Best Down Home Chili Recipes

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UPTOWN DOWN-HOME CHILI



Uptown Down-Home Chili image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

3 tablespoons extra-virgin olive oil, divided
2 pounds ground sirloin
2 tablespoons grill seasoning (recommended: McCormick's Montreal Steak Seasoning) a palm full
1/2 pound baby Portobello mushrooms, chopped
1/4 pound shiitake mushroom caps, sliced
1 medium yellow skinned onion, chopped
3 ribs celery, chopped
1 large red bell pepper, seeded and chopped
4 to 6 cloves garlic, chopped
2 tablespoons Worcestershire sauce
2 canned chipotle peppers in adobo, chopped, with their juices or 1 generous palm full ground chipotle chili powder, about 2 tablespoons
1 tablespoon ground cumin, half a palm full
1 bottle imported beer (recommended: Stella Artois (...imported just 'cause we're Uptown and that's all they drink here.)
1 (15 ounce) can black beans, drained
1 (15 ounce) can crushed tomatoes
1 cup beef stock (8-ounce box)
2 to 3 tablespoons fresh thyme leaves
8-ounce piece smoked Gouda, shredded
1 small white onion, finely chopped

Steps:

  • Heat a deep, large skillet or a pot over high heat. Add 2 tablespoons extra-virgin olive oil and the meat. Season it with grill seasoning and sear it up, browning and crumbling it, for 3 to 5 minutes. Transfer meat to a plate and return pot to stove. Reduce heat to medium- high and add another tablespoon extra-virgin olive oil. Add the mushrooms and begin to brown them before adding the other veggies. After 2 or 3 minutes the mushrooms will begin to shirk and soften. Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot surface. Once the onions, celery, peppers and garlic have been working for a few minutes as well, mix the veggies with the mushrooms. Add the meat back, season with Worcestershire sauce, chipotle in adobo or chipotle powder and cumin. Add in beer to deglaze the pot, scraping up all the pan drippings. Reduce the beer by half, about 2 minutes. Add the black beans, tomatoes, stock and thyme to chili and simmer 10 minutes for flavors to combine. Taste to adjust seasonings. Top bowls of the chili with shredded smoked Gouda and finely chopped raw onions.

DOWN HOME CHILI



Down Home Chili image

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

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.

DOWN HOME CHILI CHEESEBURGER



Down Home Chili Cheeseburger image

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 9

1 1/2 pounds ground chuck, preferably 80% lean
1 tablespoon olive oil
1 cup thinly sliced yellow onion
1 teaspoon Emeril's Creole Seasoning (sold in supermarkets) or other Creole seasoning
Fine sea salt and freshly ground black pepper
2 teaspoons Worcestershire sauce
8 ounces sharp Cheddar cheese, cut into 8 slices
4 hamburger buns
Down Home Chili

Steps:

  • Form the ground beef into 8 patties about 1/3 inch thick. Preheat a griddle or cast iron skillet over medium-high heat until hot. Add the oil to the griddle. Season the onion slices with 1/4 teaspoon each of the Creole seasoning, salt, and pepper. Add the onions to the griddle and cook, stirring until lightly golden, about 8 minutes.
  • Lightly season the patties on both sides with the remaining 3/4 teaspoon Creole seasoning, 3/4 teaspoon salt, 1/4 teaspoon pepper, and the Worcestershire. Push the onions off to one side, then place the patties on the hot griddle and cook for 3 to 4 minutes for medium, turning once halfway through. Flip the patties again, add 1 slice of cheese to the top of each, and continue to cook for 1 to 2 minutes, until cheese is melted. Place the hamburger buns, cut sides down, on the griddle, and cook until warmed through and lightly toasted, about 2 minutes.
  • For each burger, place one toasted bun on a serving plate. Place one patty on the bottom half of the bun, spoon chili on top of the patty, and top with a second patty and more chili. Place a portion of onions on the chili, and finish off with the top of the bun. Serve immediately.

