Best Connies Un Chili Recipes

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CHILI STYLE CONEY SAUCE



Chili Style Coney Sauce image

Fast and easy Coney sauce for hot dogs, fries, or anything else you can think to put it on!

Provided by momof2boys

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 40m

Yield 12

Number Of Ingredients 7

1 pound lean ground beef
1 cup water
1 (8 ounce) can tomato sauce
1 (1.25 ounce) package chili seasoning mix
1 tablespoon prepared yellow mustard
1 teaspoon onion powder
½ teaspoon garlic powder

Steps:

  • Stir lean ground beef, water, tomato sauce, chili seasoning mix, yellow mustard, onion powder, and garlic powder together in a large saucepan; bring to a boil, stirring often. Cover, reduce heat to low, and simmer until ground beef is no longer pink, about 10 minutes.
  • Remove lid and simmer sauce until thickened, about 20 more minutes.

Nutrition Facts : Calories 85.9 calories, Carbohydrate 2.8 g, Cholesterol 24.8 mg, Fat 4.9 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 1.8 g, Sodium 412.9 mg, Sugar 1.3 g

CORNY CHILI



Corny Chili image

"This is so delicious and simple that I had to share it," Marlene Olson says of her heartwarming recipe. "I'm sure busy moms will be just as happy as I am with the taste and time-saving convenience of this pleasant chili," adds the Hoople, North Dakota reader.

Provided by Taste of Home

Categories     Lunch

Time 3h20m

Yield 6 servings.

Number Of Ingredients 9

1 pound ground beef
1 small onion, chopped
1 can (16 ounces) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
3/4 cup picante sauce
1 tablespoon chili powder
1/4 to 1/2 teaspoon garlic powder
Corn chips, sour cream and shredded cheddar cheese, optional

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 3-qt. slow cooker. Stir in the beans, tomatoes, corn, picante sauce, chili powder and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Serve with corn chips, sour cream and cheese if desired.

Nutrition Facts : Calories 408 calories, Fat 12g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 1311mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 10g fiber), Protein 32g protein. Diabetic Exchanges

ORIGINAL CONEY ISLAND CHILI



Original Coney Island Chili image

Make and share this Original Coney Island Chili recipe from Food.com.

Provided by Timothy H.

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

ground chuck
1/3 lb pepperoni, finely ground (this can be easily done in a food processor)
3 tablespoons white onions, grated on microplane
1 tablespoon kosher salt
1 tablespoon light brown sugar
16 ounces tomato paste
1 tablespoon liquid smoke flavoring
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon celery seed
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
3/4 cup v 8 juice
1/4 cup finely ground cornmeal

Steps:

  • Brown ground chuck in a skillet. Drain approximately half the residual oil. Add ground pepperoni and grated onion and brown for another minute or two.
  • 2.
  • combine in kosher salt, brown sugar, chili powder, cumin, celery seed, cayenne and combine to meat mixture.
  • 3.
  • Reduce heat and add tomato paste, liquid smoke and V8 juice and bring to a simmer.
  • 4.
  • When chili has come to a low bubbling simmer, add cornmeal and cook low and slow for another 15 minutes.
  • 5.
  • Ladle over hotdogs or grilled burgers. This is a welcome sauce for grated sharp cheddar cheese and minced onions, but a true Coney Dog uses classic yellow mustard and a sprinkling of onions.

Nutrition Facts : Calories 328.7, Fat 17.6, SaturatedFat 5.7, Cholesterol 39.2, Sodium 3285.3, Carbohydrate 32.7, Fiber 5.9, Sugar 17.7, Protein 14.4

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

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.

EASY HOMEMADE CHILI



Easy Homemade Chili image

Easy homemade chili. Goes great with cornbread or over corn chips for a chili pie! I like to use spicy pinto beans.

Provided by Tobi Hargis

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

Time 30m

Yield 6

Number Of Ingredients 9

1 pound ground beef
1 onion, chopped
1 (14.5 ounce) can stewed tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans
1 ½ cups water
1 pinch chili powder
1 pinch garlic powder
salt and pepper to taste

Steps:

  • In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
  • Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.

Nutrition Facts : Calories 394.2 calories, Carbohydrate 48.8 g, Cholesterol 45.9 mg, Fat 9.2 g, Fiber 17.9 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 525.6 mg, Sugar 4.4 g

CONNIE'S UN-CHILI



Connie's Un-Chili image

I'm not a real fan of chili powder. So wanted to try and make something that might look like chili but not taste like it. My family and friends love this recipe and they do call it "Chili". Hope you enjoy.

Provided by Connie Ottman @cottman

Categories     Beef

Number Of Ingredients 16

1 1/4 pound(s) ground chuck
1 can(s) black beans, drained
1 can(s) seasoned pinto beans, drained
1 can(s) kidney beabs, well drained
1 - onion, chopped
2 clove(s) garlic, finely chopped
3 ounce(s) sun dried tomato hallves
2 can(s) diced tomatoes
3 can(s) water
- crushed red peppers, to taste
- salt and pepper to taste
1 - 15 oz. can of tomato sauce
dash(es) sugar
- scallions, chopped, to taste
- shredded mexican cheese to taste
- crisco spray

Steps:

  • Chop onions.
  • Chop garlic.
  • Spray pot well with Crisco spray.
  • Brown onions.
  • Add garlic to brown onions and allow to cook for two minutes.
  • Add ground chuck to mixture and brown.
  • Rinse beans thoroughly.
  • Add tomatoes to mixture.
  • Add tomato halves to mixture.
  • Add tomato sauce, 3 cans of drained beans and 3 cans of water to mixture. (I add water to the tomato and tomato sauce cans.)
  • Sprinkle with crushed red peppers, salt and pepper to taste. Add a small dash of sugar to mixture.
  • When mixture just starts to boil, turn heat to low and cook one hour. Then turn off and let it sit for an hour.
  • Reheat mixture, add cheese and scallions to your bowl.
  • Enjoy! As you can see from the picture, they'd already stirred in the cheese and scallions before I could get a picture:)

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