DAVE "THE COOKER'S" CHILI
This chili has great flavor with medium heat. It's best when made the day before, refrigerated overnight, and then reheated over medium heat until it begins to simmer again.
Provided by DavetheCooker
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h45m
Yield 8
Number Of Ingredients 23
Steps:
- Combine beef and pork in a large skillet over medium-high heat; season with 1 pinch chili-lime seasoning, salt, and black pepper. Cook and stir until meat is evenly browned, about 10 minutes. Drain excess grease.
- Heat olive oil in a large pot over medium heat; cook and stir onion, jalapeno pepper, and garlic until onion is softened and translucent, about 5 minutes.
- Stir beef-pork mixture into onion mixture; add diced tomatoes with juice, beer, tomato sauce, roasted red peppers, water, tomato paste, chili powder, 1 tablespoon chili-lime seasoning, cumin, garlic powder, 1 teaspoon salt, 1 teaspoon black pepper, cayenne pepper, and bay leaves.
- Bring tomato-meat mixture to a boil, add chili beans, reduce heat to medium-low, and simmer, stirring occasionally, until thickened, at least 2 hours.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 25.3 g, Cholesterol 45.2 mg, Fat 11.6 g, Fiber 6.4 g, Protein 22.5 g, SaturatedFat 3.1 g, Sodium 1293.7 mg, Sugar 8.8 g
DAVE'S OLD FASHIONED CHILI
I have a 1994 edition of Colorado Cooks for Education. There are over 400 celebrity contributors, one of which is Dave Thomas, founder of Wendy's. Here is his recipe for chili. I think it's different than what is served today! I have not tried this recipe to compare, but thought it would be interesting to include it for all us chili fans.
Provided by Toni in Colorado
Categories Meat
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- In a frying pan, brown ground beef. Drain. Add remaining ingredients and drained ground beef into a 6 quart pot. Cover and simmer 1 to 1 1/2 hours, stirring every 15 minutes.
- A note added: "Dave likes to add fresh, chopped onions on top of his chili serving.".
- My note: I'm guessing that by "small red beans" he meant pinto beans.
- This yields 16 (8 ounce) servings.
DAVE'S CHILI
We love to make chili together, and we usually play around with it all day, adding this and that, and it is never the same, but today's batch was exceptional so I thought I would put it here for future reference. The original recipe is supposedly from Conway Twitty that my husband obtained from an anesthesiologist he was working with at the time. Conway supposedly won a Texas chili cook-off with it. But this is our version of his great recipe that has evolved over the years. It's a little hot/spicy, but you can adjust the amount of seasonings if you want it milder. Feel free to play around with it. Hope you enjoy. Someday I'll post the original of Conway's chili recipe. NOTE: I have updated this recipe with a few changes including not draining the beans and using only 1 can of Rotel. And in the directions to add extra water as needed. I like the added flavor of not draining the beans. :)
Provided by Nimz_
Categories Meat
Time 3h25m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Heat olive oil in a large pot.
- Add the hamburger meat (or double ground brisket if using) and brown; drain off excess fat).
- Add the minced garlic, 8 cups of water and the dried chili pods and bring to a boil.
- Reduce heat and simmer for an hour.
- Remove the chili pods and any stems that may have fallen off the pods.
- Add the bay leaves through the Mexican Chili Powder and stir.
- To thicken the chili, mix the flour and cornmeal with 1/4 cup of water until smooth, then add to the chili and stir well.
- Add the Beans and Tomatoes.
- Mix well and bring to a boil.
- Reduce heat and simmer for 1 1/2-2 1/2 hours. The longer it cooks the better it gets. Add a little water as it cooks down. :).
- NOTE: If it gets too thick, just add a little water. We serve this with cheddar cheese or chopped onions on top and crackers or cornbread.
TURKEY CHILI
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preferably using a cast-iron skillet, brown the turkey in the oil for 2 1/2 to 3 minutes. Add all the ingredients except the vegetables and chicken stock, and saute for 2 to 3 minutes. Add the vegetables and stock, and cook for approximately 5 to 10 minutes. Adjust seasoning to taste, and serve immediately;
SLOW COOKER WHITE CHILI WITH CHICKEN
Not your average chili. Because this is a chili and not a stew or soup, it is deliberately under-watered. I would add 1 cup of water if you are planning on leaving the house while this cooks, especially on High. And if you are using frozen chicken, allow an extra hour to reach the correct consistency. Also, you may need to add salt depending on how salty the broth you are using is. If you like your chili spicier, I would add a lot more jalapenos. I think I used about 3 tablespoons on a half recipe of this. For a more intense cumin flavor, use cumin seeds instead or add the cumin at the end.
Provided by Renee
Categories White Chili
Time 12h15m
Yield 4
Number Of Ingredients 11
Steps:
- Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse beans.
- Place beans, chicken, onion, chicken broth, jalapeno pepper, cumin, oregano, and garlic powder in a slow cooker.
- Cook on High for 4 hours or on Low for 8 hours. Remove chicken breasts from the chili and place on a work surface; shred chicken breasts with a fork and mix back into chili.
- Spoon chili into 4 bowls; top each serving with 1/4 of the chopped tomato, 1 ounce Mexican cheese blend, and 1 tablespoon chopped cilantro.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 32.8 g, Cholesterol 95.4 mg, Fat 12.9 g, Fiber 10.1 g, Protein 42.2 g, SaturatedFat 7.3 g, Sodium 1000.2 mg, Sugar 2.5 g
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