GRANNY'S FAST AND EASY CHILI
I have been making our chili this way for years. My mom always used Brooks chili beans so I prefer those but you could use any brand that you like. The seasonings can also be adjusted to suit your taste and cayenne or hot sauce could be added to heat up the chili.
Provided by Cookin Mommy
Categories < 30 Mins
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In large dutch oven cook ground round until no longer pink and nicely browned. Drain any grease that has accumulated.
- Add remaining ingredients to browned ground round and mix well. Cover and simmer for 20 minutes or until heated thru.
- Serve with shredded cheddar cheese, sour cream, or any topping of your choice.
Nutrition Facts : Calories 339.5, Fat 10, SaturatedFat 3.7, Cholesterol 32.2, Sodium 1004.8, Carbohydrate 44.7, Fiber 8.6, Sugar 8.3, Protein 20.1
VEGETARIAN CHILI
Make and share this Vegetarian Chili recipe from Food.com.
Provided by CPA Chef
Categories Mexican
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil and saute garlic, habanero, green & red pepper, and onion. Once the proceeding ingredients are well sauteed, add the remaining ingredients and simmer for 10 to 15 minutes,.
Nutrition Facts : Calories 329.1, Fat 7.3, SaturatedFat 1.1, Sodium 556.3, Carbohydrate 60.3, Fiber 14.2, Sugar 12.6, Protein 13.2
QUICK AND EASY VEGETARIAN CHILI
I went through a veg phase, and this was a staple. I'm back to being an omnivore, but I still make this once a week or so. It's great topped with a little cheese (regular or soy) and a chunk of cornbread. If you're a Weight Watcher, this is 3 points for a 2 cup serving. If you're a die-hard carnivore, you can add ground meat, but I think it's much fresher and tastier without.
Provided by EmmyDuckie
Categories Black Beans
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Drain and rinse beans and corn.
- Heat oil in a large soup pot.
- Add onions, garlic and bell pepper, and cook just until onions are translucent and bell peppers are bright green.
- Add tomatoes, vegetable juice, beans, corn, chili powder and cumin. (I use a LOT of chili powder and cumin).
- Bring to a boil, reduce heat, and simmer for about 30 minutes.
- More vegetable juice can be added if chili gets too thick.
CHILLI CON CARNE RECIPE
This great chilli recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up storecupboard ingredients.
Provided by Good Food team
Categories Dinner, Lunch
Time 1h10m
Number Of Ingredients 16
Steps:
- Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
- Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
- Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
- Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
- Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.
- Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
- Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
- Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
- Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
- Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
- Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
- Check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
- Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
- Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
- Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
- Serve with soured cream and plain boiled long grain rice.
Nutrition Facts : Calories 387 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 2.32 milligram of sodium
GOOD, EASY TO MAKE HOMEMADE CHILI
This is my mother's recipe that she has perfected over the years. She has won many a chili competitions with it. It is very good reheated for lunches and snacks.
Provided by Noodles
Categories Meat
Time 3h30m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat (drain grease).
- Cut up vegetables.
- Put everything in a pot and boil on stove around 3 hours covered(crock pots also work, but I've found it doesn't turn out as good. It is always better heated up the next day).
- That's it.
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