Best Kickin Chili Recipes

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SAM'S NO.3 KICKIN' GREEN CHILI



Sam's No.3 Kickin' Green Chili image

Provided by Food Network

Time 1h10m

Yield 5 quarts

Number Of Ingredients 13

25 fresh Anaheim green chiles or five 4 1/2-ounce cans green chiles
3 sticks (12 ounces) butter or margarine, plus more for sauteing pork
3 pounds pork, cut into 1/2-inch cubes
2 large white onions, cut into 1/2-inch dice
1 tablespoon plus 1 teaspoon salt
1 3/4 teaspoons ground black pepper
1 3/4 tablespoons ground dry mustard powder
2 teaspoons dried oregano
2 teaspoons granulated garlic
6 large tomatoes, cut into 1/2-inch dice
Two 14 1/2-ounce cans diced tomatoes
3 fresh jalapenos, diced, optional for added heat
1 cup flour

Steps:

  • If roasting your own chiles: Preheat an outdoor grill to high. Place the Anaheim chiles on the grill and cook, turning to cook evenly, until the skins blister and blacken. Remove from the grill and place in a plastic bag. Seal the bag and let the chiles stand for 5 to 10 minutes. Remove the skin, stems and seeds and chop into 1/4-inch pieces.
  • Heat some butter in a large pot and add the cubed pork. Cook about15 minutes, and then add the onions and spices. Cook on low heat, stirring occasionally. When the pork has cooked through, add the fresh tomatoes, canned tomatoes, green chiles and jalapenos, if using. Stir occasionally.
  • After 5 minutes, add 8 cups water. Bring to a low boil. Stir occasionally. Increase the heat and bring the chili to a rolling or high boil.
  • In separate pan, melt the butter or margarine and whisk in the flour, stirring until creamy.
  • Slowly add the roux to the chili, stirring constantly, and shut off the heat. Continue to stir so that the roux is evenly distributed. (Roux amount can be adjusted depending on desired consistency or thickness.)
  • Let stand 5 minutes and serve in a bowl or smothered!

KICKIN' CHILI



Kickin' Chili image

This is a fantastic chili recipe if you like a little kick and a little spice. It's great right off the stove top and even better the next day. My husband can't get enough of it!

Provided by NolansMom

Categories     Beans

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 17

2 lbs ground beef
3 garlic cloves, minced
3 stalks celery, cut fine
1 large onion, cut fine
1 (1 lb) can tomatoes
3 (8 ounce) cans tomato sauce
1 tablespoon salt
1/2 teaspoon fresh ground pepper
2 bay leaves
2 tablespoons chili powder
1 (4 ounce) can green chili peppers
1 teaspoon oregano
1/4 teaspoon cumin
6 whole cloves allspice
3 tablespoons sugar
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) kidney beans, undrained

Steps:

  • In a large, heavy pan brown meat well.
  • Add garlic, celery, and onions and sauté for 10 minutes.
  • Add tomatoes, tomato sauce, spices, seasonings, chili peppers, sugar, and the beans.
  • Bring to a boil, then reduce heat and simmer, uncovered for 1 1/2 hours.
  • Stir often to prevent sticking.

KICKIN' SKILLET CHILI



Kickin' Skillet Chili image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 2-3 servings

Number Of Ingredients 7

3/4 pound ground beef
1 onion, chopped
1 package of pre-mixed chili seasonings
Pickled jalapenos, to taste
3 cans stewed tomatoes, Mexican flavor if possible
1 can red kidney beans, drained and rinsed
Toppings: Sour cream, grated cheddar cheese, red onion

Steps:

  • Heat electric skillet on medium high setting. Break apart ground beef and add to skillet. Cook for 3 minutes and stir in chopped onion. Cook until the beef is no longer pink. Stir in the chili seasonings and jalapenos and mix well. Add tomatoes and stir to combine. Simmer for 30 minutes on medium heat. Stir in red kidney beans and allow to simmer for 10 minutes. Serve hot with sour cream, grated cheddar cheese, and red onion.

KICKIN' SPICY TURKEY BEER CHILI



Kickin' Spicy Turkey Beer Chili image

This delicious red chili has the right amount of kick and will warm you right up with ground turkey and veggies! Perfect with a beer, during a football game, on a cold winter night, or on top of a hot dog. This recipe is sure to please! Can be made on the stove top or slow cooker. Serve topped with fresh cilantro, green onion, shredded Cheddar cheese, and light sour cream on top with cornbread on the side.

