Best Natalies Fabulous Chili Recipes

Dave's Chili image

Provided by Nimz_

Categories Meat

Time 3h25m

Yield 4-6 serving(s)

Number Of Ingredients 20

3 -4 lbs ground beef
4 tablespoons olive oil
8 cups water
8 -10 dried chili pods
10 garlic cloves, minced
2 bay leaves
3 teaspoons salt
1 teaspoon cumin
1 teaspoon ground red pepper
1 teaspoon oregano
1/2 teaspoon fresh ground pepper
1 tablespoon sugar
1 tablespoon dried onion flakes
2 -4 tablespoons Mexican chili powder (start with 2 and increase to suit your taste buds)
3 tablespoons flour
6 teaspoons cornmeal
1/4 cup water
1 (16 ounce) can dark red kidney beans (more to taste)
1 (15 1/2 ounce) can pinto beans (more to taste)
1 (14 1/2 ounce) can petite cut diced tomatoes (more to taste, Note ( To kick this up a little more use 1 10 oz cans of Rotel)

Steps:

Heat olive oil in a large pot.
Add the hamburger meat (or double ground brisket if using) and brown; drain off excess fat).
Add the minced garlic, 8 cups of water and the dried chili pods and bring to a boil.
Reduce heat and simmer for an hour.
Remove the chili pods and any stems that may have fallen off the pods.
Add the bay leaves through the Mexican Chili Powder and stir.
To thicken the chili, mix the flour and cornmeal with 1/4 cup of water until smooth, then add to the chili and stir well.
Add the Beans and Tomatoes.
Mix well and bring to a boil.
Reduce heat and simmer for 1 1/2-2 1/2 hours. The longer it cooks the better it gets. Add a little water as it cooks down. :).
NOTE: If it gets too thick, just add a little water. We serve this with cheddar cheese or chopped onions on top and crackers or cornbread.

The Best Chili image

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup vegetable oil
1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1 1/2 cups low-sodium beef broth
One 28-ounce can whole peeled tomatoes, crushed
Two 15.5-ounce cans kidney beans, undrained
Sour cream, shredded Cheddar and sliced scallions, for serving
Tortilla chips, for serving

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.

Fabulous Vegetarian Chili image

Provided by Kittencalrecipezazz

Categories Soy/Tofu

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons oil
1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
1 medium carrot, diced
2 cups unpeeled unseeded fresh tomatoes
6 garlic cloves, finely chopped
1 (16 ounce) can pinto beans, undrained
1 (15 1/2 ounce) can red kidney beans, undrained
1 (15 ounce) can crushed tomatoes
1 lb firm tofu, rinsed, patted dry and crumbled
2 cups water (or can use vegetable broth)
2 cups frozen whole kernel corn
2 teaspoons salt (I use seasoned salt)
1 -2 tablespoon chili powder
1 tablespoon cumin
1/4 teaspoon cayenne pepper
fresh ground black pepper

Steps:

Heat oil in a 5-qt Dutch oven.
Add onions, green peppers and carrots; sauté over med heat until tender.
Add fresh tomatoes, garlic, beans, crushed tomatoes, tofu, water, corn, salt, chili powder, cumin and cayenne pepper.
Simmer for 45-60 minutes or until done, stirring often, adjusting all seasonings to suit taste.
About halfway through cooking time season with black pepper and more salt if needed.

Nutrition Facts : Calories 398.4, Fat 9.7, SaturatedFat 1.6, Sodium 967.6, Carbohydrate 61.6, Fiber 17.3, Sugar 7, Protein 23