SPICY THREE-MEAT CHILI
Provided by Nancy Fuller
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large Dutch oven over high heat and add the ground pork, ground bison and ground chuck; using the back of a wooden spoon, break up the meat into small pieces and cook until well browned, 10 to 12 minutes.
- Add the garlic, bell peppers, jalapeno, onion, chili powder, cumin, chipotle, cayenne, 1 teaspoon salt and 1 teaspoon pepper, and cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes.
- Stir in the tomato puree, crushed tomatoes and beer, bring to a boil, then reduce the heat and simmer for 1 hour, stirring occasionally. Stir in the kidney beans and cook for 10 more minutes. Serve hot.
7 MEAT CHILI -- (THE 7TH MEAT IS PRIDE)
Categories Soup/Stew Bean Beef Pork Tomato Super Bowl Quick & Easy Dinner
Yield 15 -20
Number Of Ingredients 18
Steps:
- Pepperoni Notes: I prefer Boars Head pepperoni. Go to your deli counter and have them cut off about a 2-3 inch (1/2 to 1 lb) piece of pepperoni. Dice the pepperoni into small edible size chunks. Cook all the meets in a large non-stick pot, but make sure you cook the pepperoni chunks first. Drain most of the pepperoni grease, but keep enough in the pot to help cook the other meats. Place all cooked meats in a large (to very large) crock pot. Add diced onion, diced green pepper, and diced jalapeno (no seeds). Add 3 cans of chili beans (drained but not rinsed) and 2 cans of tomatoes (drained). Add all spices listed. Mix well. (Optional: add 1 cup of beef stock if the mix looks a little dry) Turn crock pot on low heat for 12 - 18 hours with the lid on. (Stir occasionally) 4 hours before serving add 2 cans chili beans and 2 cans tomatoes. Add seasoning to taste. Remove Bay Leaves. 1 hour before serving: If the chili looks a thin or watery then turn on high with the lid off. Serve with choice of Cheese, Oyster Crackers, Sour Cream, and Diced Onion (This chili is fairly spicy, to reduce heat use mild sausage, mild beans and no jalapeno.)
MEATY, MEAT-LESS CHILI
Provided by Rachael Ray : Food Network
Time 1h55m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Stem and seed the ancho chiles and place in a pot with stock, bring the mixture to a boil then reduce the heat and keep warm.
- Heat a Dutch oven over medium-high heat with 1/4 cup extra-virgin olive oil, 4 turns of the pan. Add the mushrooms to the hot oil and brown 12 to 15 minutes, then add the garlic, onions, chile, salt and black pepper and soften 5 to 6 minutes more, season with a spice mixture of paprika, cumin, coriander, and cinnamon.
- Puree the reconstituted chiles and stock in a food processor. Add the chile stock mixture, beans, and tomatoes to the chili, cook 15 minutes until thickened, then turn off the heat, cool, cover and chill for make-ahead meal.
- To reheat: Cover the chili and place over medium to medium-high heat, stirring frequently until the chili bubbles, then uncover and simmer until ready to serve.
- Combine the avocado, sour cream, lime juice, cilantro, and salt in food processor and process into a smooth avocado-sour cream sauce for stirring into the chili. Serve the chili in shallow bowls and garnish with the avocado sauce, pepitas, if using, and a few tortilla chips, if using.
TWO MEAT CHILI WITH SCALLION CORNBREAD
Steps:
- Preheat the oven to 375 degrees F.
- For the chili: In a large pot or Dutch oven over medium-high heat, add the olive oil and bacon and cook until the bacon is light brown and crispy, about 4 minutes. Remove the bacon from the pan with a slotted spoon and set aside for the cornbread.
- Add the garlic, onions and green and red peppers to the bacon renderings and cook until the vegetables begin to soften, about 5 minutes. Add the chile powder, cumin and cayenne pepper to the vegetables and allow the spices to brown to open up the aroma, 1 to 2 minutes. Next, add the tomato paste and cook for 1 to 2 minutes. Add the fire-roasted tomatoes and mix with the vegetables. Mix in the ground beef and pork. Add some salt and pepper and cook for about 3 minutes. Finally, add the beef broth, pinto beans and kidney beans, reduce the heat to medium, cover the pot loosely with a lid and let simmer for 40 minutes.
- For the cornbread: In the meantime, whisk together the butter and sugar in a large mixing bowl. Add the eggs and whisk until combined. Add the cornmeal, flour, baking soda, salt and sugar and whisk to combine. Add the buttermilk and sour cream and whisk together. Add the jalapenos, scallions and reserved bacon and use a spatula to stir until just combined.
