Best Dynamite Chili With Beans Recipes

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DYNAMITE CHILI



Dynamite Chili image

Make and share this Dynamite Chili recipe from Food.com.

Provided by Dancer

Categories     Beans

Time 1h16m

Yield 6 serving(s)

Number Of Ingredients 19

2 cloves large garlic, minced
2 large onions, diced (about 1/2-inch)
1 tablespoon vegetable oil
2 tablespoons chili powder
2 (5 ) packages all beef wieners
2 packets instant chicken-flavored broth
2 cups carrots, diced (about 1/4-inch cubes)
2 medium green peppers, seeded and diced (about 1/2-inch)
2 cups celery, diced (about 1/4-inch cubes)
2 cups eggplants, diced (about 1/2-inch cubes)
2 cups canned tomatoes, crushed
2 cups tomato puree
1 cup water
1/2 cup Burgundy wine
hot pepper sauce
1 cup canned kidney beans, drained
2 cups enriched rice, cooked
3/4 cup cheddar cheese, Grated
6 tablespoons onions, minced

Steps:

  • In a large saucepan, saute onion and garlic in oil until onion is transparent. Add chili powder; cook for 1 minute. Add instant broth, cover the pan, and Simmer for a few minutes.
  • Next add carrots, green peppers, celery, and eggplant; cook for 5 minutes, stirring frequently.
  • Add crushed tomatoes and tomato puree; bring mixture to a boil.
  • Add water, burgundy, and hot pepper sauce; stir to combine. Cook 15 minutes.
  • Stir in kidney beans.
  • Cook the chili at least 45 minutes to an hour, or until the vegetables are tender.
  • (The longer you cook the chili, the better it will taste.) If necessary, adjust consistency by adding a small amount of water.

DYNAMITE CHILI WITH BEANS



Dynamite Chili With Beans image

Fred Drexel, 1981 World Champion Chili This is an orphaned recipe that I adopted.. I haven't gotten around to making it myself yet... but hope to soonest. I don't know how long it takes to make...Feel free to try it out and give me feedback on the recipe.

Provided by kiwidutch

Categories     Pork

Time 2m

Yield 4 serving(s)

Number Of Ingredients 14

2 cups water
1/2 cup pinto beans, soaked
1 tablespoon oil or 1 tablespoon bacon drippings
1 onion, sliced
1 teaspoon oregano, dried, crumbled
2 teaspoons cumin
2 tablespoons tortilla flour
1/3 cup dry red wine
16 ounces tomatoes, whole drained
2 tablespoons chili powder
jalapenos or 1/2 green pepper, seeded chopped
1 garlic clove, minced
2/3 lb boneless pork, 1/2-inch cubes
1/3 lb beef stew meat, 1/2-inch cubes

Steps:

  • Combine Water and Beans inches.
  • medium saucepan and bring to bOil over medium high heat.
  • Reduce heat and simmer until tender, about 1 hour.
  • Heat Oil in large skillet over med-high heat.
  • Add Onion, Green Pepper, and Garlic.
  • Saute until tender.
  • Transfer to Dutch Oven and set aside.
  • Add Pork and Beef to same skillet.
  • Brown well.
  • Stir into vegetables in Dutch Oven.
  • Add Beans and their liquid along with Tomatoes and seasonings.
  • Mix well, cover and simmer 1 hour.
  • Add Wine and cook, uncovered, 30 minutes.
  • Season with Salt and Pepper.
  • If mixture is too liquid, stir in some of the tortilla flour paste to thicken.

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