UPTOWN DOWN-HOME CHILI



Uptown Down-Home Chili image

Make and share this Uptown Down-Home Chili recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 19

3 tablespoons extra virgin olive oil
2 lbs ground sirloin
2 tablespoons McCormick's Montreal Brand steak seasoning
1/2 lb baby portabella mushrooms, chopped
1/4 lb shiitake mushroom caps, sliced
1 medium yellow onion, chopped
3 celery ribs, chopped
1 large red bell pepper, chopped
4 -6 garlic cloves, chopped
2 tablespoons Worcestershire sauce
2 canned chipotle chiles in adobo, chopped (with their juices)
1 tablespoon ground cumin
1 (12 ounce) bottle imported beer (Stella Artois)
1 (15 ounce) can black beans, drained
1 (15 ounce) can crushed tomatoes
1 cup beef broth
2 -3 tablespoons fresh thyme leaves
8 ounces smoked gouda cheese, shredded
1 small white onion, finely chopped

Steps:

  • Heat a large pot over high heat; add 2 tablespoons olive oil and the meat; season it with grill seasoning and sear it, browning and crumbling it, for 3-5 minutes.
  • Transfer meat to a plate and return the pot to the stove.
  • Decrease the heat to med-high and add the remaining tablespoons olive oil.
  • Add in the mushrooms and begin to brown them before adding the other veggies.
  • After 2-3 minutes the mushrooms will begin to shrink and soften.
  • Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot.
  • Once the onions, celery, bell peppers, and garlic have been working for a few minutes, mix the veggies with the mushrooms.
  • Return the meat to the pan, and season with the Worcestershire sauce, chipotle, and cumin.
  • Add the beer to deglaze the pot, scraping up all the pan drippings.
  • Reduce the beer by half, 2 minutes.
  • Add the black beans, tomatoes, broth, and thyme to the chili; simmer for 10 minutes to let the flavors combine.
  • Taste to adjust the seasonings.
  • Top bowlfuls of the chili with shredded smoked Gouda and finely chopped raw onions.

Nutrition Facts : Calories 950.6, Fat 50.1, SaturatedFat 20.9, Cholesterol 212.2, Sodium 1103.1, Carbohydrate 47.9, Fiber 12.5, Sugar 8.9, Protein 72.4

DOWN HOME CHILI



Down Home Chili image

This is rich & satisfying, and can be as varied as the side dishes served with it. Have plenty of warm tortillas on hand, along with rice, beans, diced onion, shredded cheese, and/or sour cream. This feeds a crowd, or is great to freeze for another yummy meal or two.

Provided by Vicki Q

Categories     One Dish Meal

Time 6h30m

Yield 8 ounces, 16 serving(s)

Number Of Ingredients 15

8 lbs chuck roast
1 lb bacon
10 garlic cloves, minced and crushed
2 tablespoons red jalapeno chiles, chopped
1 ounce unsweetened chocolate
1 (15 ounce) can tomato sauce
1/4 cup creamy peanut butter
1 1/2 tablespoons Mexican oregano
8 whole chiles de arbol
1 teaspoon crushed chili pepper
1/2 teaspoon ground cumin
3 minced new mexico chili pods
1 large yellow onion, minced
6 tablespoons hot Mexican chili powder
1 tablespoon hot paprika

Steps:

  • Slice the roasts in half thickness and rub with 2 tablespoons of the chili powder.
  • Sear the roasts over medium high grill, 5 minutes per side.
  • Cut the roasts into 1 inch cubes and place in crockpot.
  • In skillet, fry bacon slices over medium heat until crisp, and drain on paper towels.
  • Crumble bacon into small pieces and add to crockpot.
  • Drain off almost all bacon drippings and return skillet to heat.
  • Add onion and garlic to skillet and saute over medium high heat for 5 minutes.
  • Add to crockpot with tomato sauce, jalapeno, chocolate, peanut butter, oregano, chili de arbol, minced chili pods, crushed chili pepper, cumin, paprika, and remainder of chili powder.
  • Set on low heat and simmer 6 hours, stirring occasionally.

Nutrition Facts : Calories 767.6, Fat 60.8, SaturatedFat 23.3, Cholesterol 175.8, Sodium 558.8, Carbohydrate 7.1, Fiber 2.4, Sugar 2.2, Protein 47.3

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