MIDWEST BEST CHILI
This is a version of the famous "Wendys" restaurant chili. It is a popular version most familiar to midwesterners. An all around good recipe.
Provided by Koz4721
Categories Beans
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Brown the ground beef in chili pot over medium heat.
- Drain excess fat.
- Add remaining ingredients.
- cook on medium high heat until it simmers.
- Stir about every 15 minutes, for 2 to 3 hours.
- Remove from heat and rest 15 minutes before serving or cool immediately then reheat tomorrow for better yet.
Nutrition Facts : Calories 337.8, Fat 9, SaturatedFat 3.3, Cholesterol 49.1, Sodium 1135.1, Carbohydrate 39.3, Fiber 11.7, Sugar 8.1, Protein 26.9
MIDWEST CHILI
Make and share this Midwest Chili recipe from Food.com.
Provided by Paula
Categories Beans
Time 3h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a dutch oven, brown the ground beef with onion and celery and drain any excess fat from the meat.
- Add remaining ingredients (tomato paste through 4 cups of water) EXCEPT macaroni.
- Simmer for at least 3 hours.
- Prepare the macaroni according to package directions (cook in additional salted water).
- Drain macaroni and add to chili.
- Simmer this mixture for an additional 15 to 30 minutes.
Nutrition Facts : Calories 368.9, Fat 12.7, SaturatedFat 4.7, Cholesterol 51.4, Sodium 1263.9, Carbohydrate 42.1, Fiber 8.2, Sugar 13.5, Protein 23.7
TRADITIONAL CHILI, MIDWESTERN STYLE
Use any beans that sound good to you! I prefer to have either corn in my chili or tortilla chips as a garnish, not both at the same time, but once again do what sounds good to you. If you like your chili spicy, use more chipotle chile peppers or add some cayenne.
Provided by Laura
Categories Entree
Time 1h20m
Number Of Ingredients 25
Steps:
- Heat a large pot or Dutch oven over medium high heat. When hot, add the oil and when it shimmers add the onions with a pinch of salt.
- Cook the onions for 7-8 minutes, until they are becoming translucent. Add the garlic and the canned diced green chile peppers. Stir and cook for another 2-3 minutes.
- Add the chopped sweet bell pepper with another pinch of salt. Stir and let cook for 5 minutes, stirring occasionally. If the vegetables have stuck or scorched at all, add a small splash of cider vinegar.
- Add the ground beef. Break it up into clumps and sprinkle with a pinch of salt. Mix into the onions. Let the beef brown, stirring occasionally, about 8-10 minutes.
- Add the chile powders, cumin and cinnamon. Stir into the ground beef mixture and let the spices roast. Add the minced canned chipotle pepper. Stir it into the mixture and let everything cook for 3-5 minutes. If anything is scorching or sticking, add a small splash of cider vinegar.
- Add the fire roasted tomatoes. Mix into the ground beef mixture until incorporated. Stir in the cocoa powder. Let simmer for 5 minutes.
- Add the rinsed and drained beans with 1 cup of chicken stock. Stir and bring to a simmer. Let simmer, partially covered, for 30 minutes.
- A good chili should be rich and stew-like, but not watery or brothy. If the chili is getting too dry after 30 minutes add more chicken stock. At the 30 minute mark is also when you add the corn if using. If you need to add more stock, let it simmer for 10-15 minutes after adding in order to blend the chicken stock into the chili; if you only added corn, 5-7 minutes should do. Turn the heat down to a lower simmer if it is evaporating too quickly.
- Stir the 1 tablespoon of cider vinegar into the chili. Stir and taste for more vinegar and more salt.
- Serve with cilantro, shredded cheeses and sour cream, and tortilla chips if desired.
BEST MIDWEST CHILI YOU'LL EVER EAT * NO NOODLES OR KIDNEY BEANS
Nothing like going out on a limb with that title, right? :-) Made in the slow-cooker or a bean pot in the oven or in a pot on the stove-top, any way you prepare it---it comes out D-E-L-I-C-I-O-U-S! (Not that I'm biased!)
Provided by Debber
Categories Deer
Time 4h15m
Yield 1 slow-cooker, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Fry ground meat; as it finishes, add the onion and sauté together.
- While that is working, open all the cans and dump into slow-cooker; add the seasonings; stir to mix.
- When meat is browned and onions are transparent or golden brown, add the green pepper, cook 1-2 more minutes; then add to the bean mixture; mix well.
- Cook on high for 3-4 hours; medium for 4-6; low for 6-8 hours.
- Serve with corn/tortilla chips in bottom of bowl, chili next, and cheese sprinkled over the top; onions & sour cream optional.
