DAD'S HOMEMADE CHILI
Make and share this Dad's Homemade Chili recipe from Food.com.
Provided by ALH7401
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Chop onion and jalapeno.
- Saute onion and jalapeno in butter.
- While onion sautes brown the beef and sausage, drain.
- To a large stock/soup pot over low heat add beans, green chilis, and tomatoes.
- Add onion and jalapeno when tender to pot and add meat when brown.
- Add chili powder, garlic, and cumin.
- Cook for approximately 45 minutes over low heat, stirring frequently.
Nutrition Facts : Calories 903.8, Fat 35, SaturatedFat 12.2, Cholesterol 95.3, Sodium 2141.6, Carbohydrate 98.8, Fiber 18.4, Sugar 9.8, Protein 52
DAD'S FAMOUS CHILI RECIPE
This recipe is my Dad's recipe that he's been making for years. It is always a hit in our house and one of my favorite dishes. This chili is pretty spicy, so if you can't take the heat, reduce the amount of red pepper and cayenne pepper. Last thing -- you have to have this chili over rice, otherwise it's just not complete! Enjoy!
Provided by Mups501
Categories Beans
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Brown beef in skillet and drain fat.
- Heat oil in separate frying pan and add 1/2 of the chopped onions, sauté until soft, but not brown.
- In blender, purify the other 1/2 of onion, the red bell pepper, garlic, black pepper, and tomato puree.
- Pour the blended ingredients, ground beef, and sautéed onions into a crock pot or a large stock pot.
- Add the chopped tomatoes, kidney beans, chipotle, cayenne pepper, crushed red peppers, chili powder and stir.
- Simmer in pot for about 2 hours, stirring every 15 minutes.
- The longer you leave it cooking on low heat, the more the spices and seasonings will blend together and the better it will be.
- Serve over cooked white rice.
Nutrition Facts : Calories 446.5, Fat 15.7, SaturatedFat 5.2, Cholesterol 73.7, Sodium 439.8, Carbohydrate 43.6, Fiber 13.5, Sugar 9.4, Protein 35.9
DAD'S CHILI
I am not a big lover of chili but growing up I always loved my Dad's chili. I didn't have the recipe when he died and after lots of digging in my memories and trial and errors I finally figured it out. It's a 'sweet' chili rather than a spicy one but could very easily be spiced up. It always gets rave reviews whenever I make it. I use a packet of McCormick's Original Chili Seasoning for seasoning and it's awesome!
Provided by CoreyAnn
Categories Meat
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Scramble fry ground beef, drain fat.
- Add in crushed tomatoes and seasoning. Stir until well mixed.
- Place onions and peppers in the bottom of the crock and add in all ingredients including beef mixture.
- Cook on low for 8 hours, stirring occasionally.
Nutrition Facts : Calories 628.7, Fat 19, SaturatedFat 7, Cholesterol 77.1, Sodium 731.9, Carbohydrate 76.4, Fiber 22.3, Sugar 19.1, Protein 43
CHILI
Provided by Damaris Phillips
Categories main-dish
Time 3h40m
Yield 10 servings
Number Of Ingredients 31
Steps:
- Heat the oil in a Dutch oven or large pot over medium-high heat. Add the ground beef, sprinkle with 1 teaspoon of the salt and saute until just browned with a little pink left, about 5 minutes. Remove the meat to a plate and set aside.
- To the same pan, add the onions and another teaspoon of the salt and saute until just translucent, about 3 minutes. Add the carrots and red peppers and saute 2 minutes. Add the garlic and cook 1 minute.
- Add the tomato paste and cook, stirring, for 1 minute. Stir in the diced tomatoes and beans, mixing well. Stir in the taco seasoning and ancho chile powder and mix well. Add the beef back into the pot, pour in the mushroom stock and beer and bring to a simmer. Add the ancho chile--it will be large, but don't worry about this; after the chili is finished, you will remove it. Lower the heat to low and simmer for 2 hours. The longer this cooks the better it tastes.
- Add the edamame and corn and cook an additional 10 minutes. Stir in the peanut butter and liquid smoke. Add the remaining 1 teaspoon salt and season with pepper. Fish out the ancho chile and discard.
- Serve the chili over the Chai Spiced Grits and garnish with Greek yogurt and cilantro sprigs.
- In a medium saucepan over medium heat, bring 4 cups water to a boil. Add 1 tablespoon salt, 1 teaspoon pepper and the tea bags and steep for 10 minutes. Remove and discard the tea bags. Add the cinnamon and stir to combine.
- Bring the chai mixture back to a boil and sprinkle the grits over it slowly, to prevent clumping. Cook, uncovered and stirring constantly to prevent sticking, until the grits are soft and have a creamy texture, 25 to 35 minutes. (If the grits get too dry, add up to 2 cups warm water during cooking.) Remove from the heat and stir in the cream and lemon zest. Season with more salt and pepper, if necessary.
DAD'S CHILI
A combination of ground beef and pork is simmered with tomatoes, pinto beans, bell peppers, and onion in this meaty chili.
Provided by DNACLOWN
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h35m
Yield 12
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat and stir in the ground beef and ground pork. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Set meat aside. Melt the butter in the pot over medium heat. Stir in the garlic, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the cooked meat, pinto beans, tomatoes, parsley, chili powder, pepper, monosodium glutamate, salt, and cumin. Cover and bring to a boil, then reduce heat, and simmer for 1 hour.
