Awesomest Chili Ever Food

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BEST CHILI EVER!



Best Chili Ever! image

Rachael's Recipe Notes: Yes, you are reading the ingredients correctly - fennel seed, ground cinnamon and unsweetened baking cocoa are what make this delicious! I make this in a 4 quart stainless steel pan on the stove top, but after sweating the onions and peppers and browning the meat, if you want to put this in a crockpot and cook on LOW for 4 to 5 hours, it's just as good! If you like, you can add a can of diced tomatoes, undrained (15 to 16 ounces), at the same time you add the tomato paste. Sometimes my family likes the diced tomatoes, sometimes they don't. I serve this with homemade jalepeno cornbread and/or crispy tortilla strips.

Provided by Rachaels Kitchen Go

Categories     < 4 Hours

Time 3h30m

Yield 3 quarts, 6-8 serving(s)

Number Of Ingredients 15

1 teaspoon oil (I prefer olive)
1 1/2 lbs lean ground beef (90% really tastes the best in this)
1 1/2 cups onions, coarsely chopped (I use vidalia or spanish)
1 small yellow bell pepper, coarsely chopped
1 small red bell pepper, coarsely chopped
2 -3 tablespoons chili powder (more to taste if you like a good KICK!)
2 (6 ounce) cans tomato paste
1 teaspoon ground cumin
1/8 teaspoon unsweetened baking cocoa
1/8 teaspoon ground cinnamon
2 teaspoons fennel seeds
2 teaspoons red pepper flakes (more to taste if you like it very hot!)
2 lbs beans (I use dark red kidney and pink beans or light red kidney beans, 15 to 16 ounces each can, drained an)
8 ounces green chilies, canned, chopped & undrained (4 ounces each)
3 cups water

Steps:

  • In a very large, deep pre-heated skillet, add olive oil, then add chopped onions and peppers. I also add a little bit of water to the pan (maybe tablespoon or two); cover and cook on medium-low heat, just until onions and peppers begin to sweat. Uncover and add ground beef, using spatula to break up chunks of meat. Cover and cook on low heat until meat is cooked through, about 20 minutes or so (I add a little water during the cooking process). While the meat is cooking, I add the chili powder. I start with 1 Tbsp., and add as I go.
  • Once the meat is browned, add the tomato paste, stirring to incorporate completely (I also add more water at this point, enough to make it start looking like chili, a nice, thick chili). Cover and cook on lower heat (slow simmer) for 30 minutes.
  • Add the 5 ingredients, stir to incorporate, cover and cook on low (at a slow simmer) for another 60 minutes.
  • Add beans and green chiles (including the "juice"), stirring to incorporate. At this point, add more water if you need to do so. Cover and cook on low (slow simmer) for another 40 minutes.
  • Total cooking time is about 2-1/2 to 3 hours on stovetop. I know this sounds like a long time, but it really needs that much time to simmer and let the flavors blend.
  • Serve with chopped red onion, sour cream, hot sauce, and shredded cheddar, colby and/or Jack cheese(s).

Nutrition Facts : Calories 308.1, Fat 13.2, SaturatedFat 4.9, Cholesterol 73.7, Sodium 580.2, Carbohydrate 22.7, Fiber 5.5, Sugar 11.4, Protein 27.3

THE BEST CHILI



The Best Chili image

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

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.

REALLY AWESOME CHILI



Really Awesome Chili image

This is my personal chili recipe, I really like it and hope you do too.

Provided by Brandon Squige Johnson

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 8h55m

Yield 8

Number Of Ingredients 18

3 ½ pounds ground beef chuck
1 pound ground pork
½ cup meat drippings, or as desired
1 cup minced onion
4 cloves garlic, minced
1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
1 cup tomato paste
1 cup water
½ cup beef stock
3 tablespoons chili powder
2 tablespoons ground cumin
2 teaspoons dried Mexican oregano
2 teaspoons smoked paprika
1 teaspoon ground coriander seed
1 teaspoon unsweetened cocoa powder
2 tablespoons chipotle-flavored hot sauce (such as Tabasco® Chipotle Pepper Sauce)
2 tablespoons cornmeal
2 tablespoons all-purpose flour

Steps:

  • In a large soup pot over medium heat, cook and stir the ground chuck and ground pork until the meat is browned, about 15 minutes, breaking the meat into crumbles as it cooks. Drain off the excess grease, reserving about 1/2 cup of drippings, and cook and stir the onion and garlic until they begin to brown, about 10 minutes.
  • Stir in the stout beer, tomato paste, water, beef stock, chili powder, cumin, Mexican oregano, smoked paprika, coriander seed, cocoa powder, chipotle-flavored hot sauce, cornmeal, and flour until thoroughly combined, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, for 8 hours.

