DAD'S FAMOUS CHILI RECIPE
This recipe is my Dad's recipe that he's been making for years. It is always a hit in our house and one of my favorite dishes. This chili is pretty spicy, so if you can't take the heat, reduce the amount of red pepper and cayenne pepper. Last thing -- you have to have this chili over rice, otherwise it's just not complete! Enjoy!
Provided by Mups501
Categories Beans
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Brown beef in skillet and drain fat.
- Heat oil in separate frying pan and add 1/2 of the chopped onions, sauté until soft, but not brown.
- In blender, purify the other 1/2 of onion, the red bell pepper, garlic, black pepper, and tomato puree.
- Pour the blended ingredients, ground beef, and sautéed onions into a crock pot or a large stock pot.
- Add the chopped tomatoes, kidney beans, chipotle, cayenne pepper, crushed red peppers, chili powder and stir.
- Simmer in pot for about 2 hours, stirring every 15 minutes.
- The longer you leave it cooking on low heat, the more the spices and seasonings will blend together and the better it will be.
- Serve over cooked white rice.
Nutrition Facts : Calories 446.5, Fat 15.7, SaturatedFat 5.2, Cholesterol 73.7, Sodium 439.8, Carbohydrate 43.6, Fiber 13.5, Sugar 9.4, Protein 35.9
DAD'S BEST CHILI
This is my own recipe for chili with beans and meat. I modified it over several years because I wanted a spicy chili that had a flavorful heat, not just a 'set your mouth on fire' heat. It can be made using canned beans or dried beans that you soak and pre-cook.
Provided by T3Acha1997
Categories Pork
Time 1h
Yield 6 quarts, 18 serving(s)
Number Of Ingredients 20
Steps:
- In a large 6-8 quart stock pot, brown the sausage and ground beef together, adding the diced green pepper and onion in the last 5 minutes or so.
- Add the bouillon cubes, garlic, diced chili pepper (if used), tomato paste, and all seasonings EXCEPT bay leaves. Stir well until completely mixed.
- Stir in the diced tomatoes (including liquid), canned diced green chilis, ale or stout (if used), and the bay leaves. Then carefully mix in the kidney and black beans being careful not to mash the beans.
- Simmer on low for at least 45 minutes, up to 2 hours. Be careful not to burn the bottom.
- Serve with crackers and shredded cheddar cheese; add a splash of pepper sauce if you like it HOT.
- This recipe makes about 6 quarts of chili that tastes even better the second day, and withstands freezing very well.
- NOTE:.
- If using dried beans, adjust the recipe as follows:.
- 1 lb. + 1 cup dried kidney beans.
- 1 cup dried black beans.
- 3 Tblsp sugar.
- 1½ Tblsp salt ADDITIONAL to recipe.
- Dried beans must be soaked overnight and PRECOOKED BEFORE being added to chili (simmer black beans for 45 minutes, kidney beans for 1 hr 45 minutes.
Nutrition Facts : Calories 457.4, Fat 20.5, SaturatedFat 7.2, Cholesterol 54.5, Sodium 1163.2, Carbohydrate 47.9, Fiber 16.7, Sugar 7, Protein 25.3
RANDALL'S (MY DADDY'S) CHILI
This was my Daddy's chili recipe. He was VERY proud of his recipe and when he had someone request the recipe, he wrote it out with his usual flair! We lost Dad April 2009...I can't say how much we miss him..hope you like this recipe, I'm going to type it JUST like he wrote it.
Provided by Jane Laster
Categories Chili
Time 4h30m
Number Of Ingredients 8
Steps:
- 1. In small pan put 1-8oz to 15 oz cans of tomato sauce. In pan put 1/2 teaspoon salt. (1 cup water). In pan put 1/2 teaspoon sugar. In pan put 1/2 teaspoon ground cumin.
- 2. Bring tomato sauce mixture to boil then cut off. Get meat WELL DONE. Combine meat and sauce and pour into crock pot. Let cook for 3-4 hours. You will have the best chili around.
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