- Lightly grease a cast-iron skillet and pour in the batter. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool slightly before serving with the chili.
BEEF CHILI
Provided by Tyler Florence
Categories main-dish
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with the shredded Cheddar, chives, and sour cream.
BEEF CHILI
Provided by Food Network Kitchen
Time 2h55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Season the beef with salt and pepper. Heat a Dutch oven over medium heat with 2 teaspoons vegetable oil; sear the beef in two batches, adding up to 2 teaspoons more vegetable oil, until browned on all sides, 4 to 6 minutes per batch. Using a slotted spoon or tongs, transfer the beef to a plate as it browns.
- Reduce the heat to medium. Add the remaining 2 teaspoons oil to the pot; add the onion, red pepper and garlic. Cook, stirring, until onion is soft, 8 to 10 minutes. Stir in the cocoa, chili powder, oregano, cumin and coriander; cook until fragrant, about 1 minute. Add the corn meal and tomato paste and cook until the tomato paste sticks to bottom and caramelizes, about 2 minutes. Stir in 6 cups water, scraping tomato paste from bottom of pan; bring to a simmer. Add the reserved beef and beans; partially cover the pot and adjust the heat to maintain a gentle simmer until the beef is tender, 1 1/2 to 2 hours.
- Serve chili with fresh salsa, lime wedges, and brown rice, if desired.
Nutrition Facts : Calories 186, Fat 4 grams, SaturatedFat 0.4 grams, Cholesterol 23 milligrams, Sodium 421 milligrams, Carbohydrate 23 grams, Fiber 3 grams, Protein 18 grams
3 MEAT, 3 BEAN, 3 CHILI CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h20m
Yield 12 to 14 servings
Number Of Ingredients 26
Steps:
- Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot. Add the ground beef and chorizo and cook until browned, 7 to 8 minutes; drain off excess fat if necessary. Add the garlic, onion and jalapeno and cook for 2 minutes, then return the chuck roast back to the pot with the beer, tomatoes and tomato paste.
- Using scissors, snip the guajillo chiles into small strips. Add to the pot and bring to a boil. Mix in the chili powder, cumin, oregano, bay leaves and 2 tablespoons salt. Reduce to a simmer and simmer for 1 1/2 hours.
- Remove the bay leaves. Add the beans to the pot. Combine the masa and 1/2 cup water in a small bowl, then stir the mixture into the pot. Continue to simmer until the chili thickens slightly, an additional 15 minutes.
- Serve with fixins: diced tomatoes, cubed avocado, grated Cheddar, sour cream, lime wedges and cilantro leaves.
MEAT-LOVERS' VEGETARIAN CHILI
This is a thick, hearty vegetarian chili that is a hit at parties even among die-hard meat eaters. The TVP gives it the texture of ground beef, and the chiles give it a nice depth of flavor. Cook it in the slow cooker or on the stovetop. This recipe really benefits from using the best quality ingredients you can find. Also, I find this tastes best after sitting in the fridge overnight and reheating the next day. Serve with grated cheese on top.
Provided by J. Phillips
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 6h55m
Yield 12
Number Of Ingredients 27
Steps:
- Heat 3 tablespoons olive oil in skillet over medium-low heat. Add bell peppers, poblano peppers, onion, garlic, and jalapeno. Cook and stir until soft, about 15 minutes. Transfer to a slow cooker.
- Combine hot vegetable broth and TVP in a bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.
- Place diced tomatoes, kidney beans, black beans, tomato paste, beer, vinegar, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix to combine.
- Cook chili on Low for 6 to 10 hours or on High for 4 to 5 hours.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 32.7 g, Fat 9.1 g, Fiber 12.2 g, Protein 25 g, SaturatedFat 1.3 g, Sodium 1346.8 mg, Sugar 6.9 g
BEEF CHILI
Skip that dusty bottle of chili powder. Instead, soak and purée whole dried chiles to stir into this authentic Texas beef stew.
Provided by Claire Saffitz
Categories Bon Appétit Soup/Stew Chili Super Bowl Dinner Chile Pepper Hot Pepper Oregano Tomato Beer Winter Beef
Yield 12 Servings
Number Of Ingredients 15
Steps:
- Remove seeds from ancho, guajillo, and pasilla chiles and place in a medium bowl. Pour in 3 cups boiling water and cover bowl tightly with plastic wrap; let sit until chiles are softened, 20-25 minutes. Transfer chiles and soaking liquid to a blender and blend on high until smooth, about 1 minute; set aside.
