Best Donnas Award Winning Chili Recipes
THE BEST CHILI
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
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.
DONNA'S AWARD WINNING CHILI
One of secret ingredients in this recipe is the beer, so don't leave it out. All of the alcohol will cook out but the unique sweet flavor remains. If you must, non-alcoholic beer can be used. You can make this chili as mild or hot as you like by adjusting the chili powder and cayenne pepper. I've actually won a chili cook-off...
Provided by Donna Graffagnino
Categories Chili
Time 4h
Number Of Ingredients 28
Steps:
- 1. In an extra-large dutch oven (8 qt), on medium high heat, browning cubed meat, ground beef, and pork sausage or ground pork in bacon grease or oil. When cooked transfer meat to a paper towel lined bowl and set aside.
- 2. Add chopped vegetables, except garlic, and cook down until meats are cooked through and vegetables are tender crisp. If added grease is needed add olive oil or margarine. *Sometimes I add pickled, diced and seeded jalapeno peppers for flavor rather than for heat factor. Raw jalapenos with seeds will increase the heat level.
- 3. Meanwhile, in a small saucepan heat the chili stick by itself until completely cooked down**.
- 4. Lower heat under Dutch oven and add chili, tomatoes, tomato paste & sauce, and chili sauce to pot and mix well, scraping bits from bottom of pot. Continue stirring frequently for about 15 minutes. Stir in beef broth, beer, minced garlic, chili powder, chives, Lea & Perrin, and remaining dry seasonings. Return drained meat and vegetables to the pot and stir.
- 5. Cover and simmer on low for about 1 hour, stirring frequently to avoid sticking. If it seems to need more liquid add water or tomato juice (I use V-8). Add beans and cook another 30 minutes, stirring frequently. Taste again for seasonings and adjust as needed. If you're going to use the crushed red pepper flakes add them with the beans.
- 6. Serve in individual bowls with corn bread muffins and choice of garnishes for topping. Enjoy! This makes a medium-heat chili. Add cayenne and chili flakes and/or *jalapeno peppers to increase the heat to your taste. **Sometimes, not often, there will be larger pieces of unground pork fat in the chili stick so I melt it down separately just in case. Throw those pieces away. Garnishes: sour cream, finely chopped onion, thinly sliced green onions, sliced or diced fresh or pickled jalapeno peppers, grated sharp cheddar cheese, hot sauce, cayenne pepper, crushed red pepper flakes, tortilla chips, etc. Competition Tips: Always make this medium hot so that everyone can enjoy it but have plenty of cayenne, hot pepper sauce, crushed red pepper flakes, and chili powder on hand for those who want to spice up their bowl. It's Always better a day or two after cooking, and it freezes well. Always make way more than you need for the competition because when the other competitors run out you'll have some remaining for those who still want more. If they keep coming back to your chili, you'll most likely get their vote.
AWARD WINNING CHILI
My husband and I created this recipe together. He won a chili cook-off with this recipe at work. We always use venison, but you can use ground beef or turkey.
Provided by KelBel
Categories Black Beans
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
- Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
- Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
- Serve with desired toppings.
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