- NOTE: This is actually even BETTER as leftovers!
MILD-MANNERED CHILI
I like chili, but I'm not a fan of heat for heat's sake. I wanted something that would warm me up but not be overwhelmingly hot, and this was the result. My husband says that this would also make a good sloppy joe (with beans) mix.
Provided by Enallage
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 3h20m
Yield 10
Number Of Ingredients 11
Steps:
- Lightly coat the inside of a slow cooker with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground turkey to the slow cooker.
- Stir crushed tomatoes, black beans, kidney beans, diced tomatoes, tomato paste, chili powder, black pepper, salt, and garlic powder into ground turkey.
- Cook on Low for 3 hours.
Nutrition Facts : Calories 197.5 calories, Carbohydrate 25.4 g, Cholesterol 33.5 mg, Fat 4.4 g, Fiber 9 g, Protein 16.5 g, SaturatedFat 1 g, Sodium 837.6 mg, Sugar 3.3 g
SPEEDY MIDWEST CHILI WITH RICE
Haven't tried this yet, but my boyfriend is always asking me to make chili. From the Good Housekeeping, "Rush Hour Dinners" cookbook.
Provided by Abbs lt3
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook rice as label directs.
- Meanwhile, in nonstick 12-inch skillet, heat oil over med-high heat. Reserve 1/4 cup chopped onion; add remaining onion to skillet and cook, stirring, until golden, about 3 minutes. Stir in garlic; cook 30 seconds.
- Stir in ground beef and cook, breaking up meat with side of spoon, until meat is no longer pink, about 5 minutes. Add chili powder, cumin, cinnamon, salt, and ground red pepper; cook, stirring 30 seconds.
- Add tomatoes with their juice and broth; heat to boiling. Reduce heat to low; simmer 5 minutes. While meat is simmering, cook lima beans as label directs.
- To serve, spoon rice and meat mixture into four bowls. Sprinkle with cheddar, lima beans, and remaining 1/4 cup chopped onion.
Nutrition Facts : Calories 602.8, Fat 26.4, SaturatedFat 10.4, Cholesterol 92, Sodium 768.6, Carbohydrate 57.2, Fiber 5.7, Sugar 6.4, Protein 33.1
AUTHENTIC MIDWESTERN HOT DOG CHILI - HOT DOG SAUCE
From my Gram to your kitchen! This is the REAL deal. This chili freezes very well for later use. If using fatty ground beef, the chili can be made in advance and refrigerated in order to lift fat from top before reheating.
Provided by Brandess
Categories Sauces
Time 3h5m
Yield 4 cups, 20 serving(s)
Number Of Ingredients 15
Steps:
- Add raw beef to cold water and stir until beef separates to a fine texture.
- Add remaining ingredients.
- Stir and simmer uncovered for at least 3 hours.
- At the beginning of the last hour, pan may be covered after desired consistency is reached.
- Remove bay leaves before serving.
Nutrition Facts : Calories 89.5, Fat 3.3, SaturatedFat 1.5, Cholesterol 28.1, Sodium 252.7, Carbohydrate 4.9, Fiber 1.3, Sugar 2.2, Protein 10.7
MINNESOTA CHILI
The best thing to eat after sweeping snow from your roof, chipping ice off your steps, and knocking down icicles. I know chili didn't originate in Minnesota, but it should have! While this isn't a "true" chili, according to purists, it is a tasty stew-type soup, guaranteed to warm your "cockles" (of the heart or otherwise!)
Provided by Vina7737
Categories Meat
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In dutch oven, heat oil over medium heat.
- Add beef and brown for two minutes.
- Add onions and garlic; saute, stirring for 1 minute.
- Add the tomato sauce, Tabasco, stock base, and paprika.
- Stir to combine well.
- Add the beer, stir again, and bring to a boil.
- Cover and simmer over low heat for 1 1/2 hours, or cover and put into 325 degree oven for the same amount of time.
- Uncover and add potatoes, oregano, pepper, chili powder, cumin, and salt.
- Stir to combine.
- Cover and cook another 45 minutes.
- Add corn, stir and cook for a final 15 minutes.
- Spoon into bowls and top with a dollop of sour cream and a sprinkle of cheese.
- Serve hot.
- (I've also made this in a crock-pot, only sauteing the beef first. Add all ingredients except sour cream and cheese, and cook on low for 6-8 hours. It's still very good, but the original version has the best taste and texture.) The amounts of Tabasco and chili powder are minimums; add more to suit your taste.
- If made to recipe, the result will be spicy and flavorful; not spicy/hot.
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