Bewitched Chili Food

BEWITCHED CHILI

Bewitched Chili image

One pot and thirty minutes-yes, please. Kids and grown-ups love this warm-you-up chili for Halloween. -Janice Westmoreland, Brooksville, Florida

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

Ingredients

1 pound bulk pork sausage
1 large onion, chopped
2 cans (16 ounces each) chili beans, undrained
1 can (28 ounces) crushed tomatoes
3 cups water
1 can (4 ounces) chopped green chilies
1 envelope chili seasoning mix
2 tablespoons sugar
12 round blue tortilla chips, halved
12 triangular blue tortilla chips

Steps:

In a Dutch oven, cook sausage and onion over medium heat 5-7 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Add beans, tomatoes, water, chilies, seasoning mix and sugar; bring to a boil. Reduce heat; simmer, covered, 20 minutes to allow flavors to blend, stirring frequently., Top each serving with two halved round tortilla chips and one triangular tortilla chip inserted vertically into the chili between the round halves to resemble a witch's hat. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 230 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 744mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 6g fiber), Protein 9g protein.

BEWITCHING CHILI

Bewitching Chili image

Anne Mitchell of Lynchburg, Ohio lends a family favorite to our menu. Beef, tomatoes, garlic and cumin create her hearty homespun chili.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8-10 servings.

Number Of Ingredients 16

Ingredients

1-1/2 pound ground beef
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 medium onion, chopped
1 garlic clove, minced
1 can (32 ounces) tomato juice
1 can (16 ounces) hot chili beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 can (6 ounces) tomato paste
2 tablespoons chili powder
1-1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
Sour cream

Steps:

In a Dutch oven, cook beef, peppers, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomato juice, beans, tomatoes, broth, tomato paste and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve in Cauldron Bread Bowls (recipe below) if desired. Garnish with sour cream.

Nutrition Facts : Calories 237 calories, Fat 9g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 1069mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 18g protein.

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

Ingredients

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.

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