QUICK CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Add the oil to a Dutch oven and set over medium heat. When hot, add the beef and cook, stirring to break up the meat, until browned, 8 to 10 minutes. Add the garlic and stir, then add the tomato sauce, chili powder, ancho chile powder and salt and pepper to taste. Cook for a minute, then add the kidney and pinto beans and the chili sauce. Bring to a boil, reduce to a simmer and simmer for 30 minutes.
THE BEST CHILI
There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
- Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
- Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
- Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
- Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
- Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
- Top with sour cream, Cheddar and scallions. Serve with tortilla chips.
SIMPLE, PERFECT CHILI
Ree Drummond's Simple, Perfect Chili recipe from The Pioneer Woman on Food Network will be a new comfort-food favorite for your family.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
- After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
AWARD WINNING CHILI
My husband and I created this recipe together. He won a chili cook-off with this recipe at work. We always use venison, but you can use ground beef or turkey.
Provided by KelBel
Categories Black Beans
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
- Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
- Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
- Serve with desired toppings.
CHILI CON CARNE
At chili suppers, this chili con carne recipe always disappears first! It's nice at home, too, since the longer it sits in the refrigerator, the better the taste seems to get. -Janie Turner, Tuttle, Oklahoma
Provided by Taste of Home
Time 1h50m
Yield 10 servings ( 2 1/2 qt.)
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside. , In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined. , Add tomatoes and browned beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. If desired top with sour cream and jalapeno.
Nutrition Facts : Calories 264 calories, Fat 14g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 892mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 5g fiber), Protein 20g protein.
AWARD WINNING CHILI CON CARNE
This chili recipe is many years in the making and I have won several awards with it. I think you'll be pleased with it. You can alter it to your own spice levels to achieve your perfect chili. Garnish with shredded mozzarella cheese, and use corn chips for dipping.
Provided by CHEFJIMMY
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h35m
Yield 8
Number Of Ingredients 22
Steps:
- Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
- Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
- Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
- In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.
Nutrition Facts : Calories 494.6 calories, Carbohydrate 29.1 g, Cholesterol 85.8 mg, Fat 27.2 g, Fiber 7.5 g, Protein 31.6 g, SaturatedFat 8.9 g, Sodium 1211.6 mg, Sugar 9.2 g
CHILI CON CARNE II
This Recipe can easily be multiplied and freezes well.
Provided by BUBBLE
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h5m
Yield 10
Number Of Ingredients 15
Steps:
- In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
- Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
- Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.
Nutrition Facts : Calories 397 calories, Carbohydrate 32.5 g, Cholesterol 61.5 mg, Fat 19.3 g, Fiber 7.3 g, Protein 23.9 g, SaturatedFat 5.5 g, Sodium 916.8 mg, Sugar 11.3 g
EASY HOMEMADE CHILI
Easy homemade chili. Goes great with cornbread or over corn chips for a chili pie! I like to use spicy pinto beans.
Provided by Tobi Hargis
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
- Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.
Nutrition Facts : Calories 394.2 calories, Carbohydrate 48.8 g, Cholesterol 45.9 mg, Fat 9.2 g, Fiber 17.9 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 525.6 mg, Sugar 4.4 g
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.
SIMPLE CHILI
This comes from a Betty Crocker cookbook of One Dish Meals and it is so yummy! Its easy to make too, most of the time is for simmering. This is really mild, but could be a great starting point for a spicier chili. ZWT 3: U.S. (chili) and Mexican/tex-mex/S.W. (variation)
Provided by lucid501
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook beef, onion and garlic in 3 qt saucepan until beef is brown.
- Stir in remaining ingredients except beans.
- Heat to boiling, reduce heat to low.
- Cover and simmer 1 hour, stirring occasionally.
- Stir in beans.
- Heat to boiling, reduce heat to low.
- Simmer uncovered about 10 minutes, stirring occasionally, until desired thickness.
- To freeze for OAMC: Let chili cool to room temperature and then place into quart-size freezer bag. Remove air and freeze flat on a cookie sheet. Once frozen, can be stored in freezer standing up or stacked horizontally.
