Best Homemade Chili Ever Food

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THE BEST BOWL OF CHILI I'VE EVER HAD...



The Best Bowl of Chili I've Ever Had... image

I actually took 5 chili recipes and took out all the things I didn't like and kept all the things I did. This has become my very own version of the perfect bowl of chili!

Provided by Dee Licious

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

1 1/2 lbs ground beef
1 large chopped onion (yellow or white)
4 minced garlic cloves
2 tablespoons chili powder
1/2 teaspoon salt
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne
2 (15 1/2 ounce) cans kidney beans
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1/2 teaspoon Tabasco sauce
1 (4 ounce) can chopped jalapenos
1 teaspoon Splenda sugar substitute (or sugar)
1 cup dark beer (Newcastle or ?)
1 cup shredded cheese (cheddar or Mexican mix)
1/2 cup sour cream

Steps:

  • Cook ground beef in large frying pan.
  • While cooking, stir and chop beef with spatula to crumble.
  • Continue cooking for about 7 minutes or until the meat is brown and cooked through.
  • Add the onion, garlic, chili powder, salt, cumin, oregano, cayenne, and tabasco.
  • Cook while stirring, until onion is translucent, about 5 minutes.
  • Transfer to large pot. Add the Kidney beans (juice and all), canned tomatoes (juice and all), the tomato paste, jalapenos (yep, juice and all), splenda (or sugar), and beer.
  • Stir well and bring to a boil.
  • Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
  • Top individual bowls of chili with a dollop of sour cream and a generous sprinkle of cheese.

THE BEST CHILI YOU WILL EVER TASTE



The Best Chili You Will Ever Taste image

This is the best chili recipe I have ever tried. I'm not sure where the recipe originated, but it is amazing! Sometimes, I don't bother adding all four cans of the kidney beans and it still turns out wonderful. Once anyone tastes this chili, they will be begging for the recipe!! Enjoy!

Provided by AmandaAOates

Categories     Lunch/Snacks

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 20

2 teaspoons oil
2 onions, chopped
3 cloves garlic, minced
1 lb lean ground beef
3/4 lb beef sirloin, cubed
1 (14 1/2 ounce) can diced tomatoes
1 can dark beer
1 cup strong coffee
2 (6 ounce) cans tomato paste
1 can beef broth
1/2 cup brown sugar
3 1/2 tablespoons chili sauce
1 tablespoon cumin
1 tablespoon cocoa
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon coriander
1 teaspoon salt
4 (15 ounce) cans kidney beans
4 chili peppers, chopped

Steps:

  • Heat oil.
  • Cook onions, garlic and meat until brown.
  • Add tomatoes, beer, coffee, tomato paste and beef broth.
  • Add spices Stir in 2 cans of kidney beans and peppers.
  • Reduce heat and simmer for 1 1/2 hours.
  • Add 2 remaining cans of kidney beans and simmer for another 30 minutes.

AWARD WINNING CHILI



Award Winning Chili image

My husband and I created this recipe together. He won a chili cook-off with this recipe at work. We always use venison, but you can use ground beef or turkey.

Provided by KelBel

Categories     Black Beans

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb ground beef or 1 lb ground turkey
2 onions, diced
1 green pepper, diced
1 tablespoon jalapeno, finely chopped
1 (14 ounce) can Mexican-style tomatoes (like Rotel)
2 (8 ounce) cans tomato sauce
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika (smoked if you can find it)
1 (14 ounce) can kidney beans, drained and rinsed
1 (14 ounce) can black beans, drained and rinsed
1 cup water
sour cream
cheddar cheese
green onion

Steps:

  • In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
  • Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
  • Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
  • Serve with desired toppings.

THE BEST EVER CHILI



The Best Ever Chili image

My dad and my father-in-law are the gurus in our chili-loving clan. But after my honeymoon to New Mexico, inspired by the fresh and fragrant chile peppers at the Santa Fe farmers market, I felt it was time to introduce them to my spicy, meaty version with a touch of masa harina. -Sarah Farmer, Taste of Home Culinary Director

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h40m

Yield 8 servings.

