans white kidney beans (drained)
1 (15 ounce) can black-eyed peas (drained)
2 (15 ounce) cans black beans (drained)
1 (15 ounce) can corn (drained)
1 bell pepper, chopped
1 yellow onion, chopped
3 medium garlic cloves, minced
1 jalapeno pepper, chopped- (seeds removed as desired, more seeds=more heat)
2 tablespoons chili powder
2 tablespoons dried chipotle powder
2 teaspoons cumin (ground)
2 teaspoons black pepper or 2 teaspoons mccormicks hot shot pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper (or to taste, I like about 3/4 teaspoon)
1 tablespoon cocoa powder
1 1/2 tablespoons Worcestershire sauce

Steps:

Brown ground beef - drain fat and rinse meat in colander with water if needed.
Sauté both type peppers, garlic & onion until soft.
Dump remaining ingredients in pot.
Simmer for a several hours on low heat.

CINCINNATI-STYLE CHILI

Cincinnati-Style Chili image

Provided by Katie Lee Biegel

Categories main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

16 ounces tomato sauce
12 ounces tomato paste
1 yellow onion, grated
2 tablespoons chili powder
2 tablespoons cocoa powder
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon garlic salt
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
2 bay leaves
2 pounds ground beef (I use chuck)
1 tablespoon white wine vinegar
1 pound spaghetti, cooked according to package directions and tossed in olive oil to prevent sticking
One 15-ounce can kidney beans, drained
1 white onion, diced
Two 8-ounce blocks Cheddar, grated
Hot sauce, optional
Oyster crackers, for serving

Steps:

For the chili: In a stockpot or Dutch oven, combine the tomato sauce, tomato paste, onions, chili powder, cocoa powder, sugar, kosher salt, cinnamon, cumin, garlic salt, allspice, pepper, cayenne, cloves, bay leaves, beef (do not brown first) and 2 cups water. Mix until combined. Cover and simmer over medium-low heat for approximately 2 hours. Stir in the vinegar and simmer for another 30 minutes.
To serve: Serve on a bed of spaghetti and top with the beans, onions and a mound of cheese (or any preferred combination). Add hot sauce, if desired, and eat with oyster crackers.

CHILI, FAMILY-STYLE

Chili, Family-Style image

My husband and son really "pigged-out" on this chili the first time I made it. It had been simmering for hours and they just couldn't help themselves. It is flavorful but not hot. Those who like heat can add their own (my husband always does). It is adapted from The America's Test Kitchen Family Cookbook.

Provided by Acerast

Categories Beans

Time 2h

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
2 onions, peeled and chopped
1 green bell pepper, stemmed, seeded, chopped
2 tablespoons Gebhardt® Chili powder
1 tablespoon ground cumin
1 teaspoon salt
8 garlic cloves, minced
2 lbs lean ground beef
2 (15 1/2 ounce) cans kidney beans, rinsed and drained
2 (15 1/2 ounce) cans diced tomatoes
1 (28 ounce) can crushed tomatoes
1 cup beef broth

Steps:

Heat the oil over medium heat in a large soup pot.
Add the onions, bell pepper, chili powder, cumin and 1/2 teaspoon salt.
Cook until onions and pepper are translucent.
Stir in the garlic and cook for 15 seconds.
Add the beef and increase the heat to medium-high.
Cook until no longer pink, for about 10 minutes, breaking up the meat with a spoon.
Stir in the beans, diced tomatoes and their juice, crushed tomatoes, beef broth and another 1/2 teaspoon salt.
Bring to a boil, reduce to simmer, cover and cook for 45 minutes.
Remove the lid and continue to simmer at least another 45 minutes, or longer to develop flavor.
Serve, allowing each person to season their bowl to their liking with salt, pepper, hot sauce, sour cream, grated cheese, and/or chopped onions.