- Heat oil in a large Dutch oven or other heavy pot over medium-high. Season beef all over with salt and pepper. Working in 2-3 batches, cook, turning pieces once, until browned, about 5 minutes per side. Transfer to a plate.
- Reduce heat to medium; add onions and garlic to pot. Cook, stirring often to loosen browned bits from bottom of pot, until onions are translucent and very soft, 6-8 minutes. Add cumin and oregano and cook, stirring, until spices start to stick to pot, about 1 minute. Add tomatoes and brown sugar and scrape bottom of pot to loosen spices, then add lager. Bring to a lively simmer and cook, stirring occasionally, until beer is almost completely evaporated, 10-15 minutes.
- Meanwhile, cut beef into 1/2" pieces, discarding any large bits of fat or gristle.
- Add beef, reserved chile purée, and 2 cups water to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer gently, uncovered, until liquid is thickened and meat is very tender, 1 1/2-2 hours. Taste chili and season with more salt and pepper if needed. Remove from heat and stir in vinegar. Divide chili among bowls and top as desired.
- Do Ahead
- Chili can be made 4 days ahead. Let cool; cover and chill. Reheat gently over low, stirring occasionally, and adding a splash of water to loosen if needed.
MEATLESS CHILI
"My husband is a big meat eater, so when he's out of town, I try to cut back on meat and make this hearty chili," relates Eve Visser of South Bend, Indiana. "It's very quick and easy."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are crisp-tender. Top each serving with sour cream and cheese.
Nutrition Facts : Calories 318 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 1148mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 14g fiber), Protein 16g protein.
FIVE MEAT CHILI CON CARNE WITH BEANS
Make and share this Five Meat Chili Con Carne With Beans recipe from Food.com.
Provided by panner50
Categories One Dish Meal
Time 3h30m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot brown meat in stages, about a 1/4 at a time.
- Remove meat.
- Add onion and garlic and cook until translucent.
- Return meat to the pot, add the tomato juice, and 1/2 the spices.
- Cook about 1 hour and add the tomato sauce and the rest of the spices.
- Let simmer about 2 hours; add the beans and simmer about 30 more minutes, then enjoy.
- I like mine served with corn bread and grated cheddar cheese.
CHILI NO-MEAT, CHEAP & EASY
I have been making this recipe since my broke-as-a-joke college days, and it never lets me down. Don't remember anymore where I got it, but it's totally easy, cheap, and delicious, just the way I like a recipe to be. The ingredients are pretty flexible - you could sub out the beans, add things (sometimes I add a can of corn), serve it over rice (or as my family prefers - with a peanut butter sandwich), switch up the tomatoes for a different consistency, etc. The olives are a crucial ingredient for getting the flavor right, though, so I wouldn't mess with that. Even self-professed olive haters (like my husband) will LOVE the flavor and never in a million years guess that there's a single olive bit creeping around. You could probably make this in a slow cooker, too, if you won't be around all day/evening to keep an eye on the stove. This is just a wonderful, thick, veggie chili that is chock-full of flavor & veggies and stands up well to corn chips. I have served it to jocks & punks & gamers & emo kids alike, and it's always a real crowd-pleaser.
Provided by groovyrooby
Categories Low Cholesterol
Time 3h20m
Yield 8 bowls, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot, heat the oil over medium heat.
- Saute the onion and pepper until until begin to become translucent, about 5 minutes.
- Add the mushrooms and cook for about 2 minutes.
- Add the remaining ingredients and simmer over very low heat for 3-5 hours.
- Enjoy with your favorite accompaniment! ex. rice, crackers, corn chips, peanut butter sandwich, elbow macaroni, etc.
THREE-MEAT CHILI
A combination of pork tenderloin, ground turkey and ground beef make this chili unique. Instead of pinto beans, you can use kidney beans, white beans or black beans; I use whatever is in my pantry and never seem to use the same kind twice in a row. It makes a big batch, but don't worry if you have leftovers-the chili is even better the next day.
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven or soup kettle, cook the pork, onion and green pepper in oil over medium heat until meat is no longer pink., Meanwhile, in a large skillet, cook turkey and beef over medium heat until no longer pink; drain. Drain pork mixture; add turkey and beef., Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until flavors are blended.
Nutrition Facts : Calories 359 calories, Fat 16g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 675mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 7g fiber), Protein 30g protein.
FOUR MEAT CHILI
After trying several chili recipes, I decided to experiment in the kitchen to come up with my own recipe. Hope you enjoy it and feel free to tweak it any which way you like to adjust to your taste.
