Best Pa Paws Chili Recipes

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.

Grandpa's Chili image

Provided by jeswes54

Categories Beans

Time 1h

Yield 15-20 serving(s)

Number Of Ingredients 13

2 lbs lean ground beef
2 medium onions, chopped
1 (6 ounce) can tomato paste
2 (15 ounce) cans chili beans
1/4 cup brown sugar
1 tablespoon chili powder
1 teaspoon dried celery leaves
1 tablespoon Worcestershire sauce
2 bay leaves
1 dash red pepper powder
1 dash paprika
3/4 cup catsup
salt and pepper

Steps:

Brown meat and onions in a skillet; drain off fat. Add all other ingredients, bring to a boil, and then simmer for 30 to 45 minutes. Let stand in refrigerator for 24 hours. Reheat and serve.

Nutrition Facts : Calories 234.3, Fat 6.5, SaturatedFat 2.6, Cholesterol 39.3, Sodium 416.9, Carbohydrate 26.6, Fiber 3.9, Sugar 8.4, Protein 18.1

Pennsylvania Cowboy Chili image

Provided by Bridget Elaine

Categories Meat

Time 3h25m

Yield 1 Gallon, 6-8 serving(s)

Number Of Ingredients 17

1 1/4 lbs ground beef
1 medium onion (chopped)
1 green bell pepper (chopped)
1 poblano pepper (chopped)
2 stalks celery (chopped)
5 garlic cloves (minced)
2 (14 1/2 ounce) cans beef broth
1 (14 1/2 ounce) can tomato sauce
1 (4 ounce) can tomato paste
1 (28 ounce) can diced tomatoes
1 tablespoon chili powder
1 tablespoon hot Mexican chili powder (McCormick makes it)
1 tablespoon cumin powder
1 tablespoon kosher salt
2 teaspoons black pepper
1 teaspoon oregano
1 -2 tablespoon Frank's red hot sauce

Steps:

In a large pot start browning ground beef.
When beef is half done add all veg. to pot.
When veg. are half done add remaining ingredients excluding the tomato paste.
Bring to a boil over high heat stirring often.
Lower heat to simmer and let cook for 2 to 6 hours stirring often (the longer then better).
If chili is not thick enough for you add the tomato paste.
If you want to add beans go ahead, but this chili is great without them!

Nutrition Facts : Calories 339.2, Fat 17, SaturatedFat 5.8, Cholesterol 65.6, Sodium 3189.3, Carbohydrate 24.8, Fiber 6.4, Sugar 11.9, Protein 25.4