CHILLY DAY CHILI
Make this easy and surprisingly hearty chili with ground chicken or turkey. Simmer 3 hours on stove top, or 8 hours in a slow cooker on Low (3 hours on High).
Provided by Cabinluvn
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 3h25m
Yield 8
Number Of Ingredients 13
Steps:
- Heat vegetable oil in a soup pot over medium heat. Cook and stir ground chicken in the hot oil until no longer pink and the chicken is crumbly, about 10 minutes. Drain.
- Stir in pinto beans, onions, diced tomatoes, Mexican-style stewed tomatoes, water, brown sugar, chili powder, vinegar, mustard, salt, and black pepper; bring to a boil. Reduce heat to low, cover, and simmer chili until thickened and flavors have blended, about 3 hours. Stir occasionally and add extra water if needed.
Nutrition Facts : Calories 305.1 calories, Carbohydrate 32 g, Cholesterol 65.8 mg, Fat 4.7 g, Fiber 7.9 g, Protein 33.6 g, SaturatedFat 0.9 g, Sodium 1249.8 mg, Sugar 9.3 g
GAME DAY CHILI
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- In a large Dutch oven, heat the oil over medium-high heat. When the oil is hot, add the ground meat. Cook and stir occasionally until browned all over and you can hear a slight crackling in the pan, letting you know the moisture has cooked away, about 15 minutes. Season with salt and pepper.
- Reduce the heat to medium. Add the garlic, onions and half of the scallions and cook until wilted, about 5 minutes. Make a space in the pan and drop in the tomato paste. Let toast for 1 minute and then stir into the meat. Sprinkle on the chile powder. Cook and stir until fragrant, about 2 minutes.
- Pour in the beer and cook until almost reduced away, about 4 minutes. Pour in the tomatoes and stock and season with the red and green hot sauce. Adjust the heat so the chili is gently simmering and cook, uncovered, until the chili is thick, dark red and flavorful, about 1 1/2 hours. Serve in bowls with the remaining scallions and suggested toppings.
COLD DAY TACO CHILI
Pretty much one of the best things ever for a cold rainy day! Tummy warming chili with a Mexican twist. You'll be going back for thirds!
Provided by Michelle Griggs
Categories Tacos & Burritos
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. In a big pot saute the onion and turkey until it is cooked all the way through
- 2. Add Taco Seasoning and a cup of water and cook for 5 more minutes
- 3. Add the Tomatoes, Beans, and Corn. Bring to a boil and then simmer for really as long as you want. I had mine simmering for 2 hours because I had time but you could just as well just let it set for 30 minutes or turn it into a crockpot meal
- 4. Serve with Some Mexican cheese and tortilla chips, onions and sour cream! Hope you love it just as much as we do!
CHILLY DAY CHILI
This mild chili tastes great, has a nice thick texture, and practically cooks itself - What's not to love? The easy-to-prepare recipe came from the label of a ketchup bottle ;)
Provided by Debs Recipes
Categories One Dish Meal
Time 55m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, saute onions and bell pepper in vegetable oil for 1-2 minutes; add ground beef and cook until browned; drain fat.
- Stir in tomatoes, tomato sauce, ketchup, chili powder, salt, and pepper; simmer, uncovered for 30 minutes, stirring occasionally.
- Add beans and continue simmering for 15 minutes longer.
Nutrition Facts : Calories 332.1, Fat 11.3, SaturatedFat 4, Cholesterol 59, Sodium 682, Carbohydrate 31.1, Fiber 9, Sugar 7.3, Protein 27.7
COLD DAY CHILI
Make and share this Cold Day Chili recipe from Food.com.
Provided by NorthernGal
Categories Meat
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground beef and onion and drain.
- Add remaining ingredients.
- Bring to a boil, then reduce heat, cover, and simmer for 10 minutes.
