LISA'S DUTCH OVEN CHILI
This is a very delicious, hardy, and flavorful chili, however, it's not a hot and spicy chili. If you like heat and other folks in your family do not, you can definitely add hot sauce and/or jarred Jalapenos to individual bowls. I make this chili in my 6-quart enameled cast iron Dutch oven. The longer it cooks, the better it...
Provided by Lisa N
Categories Chili
Time 3h45m
Number Of Ingredients 25
Steps:
- 1. Turn heat to medium-high; add 2 T olive oil to the Dutch oven; add beef. Brown beef; season with salt and pepper. After the meat is brown, turn off heat and carefully remove meat with a slotted spoon or spider to a bowl; empty grease from Dutch oven.
- 2. Turn heat to medium-high; add 2 T olive oil to Dutch oven; add peppers, onion, and celery; season with salt and pepper. Saute, stirring with a wooden spatula or spoon, until veggies are soft.
- 3. Add beef back to the Dutch oven; add the garlic; cook until garlic is fragrant. Add crushed tomatoes, tomato sauce, water, bouillon cube, corn, and beans. Stir to combine.
- 4. Add baking soda and stir (It will foam. This cuts down the acidity of the tomatoes and sweetens it slightly. Works great in spaghetti sauce, too!). Add in brown sugar, steak sauce, Chile powder, paprika, garlic powder, oregano, vinegar, about 2 tsp of salt, and black pepper; stir to combine. Bring it up to a bubble; cover and turn down heat to medium-low. Simmer 3 hours, stirring about every 20 to 30 minutes. Turn the heat down if it begins to stick at all, but it should not if you're using enameled cast iron.
- 5. Serve with bread and butter, corn bread, or tortilla chips, and top with shredded cheddar cheese and sour cream. Can also be topped with pickled Jalapeno peppers and/or hot sauce.
LISA'S HOMEMADE CHILI
I had this recipe for years. I love to make any kind of soup. It is so delicious and spicy and tasty. My family loves it.
Provided by Lisa Johnson
Categories Chili
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. Brown meat and drain off fat. Put the brown meat in a large pot. Cut the tomatoes and put in the brown meat. Add kidney beans, chili seasoning mix, chili powder, tomato paste and sugar and mix well. Add six cups of water and stir well. Bring to a boil and reduce to medium-low heat and put a whole onion in chili mixture and let it cook for 2 hours until onion is tender and fall apart. If the chili is too thick and you can add more water in a each measuring cup how much you like your chili thick or thin? Put chili in a serving small bowl and put cheese on top of the chili.
LISA'S CHILI-CHEESE DIP
My family and friends loves chili-cheese dip with fritos corn chips. I make them all the time for occasions and holidays. They are so good and creamy and tasty.
Provided by Lisa Johnson
Categories Other Appetizers
Time 40m
Number Of Ingredients 4
Steps:
- 1. Press cream cheese down into bottom of a 9-inch greased baking dish and spread with chili beans. Put cheese on top of chili beans. Bake at 350F. for 20 minutes until the cheese melted. Serve with corn chips.
LISA'S 2-3 CHILI
Make and share this Lisa's 2-3 Chili recipe from Food.com.
Provided by Binxi
Categories Beans
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Saute meat, onions and garlic until done.
- Add remaining ingredients and simmer for 2-3 hours.
Nutrition Facts : Calories 535, Fat 18.9, SaturatedFat 7, Cholesterol 77.1, Sodium 999.6, Carbohydrate 56.5, Fiber 16.4, Sugar 10.8, Protein 38.4
JOHN'S CHILLI CON CARNE
A warm, comforting chilli is the ultimate family meal. This dish is great for all seasons and has a mix of sweet (cascabel) and smoky (ancho) chillis to give it depth
Provided by John Torode
Categories Dinner, Main course, Supper
Time 5h30m
Number Of Ingredients 16
Steps:
- Heat oven to 160C/140C fan/ gas 3. Heat a large cast-iron pot or saucepan over a high flame, pour in the oil, then drop in the onions, chillies, paprika and thyme. Cook for 5 mins until the onions soften. Add the celery, give it a stir and crumble in the stock cube. Stir again and cook for another 5 mins
- Add the beef, stir well, then colour for a few mins to coat the meat with the spices. Add the flour and coat everything with a more few stirs, then add the remaining ingredients, along with 1 tsp salt.
- Let it come to the boil, then put a lid on, place in the oven, reduce the temperature to 140C/120C fan/ gas 1 and cook for 4 1 /2 hrs.
- Take the pot out of the oven and remove the carrots, chop them into small chunks, then put them back in. I like plenty of sauce, but you may want to remove some if you don't want it too saucy - be sure to keep it, it's great on toast when cold. Remember to remove the chillies before you serve. Finally, scatter with coriander, if you like
Nutrition Facts : Calories 449 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 1.3 milligram of sodium
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