Best Prize Winning Chili Great Flavor Not Too Hot Recipes

MY PERFECT CHILI NOT TOO SPICY BUT JUST RIGHT

My Perfect Chili Not Too Spicy but Just Right image

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

Ingredients

2 lbs ground beef
2 onions, chopped
1/2 teaspoon garlic powder
2 tablespoons chili powder
2 teaspoons salt
2 teaspoons dried oregano
3 tablespoons sugar
4 (14 1/2 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans, with liquid
1 (6 ounce) can tomato paste

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

The Best Chili image

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

Ingredients

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.

PRIZE-WINNING CHILI

Prize-Winning Chili image

I won a chili cook-off with this recipe in Tennessee in 1996. My family and friends all love this chili. It is requested for all family get-togethers. Great dish for a chilly day.

Provided by Howard

Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes

Time 1h35m

Yield 8

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
1 small jalapeno pepper, finely chopped
1 pound hot Italian sausage
1 pound ground beef
1 tablespoon chili powder
½ teaspoon cayenne pepper
½ teaspoon salt
2 (15 ounce) cans pinto beans, undrained
1 (28 ounce) can diced tomatoes
1 cup water

Steps:

Heat olive oil in a large stock pot over medium heat; cook and stir onion, bell pepper, and jalapeno pepper until onion is translucent, about 10 minutes. Add sausage and ground beef; continue to cook and stir until meat is browned and crumbly, about 7 minutes. Drain and discard grease.
Season meat mixture with chili powder, cayenne pepper, and salt. Add pinto beans, tomatoes, and water and bring to a simmer over medium heat. Reduce heat to medium-low and continue to simmer for 1 hour.

Nutrition Facts : Calories 340.6 calories, Carbohydrate 17.9 g, Cholesterol 66 mg, Fat 19.4 g, Fiber 5.1 g, Protein 22.3 g, SaturatedFat 6.6 g, Sodium 923.7 mg, Sugar 3.7 g

PRIZE WINNING CHILI, GREAT FLAVOR, NOT TOO HOT!

Prize winning Chili, great flavor, not too hot! image

I like a thick chili, not too hot. I like to savor all the flavors of the ingredients. Making it too hot just masks out those flavors for me. You can always add more heat to your own bowl if you like without making it too hot for others to enjoy.

Provided by Dennis Purcell

Categories Chili

Time 8h

Number Of Ingredients 29

Ingredients

BROWN NEXT 7 INGREDIENTS
1 1/2 lb lean hamberger, beef, turkey, pork mix,venison
3 medium sausage links, no skin i use aidells chicken and apple links
4 stalk(s) celery finely chopped
1 large green pepper
2 large jalapeno peppers seeded and chopped
1 large sweet onion
3 clove garlic crushed, or 1/2 teaspoon garlic power
ADD THE FOLLOWING TO BROWNED INGREDIENTS IN POT
2 stick apple smoked bacon, crumbles, add drippings to pot
1 bottle wood chuck hard apple cider
1 can(s) ro-tel diced tomatoes and green chilies 28 oz.
1 can(s) diced tomatoes 14.5 oz or diced tomatoes with green chilies
1 can(s) tomatoa paste 12 oz.
1 can(s) chili hot beans 15.5 oz
1 can(s) dark red kidney beans 15.5 oz.
1 Tbsp vineger
1 Tbsp hungarian paprika
1 Tbsp chili powder
1 Tbsp beef bouillon
1 Tbsp sugar
1 Tbsp unsweetened cocoa power
1 Tbsp cilantro, fresh diced
1 Tbsp coffee grounds, i use tasters choice coffee
1 tsp cumin
1 tsp oregano, dried
1/2 tsp cinnamon
1/4 tsp liquid smoke flavoring
1/4 tsp fennel seed crushed

Steps:

1. brown first 7 ingredients, separate off grease, I have to do it in 3 batches, too much for one frying pan.
2. mean time fry the bacon and let cool, crumble. Add the drippings and crumbles to crock pot.
3. mean time add all the other ingredients to crock pot, put on high heat. Add the bacon and the three batches of browned ingredients as they are done.
4. I don't have a huge crock pot so I have to start out in a big Dutch oven until it has simmered down for a while then transfer to a crock pot to continue to simmer for many hours until you get the consistency that you like. I like a thick chili. As you can see from the photo that the center of the picture is sitting above the rest of the pot. That is in the ball park of 6 hours on low heat or 4 hour at high heat. If you use he high heat or continue to cook in the dutch oven keep stirred so you don't burn the bottom.