Best Meaty Chili Recipes

MEATY CHILI LASAGNA

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion, peppers and chili powder. Add garlic; cook 1 minute longer. Drain. Add the soup, corn, tomato sauce, tomato paste and olives; simmer until heated through., Drain noodles. Spread 1/2 cup meat sauce in a greased 13x9-in. baking dish. Layer with four noodles, half of the remaining sauce and a third of the cheese. Repeat layers once. Top with remaining noodles and cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 15 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

MEATY THREE-BEAN CHILI

Steps:

• In a 4-qt. kettle or Dutch oven, cook the sausage and beef over medium heat, until the meat is no longer pink; drain, reserving 1 tablespoon drippings. Set meat aside. , Saute onion, peppers and garlic in the reserved drippings for 3 minutes. Add the broth, Worcestershire sauce and seasonings; bring to a boil over medium heat. Reduce heat; cover and simmer for 10 minutes. , Add tomatoes, bacon and browned sausage and beef; return to a boil. Reduce heat; cover and simmer for 30 minutes. , Add all of the beans. Simmer for 1 hour, stirring occasionally. Garnish with chopped onion if desired.

MEATY MUSHROOM CHILI

Steps:

• In a Dutch oven, cook the sausage, beef and onion over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, V8 juice, tomato paste, sugar, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. If desired, top with sour cream and green onions.

MEATY, MEAT-LESS CHILI

Steps:

• Stem and seed the ancho chiles and place in a pot with stock, bring the mixture to a boil then reduce the heat and keep warm.
• Heat a Dutch oven over medium-high heat with 1/4 cup extra-virgin olive oil, 4 turns of the pan. Add the mushrooms to the hot oil and brown 12 to 15 minutes, then add the garlic, onions, chile, salt and black pepper and soften 5 to 6 minutes more, season with a spice mixture of paprika, cumin, coriander, and cinnamon.
• Puree the reconstituted chiles and stock in a food processor. Add the chile stock mixture, beans, and tomatoes to the chili, cook 15 minutes until thickened, then turn off the heat, cool, cover and chill for make-ahead meal.
• To reheat: Cover the chili and place over medium to medium-high heat, stirring frequently until the chili bubbles, then uncover and simmer until ready to serve.
• Combine the avocado, sour cream, lime juice, cilantro, and salt in food processor and process into a smooth avocado-sour cream sauce for stirring into the chili. Serve the chili in shallow bowls and garnish with the avocado sauce, pepitas, if using, and a few tortilla chips, if using.

DI'S MEATY CHORIZO TURKEY CHILI

Steps:

• Saute sausage over medium-high heat with sausage spices, until no longer pink. Transfer to bowl. Using same pan, cook ground turkey meat with associated spices until no longer pink, transfer to bowl with sausage. In large stock pot, melt butter and saute onions, and garlic for two minutes, add celery and all peppers and saute for 3 minutes. Add dried jalapeno peppers or red pepper flakes and stir. Add sausage and turkey and all juices from bowl to pot and cook for 2 minutes. Add beans, chicken broth, green chili's, cumin, chili powder, crushed tomatoes, 1/2 teaspoon ancho chili pepper and bring to boil. Slightly cover, lower heat for slow-simmer and cook 20 minutes, stirring occasionally. Add 1 teaspoon chipotle powder, 1/2 teaspoon ancho chili powder, 1/2 bottle red sofrito, and fresh cilantro and cover and simmer additional 12 minutes. Stir arrowroot mixture and stir into chili to thicken and cook 2 minutes. Bowl up and top with shredded cheddar cheese and scallions.

MEATY CHILI

Steps:

• In several large soup kettles, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomato juice, water, beans, sugar, chili powder and salt. Cut leaves off celery and set aside. Chop celery; add to soup. Chop celery leaves; place in cheesecloth with the garlic and bay leaves. Tie with string and place in soup. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 to 2 hours. Remove spice bag before serving.

MEATY SLOW COOKER CHILI

Steps:

• Brown ground beef and pork sausage with the onion and garlic. Drain well.
• Add all the ingredients to a slow cooker. Stir and let simmer on low for 6-8hrs or on high for 3-4hrs.
• Top with fixins - sourcream, cheese, green onion, corn chips, or rice. You choose. Mix it up for a new flavor combo everytime.

