Best Down And Dirty Garlic Chili Recipes

Down & Dirty Chili image

Provided by Andy Anderson !

Time 1h20m

Number Of Ingredients 11

1 lb ground sirloin
3 slice thick-cut bacon, diced
1/2 medium yellow onion, diced
16 oz bush's best chili beans (one can)
8 oz hunt's tomato sauce (one can)
14 1/2 oz hunt's tomatoes petite diced (one can)
1/4 c chili powder
2 tsp ground cumin
2 clove garlic, minced
1/8 tsp cayenne pepper
1 c water

Steps:

1. In a large pot, preferably cast iron, cook the diced bacon over medium-high heat, until the fat begins to render.
2. Add the onions, and continue to cook, until the onions soften, about 6 minutes.
3. Add the ground sirloin, and cook until browned.
4. Add the chili powder, ground cumin, garlic, and cayenne pepper, and stir until the spices begin to bloom, about 2 minutes.
5. Chef's Note: I really, really, really, like Mexene Chile Powder... It's really got great flavor.
6. Add the canned tomatoes, tomato sauce, beans, and water. Stir to combine.
7. Allow to simmer, uncovered for about an hour... two if you have the time.
8. Chef's Note: If you want to thicken up the sauce a bit, and add some flavor... Take a tablespoon or two of masa (ground corn) about thirty minutes into the simmer...
9. Serve with sour cream, cheese, and some crackers, or homemade bread.
10. It's down... It's dirty... But it tastes great on a cold Autumn's evening.

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.

Down Home Chili image

Provided by Martha Stewart

Yield Makes 6 cups

Number Of Ingredients 13

2 tablespoons vegetable oil
2 cups chopped yellow onions
1 tablespoon minced garlic
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon Emeril's Creole Seasoning (sold in supermarkets) or other Creole seasoning
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds ground beef, preferably 80% lean
1 (14.5-ounce) can peeled whole tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon light brown sugar
2 cups beef stock or low-sodium beef broth

Steps:

In a heavy-bottomed 6-quart pot, heat the oil over medium-high heat. Add the onions, garlic, chili powder, cumin, Creole seasoning, salt, and pepper, and cook, stirring, until the onions are softened, about 4 minutes. Add the beef and cook, stirring, until the meat is brown and cooked through, about 5 minutes, breaking up any clumps. Spoon off and discard the rendered fat.
Crush the tomatoes with your hands and add them to the pot along with their juices. Add the tomato paste, brown sugar, and stock; stir well and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until thickened, 50 to 55 minutes. Keep warm until ready to serve.