ITALIAN CHILI
By adding Italian seasoning and fresh veggies, our Test Kitchen put an Italian spin on traditional Southwestern-style chili and created this slow-simmered hearty dish.
Provided by Taste of Home
Categories Lunch
Time 6h50m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large skillet, cook beef and sausage over medium heat until no longer pink. Meanwhile, in a 3-qt. slow cooker, combine the tomatoes, tomato sauce, onion, red pepper, water, celery, broth, chili powder, Italian seasoning, sugar, garlic and salt. , Drain beef mixture; add to the slow cooker. Cover and cook on low for 6 hours or until vegetables are tender. , Add the beans, mushrooms, zucchini and parsley. Cover and cook on high for 30 minutes or until vegetables are tender. Sprinkle with cheese if desired.
Nutrition Facts : Calories 316 calories, Fat 12g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 947mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 8g fiber), Protein 25g protein.
ITALIAN STYLE CHILI
This is an easy to make departure from your traditional chili. This recipe calls for pepperoni, mushrooms and a jar of prepared spaghetti sauce. Every time I make this for others, I am always asked for the recipe.
Provided by AmyHood
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Crumble ground beef into a large stock pot over medium-high heat. Add onions, and cook, stirring, until beef is evenly browned. Drain grease, if necessary.
- Pour in the spaghetti sauce, water, sugar, tomatoes, mushrooms, pepperoni, bouillon, chili powder and kidney beans. Bring to a boil. Reduce heat, and simmer uncovered for 30 minutes, stirring occasionally, to blend flavors.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 34.5 g, Cholesterol 82.1 mg, Fat 26 g, Fiber 9.1 g, Protein 28.3 g, SaturatedFat 11.3 g, Sodium 1407.4 mg, Sugar 15.2 g
ILLINI UNION CHILI
Yes, from the Illini Union cafeteria at the University of Illinois at Urbana-Champaign. Got my bachelor's there, worked there for 12 years, got my master's there and this mild, yummy soothing chili was a mainstay. Still is, only now I make it myself. I generally make at least a double and often a triple batch because it freezes beautifully. I also use about half light red and half dark red kidney beans, just because. For authenticity, serve with fritos. Also excellent with hot corn bread. A really good variation is to add some small-diced raw green pepper and halved or quartered fresh grape tomatoes for a bit of a crunch and nice freshness, when serving.
Provided by BarbryT
Categories Beans
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Lightly brown ground chuck in large skillet.
- Add chopped onion and garlic and cook, stirring occasionally, until vegetables are tender.
- Add tomato puree, chili powder, salt, ground cumin and water.
- Add kidney beans and mix.
- Simmer, stirring occasionally, for 2 to 3 hours.
Nutrition Facts : Calories 457.8, Fat 14.4, SaturatedFat 4.8, Cholesterol 92.1, Sodium 1977.8, Carbohydrate 42.6, Fiber 12, Sugar 8.2, Protein 40.9
CLASSIC CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium-high heat. Add the onion and bell pepper and cook, stirring, until softened, 5 to 7 minutes. Add the tomato paste, chili powder, cumin, coriander and oregano. Cook, stirring, until brick red, 2 minutes.
- Add the beef, 1 teaspoon salt and a few grinds of pepper and continue to cook, stirring, until no longer pink, 3 to 4 minutes. Add the beans, tomatoes, 1 cup water and 1/2 teaspoon salt. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until thickened, 35 to 45 minutes. Season with salt.
CINCINNATI CHILI
Provided by Food Network Kitchen
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Heat the oil in a medium Dutch oven or heavy pot over medium heat. Add half the chopped onions and the garlic and cook until soft, stirring, about 5 minutes. Add the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne and cloves. Cook, stirring, until fragrant. Add the beef and cook the mixture, stirring, until the beef is no longer pink, about 5 minutes. Add 1 tablespoon salt.
- Add the tomato sauce, diced tomatoes, bay leaf and 1 1/2 cups water; simmer the mixture, uncovered, stirring occasionally, until slightly thicker. Add the chocolate, vinegar and Worcestershire and cook until the mixture is thickened but still soupy, about 15 more minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti according to the package directions. Drain well.
- Discard the bay leaf and season the chili with the freshly ground pepper. Divide the spaghetti among bowls and top with the chili, beans, remaining onion and cheddar. Serve with the oyster crackers if desired.
DETROIT CHILI DOGS
Here's our take on the best of the (3) biggest Detroit Chili Dogs: Lafayette, Onassis, and National. We used every ingredient common to all three recipes, and then carefully picked the rest of the ingredients based on (3) months of research and from what we remember as being the best of all three. Purists will NOT include the beans. That's fine. And they may not agree with all the ingredients we used. That's fine too. That what this is all about. People have been trying for years to recreate the best of the Detroit-style Coney chili(s), and we think we came VERY close. Feel free to tweak the recipe as you see fit, and if you think yours comes out better, then by all means let me know!!
