Best Four Alarm Chili Recipes

Four Alarm Chili image

Provided by Red Hot Chili Peppe

Categories Meat

Time 1h10m

Yield 8 6ounce servings, 8 serving(s)

Number Of Ingredients 16

2 lbs ground sirloin
1 medium yellow onion (diced)
1 large green bell pepper (diced)
2 garlic cloves (minced)
2 (10 ounce) cans Rotel tomatoes & chilies (or your favorite brand)
2 (16 ounce) cans of bushs best chili magic chili starter (I like the Texas Medium or the Louisiana Hot)
20 ounces warm water
2 teaspoons hot sauce (optional)
1/2 cup chili powder
1 tablespoon onion flakes
1/2 tablespoon paprika
1/2 tablespoon cumin
1/2 tablespoon cayenne pepper
1/2 tablespoon italian seasoning
1/2 tablespoon masa harina flour (corn flour)
olive oil

Steps:

Lightly oil the bottom of a 3-quart pot with olive oil and lightly sauté the onions, peppers and garlic. Do not brown.
Add the ground sirloin and brown. Do not drain off fat; this adds to flavor of the chili.
Mix all the dry ingredients and the hot sauce in the warm water and stir until well dissolved.
Pour this seasoned water mixture into the meat, peppers, garlic and onions.
Add the beans and the tomatoes and green chilies.
Mix to blend all items. Bring to a gentle boil.
Reduce heat and simmer for 45 minutes to an hour, stirring occasionally.
Serve with bread or crackers.
*** If you want your chilli a bit more spiceier try adding a couple diced up habanerro peppers seeds and all.

Nutrition Facts : Calories 299.7, Fat 18.7, SaturatedFat 7.1, Cholesterol 76, Sodium 426.6, Carbohydrate 10.9, Fiber 3.6, Sugar 2, Protein 23.8

FOUR-ALARM CHILI image

Yield 2 bowls

Number Of Ingredients 17

1 Clove Garlic minced
1/2 Onion diced
1 Bell Pepper (any color) diced, but not too small
1 Jalapeno diced (raw or pickled)
1 14 oz can of diced tomatoes
1 14 oz can of black beans
1 heaping tablespoon of tomato paste
1/2 boneless & skinless chicken breast
2 Tbsp Olive Oil
1 Tsp Chili Power
1 Tsp Oregano
1 Tsp Cumin (ground)
1 Tsp dried red chili pepper flakes
1/2 Tsp smoked paprika
1/2 Tsp black pepper
2 Tbsp red wine vinegar
1/4 cup red wine

Steps:

Prep: Mince the garlic. Dice the onion. Dice the bell pepper. Dice the jalapeno. Mix all the dry spices together in a small bowl. Pour vinegar and red wine into a cup or small bowl. Cut the chicken breast into piece approximately 1/2 - 5/8 inch squares. Put a 3 quart pot on the stove (larger if you're increasing this recipe) over medium heat. Put in the olive oil and let it get hot. Add the garlic, onion, bell pepper, and jalapeno (if using a raw one). Saute for about five minutes, or until the veggies are beginning to soften. Either add the chicken (my preference) or put the veggies in a bowl and brown the chicken in the juices in the pan. Add the veggies back (if you took them out). Add the black beans, tomatoes, tomato paste, spices, vinegar, and wine - you shouldn't have anything left on the counter. Stir to blend everything. Let the chili start to bubble, then turn the heat to low, cover the pot, and let it cook for 60 minutes to pull all the flavors together. Stir it a time or three to keep from sticking, and to fuse flavors. Pour into bowls and enjoy. Have an extra napkin for everyone to mop their brow. If you are one of these unfortunate souls who don't like to sweat while you eat, you can reduce the jalapeno and chili flakes by half, and see how that works.