Nutrition Facts : Calories 439.5, Fat 13.2, SaturatedFat 4.9, Cholesterol 73.7, Sodium 1579.5, Carbohydrate 45.8, Fiber 12, Sugar 12.6, Protein 35.5
COLD DAY CHILI
"I like to make chili from beans I've soaked overnight, but this speedier version tastes just as good on a frosty winter day," assure Lucile Proctor of Panguitch, Utah. At 90 cents a serving, the mildly sweet mixture of beef and beans is economical, too.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil; reduce heat. Cover and simmer for 10 minutes or until heated through.
Nutrition Facts : Calories 331 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 1028mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 9g fiber), Protein 29g protein.
INSTANT POT TEXAS-STYLE CHILI
Instant Pot Texas-style Chili is rich, thick, and deeply spiced. Make this homemade chili recipe for game day or to warm up with on a cold day.
Yield Serves 10 - 12
Number Of Ingredients 17
Steps:
- Season chuck roast cubes with 1-teaspoon salt. Heat the vegetable oil in the Instant Pot set to Sauté mode, medium heat. Add half the cubes in a loose single layer and sear until well browned on one side, about 4 minutes. (Avoid crowding the pot or the cubes will steam, not brown). Transfer browned cubes to a bowl and repeat with remaining cubes.
- Add the onions, garlic, and jalapeño to the pot, and sprinkle with remaining 1/2 teaspoon salt. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally to loosen any browned bits of beef. Make a hole in the middle of the onions and add the chili powder, cumin, oregano and chipotle in adobo. Cook until the chili powder is fragrant, about one minute then stir the spices into the onions. Stir in beer, bring to a boil and simmer for 1 minute.
- Add the browned beef cubes with its juices to the pot and stir to coat the beef with the spices. Spread the crushed tomatoes in a single loose layer over the top of the beef.
- Lock the lid, set on "Pressure Cook" mode for 30 minutes. Let the pressure come down naturally, about 20 more minutes. Remove the lid, tilting it away from you to avoid the hot steam.
- Bring the chili back to simmer over low heat ("Sauté" mode adjusted to low). Scrape bottom of the pot to make sure nothing is sticking. Stir in lime juice and crushed tortillas; simmer 5 minutes to thicken chili. Taste for seasoning, adding salt and pepper as needed.
- Serve with your favorite chili toppings.
Nutrition Facts : Calories 216cal total
GAME DAY STEAK CHILI
A hearty crockpot steak chili recipe is the best chili ever for game day or a comforting meal on a cold day. Bottom round roast makes it a budget-friendly simple meal.
Yield Serves 8 - 10
Number Of Ingredients 15
Steps:
- Heat oil in a large sauté pan over high heat. Season beef with salt and pepper. Brown beef cubes in 1 pound batches for 3 to 4 minutes per batch; transfer beef to slow cooker after browning.
- Add onions, garlic and jalapeños to the pan. Cook for 5 minutes over medium heat until pan comes clean from the softening onions. Transfer to slow cooker. Stir in chili powder, sugar, cumin, oregano, tomatoes, beans and green chiles. Cover and cook on low for 3 1/2 to 4 hours.
- Serve and garnish steak chili with optional toppings. Goes great with cornbread.
Nutrition Facts : Calories 424cal total
COLD DAY CHILI
'I like to make chili from beans I've soaked overnight, but this speedier version tastes just as good on a frosty winter day,' assure Lucile Proctor of Panguitch, Utah. At 90 cents a serving, the mildly sweet mixture of beef and beans is economical, too.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, cook beef and onion until the meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil; reduce heat. Cover and simmer for 10 minutes or until heated through.
Nutrition Facts : Calories 594.4 calories, Carbohydrate 45 g, Cholesterol 96.5 mg, Fat 31.5 g, Fiber 15.9 g, Protein 32.4 g, SaturatedFat 12.3 g, Sodium 1257.7 mg, Sugar 7.1 g
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- Combine Boneless Beef Chuck Roast and all other ingredients except salsa and toppings in 4-1/2 to 5-1/2-quart slow cooker; mix well. Cover and cook on HIGH 5-1/2 to 6 hours or on LOW 8 to 9 hours or until beef is tender. (No stirring is necessary during cooking.)
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