MEATY MAN CHILI

Steps:

• In a large pot over medium-high heat and the oil.
• Add and brown the ground beef.
• Stir in the diced tomatoes and it's juice, onions, garlic and half of the spices. Cover and simmer over low heat for 2 hours, stirring often.
• Add the remaining half of the spices and cook, covered, for 1 more hour. Serve and enjoy.

MEATY CHILI DIP

Steps:

• In a large skillet, cook beef and green pepper over medium heat until meat is no longer pink; drain. Add the water, tomato paste, cream cheese and chili seasoning mix. Bring to a boil. Reduce heat; simmer, uncovered, until cheese is melted. , Transfer to a 1-1/2-qt. slow cooker or chafing dish to keep warm. Serve with corn chips.

SMOKY MEATY CHILI

Steps:

• Heat a large Dutch oven over medium-high heat. Add 2 tablespoons of the oil to the hot pan. Season the pork and beef with 1/2 teaspoon of the salt. Working in 2 batches, brown the meat on all sides; this will take about 7 minutes per batch. Remove the browned meat to a plate and continue with the next batch.
• When all the meat is browned and removed, add the remaining tablespoon of oil to the pan along with the garlic, onion and pepper. Cook, stirring often, for about 3 minutes. Season the vegetables with the chile powder, cumin, chipotle, coriander and 1 teaspoon of salt. Continue to cook the vegetables until the spices are fragrant and the vegetables are soft, an additional 2 minutes. Stir in the diced tomatoes and kidney beans along with 3 cups of water. Add the seared meat and the remaining 1/2 teaspoon salt. Reduce the heat to medium low, cover and simmer until the meat is tender and the chili has thickened slightly, about 1 hour. Stir in the bourbon, espresso and agave and turn off the heat.
• Serve garnished with shredded Cheddar cheese and a dollop of sour cream if desired.

MEATY MUSHROOM CHILI

Steps:

• 1. In skillet cook the sausage until no longer pink remove from skillet and cook the ground chicken until no longer pink..remove from pan and drain any liquid and discard.
• 2. In large saucepan saute the onion, garlic, for 5 minutes,,then add the mushrooms, peppers and zucchini,,add the tomato juice and tomato paste and the chicken and sausage..turn the heat down to low and simmer for about 1 hour add the seasonings and cook for another 5 minutes....serve with a dollop of sour cream.I sometimes serve this with garlic bread...this dish freezes well.

MEATY THICK MAN CHILI

Steps:

• Place the ground beef in a large pot over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off grease. Place the pot over medium heat, and add the onion, garlic, green pepper, red pepper and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and water, and season with chili powder. Simmer over low heat for 40 minutes uncovered.

MEATY MAN CHILI

Steps:

• 1. Heat a large skillet and thoroughly cook ground beef and ground sausage with 1/2 the onions and 1/2 the garlic. Drain fat and dump into slow cooker.
• 2. In the same pan, cook the cubed beef and remaining onions and garlic. When done, drain any excess fat and dump into the slow cooker.
• 3. Add the remaining ingredients to the slow cooker, stir well and cook on low heat for at least 8 hours.

MILD & MEATY CHILI

Steps:

• In a large sauce pan or pot, brown ground beef with onion; drain. (While the beef is browning, chop veggies, etc.)
• Add remaining ingredients, EXCEPT kidney beans, to the ground beef and onion.
• Bring to a boil then reduce heat to low.
• Cover and simmer for about 90 minutes. (stir occasionally to avoid any chili sticking on the bottom of the pot.).
• Stir in undrained kidney beans and simmer until heated through (about 15 minutes).
• **For a smoother chili (my preference) I pour the 28oz. can of tomatoes into my "ultmate chopper" (mini food processor) and blend em up. I also chop the onions and peppers quite small. This minimizes chunks which makes it more "kid-friendly.".

