Best Grey Cup Chili Recipes

KICK ASS GREY CUP OF CHILLI

Kick Ass Grey Cup of Chilli image

In Canada, the CFL (Canadian Football League) has the Grey Cup at the end of November. (My US friend's Superbowl) Depending on the host city it can be played in a stadium without a dome subjecting the players and fans to the elements. We say it's all part of the game and proudly freeze our behinds off watching the game! ...

Provided by Jo Ann McFarlane

Time 9h

Number Of Ingredients 20

Ingredients

3 lb lean ground beef
2 1/2 can(s) diced tomatoes undrained
1 large green pepper, diced
1 large vidalia onion, diced
3 c chopped celery
2 can(s) red kidney beans, undrained
2 Tbsp unsweetened cocoa
1 c jalapeno peppers chopped
1 tsp fresh ground black pepper
1 Tbsp cumin
1 tsp cayenne pepper
1 Tbsp paprika
3 clove garlic diced small
4 Tbsp chilli powder
2 can(s) sliced mushroom, drained (optional)
salt (to taste)
4 c cheddar cheese, grated (for serving)
1 pkg nachos, multi coloured (for serving)
500 ml sour cream (for serving)
your favorite hot sauce

Steps:

1. Brown Ground Beef in Non Stick Frying Pan and drain off fat and put in Slow Cooker.
2. In same frying pan saute onions in a little oil until soft. About 5 minutes. Add garlic and saute until fragrant. About 2 minutes. Add to Slow Cooker.
3. Add all other ingredients to Slow Cooker except Sour Cream, Cheddar Cheese, Hot Sauce, and Nachos.
4. Mix well and set to low for about 6 hours.
5. Stir and adjust seasoning. This is a rather spicy chilli but if you like it really hot feel free to add more "hot" spices or hot sauce to suit your preference. Cook on low for another 2 hours to give spices a chance to blend in.
6. Serve in a bowl or large cup with Cheddar Cheese and a dollop of Sour Cream in the middle. Place Nachos on plate around cup and serve.
7. NOTE: This freezes extremely well. You can also make it the night before. Just make sure to refrigerate and give it an extra hour cooking time. I usually have a bag of buns precut and buttered for those that prefer. Although this recipe is spicy it is not "firehouse hot" more of a slow burn that will have you sniffling and tearing by the time the bowl is done.

CHILI

Chili image

This bean-rich, ground beef chili will not only be delicious today, but it might even taste better tomorrow. Adjust the red pepper sauce to your own preference, and be sure to serve this easy chili recipe with plenty of optional toppings, including chopped black olives, fresh limes, guacamole, shredded cheese, salsa, shredded lettuce and sour cream.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h50m

Yield 4

Number Of Ingredients 10

Ingredients

1 lb ground beef (at least 80% lean)
1 cup chopped onions
2 cloves garlic, finely chopped, or 1/4 teaspoon garlic powder
1 tablespoon chili powder
2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon red pepper sauce
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (19 oz) Progresso™ red kidney beans, undrained

Steps:

In 3-quart saucepan, cook beef, onions and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes.
Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; cook 1 hour, stirring occasionally.
Stir in kidney beans. Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.

Nutrition Facts : Calories 360, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1/2, Fiber 8 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 6 g, TransFat 1/2 g