Number Of Ingredients 23

3 dried ancho or guajillo chiles
1 to 2 cups boiling water
2 tablespoons tomato paste
3 garlic cloves
1/4 cup chili powder
1-1/2 teaspoons smoked paprika
2 teaspoons ground cumin
1 pound ground beef
1-1/2 teaspoons Montreal steak seasoning
2 pounds beef tri-tip roast, cut into 1/2-inch cubes
2 teaspoons salt, divided
2 teaspoons coarsely ground pepper, divided
2 tablespoons canola oil, divided
1 large onion, chopped (about 2 cups)
1 poblano pepper, seeded and chopped
1 teaspoon dried oregano
1-1/2 teaspoons crushed red pepper flakes
3 cups beef stock
1 bottle (12 ounces) beer
2 cans (14-1/2 ounces each ) fire-roasted diced tomatoes, undrained
1 can (16 ounces) kidney beans, drained
3 tablespoons masa harina
Optional: American cheese slices, sour cream, shredded cheddar cheese, diced red onion and corn chips

Steps:

  • Combine chiles and enough boiling water to cover; let stand until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard stems and seeds. Process chiles, tomato paste, garlic and reserved liquid until smooth. , In a small skillet, toast chili powder, paprika and cumin over medium heat until aromatic, 3-4 minutes; remove and set aside. In a Dutch oven, cook and stir ground beef and steak seasoning over medium-high heat until beef is no longer pink, about 5 minutes; remove and drain. , Sprinkle steak cubes with 1 teaspoon each salt and pepper. In same Dutch oven, brown beef in batches in 1 tablespoon oil over medium-high heat; remove and set aside. Saute onion and poblano pepper in the remaining 1 tablespoon oil until tender, about 5 minutes. Stir in toasted spices, oregano and pepper flakes. Add the cooked meats along with stock, beer, tomatoes, beans, remaining salt and pepper, and chile paste mixture. Cook over medium heat 20 minutes; reduce heat to low. Stir in masa and simmer 30-45 minutes longer. Serve with desired toppings. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 473 calories, Fat 20g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 1554mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 7g fiber), Protein 41g protein.

THE BEST CLASSIC CHILI RECIPE



The Best Classic Chili Recipe image

The Best Classic Chili - This traditional chili recipe is just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings.

Provided by Amanda Finks

Categories     Dinner     Entree     Main Course

Time 30m

Number Of Ingredients 15

1 tablespoon olive oil
1 medium yellow onion (-diced)
1 pound 90% lean ground beef
2 1/2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons granulated sugar
2 tablespoons tomato paste
1 tablespoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper* (-optional)
1 1/2 cups beef broth
1 (15 oz.) can petite diced tomatoes
1 (16 oz.) can red kidney beans, drained and rinsed
1 (8 oz.) can tomato sauce

Steps:

  • Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
  • Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
  • Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
  • Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
  • Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
  • Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Nutrition Facts : ServingSize 1 /6th of the recipe, Calories 334 kcal, Carbohydrate 34 g, Protein 25 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 49 mg, Sodium 1249 mg, Fiber 9 g, Sugar 10 g

BEST DAMN CHILI



Best Damn Chili image

After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.

Provided by Danny Jaye

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

Time 2h50m

Yield 12

Number Of Ingredients 28

4 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
1 Anaheim chile pepper, chopped
2 red jalapeno pepper, chopped
4 garlic cloves, minced
2 ½ pounds lean ground beef
¼ cup Worcestershire sauce
1 pinch garlic powder, or to taste
2 beef bouillon cubes
1 (12 fluid ounce) can or bottle light beer (such as Coors®)
1 (28 ounce) can crushed San Marzano tomatoes
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (12 ounce) can tomato paste
½ cup white wine
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon brown sugar
1 tablespoon chipotle pepper sauce
2 ½ teaspoons dried basil
1 ½ teaspoons smoked paprika
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon ground black pepper
2 (16 ounce) cans dark red kidney beans (such as Bush's®)
1 cup sour cream
3 tablespoons chopped fresh cilantro
½ teaspoon ground cumin

Steps:

  • Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
  • Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
  • Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
  • Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Nutrition Facts : Calories 406.3 calories, Carbohydrate 27.6 g, Cholesterol 74.4 mg, Fat 21.1 g, Fiber 7 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1014.5 mg, Sugar 7.4 g

BEST EVER CHUCK WAGON CHILI



Best Ever Chuck Wagon Chili image

A thick and hearty homemade chili with a kick. If you like a thinner chili, add another can of tomato sauce. Serve topped with a dollop of sour cream, shredded cheddar and buttery crackers. You can't stop at just one bowl!

Provided by Brandy Arnett

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

Time 1h20m

Yield 8

Number Of Ingredients 11

2 pounds ground beef
1 teaspoon butter
2 large white onions, chopped
2 green bell peppers, seeded and chopped
1 habanero pepper, chopped
3 (15 ounce) cans kidney beans, drained
3 (15 ounce) cans tomato sauce
1 tablespoon chili powder
2 teaspoons salt
½ teaspoon garlic salt
1 drop super-hot hot pepper sauce

Steps:

  • In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
  • Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium.
  • Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.

