Casi Chili Website Food

CASI STYLE CHILI

Casi Style Chili image

(Chili Appreciation Society International) CASI chili-cookoff winners tend to use blended chili powder and also Jalapeno chiles, which are usually removed before serving. The beef is cubed, and masa, which is a flour made from ground dried corn, is used to thicken the chili. This recipe is from "The Whole Chile Pepper Book". If you like it "hot", this is it. There are no beans, but you can always add some (but don't tell anybody that I said that) lol. The heat scale rating is 4, on a scale of 1 to 5. I gave it a 5. (Maybe I'm a whimp). Caution: I once made a huge amount of this chili, I scraped the seeds from the jalapenos with my thunbnail. Don't ever do that, I burned the skin under my nail, OOOOOOOOOOOOuch!!!!

Provided by Imagenie

Categories < 4 Hours

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

4 jalapeno chiles, stems and seeds removed, sliced in half
4 tablespoons chili powder
1 tablespoon paprika, ground
2 lbs beef chuck, cut into 1-1/2 inch cubes
1 medium onion, chopped
2 tablespoons vegetable oil
1 (8 ounce) can tomato sauce
1 (12 ounce) can beer
2 cups beef broth
3 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon black pepper, freshly ground
1/4 cup masa harina flour

Steps:

Brown the meat and onions in the oil.
Add the tomato sauce, beer, beef broth, chiles, cumin, garlic, black pepper, and 2 tablespoons of the Chili Powder. .
Simmer the chili over a low heat for 2 hours until the meat is tender.
To thicken, make a thin paste of the masa and water. Quickly stir this into the chili. (If done too slowly it will lump).
Add the remaining chili powder and paprika. Simmer for an additional 15 minutes. Remove the Jalapenos and serve.

Nutrition Facts : Calories 522.6, Fat 36, SaturatedFat 12.8, Cholesterol 104.6, Sodium 536.1, Carbohydrate 15.7, Fiber 4, Sugar 3.5, Protein 31.1

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

Ingredients

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 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

Ingredients

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.

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