Provided by ckensington
Categories Beef Organ Meats
Time 4h
Yield 100 serving(s)
Number Of Ingredients 24
Steps:
- Some of the prep can be done the day before, to reduce the prep time on the day of cooking.
- 1. Render 1 ½ cup of beef suet.
- 2. Prepare and finely grind beef heart in food processor.
- 3. Finely regrind ground round in food processor.
- Cool and refrigerate rendered suet and reground beef (heart and round).
- On preparation day:.
- Please note, there is a LOT of simmering and stirring going on during the cooking phase. It only enhances the taste of the sauce! BE PATIENT!
- In very large stock pot, melt 1 ½ cups of rendered suet. Add finely ground beef heart and ground round. Brown beef until done.
- We found it beneficial to brown the beef in two parts. Remove the browned beef into separate bowl, and RE-MINCE browned beef, still warm, with retained fat and liquids, in a food processor. RE-MINCE in equal parts, until a rough paste is formed. Return minced beef to pot, with remaining fats and liquids. Consistency should be of a "rough paste". Rice sized bits and smaller, with retained liquids and fats is perfect. Reserve remaining melted fats for use in making the roux.
- Add beef stock/broth. Simmer 20 minutes, stirring often. Add minced/pureed onion and minced garlic. Simmer another 20 minutes, stirring often.
- Add tomato paste and prepared mustard. Simmer 10 minutes, stirring often. Purists will contend that there should be NO tomato component to the sauce. I strongly disagree, and could not imagine what the sauce would taste like without it. It is a subtle component, and one that I feel is necessary. Use your own judgment here.
- Now it's time to add the spices.
- NOTE: We did NOT use a boat motor blender. We used a hand-cranked hand mixer instead. It allows for a more even disbursement of spices, without further reducing the consistency of the beef.
- Add the paprika, chili powder and curry powder, and the bottle of beer. Use the hand blender to incorporate the spices. Simmer another 15 minutes, stirring often.
- Add the cumin, kosher salt, black pepper, and REDHOT sauce. Use the hand blender to incorporate the spices. Simmer another 10 minutes, stirring often.
- Throughout this process, we added the water in varying amounts, totaling 1 ¼ cup. Add the additional water when the sauce seems to get a bit too thick, perhaps ¼ cup at a time. Continue to simmer, stirring often.
- Make the roux. Use the retained fats and flour in equal proportions. Use medium heat, stirring constantly, until a rich caramel color is obtained. Add roux to sauce, and mix thoroughly. Continue to simmer, stirring often.
- At this point, PURISTS can STOP. Continue to simmer to your heart's content, stirring often. It could be from 1 hour to 8 hours. Put sauce in a slow-cooker if desired, and continue cooking on low for hours. Here is where time only improves the taste of the sauce. The longer you let it simmer, the better. If you choose to stop and refrigerate the sauce overnight, and begin re-simmering the next day, so much the better.
- Add cracker meal as necessary, stirring often, until desired sauce consistency is obtained.
- Serve sauce over prepared Kogel dogs and Aunt Millie's buns, topping with onions and mustard to taste.
- ENJOY!
- *****************************.
- As for my family, we PREFER beans in our chili sauce. Like it or not, we added them, and we really enjoyed the end result.
- As before, some prep can be done the evening before.
- Directions:.
- Cover dried beans with enough water to cover by 2", and allow to soak overnight.
- Drain the soaking liquids. Rinse beans twice with fresh water.
- Recover beans with enough water to cover by 2", and heat to a low boil. Reduce to a simmer, and simmer 1 ½ - 2 hours, stirring occasionally.
- Turn off beans, and allow to cool.
- Once sauce is finished as outlined above, add the cooked beans along with 2 cups +/- of the "bean stock". Continue to simmer, stirring often.
- Add cracker meal as necessary, stirring often, until desired sauce consistency is obtained.
- Serve sauce over prepared Kogel dogs and Aunt Millie's buns, topping with onions and mustard to taste.
- ENJOY!
LEE'S CHISLIC
This is a chislic we cook at the station that goes over very well.
Provided by Lee Kruger
Categories Main Dish Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Place the beef cubes into a large mixing bowl. Season with brown sugar, garlic powder, onion powder, chili powder, ancho powder, chipotle powder, salt-free seasoning, liquid smoke, Worcestershire sauce, and black pepper. Marinate in the refrigerator at least 1 hour.
- Heat the oil in a large skillet over medium-high heat until shimmering.
- Cook the beef in batches in the hot oil until browned on all sides and cooked to your desired degree of doneness, about 3 minutes for medium. Drain the beef cubes briefly on a paper towel-lined plate before serving. Allow the oil to become hot again before cooking the next batch of beef.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 9.1 g, Cholesterol 59.8 mg, Fat 9.3 g, Fiber 0.5 g, Protein 20.7 g, SaturatedFat 2.5 g, Sodium 225.8 mg, Sugar 6.4 g
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