Nutrition Facts : Calories 510.8 calories, Carbohydrate 15.8 g, Cholesterol 148.7 mg, Fat 31.5 g, Fiber 3.5 g, Protein 41.7 g, SaturatedFat 11.6 g, Sodium 477.2 mg, Sugar 5.3 g

BEST CHILI RECIPE



Best Chili Recipe image

The best chili recipe you'll ever eat is right here! Our beef chili is made with ground beef, beans, diced tomatoes, and a homemade chili seasoning.

Provided by Lee Funke

Categories     Chili

Time 45m

Number Of Ingredients 19

1 lb. ground beef (we used 15% fat)
1/2 medium yellow onion (finely diced)
1 tablespoon minced garlic
1 15-oz. can pinto beans (drained and rinsed)
1 15-oz. can kidney beans (drained and rinsed)
1 15-oz. can tomato sauce
1 15-oz. can diced tomatoes
3 tablespoons tomato paste
1 tablespoon maple syrup
3 tablespoons chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoons salt
1/4 teaspoon ground pepper
1 cup beef broth (chicken broth or water works too)
shredded cheddar cheese
Fritos
green onion

Steps:

  • First, heat a large stockpot over medium/high heat.
  • Then, add ground beef, yellow onion, and minced garlic and sauté for 7-10 minutes or until beef is fully browned.
  • Next, add pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup to the pot and stir to combine.
  • Add spices and 1 cup of broth and stir to combine.
  • Bring beef chili to a boil, then reduce heat to low and let simmer for 10-15 minutes to thicken.
  • Top with your favorite toppings and enjoy!

Nutrition Facts : Calories 367 kcal, Sugar 11 g, Fat 14 g, Carbohydrate 38 g, Fiber 11 g, Protein 24 g, ServingSize 1 serving

AWESOMEST CHILI EVER!



Awesomest Chili Ever! image

I'm not sure if "awesomest" was a word before, but it is now! This was exactly what I wanted when I came home on a blustery night. The venison and wine give it a very strong, rich flavor, and the combination of spices gives it great depth. I'm sure you could substitute beef for the venison and it would be almost as good. I wasn't measuring as I added the seasonings, so all of that is approximate. Do what makes you happy.

Provided by kitchengrrl

Categories     One Dish Meal

Time 8h40m

Yield 5-6 quarts

Number Of Ingredients 19

2 lbs ground or chopped venison
1 lb sweet Italian turkey sausage, casings removed
1 medium red onions or 1/2 large red onion, small dice
2 stalks celery, with leaves if possible, diced
2 large carrots or 4 small carrots, small dice
1 -3 large jalapeno, seeded and diced
1/2 head garlic, crushed (about 6 large cloves)
1 green bell pepper, chopped
3 lbs canned beans (I used 1 can each of black beans, kidney beans and cannellini)
2 (14 1/2 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
1 cup strong red wine, depending on how wet you like your chili (I suggest a cabernet, (or more)
1/4 cup Worcestershire sauce
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon coriander
1 tablespoon oregano
2 -4 bay leaves, depending on size
1 teaspoon allspice

Steps:

  • You're going to need a 5-6 qt crock pot or stock pot for this.
  • Brown the meats in an iron skillet in separate batches, drain and add to crock pot.
  • Add a little more oil to the skillet and saute all the veggies EXCEPT the green pepper.
  • When the onion is clear, add all veggies to crock pot along with all remaining ingredients.
  • Give it a stir and set the crock to high and cook 4 hours or low and cook 8 hours.
  • Or just simmer on the stove until you're happy with it.
  • Season to taste.
  • *Note:If you don't want the veggies to be as noticeable (or you just want to hide them from your kids!), you could throw them in a food processor and I think they'd blend right in with the ground meat.
  • I didn't serve this with any cheese, but I'm thinking a nice sharp white one, like white cheddar or fontina would be REALLY nice.

Nutrition Facts : Calories 528.7, Fat 13.6, SaturatedFat 5, Cholesterol 199.8, Sodium 1736.4, Carbohydrate 36.1, Fiber 7.9, Sugar 18.3, Protein 59.2

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