Provided by KimberlyClaire79

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 2h45m

Yield 8

Number Of Ingredients 17

1 tablespoon olive oil
1 pound ground turkey
1 teaspoon paprika
salt and ground black pepper to taste
4 jalapeno peppers with seeds, chopped
1 large white onion, chopped
3 cloves garlic, minced
4 stalks celery, chopped
1 green bell pepper, chopped
3 chipotle peppers in adobo sauce, chopped
1 (28 ounce) can diced tomatoes with juice
1 (28 ounce) can tomato sauce
2 (16 ounce) cans spicy chili beans
1 (12 fluid ounce) can or bottle dark beer, such as porter
¼ cup Worcestershire sauce
1 (1.25 ounce) package reduced-sodium chili seasoning (such as McCormick Chili Seasoning Mix 30% Less Sodium®)
1 dash liquid smoke flavoring, or to taste

Steps:

  • In a large pot over medium heat, heat the olive oil, and cook the turkey until no longer pink; sprinkle the turkey meat with paprika, salt, and black pepper. Stir in the jalapeno peppers, onion, garlic, celery, green pepper, and chipotle peppers, then cook, stirring often, until the turkey meat is broken into crumbles and the onion is translucent, about 15 minutes.
  • Stir in the diced tomatoes, tomato sauce, chili beans, dark beer, Worcestershire sauce, chili seasoning, and liquid smoke flavoring. Reduce heat and simmer for at least 2 hours, stirring occasionally.

Nutrition Facts : Calories 298 calories, Carbohydrate 38.4 g, Cholesterol 42.3 mg, Fat 7.4 g, Fiber 9.2 g, Protein 20.2 g, SaturatedFat 1.4 g, Sodium 1421.7 mg, Sugar 12.4 g

KICKIN' CHICKEN CHILI



Kickin' Chicken Chili image

My low-fat version of chili with a kick! Sometimes I use more chili powder and cumin - it just depends on the day! :) Feel free to modify to your tastes! Note: This recipe makes a lot, but it freezes well.

Provided by AnnieLynne

Categories     < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 19

1 lb boneless skinless chicken breast
7 cups water
2 teaspoons garlic powder
2 teaspoons dried parsley
1 teaspoon onion powder
1 teaspoon black pepper
1 onion, chopped fine
2 garlic cloves, minced
1 tablespoon olive oil
1 (16 ounce) jar medium salsa
1 (10 1/2 ounce) can tomato soup
2 (10 ounce) cans diced tomatoes with green chilies, with juice (OR 1 can with chilis and 1 can without)
1 (15 ounce) can black beans, drained and rinsed
2 (15 ounce) cans chili beans
3 cups frozen corn (can substitute with canned corn)
1 tablespoon chili powder
1 teaspoon cumin
sour cream (optional)
shredded monterey jack cheese (optional) or cheddar cheese (optional)

Steps:

  • Add water, garlic powder, parsley, and onion powder to large soup pot and bring to a boil.
  • Add chicken breasts and cook (covered)on medium heat until cooked through (about 12 minutes).
  • While chicken boils, chop onion and garlic.
  • Heat olive oil in a souce pan on low heat. Add onions and garlic to olive oil. Cook on low until onions are translucent.
  • Add jar of salsa to onion/garlic mixture, continue cooking on low, and stir occasionally.
  • When chicken is cooked through, remove chicken breasts from soup pot. Keep remaining broth on medium heat.
  • Add tomato soup, diced tomatoes (with juice), corn (frozen or canned), beans, chili powder, cumin, and the garlic/onion/salsa mixture to soup pot and stir to blend.
  • When chicken is cool enough to handle, shred and return to soup pot.
  • Simmer for 15-20 minutes, stirring occasionally. As with most chilis, the longer you let it simmer, the better the flavors!
  • Serve with sour cream and shredded cheese.

KICKIN CHILI



Kickin Chili image

This is a wonderful chili, from Chef Emeril Legasse. The recipe for his famous seasoning,**Southwast Essense is listed below the ingredients for the chili. It's a great seasoning for just about anything. Just put all of the spices into a small bowl, mix and keep in an airtight container or bag. It makes about half cup. I usually at least triple the recipe for the Essence.

