Best Waynes Sweet And Spicy Beef Chili Recipes

SWEET AND SPICY CHILI

Sweet and Spicy Chili image

This chili is so hearty it's like three meals in one! Throw on your jersey, grab your pennant and fill up your bowl... It's game time!

Provided by Monica Valenti

Time 3h30m

Number Of Ingredients 27

Ingredients

4 lb lean ground beef or chuck
1 large red onion chopped
4 whole jalapeno peppers, finely chopped
1 seeded red bell pepper
1 seeded green bell pepper
2 clove garlic, peeled, chopped and sauteed in butter
3 can(s) 14 oz each stewed tomatoes
1/2 c vegetable cocktail juice (v8)
3/4 c red wine (burgundy preferred)
3 Tbsp sugar
6 Tbsp white vinegar
1 Tbsp olive oil
1/2 tsp hot pepper sauce
1/4 tsp chili powder
1/4 tsp celery salt
1/4 tsp oregano, dried
1/4 tsp seasoned salt
1/4 tsp salt
1/8 tsp cayenne pepper
1/8 tsp white pepper
1/8 tsp garlic powder
1/8 tsp onion salt
1/8 tsp ground cumin
1/8 tsp seasoned pepper
2 can(s) (14 1/2 oz each) dark red kidney beans
sour cream
cheddar cheese

Steps:

1. Mix all ingredients except beef and beans in large pot. cook over medium heat about 1 1/2 hours.
2. Meanwhile brown meat in large skillet, drain. Keep beef warm while chili mixture is cooking.
3. After chili mixture has cooked for 1 1/2 hours stir in beef,and beans cook for 30 minutes. Taste and adjust seasonings.
4. For best flavor developement, let chili sit for several hours or refrigerate overnight. Heat thoroughly before serving. Top with shredded cheddar and sour cream.

SWEET AND SPICY GROUND BEEF CHILI

Sweet and Spicy Ground Beef Chili image

A meaty, sweet and spicy ground beef chili, great for fall football tailgates and parties. This recipe makes a lot so be prepared to use a big pot! Serve with Tostitos® Scoops® chips!

Provided by John Neely

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 2h

Yield 26

Number Of Ingredients 16

Ingredients

6 ½ pounds ground beef
salt and ground black pepper to taste
3 (12 ounce) cans stewed tomatoes
1 (12 ounce) can tomato paste
2 ½ tablespoons chili powder
2 tablespoons white sugar
2 teaspoons garlic salt
1 tablespoon olive oil
1 bunch celery, chopped
1 ½ yellow onions, finely chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
4 jalapeno peppers, seeded and chopped
2 tablespoons minced garlic
1 (29 ounce) can light red kidney beans, undrained
1 (29 ounce) can dark red kidney beans, undrained

Steps:

Heat a large nonstick skillet over medium-high heat. Season ground beef with salt and pepper; cook and stir in batches in the hot skillet until browned and crumbly, 5 to 7 minutes per batch. Remove meat to a colander to drain and then set aside in a large bowl. Drain and discard grease from skillet between batches.
While meat is cooking, combine stewed tomatoes, tomato paste, chili powder, sugar, and garlic salt in the bowl of a food processor; blend until smooth.
Heat olive oil in a 16-quart pot over medium-high heat. Add celery, onions, green pepper, red pepper, jalapeno peppers, and garlic. Cook and stir until vegetables have softened and onion has turned translucent, 7 to 10 minutes. Add reserved meat, stewed tomato puree, and undrained light and dark red kidney beans. Simmer for 1 hour.

Nutrition Facts : Calories 341.2 calories, Carbohydrate 19.6 g, Cholesterol 69.7 mg, Fat 18.8 g, Fiber 6 g, Protein 23.7 g, SaturatedFat 7.1 g, Sodium 591.1 mg, Sugar 5.8 g