Best Everything But The Kitchen Sink Chili Recipes

KITCHEN SINK CHILI

Kitchen Sink Chili image

I love to throw a lot of stuff in my chili, and this is the best I have ever made. I think it's sweet, savory, and (mildly) spicy at the same time. If you want more heat, double the chili powder, add hot sauce, more cayenne, or use several jalapeños (or do all three, if you're adventurous!) If you can't get your hands on espresso, use a very dark roast and make extra-strong coffee. Sometimes, if I'm feeling lazy, I'll measure out 2TB of cocoa powder, instead of putting in the chocolate. If you like yours a little more soup-y, add some broth.

Provided by Meguin

Categories One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil
1 large green pepper, chopped
1 large onion, chopped
1 lb ground turkey or 1 lb crumble tofu
2 garlic cloves, diced
2 jalapeno peppers, diced
2 (14 1/2 ounce) cans diced tomatoes
1 (15 ounce) can kidney beans, drained
1 tablespoon brown sugar
1 -2 bay leaf
1/4 cup marinara sauce
1 tablespoon Worcestershire sauce (or vegetarian substitute)
1/4 cup espresso
1 tablespoon double concentrated tomato paste (comes in a tube) (optional)
1 ounce dark chocolate, chopped (at least 71%)
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cayenne powder
2 teaspoons oregano

Steps:

Heat the olive oil in a large dutch oven, on medium.
Add the onion and pepper, and saute until the onions are starting to turn translucent.
Break up the beef and add it to the dutch oven.
When about half of the meat is browned, add the jalapeño and garlic.
Continue to cook until all of the meat is browned. I usually use ground turkey or very lean beef, so I don't bother to drain it. But, if you want to, now is the time to drain off the fat and oil.
Add the diced tomatoes, kidney beans, brown sugar, bay leaves, and marinara sauce and stir.
Stir in the Worcestershire sauce and espresso.
If you prefer a thick chili (like me), add the tomato paste.
Stir in the chocolate, coriander, cumin, cayenne, and chili powder (that's a lot of c-words!). Cook for at least 15 minutes. After the 15 minutes, add more chili powder (or cayenne, or hot sauce) if it isn't spicy enough for you.
Add the oregano in the last 5 minutes of cooking so that it doesn't get bitter.
This, like most chili, is better the next day, or when it's been simmering all day. And you have only one pan to clean!

Nutrition Facts : Calories 269, Fat 14.9, SaturatedFat 5.2, Cholesterol 38.7, Sodium 291, Carbohydrate 20.4, Fiber 6.4, Sugar 7.9, Protein 15.6

BEST DAMN CHILI

Best Damn Chili image

After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.

Provided by Danny Jaye

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 2h50m

Yield 12

Number Of Ingredients 28

Ingredients

4 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
1 Anaheim chile pepper, chopped
2 red jalapeno pepper, chopped
4 garlic cloves, minced
2 ½ pounds lean ground beef
¼ cup Worcestershire sauce
1 pinch garlic powder, or to taste
2 beef bouillon cubes
1 (12 fluid ounce) can or bottle light beer (such as Coors®)
1 (28 ounce) can crushed San Marzano tomatoes
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (12 ounce) can tomato paste
½ cup white wine
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon brown sugar
1 tablespoon chipotle pepper sauce
2 ½ teaspoons dried basil
1 ½ teaspoons smoked paprika
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon ground black pepper
2 (16 ounce) cans dark red kidney beans (such as Bush's®)
1 cup sour cream
3 tablespoons chopped fresh cilantro
½ teaspoon ground cumin

Steps:

Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Nutrition Facts : Calories 406.3 calories, Carbohydrate 27.6 g, Cholesterol 74.4 mg, Fat 21.1 g, Fiber 7 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1014.5 mg, Sugar 7.4 g

EVERYTHING BUT THE KITCHEN SINK CHILI

Everything but the kitchen sink Chili image

with corn bread you have a very healthy and satisfying meal. condiments: sour cream, shredded cheese, green onions, salsa.

Provided by Sylvia Mangelsen

Categories Other Main Dishes

Time 5h

Number Of Ingredients 22

Ingredients

1 can(s) large kidney beans cooked
1 can(s) large black beans cooked
1 can(s) pinto beans, cooked
1 can(s) ex large steamed tomatoes dieced
1 can(s) chilpote in adobe 3 chili's chopped
1 large jalopeno pepper chopped seeded if you don't want that much heat
1 slice cerrono pepper seeded if you don't want the heat
1 medium brown onion chopped
1 lb ground chuck
1 medium green bell pepper chopped
1 c frozen corn
2 stalk(s) celerly chopped
1 c shredded carrots
3 c sliced mushrooms or one fresh pack sliced
3 Tbsp minced garlic
2 Tbsp salt and pepper
4 scoop(s) red chili powder
4 scoop(s) ground cummin
2 scoop(s) paprika, hot
1 Tbsp tumric
1 dash(es) red pepper flakes
1 large can red beans cooked

Steps:

1. drain and rinse all beans. rinse and chop all vegetables. keep juice from can of tomatoes
2. In huge pot put vegetables celery, carrots, onions, bell pepper, all peppers, mushrooms and garlic, cook until soft in same pot break up ground chuck and brown
3. Add all beans, and can of steamed tomatoes and spices and mix. cook for hours 2 to 3 hours.