Best Six Pack Chili Recipes
SIX-BEAN CHILI
When it's cold and frosty outside, this meatless chili is sure to warm you up. It's packed with fiber, protein and flavor. Serve it with sliced avocado, or add shredded cheese, corn tortilla chips or a side of your favorite cornbread. -Liz Bellville, Tonasket, Washington
Provided by Taste of Home
Categories Lunch
Time 26m
Yield 14 servings (about 3-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a 6- or 7-qt. slow cooker, combine first 16 ingredients. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, serve with avocado.
Nutrition Facts : Calories 196 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 658mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 10g fiber), Protein 11g protein.
CHILI FOR A CROWD
This chili for a crowd was handed down to me by my aunt, who said she got it from a "grizzled Montana mountain man." I added some zesty ingredients to come up with the final version. Hot food is something that my husband's family isn't accustomed to, so I adjust the spices for them. In fact, with a few simple alterations to the "heat" index, I can serve this chili to anyone. -Lisa Humphreys, Wasilla, Alaska
Provided by Taste of Home
Time 1h25m
Yield 24 servings (6 quarts).
Number Of Ingredients 17
Steps:
- In an 8-qt. kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. , Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
Nutrition Facts : Calories 207 calories, Fat 11g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 422mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 15g protein.
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.
THE BEST HOMEMADE CHILI RECIPE
The Best Homemade Chili (in our opinion) made with ground beef, tomatoes, beans, peppers and other seasonings for a flavorful meal everyone will love.
Provided by Elyse Ellis
Categories Main Course Soup
Time 1h20m
Number Of Ingredients 17
Steps:
- Cook ground beef, onion, jalapeño and green pepper in a large pot over medium-high heat until beef is cooked.
- Drain excess grease.
- Stir in diced tomatoes, tomato sauce, cumin, chili powder, salt, cayenne pepper and paprika.
- Bring to a boil.
- Reduce heat to low, add beans and water, then cover and let simmer for 1 hour.
- Serve hot and top with shredded cheddar cheese, avocado and sour cream.
Nutrition Facts : Calories 247 kcal, Carbohydrate 31 g, Protein 23 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 35 mg, Sodium 668 mg, Fiber 11 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
6 CAN CHILI
Super delicious, super easy. The baked beans are what makes this chili perfect!
Provided by Rachel Roushar Claussen
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a skillet over medium heat, and cook the turkey meat until it's no longer pink, breaking the meat up as it cooks, 10 to 15 minutes. Pour the tomatoes into the skillet, and crush them into chunks with a spoon. Transfer the turkey meat and tomatoes into a soup pot. Stir in the hot chili beans, pinto beans, kidney beans, baked beans, and tomato paste. Bring the soup to a boil; simmer at least 10 minutes. Serve in bowls garnished with about 2 teaspoons of shredded Cheddar cheese and a dollop of sour cream.
Nutrition Facts : Calories 366.5 calories, Carbohydrate 50.9 g, Cholesterol 51.9 mg, Fat 10 g, Fiber 12.9 g, Protein 24.7 g, SaturatedFat 3.3 g, Sodium 1130 mg, Sugar 13.4 g
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