Nutrition Facts : Calories 551.9 calories, Carbohydrate 38.2 g, Cholesterol 97.8 mg, Fat 31.8 g, Fiber 13.4 g, Protein 30.2 g, SaturatedFat 12.7 g, Sodium 1955.3 mg, Sugar 8.7 g

BEST EVER HOMEMADE CHILI



Best Ever Homemade Chili image

This recipe is a combination of 2 recipes and it's Delicious. Not too HOT and Not too MILD. Just right for a real Chili LOVER! Great on a COLD winter Day!

Provided by Donna Luckadoo

Categories     One Dish Meal

Time 35m

Yield 10 serving(s)

Number Of Ingredients 13

4 (12 ounce) cans pink kidney beans (drained)
2 (12 ounce) cans chili hot beans (do not drain these)
3 (8 ounce) cans tomato sauce
1 (16 ounce) can diced tomatoes (drained)
1 large onion (diced)
1 small green pepper, diced (optional)
1 teaspoon Emeril's Original Essence (optional) or 1 teaspoon cayenne pepper (optional)
1 teaspoon Tabasco sauce
3 tablespoons medium chili powder or 2 (1 1/4 ounce) envelopes chili seasoning mix
1 (10 1/2 ounce) can campbell's tomato soup (do not add water)
1 cup Heinz ketchup
1/2 cup sugar (keeps the tomato sauce from being so tangy)
2 lbs ground chuck (cooked and drained of all grease, I cook my Onions and Peppers with my Meat and then add the spices)

Steps:

  • Cook the ground chuck, onions, & pepper until done.
  • Add spices to the mixture and mix well.
  • Place in a LARGE Soup kettle and add the Beans, Tomatoes and Sauce. Stir, then add the rest of the ingredients.
  • Cook on LOW to MED heat (no higher) for around 20 minutes, making sure you stir the bottom. (Beans may stick).
  • Serve with Mexican Cornbread or Crackers.
  • Enjoy!

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.

THE BEST HOMEMADE CHILI RECIPE



The Best Homemade Chili Recipe image

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

1 pound ground beef
1 onion (diced)
1 green bell pepper (diced)
1 jalapeno pepper (seeded and minced)
10 ounces Rotel Tomatoes and Green Chiles (1 can)
16 ounces tomato sauce (2 (8 ounce cans))
2 Tablespoons cumin
2 Tablespoons chili powder
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon paprika
14 ounces kidney beans (1 can, rinsed and drained)
14 ounces black beans (1 can, rinsed and drained)
1 cup water
shredded cheddar cheese (for topping)
avocado (for topping)
sour cream (for topping)

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

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

AWARD WINNING CHILI RECIPE



Award Winning Chili Recipe image

Recipe Video Above. This Award Winning Chili Recipe won a cook-off! Perfect balance of flavor and incredibly delicious bite make this Chili the best comfort food for the colder weather.

Provided by Iryna

Categories     Soup

Time 1h35m

Number Of Ingredients 22

1 lb ground turkey thighs
1 lb ground turkey breast
2 cans (14 oz each can) diced tomatoes
1 can (14 oz) kidney beans
1 can (14 oz) white breans
6 oz tomato paste
32 oz chicken broth
1 large onion (finely minced)
1 jalapeño pepper (chopped)
1 green bell pepper (chopped)
8 cloves garlic (finely minced)
4 tbsp chili powder
1 1/2 tsp cayenne pepper
2 tsp smoked paprika
1 tsp ground cumin
2 tsp dried oregano
2 tsp brown sugar
2 tsp cocoa powder
1/2 tsp salt
4 tbsp olive oil
2 cups Sharp Cheddar (shredded, for serving)
8 tbsp sour cream (for serving)

Steps:

  • In a large Dutch Oven heat 2 tablespoon of olive oil. Add onion, garlic and both types of peppers and cook over medium heat stirring occasionally for 10 minutes.
  • In a medium sauté pan heat the remaining 2 tablespoons of olive oil and add ground turkey thighs and breast. Cook, stirring constantly and breaking up the big chunks with a fork until the liquid evaporates and meat is thoroughly cooked and slightly brown, about 7-10 minutes.
  • Add cooked meat into a pot with an onion and pepper mixture.
  • Pour in diced tomatoes and beans.
  • Dilute tomato paste with 1 cup of chicken broth and add into a pot.
  • Add chili powder, cayenne pepper, smoked paprika, oregano, cumin, brown sugar, cocoa powder, the remaining chicken broth and ½ teaspoon of salt.
  • Give everything a good stir, cover with a lid and reduce the heat to low. If the soup becomes too thick, add ½ cup of chicken broth.
  • Simmer for 1 hour.
  • Adjust the seasoning and serve immediately with shredded Cheddar cheese and a dollop of sour cream.