Nutrition Facts : Calories 415.2 calories, Carbohydrate 20 g, Cholesterol 104 mg, Fat 25.5 g, Fiber 5.5 g, Protein 27.2 g, SaturatedFat 11.5 g, Sodium 1079.2 mg, Sugar 5.9 g
DAD'S BEST CHILI
This is my own recipe for chili with beans and meat. I modified it over several years because I wanted a spicy chili that had a flavorful heat, not just a 'set your mouth on fire' heat. It can be made using canned beans or dried beans that you soak and pre-cook.
Provided by T3Acha1997
Categories Pork
Time 1h
Yield 6 quarts, 18 serving(s)
Number Of Ingredients 20
Steps:
- In a large 6-8 quart stock pot, brown the sausage and ground beef together, adding the diced green pepper and onion in the last 5 minutes or so.
- Add the bouillon cubes, garlic, diced chili pepper (if used), tomato paste, and all seasonings EXCEPT bay leaves. Stir well until completely mixed.
- Stir in the diced tomatoes (including liquid), canned diced green chilis, ale or stout (if used), and the bay leaves. Then carefully mix in the kidney and black beans being careful not to mash the beans.
- Simmer on low for at least 45 minutes, up to 2 hours. Be careful not to burn the bottom.
- Serve with crackers and shredded cheddar cheese; add a splash of pepper sauce if you like it HOT.
- This recipe makes about 6 quarts of chili that tastes even better the second day, and withstands freezing very well.
- NOTE:.
- If using dried beans, adjust the recipe as follows:.
- 1 lb. + 1 cup dried kidney beans.
- 1 cup dried black beans.
- 3 Tblsp sugar.
- 1½ Tblsp salt ADDITIONAL to recipe.
- Dried beans must be soaked overnight and PRECOOKED BEFORE being added to chili (simmer black beans for 45 minutes, kidney beans for 1 hr 45 minutes.
Nutrition Facts : Calories 457.4, Fat 20.5, SaturatedFat 7.2, Cholesterol 54.5, Sodium 1163.2, Carbohydrate 47.9, Fiber 16.7, Sugar 7, Protein 25.3
DAD'S CHILI
A combination of ground beef and pork is simmered with tomatoes, pinto beans, bell peppers, and onion in this meaty chili.
Provided by DNACLOWN
Categories Pork Chili
Time 1h35m
Yield 12
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat and stir in the ground beef and ground pork. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Set meat aside. Melt the butter in the pot over medium heat. Stir in the garlic, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the cooked meat, pinto beans, tomatoes, parsley, chili powder, pepper, monosodium glutamate, salt, and cumin. Cover and bring to a boil, then reduce heat, and simmer for 1 hour.
Nutrition Facts : Calories 415.2 calories, Carbohydrate 20 g, Cholesterol 104 mg, Fat 25.5 g, Fiber 5.5 g, Protein 27.2 g, SaturatedFat 11.5 g, Sodium 1079.2 mg, Sugar 5.9 g
DAD'S VENISON CHILI
This is my Dad's awesome chili recipe. He got a deer this year so I actually got to make it tonight with some ground venison he had given us. This one puts together quick, with just an onion and a pepper to dice, then waiting and enjoying that great smell. Deeeeee-licious!
Provided by MelMay
Categories Deer
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Brown the venison in a stock pot (I use non-stick).
- Add onion and pepper, saute until slightly soft, about 5-10 minutes.
- Add remaining ingredients, cover, and simmer for 1.5 hours.
- I serve mine with a little sour cream and diced onion on top, and some crusty bread.
- My husband insists this is sacrilege, and serves his with shredded cheese and crumbled crackers.
- We agree that it is best served with an ice cold beer.
Nutrition Facts : Calories 286.3, Fat 10.3, SaturatedFat 4.1, Cholesterol 90.8, Sodium 590.3, Carbohydrate 22.3, Fiber 5.9, Sugar 9.4, Protein 29.4
DAD'S CHILI (WENDY'S COPYCAT)
Make and share this Dad's Chili (Wendy's Copycat) recipe from Food.com.
Provided by Mike McCarthy
Categories Meat
Time 1h50m
Yield 15 serving(s)
Number Of Ingredients 16
Steps:
- In a frying pan, brown the ground beef; drain.
- Put the drained beef and the remaining ingredients into a 6-quart pot.
- Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
- Serve over fresh rice.
DAD'S CHILI CHEESE OMELET
This is the most requested breakfast at my house for birthdays!!! I had never heard of one until I married my hubby. So simple, yet so good!
Provided by Charmie777
Categories Breakfast
Time 15m
Yield 3-4 omelets
Number Of Ingredients 5
Steps:
- In a small pan heat chili, and keep warm.
- Make sure all your ingredients are ready before you begin.
- Season 3-4 beaten eggs with salt and pepper.
- Melt a small amount of butter or margarine in a small nonstick skillet.
- Add in a little onion and jalapeno and saute for a few minutes (this can be skipped if you desire).
- Add eggs all at once and swirl around pan, scraping and tilting edges to cook evenly.
- When just slightly moist on top, place about 1/2 cup warm chili along half of the eggs and top with some shredded cheese, and additional onions and jalapenos, if desired.
- Gently fold omelet over to form semicircle.
- Slide onto serving plate and top with a spoon of chili and more cheese for presentation.
- Repeat with ingredients and 3-4 eggs per omelette.
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