Kellys Chili Food

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KELLY'S CHILI



Kelly's Chili image

Make and share this Kelly's Chili recipe from Food.com.

Provided by KJK 5

Categories     Pork

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 14

2 lbs ground beef or 1 lb ground beef
1 lb pork sausage
1 onion, chopped
1 green pepper, chopped
2 -3 garlic cloves, chopped
2 -3 jalapenos, chopped (use more or less for desired heat)
1 (14 ounce) can zesty chili style canned tomatoes
1 (14 ounce) can black beans, drained and rinsed
1 (4 ounce) can plain tomato paste
1 (6 ounce) can tomato sauce
1 (12 ounce) bottle beer (or more for desired consistency)
2 teaspoons cumin
4 tablespoons chili powder
salt & pepper

Steps:

  • Brown meat in a heavy bottomed stock pot until no longer pink. Drain.
  • Return meat to pot with onion, green and jalapeno peppers and garlic. Sweat until onions are translucent.
  • Add black beans,all 3 kinds of tomato and beer (I pour the beer into the tomato cans to get any "leftovers"). Add seasonings, stir.
  • Bring to a boil, reduce heat and simmer for 30 minutes (or longer if you like).
  • I serve mine over elbow noodles with cheese and sour cream.

KELLY'S CHILI



Kelly's Chili image

This is the best chili recipe ever! My friend Kelly taught me how to make it, hence the name. My younger brother loves this recipe so much he makes me make it every two weeks.

Provided by SHREY

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

1 tablespoon vegetable oil
1 pound skinless, boneless chicken meat, cut into bite-size pieces
2 (14.5 ounce) cans diced tomatoes
2 (15 ounce) cans light red kidney beans, drained, liquid reserved
2 onions, chopped
3 potatoes, peeled and chopped
3 tablespoons chili powder
salt to taste
1 tablespoon ground black pepper
¾ cup fresh corn kernels

Steps:

  • Heat the oil in a skillet over medium heat, and cook the chicken 10 minutes, or until juices run clear.
  • Transfer chicken to a large pot over medium heat. Pour the tomatoes and kidney bean liquid into the pot. Mix in onions and potatoes. Season with chili powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until vegetables are tender. Mix in kidney beans and corn, and continue cooking 10 minutes, or until heated through.

Nutrition Facts : Calories 290.4 calories, Carbohydrate 41.1 g, Cholesterol 24.9 mg, Fat 6.9 g, Fiber 10.4 g, Protein 17.1 g, SaturatedFat 1.6 g, Sodium 780.8 mg, Sugar 6.9 g

GAME DAY CHILI



Game Day Chili image

Everyone should have a go-to chili recipe. Whether it's a cold dreary day or game day, chili is a huge crowd-pleaser. Speaking of a crowd, this dish will feed the masses and is filled with classic flavors that are great on their own or even better served over a baked potato.

Provided by Kelsey Nixon

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 16

2 teaspoons olive oil
2 pounds ground chuck
1 stalk celery, chopped
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1/4 cup tomato paste
One 28-ounce can crushed tomatoes
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon cayenne pepper
Two 15-ounce cans red kidney beans
Shredded Cheddar, for serving
Chopped fresh chives, for serving
Sour cream, for serving

Steps:

  • Heat the olive oil in a large Dutch oven or pot over medium-high heat. Brown the ground chuck until no longer pink. Add the celery, onions, bell peppers and garlic. Cook just until the vegetables start to soften, 3 to 5 minutes.
  • Add the tomato paste and stir to coat the vegetables. Next, add the crushed tomatoes, chili powder, cumin and cayenne. Bring to a boil, then reduce the heat and simmer, 45 minutes.
  • Add the beans to the liquid and simmer to heat through. Serve the chili topped with shredded Cheddar, chives and sour cream.

KELLY'S CHILI



Kelly's Chili image

This is the best chili recipe ever! My friend Kelly taught me how to make it, hence the name. My younger brother loves this recipe so much he makes me make it every two weeks.

Provided by SHREY

Categories     Chicken Chili

Time 1h5m

Yield 8

Number Of Ingredients 10

1 tablespoon vegetable oil
1 pound skinless, boneless chicken meat, cut into bite-size pieces
2 (14.5 ounce) cans diced tomatoes
2 (15 ounce) cans light red kidney beans, drained, liquid reserved
2 onions, chopped
3 potatoes, peeled and chopped
3 tablespoons chili powder
salt to taste
1 tablespoon ground black pepper
¾ cup fresh corn kernels

Steps:

  • Heat the oil in a skillet over medium heat, and cook the chicken 10 minutes, or until juices run clear.
  • Transfer chicken to a large pot over medium heat. Pour the tomatoes and kidney bean liquid into the pot. Mix in onions and potatoes. Season with chili powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until vegetables are tender. Mix in kidney beans and corn, and continue cooking 10 minutes, or until heated through.

Nutrition Facts : Calories 290.4 calories, Carbohydrate 41.1 g, Cholesterol 24.9 mg, Fat 6.9 g, Fiber 10.4 g, Protein 17.1 g, SaturatedFat 1.6 g, Sodium 780.8 mg, Sugar 6.9 g

KELLY'S CHILI



Kelly's Chili image

This is the best chili recipe ever! My friend Kelly taught me how to make it, hence the name. My younger brother loves this recipe so much he makes me make it every two weeks.

Provided by SHREY

Categories     Chicken Chili

Time 1h5m

Yield 8

Number Of Ingredients 10

1 tablespoon vegetable oil
1 pound skinless, boneless chicken meat, cut into bite-size pieces
2 (14.5 ounce) cans diced tomatoes
2 (15 ounce) cans light red kidney beans, drained, liquid reserved
2 onions, chopped
3 potatoes, peeled and chopped
3 tablespoons chili powder
salt to taste
1 tablespoon ground black pepper
¾ cup fresh corn kernels

Steps:

  • Heat the oil in a skillet over medium heat, and cook the chicken 10 minutes, or until juices run clear.
  • Transfer chicken to a large pot over medium heat. Pour the tomatoes and kidney bean liquid into the pot. Mix in onions and potatoes. Season with chili powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until vegetables are tender. Mix in kidney beans and corn, and continue cooking 10 minutes, or until heated through.

Nutrition Facts : Calories 290.4 calories, Carbohydrate 41.1 g, Cholesterol 24.9 mg, Fat 6.9 g, Fiber 10.4 g, Protein 17.1 g, SaturatedFat 1.6 g, Sodium 780.8 mg, Sugar 6.9 g

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