THE BEST CHILI
There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
- Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
- Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
- Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
- Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
- Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
- Top with sour cream, Cheddar and scallions. Serve with tortilla chips.
AMERICA'S FAVORITE CHILI
Provided by Jeff Mauro, host of Sandwich King
Time 2h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Heat a large pot over medium heat and add oil. Add beef and sprinkle with baking powder. Brown beef, stirring to break up into smaller chunks, until no longer pink, 5 to 10 minutes. Using a slotted spoon, remove beef to a bowl.
- Add onions to pot and turn heat down to low. Cook, stirring occasionally, until soft, 8 to 10 minutes. Stir in chile powder, cumin, smoked paprika, cayenne and oregano and cook for another 2 minutes to bloom. Add garlic and saute for 30 more seconds. Add beef stock, demi-glace, tomatoes and beans. Add beef back in along with any reserved juices and simmer, partially covered and stirring frequently, for 2 hours. Season to taste with salt and pepper.
- Garnish with scallions, cilantro, sour cream, pickled jalapenos and aged Cheddar.
AWARD WINNING CHILI
This delicious chili took 2nd place at our local chili cook-off! Bet you can't eat just one bowl. If it is too thick, add water 1/4 cup at a time until you reach desired consistency. Even better tasting the second day!
Provided by Jennifer
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h30m
Yield 8
Number Of Ingredients 17
Steps:
- In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
- While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
- Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
- Stir in beans, cilantro and parsley. Heat through and serve.
Nutrition Facts : Calories 373 calories, Carbohydrate 22.5 g, Cholesterol 64.2 mg, Fat 22.1 g, Fiber 6.1 g, Protein 21.7 g, SaturatedFat 7.9 g, Sodium 1168.9 mg, Sugar 6.7 g
16-TIMES WORLD CHAMPION SIRLOIN CHILI
Chili Nation, Jane and Michael Stern; recipe of 16-Times World Champion bronco and bull rider Jim Shoulders.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Add chiles to a heatproof bowl and cover with boiling water; let stand 30 minutes, until soft.
- Meanwhile, in a small skillet, saute the garlic in oil until golden.
- Seed and stem the chiles; place in a food processor or blender.
- Add in tomato sauce, beer, ½ cup water, cumin, salt, oregano, Worcestershire sauce, brown sugar, and garlic.
- Puree thoroughly; transfer mixture to a saucepan.
- Stir in the masa harina mixture and bring to a simmer; cook 3-4 minutes.
- Preheat grill and grill steak to taste.
- At table, cut the steak into 1 ½ inch slices, and spoon chili puree over each serving of meat.
Nutrition Facts : Calories 494.5, Fat 30.7, SaturatedFat 10.5, Cholesterol 101.3, Sodium 1003.5, Carbohydrate 21.2, Fiber 4.3, Sugar 8, Protein 31.7
AWARD WINNING CHILI
My husband and I created this recipe together. He won a chili cook-off with this recipe at work. We always use venison, but you can use ground beef or turkey.
Provided by KelBel
Categories Black Beans
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
- Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
- Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
- Serve with desired toppings.
K-JON'S AWARD WINNING CHILI
I did win 1st place with this one. There were 18 contestants! I also won 2nd place with 15 contestants by only 1 vote. Very basic rustic chili with complex flavors.
Provided by K-Jon Chef
Categories Meat
Time 3h45m
Yield 20 6 ounce, 10-12 serving(s)
Number Of Ingredients 24
Steps:
- -mix dry ingredients well set aside.
- -brown sausage (crumbled).
- -add steak (5 mins).
- -add veg (10 mins more) reserve yellow pepper.
- -add liquid ( liquid should be blended well and hot) 2 minutes.
- -add tomato products.
- -add dry spices, reserve 1/4 cup
- - Bring to mild boil and cover (simmer 1 ½ hours).
- -add drained and rinsed beans and reserved dry spice, simmer 10 minutes more.
- -saute yellow bell pepper ( for presentation) until soft and add & serve.
- garnish with green onion ends ( scallions) and cheddar with sour cream.
Nutrition Facts : Calories 478.5, Fat 19, SaturatedFat 7, Cholesterol 44.6, Sodium 993.3, Carbohydrate 58.7, Fiber 16.2, Sugar 15, Protein 22.8
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