Provided by FLUFFSTER

Categories     Beans

Time 1h55m

Yield 10-12 serving(s)

Number Of Ingredients 31

2 tablespoons vegetable oil
4 lbs ground beef
4 cups chopped yellow onions
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cayenne pepper
1 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
1 bay leaf
2 tablespoons minced garlic
4 (12 ounce) bottles dark beer
2 (28 ounce) cans whole tomatoes, crushed
2 tablespoons tomato paste
1 tablespoon salt
1 tablespoon dark brown sugar
1 teaspoon dark brown sugar
1 ounce unsweetened chocolate
6 cups cooked red kidney beans (I use canned)
1 cup grated cheddar cheese, for garnish
1 cup finely chopped green onion, for garnish
1/2 cup chopped fresh cilantro leaves, for garnish
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper flakes
1 tablespoon salt
1 tablespoon dried oregano

Steps:

  • Heat the oil in a large heavy pot over high heat. Add the beef and brown well, about 10 minutes. Add the onions, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper, and bay leaf and cook, stirring often, until the onions soften, about 8 minutes.
  • Add the garlic and cook until fragrant, about 30 seconds. Add the beer and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, salt, brown sugar, and chocolate to the pot. Stir well and bring to a boil.
  • Reduce to a simmer and cook until slightly thickened, about 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot.
  • Skim off as much fat as possible. Add the beans, return to a simmer, cover, and cook until thickened, about 1 hour longer.
  • Serve with the cheese, green onions, and cilantro alongside as garnish.

Nutrition Facts : Calories 768.5, Fat 37.4, SaturatedFat 14.7, Cholesterol 135.2, Sodium 1673.2, Carbohydrate 52, Fiber 14.4, Sugar 10.8, Protein 50.5

KICKIN' CHILI FRIES



Kickin' Chili Fries image

Ready-to-bake steak fries and a jar of cheesy dip make these chili fries a snap to prepare. For the kickin' part, just add a can of chili!

Provided by My Food and Family

Categories     Potatoes

Time 44m

Yield 12 servings

Number Of Ingredients 3

1 pkg. (32 oz.) ORE-IDA Steak Fries
1 can (15 oz.) chili
1 jar (8 oz.) CHEEZ WHIZ Cheese Dip

Steps:

  • Heat oven to 450ºF.
  • Bake fries as directed on package.
  • Heat chili, then CHEEZ WHIZ as directed on labels.
  • Spread fries onto serving plate; top with chili and CHEEZ WHIZ.

Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 680 mg, Carbohydrate 24 g, Fiber 3 g, Sugar 3 g, Protein 6 g

KICKIN' GOOD CHILI



Kickin' Good Chili image

This chili is really quick and easy to make if using canned beans and tomatoes. Takes a little longer using dried beans. This is a spicy chili with 3 jalapeno's cut up in it. You can reduce the heat by reducing the number of jalapeno's you put in it. Or, if you like it hotter, add more and add the seeds. We love our chili...

Provided by Diane Atherton

Categories     Chili

Number Of Ingredients 16

2 lb lean ground beef
1 medium onion, chopped
3 clove garlic, chopped
2 to 3 medium jalapeno peppers, seeded and diced (can add seed if you want a really hot chili)
3 14.5-oz cans diced tomatoes (if you have home canned use a quart)
1 (10-oz) can rotel tomatoes
3 14.5-oz cans pinto beans (or kidney beans)
2 c beef stock or beef broth (or chicken)
2 Tbsp chili powder
2 tsp cumin
1 tsp paprika
1 tsp cayenne pepper
1 tsp oregano, dried
salt and pepper, to taste
cooked rice
shredded sharp cheddar

Steps:

  • 1. NOTE: You can used dried beans, just start them early and follow directions on bag.
  • 2. Brown ground beef. Drain any grease off and you can run water over beef and drain to make sure you've drain as much grease off as possible.
  • 3. Add onion, garlic and peppers to meat and cook until onion and peppers are tender. Add remaining ingredients (EXCEPT FOR RICE AND CHEESE), bring to a simmer and simmer for 1 hour. Taste test and add additional seasoning if desired.
  • 4. Serve over rice and top with cheese.

JOE'S KICKIN CHILI



Joe's Kickin Chili image

If you like it a bit more spicy you can use fresh jalapenos or hot pickled. I use tamed pickled jalapenos so the kids can eat it too. has just a little bite that everyone loves.

