Best Doctors Choice Chili The Sneaky Chef Recipes

AMERICA'S FAVORITE CHILI

America's Favorite Chili image

Provided by Jeff Mauro, host of Sandwich King

Time 2h45m

Yield 10 to 12 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
3 pounds ground sirloin or chuck
1 teaspoon baking powder
2 medium white onions, diced
2 tablespoons dried ancho chile powder
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon dried Mexican oregano
2 cloves garlic, minced
1 3/4 cups beef stock
1 tablespoon demi-glace (concentrated beef stock )
One 28-ounce can diced tomatoes
One 15-ounce can red kidney beans, rinsed and drained
Kosher salt and freshly ground black pepper
Sliced scallions, chopped fresh cilantro, sour cream, pickled jalapenos and shredded aged yellow Cheddar, for serving

Steps:

Heat a large pot over medium heat and add oil. Add beef and sprinkle with baking powder. Brown beef, stirring to break up into smaller chunks, until no longer pink, 5 to 10 minutes. Using a slotted spoon, remove beef to a bowl.
Add onions to pot and turn heat down to low. Cook, stirring occasionally, until soft, 8 to 10 minutes. Stir in chile powder, cumin, smoked paprika, cayenne and oregano and cook for another 2 minutes to bloom. Add garlic and saute for 30 more seconds. Add beef stock, demi-glace, tomatoes and beans. Add beef back in along with any reserved juices and simmer, partially covered and stirring frequently, for 2 hours. Season to taste with salt and pepper.
Garnish with scallions, cilantro, sour cream, pickled jalapenos and aged Cheddar.

PEOPLE'S CHOICE CHILI

People's Choice Chili image

Make and share this People's Choice Chili recipe from Food.com.

Provided by Ara Weiss

Categories Meat

Time 1h5m

Yield 15 serving(s)

Number Of Ingredients 22

Ingredients

1/4 cup olive oil
3 large onions, chopped
2 red bell peppers, coarsely chopped
1 green bell pepper, coarsely chopped
2 lbs sweet Italian sausage links
4 lbs ground beef
5 teaspoons minced garlic
1 (12 ounce) can tomato paste
1 tablespoon ground pepper
4 tablespoons cumin
7 tablespoons chili powder
2 teaspoons salt
2 tablespoons oregano
2 tablespoons basil
3 (28 ounce) cans Italian plum tomatoes, drained
2 tablespoons lemon juice
1 1/2 cups beer
1 tablespoon ground coriander
1/3 cup chopped fresh cilantro
1/4 cup chopped parsley
3 (16 ounce) cans kidney beans, drained
2 (6 ounce) cans pitted medium black olives, drained

Steps:

In a large pot, heat the oil over low heat.
Sauté the onions and peppers in oil for about 10 minutes or until tender.
Add the sausage and beef and brown over moderate heat.
Drain any excess fat from pan.
Add the garlic, tomato paste, black pepper, cumin, chili powder, salt, oregano and basil.
Stir in the tomatoes, lemon juice, beer, coriander, cilantro, parsley and beans.
Simmer uncovered, over low heat for 20-30 minutes.
Add the olives and continue cooking for 5 more minutes.
Serve with grated cheese, chopped onions, crushed tortilla chips, etc!

Nutrition Facts : Calories 698.4, Fat 42.8, SaturatedFat 14, Cholesterol 116.8, Sodium 1817.1, Carbohydrate 36.6, Fiber 10.2, Sugar 11.7, Protein 42.9

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

Ingredients

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.