AWARD WINNING MEATY CHILI

Steps:

• 1. Make your coffee. Meanwhile, put your largest casserole type pan on a low heat and add a few lugs of olive oil, the bacon and sausage into the hot pan, and cook until evenly browned. Drain off excess grease and put meat in a sepearte dish. 2. Add the cumin, basil, paprika, oregano, bay leaves, celery, carrots and onions. Fry for 10 minutes, until the onions have softened. 3. Deseed and chop half your fresh chillies and add them to the onion mixture along with the chili powder, cayenne, the cinnamon stick, sliced garlic, a good pinch of salt and pepper and a splash of the coffee. 4. Stir, then add the rest of the coffee, the tinned tomatoes, stock, red wine, tomato paste, beer and the molasses or sugar. Add the pieces of brisket, sausage and bacon and another good pinch of salt and pepper, cover with a lid and simmer for around 3 hours, stirring occasionally. 5. After the three hours use 2 forks to break the meat up and pull it apart. Once you've done this, add the tinned beans and leave to simmer, stirring occasionally, for 30 minutes with the lid off until the meat is completely falling apart and delicious. 6. Have a taste and season well - I added some extra stock and sugar at this point as it was too hot or you can add extra chili if you like it really strong. *You can substitute flank steak if you want to.

KREE'S SWEET AND "MEATY" VEGETARIAN CHILI

Steps:

• Combine the TVP, lukewarm water, and chili powder; allow to sit for about 10 minutes to rehydrate.
• Rinse the beans thoroughly to cut down on the sodium content.
• Combine the rehydrated TVP, beans, diced tomatoes, tomato paste, cinnamon, and honey in a large pot; turn heat to medium-low and simmer for about 10-15 minutes.
• You may need to add some broth if it gets too thick.
• Taste the chili and add more honey or spices as desired.
• Simmer an additional 10-15 minutes, or until it's nice and warm; the time is pretty flexible since you're just heating everything up.
• This is great served over a baked potato and sprinkled with shredded cheddar soy cheese!
• You can also serve it on rice or toast, or however you prefer.

TEXAS HOMESTYLE MEATY CHILI

Steps:

• Coat stew meat with flour. Cook meat in sauté pan until browned on all sides.
• Brown ground beef in separate pan. Drain off fat and oil.
• Add all ingredients except corn into the slow cooker. Stir well.
• Cook for approximately 4 hours.
• Add corn during the last 30 minutes of cooking.
• Serve and top with the cheddar cheese.

MEATY MUSHROOM SAUSAGE CHILI

Steps:

• Heat 1 tablespoon of the oil in a large, non-stick frying pan over medium-high heat. Add half of the mushrooms and cook until they brown. Remove the mushrooms from the pan then repeat with one more tablespoon of oil and the remaining mushrooms. Remove them from the pan once cooked.
• Break the sausage meat into chunks, rolling into balls if it is falling apart. Heat a tablespoon of oil in the pan and add the sausage pieces. Cook for about 5 minutes, or until they start to brown and are cooked enough that they hold together like meatballs.
• While the mushrooms and sausage are cooking, add a tablespoon of oil to a large pot over medium-high heat. Add the onion and cook until it is golden, about 5 minutes. Add the garlic and ground beef to the pot and cook until the meat is no longer pink. Add the bell peppers and celery and cook for 5 minutes.
• Push the meat and veggies to the side of the pot and add the tomato paste to the middle. Let it cook for 3 minutes, or until it begins to smell sweet.
• Add the chili powder, honey if using, salt, cumin, tomatoes, and cooked mushrooms and sausage to the pot and stir. Bring the pot to a simmer then lower the heat, cover the pot, and simmer for 30 minutes.

CHUNKY MEATY CROCK POT CHILI

Steps:

• Add all canned items and seasoning mix to a large crock pot (5-6qt).
• Chop all vegetables and add them to crock.
• Chop Meat into slightly larger than bite sized pieces (it will shrink slightly during cooking).
• Add meat with fajita seasoned juices from the package, if any, to crock.
• Mix well and heat on low for 8-10 hours for on high for 4-5 hours.

RICH MEATY VEGETABLE CHILI

Steps:

• In a large Dutch oven, brown beef and chicken in oil over medium-high heat; drain. , Add the water, carrots, zucchini, tomatoes, onion, turnip and green or red pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour or until beef is tender. Add beans and chili sauce; simmer 15 minutes longer.