- To serve, thaw in fridge overnight and then transfer to a pot and reheat over medium low heat until heated through.
Nutrition Facts : Calories 293.4, Fat 7, SaturatedFat 2.8, Cholesterol 70.3, Sodium 873.8, Carbohydrate 25.9, Fiber 8.8, Sugar 8.1, Protein 32.1
MOMMY'S ANY DAY CHILI
Like most mothers, my mom had dishes that we could count on having any given week. One of the most loved was certainly her chili--it was meaty, comforting and full of spice. In our house, ground turkey was the go-to for burgers, spaghetti and chili alike. The addition of chorizo to the rich tomato base heightened with red chile sauce gives my mom's version a nuanced taste not often found in many chilis. The final extra-special touch comes from the chili con carne seasoning brick. It adds a layer of creaminess that makes every bite feel like a hug in your mouth.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a large skillet over medium to medium-high heat, add the oil. Once the oil is shimmering, add the onions and season with pinch of salt. Cook until the onions are translucent, 3 to 5 minutes. Add the garlic, chipotle peppers and tomato paste and sauté until fragrant, about 1 minute. Add the turkey, breaking the meat down using a spatula. Add the dried seasonings--the garlic powder, onion powder, paprika, cumin and ancho chili powder--and 1 to 1 1/2 teaspoons each salt and pepper and mix as you break the meat down more using the spatula. Allow this to cook until all of the meat is browned, 6 to 7 minutes. Transfer the cooked turkey to a medium bowl and set aside.
- Using the same skillet (don't worry about cleaning the skillet out; it's okay for those flavors to also mesh with the chorizo), add the beef chorizo and cook until browned, about 5 minutes. Remove the skillet from the heat and set aside.
- In a large pot, add the chili base, chile sauce and tomato sauce over medium to medium-low heat. Let the brick break down completely, then add the meat mixture and cooked chorizo to the pot. Next, add the crushed tomatoes and chili beans with their liquid and allow to cook until the beans and tomatoes are heated through and the flavors are combined, 30 to 35 minutes over medium to low heat. Serve with sour cream, avocado, Cotija, Cheddar, green onions and corn chips for topping!
DENISE'S CHILI
I got this recipe from a co-worker. She told me that it's been a family recipe since the early 1950's. We gave it a try for dinner tonight and I must say that it was totally awesome! Although, I would have added some carrots and bell peppers but that's just me. Of course you can add extra veggies if you like. It's very easy, especially if you use can beans, and frozen diced onions. I used what she recommended which is the chili brick by XLNT, it is in most grocery stores. Check for it in the refridgerator isle of hot dogs, and breakfast links. It's typically a white package with red and black writing. Warning this recipe makes a TON of chili!!!!! She forgot to tell me to add one can of tomato paste to thicken up the chili if you like it thick. (I would start with the smallest can possible of the paste)
Provided by ChrissyVas
Categories < 4 Hours
Time 2h10m
Yield 6-12 serving(s)
Number Of Ingredients 12
Steps:
- Saute hamburger until the pink is gone add onions and celery cook till onions are almost clear add chili powder. Salt and pepper to taste. Drain the fat if necessary!
- Option 1 for Beans:.
- Rinse the soaked beans, then place in the pot and cover with enough water to be an inch above the beans. Less water for thicker. I like it soupy for adding crackers or sopping up with a crusty bread.
- Option 2 for Beans:.
- Add canned Pinto, Red Kidney & Chili beans ( Do not Drain The Juices).
- Add hamburger, chili brick, onions, celery, diced tomatoes, tomato sauce and beans stir together and simmer for approximately 1-2 hours until thickened to what you like. You may need to add a little water. Stir periodicaly while simmering.
Nutrition Facts : Calories 1021.4, Fat 21.6, SaturatedFat 7.2, Cholesterol 101.5, Sodium 2183.4, Carbohydrate 140.9, Fiber 34.9, Sugar 18.4, Protein 76.9
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