Best Tall Dark And Rich 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.

Big Rod's Dark and Smokey Chocolate Chili image

Provided by Food Network

Number Of Ingredients 16

2 large sweet onions, thinly sliced
2 large roasted red peppers, peeled and chopped
2 jalapeno peppers stemmed, seeded and finely chopped
6 large cloves rough chopped garlic
1/4 teaspoon cinnamon
1/2 teaspoon cumin
2 tablespoons chili powder
3 pounds Pork loin rough cut into 1/2" chunks
Salt and Pepper
Plenty of Essence
1/2 cup flour
1/2 cup extra-virgin olive oil
3 ounces dark unsweetened chocolate
4 cups good beef or veal stock brought to a simmer on the stove while you cook the rest
2 large dried Ancho chilies, stemmed and seeded, soaked in hot water to cover for at least two hours (throw the chilies and the soaking liquid in a blender and process smooth)
Serving suggestions: rice, fresh tortillas and good Mexican beer

Steps:

In a heavy Dutch oven, on medium-high heat saute the onion, red pepper, and jalapeno until they are all well caramelized. Throw in the garlic and the spices then cook for another couple of min. set off the heat.
Season the pork with salt, fresh ground pepper and plenty of Essence. dredge the seasoned pork in the flour.
Set the pot back on the flame. When it reaches full heat, throw in the coated pork with all the flour.
Cook the mixture until the pork starts to render, the meat begins to brown, and the flour and oil have created a nice rich roux. add the chocolate and stir until it melts.
Stir the hot stock into the pork mixture stirring all the while, then add the chili puree.
Adjust seasoning (will need salt).
Simmer until the pork is very tender and the Smokey gravy is thick and silky.
Serve over lots of rice with hot fresh tortillas and good Mexican beer
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