Clark Kent Chili Food

CLARK KENT CHILI

Clark Kent Chili image

This is a mild mannered chili for my Californian husband. I used to try and sneak a jalapeno into foods but he would always notice the heat. If you like it hotter add red pepper to taste or any of your other favorite hot seasonings to convert this into the Superman version. Also, I like to come up with recipes that use complete cans of food. With only the two of us, partial cans and boxes of foods usually end up being thrown away. I also like to make a lot and freeze some for later. This chili is really good served over rice with finely minced onions and shredded cheddar cheese as toppers. Make sure you make this chili a day ahead so the flavors can meld together for a truly tasty experience.

Provided by An Dracon

Categories One Dish Meal

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

3 large yellow onions
4 cloves garlic
4 lbs lean ground beef
2 cans beef broth
2 (8 ounce) cans tomato sauce
1 (10 ounce) can rotel diced tomatoes with mild green chilies
1 (11 1/2 ounce) can spicy hot V8
1/2 cup chili powder
2 tablespoons paprika
1 tablespoon cumin
4 corn tortillas
1/2 cup water

Steps:

Mince the garlic and finely dice the onions.
I like to do this in a food processor to save time.
Mix this into the ground beef and place into an extra deep Dutch Oven.
Saute until the hamburger is thoroughly cooked.
Using a colander drain the hamburger mixture and then place it back into the pot.
Add the beef broth, tomato sauce, Rotel tomatoes, Spicy Hot V-8, chili powder, paprika, and cumin.
Simmer over low heat for approximately 1 hour.
Puree the corn tortillas and warm water in the food processor or blender.
You may need slightly more water if you use a blender.
Add to the chili to thicken and simmer on very low heat for 20- 30 more minutes.

Nutrition Facts : Calories 352.2, Fat 17.1, SaturatedFat 6.4, Cholesterol 98.8, Sodium 908.3, Carbohydrate 16.3, Fiber 4.1, Sugar 4.7, Protein 34.1

TURKEY BARLEY CHILI WITH ROTEL TOMATOES

Turkey Barley Chili With Rotel Tomatoes image

This is another major variation on Quaker's Chicken Barley Chili. I used Rotel diced tomatoes and green chilies which added a real kick up in the taste. This recipe makes a lot and it keeps and reheats great.

Provided by ColSanders

Categories Poultry

Time 1h10m

Yield 11 serving(s)

Number Of Ingredients 10

Ingredients

3 (10 ounce) cans Ro-Tel diced tomatoes with peppers
1 (14 1/2 ounce) can fat free chicken broth (I like to use the reduced sodium)
1 cup barley (not quick cooking)
4 cups water
1 tablespoon chili powder
1 teaspoon cumin
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (15 1/4 ounce) can corn, drained (or corn mixed with chopped peppers)
1 (15 ounce) can green beans, drained
1 1/2 lbs ground turkey

Steps:

In a large saucepan, combine first 6 ingredients (tomatoes through cumin).
Over high heat bring to a boil; cover and reduce heat to low.
Simmer for 40 minutes, stirring occasionally.
While barley cooks, brown ground turkey in a medium skillet with a little oil, set aside.
After the 40 minutes, add beans, corn, and turkey; increase heat to high until chili comes to a boil.
Cover and reduce heat to low.
Simmer for another 5 minutes, or until barley is tender.
If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency.

Nutrition Facts : Calories 256.2, Fat 6.7, SaturatedFat 1.6, Cholesterol 48.9, Sodium 346.6, Carbohydrate 34.2, Fiber 7.3, Sugar 2, Protein 17.1

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