Best Chili With Horseradish And Sour Cream Recipes

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BEST EVER SHORT RIB CHILI



Best Ever Short Rib Chili image

Short Rib Chili - the most delicious short rib chili recipe! Braised short ribs paired with classic chili flavor + horseradish sour cream!

Provided by Erin Jensen

Categories     Dinner/Entree

Time 3h45m

Number Of Ingredients 26

2 tablespoons kosher salt
2 tablespoons ground black pepper
2 tablespoons fennel seed
2-3 tablespoons olive oil (or ghee)
3 lbs Country Natural Beef short ribs (English cut)
2 cups beef broth
1 cup finely chopped celery
1 cup finely chopped carrots
3/4 cup finely chopped leeks
9 oz tomato paste
1 15oz can diced tomatoes, don't drain
1 1/4 cup red wine (or pomegranate juice)
3 teaspoons garlic, minced
1 1/2 teaspoon dried oregano leaves
1 1/2 teaspoon dried thyme leaves
1 teaspoon smoked paprika (regular paprika is fine)
1 tablespoon dried basil leaves
1/2 teaspoon dried rosemary, crushed
1 bay leaf
1 15oz can red kidney beans, drained and rinsed
8oz baby bella mushrooms, roughly chopped (optional)
1 28 oz can whole tomatoes, with juices
3 tablespoons chili powder (more to taste)
1 teaspoon coconut sugar
4 tablespoons sour cream (dairy-free or regular)
3 tablespoons prepared horseradish

Steps:

  • Combine salt, pepper and fennel in small bowl.
  • Rub salt/pepper/fennel mixture all over short ribs (optional: wrap in plastic wrap and let sit for an hour or overnight in the refrigerator)
  • Bring large Dutch Oven to medium-high heat and add olive oil; swirl to coat the pan.
  • Sear short ribs on all sides (you will need to do this in batches).
  • Remove short ribs and place on plate; set aside.
  • Using the same Dutch Oven, add beef broth to deglaze the pan, scraping up any bits on the bottom of the pan.
  • Add celery, carrots, leeks, tomato paste, diced tomatoes, red wine, garlic, oregano, thyme, smoked paprika, basil, bay leaf and rosemary.
  • Preheat oven to 300 degrees F.
  • Let simmer for 10-15 minutes to let reduce.
  • Add short ribs back into dutch oven with braising liquid.
  • Place in oven (uncovered) and let cook for 2-3 hours.
  • Remove from oven and take short ribs out of braising liquid and set aside on plate and let cool slightly.
  • Add kidney beans, mushrooms, whole tomatoes, chili powder and sugar.
  • Mix well and use a knife to quarter the whole tomatoes.
  • Take short ribs and remove meat from bone; Cut up into bite sized pieces and put back into the Dutch Oven.
  • Stir together.
  • Place Dutch Oven on stove and let simmer (covered) for at least a half hour. It could simmer longer if you are making ahead of time or place in a crock pot on low until you are ready to serve.
  • When you are ready to serve, mix sour cream and horseradish together and serve with chili.

Nutrition Facts : ServingSize Approx. 1 cup, Calories 343 calories, Sugar 7.6 g, Sodium 1142.8 mg, Fat 14.4 g, SaturatedFat 5.4 g, TransFat 0.8 g, Carbohydrate 23.3 g, Fiber 7 g, Protein 29.6 g, Cholesterol 92.1 mg

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.

CREAMY WHITE CHILI



Creamy White Chili image

This is the best chili recipe I have ever had! It is so delicious and everyone raves about how good it tastes. Don't count on leftovers!

Provided by JELZA

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 55m

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes
1 onion, chopped
2 cloves garlic, chopped
2 (15.5 ounce) cans great Northern beans, rinsed and drained
1 (14.5 ounce) can chicken broth
2 (4 ounce) cans chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 cup sour cream
½ cup heavy whipping cream

Steps:

  • Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.
  • Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.
  • Remove chili from heat; stir in sour cream and whipping cream until incorporated.

Nutrition Facts : Calories 334.4 calories, Carbohydrate 29.7 g, Cholesterol 63.4 mg, Fat 15.1 g, Fiber 6.4 g, Protein 21.3 g, SaturatedFat 7.9 g, Sodium 887.7 mg, Sugar 2.4 g

SOUR CREAM AND HORSERADISH SAUCE



Sour Cream and Horseradish Sauce image

We use this dipping sauce for Beef Fondue or prime rib. It has lots of flavor and I like that the horseradish isn't too over powering.

Provided by DDW7976

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 7

3/4 cup sour cream (I use fat free.)
2 tablespoons prepared horseradish
1 whole green onion (green and white parts finely chopped)
1 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper

Steps:

  • Mix all the ingredients in a small bowl.
  • Cover and let stand at room temperature for 1 hour for the flavors to blend.
  • Refrigerate any leftovers.

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

CHILI WITH HORSERADISH AND SOUR CREAM



Chili with horseradish and sour cream image

My husband love chili, I never like it , until he find this recipe, finally I decide to help him to make it, after we cook together , he ask me to taste, that was the beginning . The rest is history!

Provided by Araxy Aykanian

Categories     Side Casseroles

Time 1h45m

Number Of Ingredients 14

8 oz ground beef (93% lean)
6 oz italian turkey sausage, casings removed
3 medium poblano chillies, seeded, deveined, and chopped
1 c chopped onions
14 1/2 oz can stew tomatoes
1 c water
2 Tbsp smoke paprika
2 Tbsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
TOPPING
1/2 c light sour cream
2 Tbsp grated fresh horseradish
1 1/2 tsp lemon juice

Steps:

  • 1. Heat large nonreactive Dutch oven or large pot over medium-high heat until hot
  • 2. Crumble ground beef and sausage into Dutch oven or into large pot for 10 min.or until browned. stirring frequently
  • 3. Stir in all remaining chili ingredients. Bring to a boil over high heat , reduce heat to low, Simmer ,covered 25-30 min.or until flavors have blend
  • 4. Meanwhile, combine topping ingredients in a small bowl, serve with chili.
  • 5. BON APPETIT!!!

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