Provided by jm0527
Categories Beans
Time 3h45m
Yield 1 cup, 6-10 serving(s)
Number Of Ingredients 20
Steps:
- Fry each of the ground meats in a frying pan, separately. Drain the fats.
- Fry the chopped bacon partially, don't let them get crunchy because they will need to release some of their smoky flavors into the chili while it's cooking in the crock pot.
- Combine all the meats, beans, spices, onion, and tomatoes and sauce into a large crock pot and let it simmer on low for several hours, until the bacon is fully cooked. ( You can also use a chili pot and simmer on low for about 3-4 hours.)
- Add the sliced jalapeno on top of your chili for added spiciness, along with shredded cheese, sour cream and serve with cornbread or any crackers.
Nutrition Facts : Calories 1208.1, Fat 73.7, SaturatedFat 24.4, Cholesterol 209.5, Sodium 2164.2, Carbohydrate 68.1, Fiber 19.7, Sugar 11.1, Protein 71
CHILE LOVERS SPICY THREE MEAT CHILI
A unique chili using a mixture of meats. It is spicy and loaded with flavor. The name of this recipe used to be Chili Colorado, but I challenged my new friend, Chef #383557, to make and rename the recipe for me after he pointed out that it was not a typical Chili Colorado recipe. (Please see his delightful review. I changed the measurement of the stew meat because if his review and because I also prefer more of this meat in my chili. I also like his idea for marinading the stew meat.) It was all in good fun and I am pleased with the new name. Thank you Bruce! Thank you also too all the reviewers of this recipe.
Provided by Karen From Colorado
Categories Pork
Time P1DT3h
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Marinate stew meat with jalapeno juice, onion powder, and garlic powder.
- Refrigerate 24 hours.
- Brown hamburger with onion, garlic, bell pepper and 1/2 tablespoon cumin.
- Brown sausage.
- Remove stew meat from marinade and brown.
- Mix all the meat together.
- Add tomato sauce, tomatoes, drained beans, jalapenos, chili powder, 3 tablespoons cumin, cayenne, oregano, green chilies, salt, sugar, and Tabasco.
- Cook on medium heat for 2 hours.
Nutrition Facts : Calories 604.6, Fat 35.5, SaturatedFat 11.9, Cholesterol 162.7, Sodium 1896.9, Carbohydrate 22.2, Fiber 6.5, Sugar 12.1, Protein 51.8
TWO-MEAT CHILI
I think I have more chili recipes than I know what to do with. My husband and I both love chili so I am always looking for new twists on it. I came up with this recipe using a pound of ground pork and ground beef but you can play with what kinds of ground meat you use (or you can just one 2 pounds one jsut onekind if thats all you have.) Toss on your favorite toppings with a nice warming bowl of chili. This makes a large pot but leftovers freeze well and are a great way to stretch a dime.
Provided by Maiden77
Categories Beans
Time 35m
Yield 8-12 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot heat oil and add in the onions and bell pepper, cook until softened. Add in the jalapeno and cook 2 or 2 minutes before adding in the garlic. Cook until the garlic is fragrant, about a minute.
- Add the pork and beef to the pot and cook, breaking up the meat, until no longer pink. Combine the tomato paste, chipotle, chili powder, cumin, oregano, and cayenne to the meat and continue to cook 4 to 5 minutes. The seasoning should completely coat the meat and be fragrant.
- Poor in the beer and bring to a simmer, allowing the bear to reduce for 2 or 3 minutes.
- Stir in the tomato puree, diced tomatoes with their juice, and beans with their liquid. Allow to simmer, uncovered, for at least 30 minutes. Salt and pepper to taste before serving.
Nutrition Facts : Calories 673.2, Fat 23.2, SaturatedFat 7.2, Cholesterol 77.8, Sodium 419.9, Carbohydrate 76.2, Fiber 22.9, Sugar 13.6, Protein 42.7
NO-MEAT CHILI
Make and share this No-Meat Chili recipe from Food.com.
Provided by loof751
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Chop the green pepper. Heat the oil in a medium saucepan and saute the pepper until tender-crisp.
- Add the chili powder and saute 1 minute more.
- Drain the 3 cans of beans.
- Add the beans, picante sauce, and tomatoes (undrained) to the peppers and mix well.
- Season with salt, black pepper, and cayenne pepper to taste.
- Add the corn and simmer, covered, until the corn is done and mixture is heated through, about 10-15 minutes.
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