Nutrition Facts : Calories 788 kcal, Carbohydrate 77.2 g, Protein 65.6 g, Fat 26.4 g, SaturatedFat 10.5 g, Cholesterol 118 mg, Sodium 1022 mg, Fiber 20 g, Sugar 10.6 g, ServingSize 1 serving

BEST HOMEMADE CHILI



Best Homemade Chili image

I won a prize of the country fair with this homemade chili recipe! We like our chili hot, so I add lots of red pepper, you can add as much or as little as you like. -Ruby Callander, Elk Grove, California

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 16-20 servings.

Number Of Ingredients 11

4 pounds ground beef
2 large onions, diced
4 teaspoons chili powder
Crushed dried red pepper flakes to taste
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons garlic powder
1 can (15 ounces, one 29 ounces) tomato sauce
3 tablespoons all-purpose flour
2 tablespoons vinegar

Steps:

  • In a large Dutch oven or soup kettle, brown beef with onions until the beef is brown and the onions are tender; drain. Stir in spices and tomato sauce. , Simmer, uncovered, for 1 hour, stirring occasionally. Combine flour and vinegar; stir into chili. Simmer another 15 minutes or until thickened.

Nutrition Facts : Calories 208 calories, Fat 11g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 336mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.

SLOW COOKER CHILI



Slow Cooker Chili image

One of my most popular recipes and for good reason! This is the best chili I've ever tasted! Slow cooking it allows for the flavors to meld and the most tender beef. Try it tonight and see why everyone loves this! Recipe makes about 12 cups.

Provided by Jaclyn

Categories     Soup

Time 6h25m

Number Of Ingredients 17

1 Tbsp olive oil
2 lbs lean ground beef
1 large yellow onion, (finely chopped)
3 cloves garlic, (finely minced)
2 (14.5 oz) cans diced tomatoes with green chilies*
3 (8 oz) cans tomato sauce
1/2 cup beef broth
2 Tbsp chili powder
2 1/2 tsp ground cumin
2 tsp paprika
2 tsp unsweetened cocoa powder
1 tsp granulated sugar
1/2 tsp ground coriander
Salt and freshly ground black pepper
1 (15 oz) can dark red kidney beans, (drained and rinsed)
1 (15 oz) can light red kidney beans, ( drained and rinsed)
Shredded cheddar cheese, (for serving)

Steps:

  • Heat olive oil in a large and deep non-stick skillet over medium-high heat.
  • Add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker (I like this one HERE).
  • Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned.
  • Drain most of fat from beef, leaving about 2 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you'd prefer). Pour browned beef into slow cooker.
  • Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste.
  • Cover with lid and cook on low heat for 5 - 6 hours.
  • Stir in dark and light red kidney beans and allow to heat through, about 2 minutes. Serve warm with desired toppings.

Nutrition Facts : Calories 415 kcal, Carbohydrate 38 g, Protein 32 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 73 mg, Sodium 595 mg, Fiber 11 g, Sugar 8 g, ServingSize 1 serving

WORLD'S BEST CHILI



World's Best Chili image

Provided by Jamie Deen

Categories     cold weather     comfort food     fall     Family Supper     guys night     tailgating     winter

Time 25m

Yield 6 to 8

Number Of Ingredients 19

2 tablespoons olive oil
1 large red onion, diced
2 medium bell peppers (green and red), diced
2 stalks celery, diced
5 cloves garlic, chopped
1½ pounds lean ground beef
¼ cup chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
½ teaspoon cayenne pepper
1 (6-ounce) can tomato paste
1 (28-ounce) can diced tomatoes
1 (14½-ounce) can fire roasted diced tomatoes
1 (12-ounce) can of beer
2 (15-ounce) cans kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
shredded cheddar cheese, for serving (optional)
sour cream, for serving (optional)
chopped green onions, for serving (optional)

Steps:

  • Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the onion, peppers, and celery and sauté until soft, about 4 minutes. Add the garlic and sauté for 1 to 2 minutes, just until fragrant. Stir in the beef, breaking it up with the back of your wooden spoon, and cook until browned, about 5 minutes.
  • Stir in the chili powder, cumin, oregano, and cayenne and sauté for about 2 minutes more. Stir the tomato paste into the beef; this will intensify the flavor. Add both cans of diced tomatoes with their juices, the beer, and all the beans, stirring to combine.
  • Bring the chili to a boil, then reduce to a simmer, cover with a lid, and cook on medium-low for a good 2 hours, stirring on occasion to keep the chili from sticking to the bottom of the pan.
  • Cook's Note: One of the best things about making a big pot of chili is that you can freeze the leftovers. All the flavors will continue to marry together so it'll be even better when you reheat it.

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