Provided by Joe Hoesche @jhoesche

Categories     Chili

Number Of Ingredients 18

1 1/2 pound(s) ground beef
1 pound(s) country sausage
29 ounce(s) can tomato sauce
30 ounce(s) kidney beans, canned
30 ounce(s) pinto beans, canned
30 ounce(s) chili beans, canned
2 large onions
4 stalk(s) celery
5 medium tomatoes
16 ounce(s) jar of tamed jalapeno peppers sliced
3 - bell peppers red, yellow, orange
2 teaspoon(s) cumin
1 tablespoon(s) chili powder
1 1/2 teaspoon(s) black pepper
2 teaspoon(s) salt
1 cup(s) water
1 can(s) of your favorite beer
JOE'S KICKIN CHILI

Steps:

  • Brown the ground beef and sausage together in a skillet over medium heat along with one onion. Drain off the fat if you like.
  • Cube all your vegetables to desired size and set aside.
  • In a large pot, combine the meet plus all the reaming ingredients. (Except for the Beans)
  • Bring to a simmer over low heat, cook stirring every 15 minutes for 1 hour.
  • Add beans and simmer for another 1 to 2 hours.

KICKIN' CHILI FRIES



Kickin' Chili Fries image

Number Of Ingredients 3

1 (32-ounce) package frozen French fries
1 (15-ounce) can chili without beans
1 (8-ounce) jar pasteurized process cheese sauce

Steps:

  • Fry or bake French fries as package directs; place on a serving platter and keep warm. Heat chili and cheese sauce separately, as packages direct. Spoon hot chili over potatoes; top with hot cheese sauce and serve immediately.

Nutrition Facts : Nutritional Facts Serves

TONYA'S KICKIN' CHILI



Tonya's Kickin' Chili image

This chili recipe began with my Mom's version, which I LOVED as a kid, and which I have evolved over the years into something a little "spicier!" Yes, I like hot and spicy chili, and this can be spiced up or down (heat-wise) but it's the combination of spices that gives it the amazing flavor.

Provided by Tonya Young

Categories     Beef Soups

Time 2h25m

Number Of Ingredients 20

1 large onion
2 medium garlic
2 lb ground chuck
1 can(s) tomatoes, canned and chopped, with liquid
1 can(s) tomatoes, crushed
2 can(s) chili beans, hot
1 can(s) kidney beans, canned
1 can(s) black beans
2-3 c water, cold
1 tsp worcestershire sauce
1 pinch cayenne pepper
1 tsp Herbs de Provence
2 tsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp salt
1/4 tsp pepper
2 tsp garlic powder
1/2 tsp Adobo powder
5 medium bay leaves

Steps:

  • 1. Chop onion and mince garlic. In a large stock pot, cook onion and garlic with olive oil on medium heat until transparent. Add ground chuck and cook thoroughly. Drain fat if desired. Add all remaining ingredients and turn up to medium high. Let come to boil. Turn down and simmer for 2 hours or more. Serve and enjoy!

SAM'S NO.3 KICKIN' GREEN CHILI



Sam's No.3 Kickin' Green Chili image

How to make Sam's No.3 Kickin' Green Chili

Provided by @MakeItYours

Number Of Ingredients 13

25 fresh Anaheim green chiles or five 4 1/2-ounce cans green chiles
3 sticks (12 ounces) butter or margarine, plus more for sauteing pork
3 pounds pork, cut into 1/2-inch cubes
2 large white onions, cut into 1/2-inch dice
1 tablespoon plus 1 teaspoon salt
1 3/4 teaspoons ground black pepper
1 3/4 tablespoons ground dry mustard powder
2 teaspoons dried oregano
2 teaspoons granulated garlic
6 large tomatoes, cut into 1/2-inch dice
Two 14 1/2-ounce cans diced tomatoes
3 fresh jalapenos, diced, optional for added heat
1 cup flour

Steps:

  • If roasting your own chiles: Preheat an outdoor grill to high. Place the Anaheim chiles on the grill and cook, turning to cook evenly, until the skins blister and blacken. Remove from the grill and place in a plastic bag. Seal the bag and let the chiles stand for 5 to 10 minutes. Remove the skin, stems and seeds and chop into 1/4-inch pieces.
  • Heat some butter in a large pot and add the cubed pork. Cook about15 minutes, and then add the onions and spices. Cook on low heat, stirring occasionally. When the pork has cooked through, add the fresh tomatoes, canned tomatoes, green chiles and jalapenos, if using. Stir occasionally.
  • After 5 minutes, add 8 cups water. Bring to a low boil. Stir occasionally. Increase the heat and bring the chili to a rolling or high boil.
  • In separate pan, melt the butter or margarine and whisk in the flour, stirring until creamy.
  • Slowly add the roux to the chili, stirring constantly, and shut off the heat. Continue to stir so that the roux is evenly distributed. (Roux amount can be adjusted depending on desired consistency or thickness.)
  • Let stand 5 minutes and serve in a bowl or smothered!

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