Best Crazy Cantina Chili Recipes

Chili Inspired by the Force! image

Provided by Nicole Dominiqueacu

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb ground turkey or 1 lb ground beef
1/2 lb sirloin, cut into cubes
1 (15 1/2 ounce) can black beans, drained
1 onion, diced
1/4 green bell pepper, diced
1/2 chili pepper, diced
2 tablespoons chili powder
1/8 teaspoon cayenne pepper
1 (1 1/4 ounce) package chili seasoning mix (I used Ortega)
1 (28 ounce) can tomatoes with juice, crushed
salt and pepper
shredded cheddar cheese (optional)
sour cream (optional)

Steps:

Cook and drain the meat (ground meat and sirloin all in one pan).
Add the package of chili seasoning and half of the tomatoes. Mix well and let simmer.
In a separate sauce pan, heat the oil, then add the onion, bell pepper and the chili pepper. Cook until tender (about 5-6 minutes).
Add the chili powder and cayenne pepper and stir. Then add the remaining tomato and stir again.
Add the meat mixture and the black beans. Stir, heat through and keep on low heat until ready to serve.
Add salt and pepper to taste.
Serve with white rice or chips (our favorite chips are the "Food Should Taste Good " Multigrain chips!) and top with shredded cheddar and/or sour cream if you like!

Nutrition Facts : Calories 521.7, Fat 20.2, SaturatedFat 6.5, Cholesterol 127.7, Sodium 608, Carbohydrate 44.3, Fiber 14.2, Sugar 9.3, Protein 42.8

The Best Chili image

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.

American Cantina Chili image

Provided by PalatablePastime

Categories Beans

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

2 lbs ground chuck
2 large onions, chopped
5 -6 garlic cloves, minced
2 tablespoons vegetable oil
12 ounces Corona beer (or other Mexican beer)
29 ounces diced tomatoes with juice
1/2 cup canned jalapeno slices (with a little juice)
15 1/2 ounces tomato sauce
2 beef bouillon cubes
2 teaspoons salt
1 teaspoon sugar
1 teaspoon black pepper (your choice) or 1 teaspoon cayenne pepper (your choice)
1 tablespoon ground cumin
3 tablespoons chili powder
1 (15 1/2 ounce) can kidney beans, undrained
tortilla chips (optional) or cracker (optional)

Steps:

Brown beef in oil with onions and garlic; drain.
Stir in beer, tomatoes, jalapeno slices, tomato sauce, bouillon cubes, salt, sugar, pepper, and cumin.
Bring mixture to a boil, then reduce heat, cover and simmer for 35-45 minutes, stirring occasionally.
Mix in chili powder and beans, and cook over medium heat, until beans are heated.
Serve hot with tortilla chips or crackers and hot sauce on the side, if desired.

Crazy Cantina Chili image

Provided by Robin Davis

Yield Makes 4 to 6 servings

Number Of Ingredients 12

1 can (16 ounces) kidney beans
1 can (16 ounces) black beans
1 can (16 ounces) garbanzo beans
1 onion
2 tablespoons vegetable oil
2 tablespoons chili powder
1/8 teaspoon cayenne pepper
1 can (28 ounces) crushed tomatoes with juice
1 cup tomato juice
salt and pepper to taste
shredded cheddar cheese
sour cream or plain yogurt

Steps:

Open the cans of beans. Drain off the liquid from the cans into the sink. Set the beans aside.
Put the onion on a cutting board. Carefully slice off the root end and the stem end. Use your fingers to strip off the dry skin. Then cut the onion in half from the top to the bottom. Hold an onion half cut side down and thinly slice it crosswise. Now hold the slices together and cut across them in the opposite direction. Be sure to keep your fingers clear of the knife blade. Set aside.
Put the oil in a large saucepan. Set the pan on the stove and switch on the heat to medium-high. When the oil is hot, add the chopped onion and stir with the wooden spoon until tender, about 5 minutes.
Add the chili powder and cayenne pepper and stir for 30 seconds.
Add the beans, the crushed tomatoes, and the tomato juice. Stir well. Reduce heat to medium low and simmer for 15 minutes, stirring occasionally. Season to taste with salt and pepper.
Serve the chili with the cheese and sour cream on the side.