MOM'S CLASSIC BEEF CHILI
A classic ground beef and beans chili, updated!
Provided by Kristen
Time 1h45m
Yield 10
Number Of Ingredients 15
Steps:
- Place a large frying pan over medium-high heat until hot, about 45 seconds. Add 1 tablespoon oil, then add peppers and onion; saute until soft, about 6 minutes. Add garlic and saute until fragrant, about 2 minutes. Transfer mixture to a large soup pot and set aside.
- Increase the heat under the frying pan to high and let the pan get very hot, about 90 seconds. Add 1 tablespoon oil, then add 1/2 of the ground beef; cook and stir in the hot skillet until browned and crumbly, about 6 minutes. Transfer to the soup pot, and drain and discard grease from the frying pan. Repeat with remaining oil and beef.
- Add tomatoes, broth, chili powder, tomato paste, cumin, oregano, salt, and cayenne pepper to the beef mixture; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 45 minutes.
- Add kidney beans and black beans; simmer until beans are heated through, about 15 minutes.
Nutrition Facts : Calories 366.8 calories, Carbohydrate 26.6 g, Cholesterol 55.7 mg, Fat 19.6 g, Fiber 9.7 g, Protein 23.3 g, SaturatedFat 6.4 g, Sodium 904.9 mg, Sugar 2.1 g
OLD MAMA'S FASHIONED CHILI
This spooky chili is great for Halloween dinner! Keep warm on the stove and the little ones can eat anytime during trick-or-treat activities.
Provided by Elizabeth, Old Mama
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Cook and stir ground beef in a skillet over medium-high heat until crumbly and browned, 5 to 10 minutes. Drain.
- Stir drained ground beef, black beans, kidney beans, tomatoes, green bell peppers, yellow onion, garlic, and chili seasoning together in a large pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until vegetables are slightly tender and chili is heated through, 15 to 20 minutes. Season with hot sauce, salt, and ground black pepper to taste.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 46.7 g, Cholesterol 34.8 mg, Fat 10.2 g, Fiber 16.4 g, Protein 23.7 g, SaturatedFat 3.6 g, Sodium 1312.5 mg, Sugar 6.2 g
CLASSIC CHILI
Mom's homemade chili recipe was the best! She knew just the right ingredients to put her 'stamp' on it. I could eat it with my eyes closed and know it was hers. It amazed me that she could put it together in so little time. -Marjorie Carey, Alamosa, Colorado
Provided by Taste of Home
Time 2h
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.
Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 708mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 20g protein.
REALLY OLD-FASHIONED CHILI WITH SALSA CRUDA
Make and share this Really Old-Fashioned Chili With Salsa Cruda recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 9h20m
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- In a large skillet over med-high heat, cook the ground sirloin, onion, bell pepper, and garlic until the meat is browned, breaking up any clumps; drain.
- Transfer mixture to a slow cooker; add in the kidney beans, tomatoes, sauce, broth, chili powder, oregano, and cumin; stir to mix well.
- Cover and cook on LOW for 8-9 hours, stirring occasionally.
- Season with salt to taste during the last hour of cooking.
- To make the salsa cruda: combine all the ingredients in a bowl; refrigerate until ready to serve; if you must make the salsa the night before, add the cilantro and lime juice at the last minute.
- Serve the chili in bowls topped with salsa, cheese, and avocado slices.
Nutrition Facts : Calories 402.2, Fat 12.7, SaturatedFat 4.8, Cholesterol 73.7, Sodium 582.6, Carbohydrate 38.8, Fiber 11.9, Sugar 8.1, Protein 35.1
GRANDMOTHER'S CHILI SAUCE
Pamela R. says this is an old family recipe passed down from her southern grandmother. It is a traditional old south condiment served with all kinds of meat (especially great on top of meatloaf). A good homemade chili sauce has chunks of tomatoes and a rich burgundy color.This is a medium spice level, but you can add more or leave out entirely. Traditionally it's used with fresh tomatoes, but the recipe was converted to use canned tomatoes years ago. You can store this in the refrigerator for several weeks. I found this very quick and easy to make and the flavors are outstanding. Serving size is estimated. YUM!
Provided by AmyZoe
Categories Low Protein
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix all dry ingredients in a large saucepan.
- Add the vinegar; tomatoes, and onions; mix well.
- Bring to a boil over medium heat.
- Continue to cook, uncovered until it is reduced by half.
- Cool.
- Cover tightly and store in the refrigerator.
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Reviews 10Category SoupCuisine SouthwestTotal Time 1 hr 50 mins
- If you are using a crock pot: Put the browned meat mixture in crockpot; add the rest of the ingredients...(cook on low for 6 hours)
- If cooking in a large pot on the stove top, add the browned meat mixture to the rest of the ingredients; simmer (uncovered) for about an hour and a half.
- When ready to serve, garnish each serving with grated cheese, a small dollop of sour cream and a sprig of cilantro (optional).
CLASSIC CHILI (MAMA'S OLD-FASHIONED RECIPE) - GONNA …
From gonnawantseconds.com
5/5 (1)Total Time 3 hrs 10 minsCategory Main CourseCalories 940 per serving
- Brown ground beef in a dutch oven in 1 tablespoon olive oil until most of the pink is gone; remove to plate and set aside.
- Add 2 tablespoons of olive oil to the pan and saute onion for about 2 minutes. Add red peppers and continue to cook until soft. Add jalapeno and garlic and saute for about 5 minutes. Add 1/2 tablespoon of salt and cooked beef to pan and heat through.
- Add all the rest of the ingredients to the pan and bring to a boil; reduce heat and simmer for 3 hours or until chili is at the desired thickness. Cool and refrigerate overnight. Bring chili to simmer and serve. Yum!
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