NOT FOR SISSIES RED HOT CHILI - CROCK POT CHILI
I don't remember how I came about this recipe, but it beat out my dad's chili in our family chili cookoff! This is powerful chili, so tailor the spices to your liking. I like to serve my chili over corn bread or fritos, and top it with cheddar and onions.My mom in law serves it over rice.
Provided by GirlyJu
Categories Spicy
Time 10h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Brown bacon and add to crockpot.
- Brown ground beef in bacon drippings.
- Add beef, beans, crushed tomatoes,tomatos paste, onions, chili powder, cayenne pepper, and beef broth in the crockpot.
- Puree jalapeno, garlic and tomatoes in food processor, then add to crockpot.
- Stir all ingredients, then cook 10-12 hrs on low, or 5-6 hrs on high.
Nutrition Facts : Calories 1081.2, Fat 64.4, SaturatedFat 22.8, Cholesterol 192.8, Sodium 2287.2, Carbohydrate 61.7, Fiber 21.7, Sugar 12.9, Protein 68.1
MY PERFECT CHILI NOT TOO SPICY BUT JUST RIGHT
I found a recipe and tweaked it to suit my tastes. If you like tomatoes and for your chili to have more of a sweet taste and not too many beans then this is the recipe for you and if your family doesn't care for beans, you can leave them out.
Provided by The Daycare Lady
Categories Meat
Time 1h35m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine ground beef, onion, and garlic powder in large stockpot. Cook and stir over medium heat until beef is brown. Drain.
- Stir in chili powder, salt, oregano,sugar, tomatoes, tomato paste and tomato sauce. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour.
- Stir in beans. Simmer, uncovered, for 20 minutes; stir occasionally.
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.
NOT THICK, BUT NOT TOO THIN, GOOD OLD ORIGINAL CHILI
I've been cooking this chili recipe for about a year, and every time, it came out great. I work in a restaurant and I tried the chili one day. So I asked my boss if I could have the recipe, and this came out just as good (or even better) than any restaurant's. It makes quite a lot (12 quarts) but can easily be reduced by the ingredients to your liking (2, 4, 6, 8, 10 quarts)
Provided by jafcruffo
Categories Meat
Time 2h25m
Yield 12 quarts of chili, 16 serving(s)
Number Of Ingredients 10
Steps:
- Chop all of the onions, peppers, and celery and defrost the beef.
- In a deep bowl, squash the whole tomatoes until they are coarse, but still retain their chunkiness and set them aside for use later.
- In a separate pan, place the beef.
- Cook the beef until it is at a medium--medium-well.
- Drain all of the fat out of the meat pan.
- In the desired soup pot, cook the chopped peppers, onions, and celery.
- Add the meat to the vegetables.
- Add the chili powder and cumin to the meat and vegetables.
- Cook until all of the ingredients have been covered with the chili powder and cumin, or until they take on a red color.
- Add the previously squashed tomatoes to the soup pot.
- Mix well, then add the beans and all of their juice.
- Finally, add the tomato juice.
- Bring to a boil, and then simmer for about 2 hours (this could be less time, if desired, but keep in mind the longer the simmer, the better the taste).
- Serve, but be careful because it's extremely hot!
Nutrition Facts : Calories 644.6, Fat 16.8, SaturatedFat 5.6, Cholesterol 57.8, Sodium 792.9, Carbohydrate 85.6, Fiber 27.8, Sugar 12.5, Protein 43.4
EASY HOMEMADE CHILI
Easy homemade chili. Goes great with cornbread or over corn chips for a chili pie! I like to use spicy pinto beans.
Provided by Tobi Hargis
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
- Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.
Nutrition Facts : Calories 394.2 calories, Carbohydrate 48.8 g, Cholesterol 45.9 mg, Fat 9.2 g, Fiber 17.9 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 525.6 mg, Sugar 4.4 g
AWESOME CHILI
This is our favorite chili. It took me awhile to finally get it right after experimenting with this & that, but, it has now paid off. This is a really nice tasting chili. Not too hot, just right.
Provided by Boca Pat
Categories Meat
Time 2h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Fry the green pepper, onion, celery& jalepeno peppers in alittle bit of oil until they are softened.
- Add the ground chuck& continue frying until all the meat is fully cooked.
- Drain, then return to pot& continue cooking adding the chili powder, cumin,Italian seasoning, sugar and salt& pepper.
- Mix well.
- Add the 2 cans of tomatoes, beer and boulion cubes.
- Bring to a boil, then cover and simmer for 1 hour.
- Add the drained kidney beans and simmer for another 1/2 hr.
- Add some shredded cheddar, raw onion and hot sauce to your bowl!
- Enjoy.
BEST MIDWEST CHILI YOU'LL EVER EAT * NO NOODLES OR KIDNEY BEANS
Nothing like going out on a limb with that title, right? :-) Made in the slow-cooker or a bean pot in the oven or in a pot on the stove-top, any way you prepare it---it comes out D-E-L-I-C-I-O-U-S! (Not that I'm biased!)
Provided by Debber
Categories Deer
Time 4h15m
Yield 1 slow-cooker, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Fry ground meat; as it finishes, add the onion and sauté together.
- While that is working, open all the cans and dump into slow-cooker; add the seasonings; stir to mix.
- When meat is browned and onions are transparent or golden brown, add the green pepper, cook 1-2 more minutes; then add to the bean mixture; mix well.
- Cook on high for 3-4 hours; medium for 4-6; low for 6-8 hours.
- Serve with corn/tortilla chips in bottom of bowl, chili next, and cheese sprinkled over the top; onions & sour cream optional.
- NOTE: This is actually even BETTER as leftovers!
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