MY PERFECT CHILI NOT TOO SPICY BUT JUST RIGHT
I found a recipe and tweaked it to suit my tastes. If you like tomatoes and for your chili to have more of a sweet taste and not too many beans then this is the recipe for you and if your family doesn't care for beans, you can leave them out.
Provided by The Daycare Lady
Categories Meat
Time 1h35m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine ground beef, onion, and garlic powder in large stockpot. Cook and stir over medium heat until beef is brown. Drain.
- Stir in chili powder, salt, oregano,sugar, tomatoes, tomato paste and tomato sauce. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour.
- Stir in beans. Simmer, uncovered, for 20 minutes; stir occasionally.
NOT HOT CHILI
For those who like a less hot and more tomato taste in chili. Wonderful with cornbread or corn muffins.
Provided by usmcwf83
Categories Meat
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown beef in skillet.
- In another skillet, saute peppers, onion, celery and garlic.
- Mix veggies with beef, put into crockpot.
- Add beans, tomatoes, chili powder and cumin.
- Cook on low 6 hrs or high 4 hours.
RED-HOT CHILI
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- In a large saucepan over medium heat, render the bacon until golden and crisp. Place on a wire rack to drain the excess grease. Crumble the bacon and set aside.
- Return the saucepan to medium heat and fry the garlic in the bacon fat until golden, 1 to 2 minutes. Add the smoked paprika, cumin, sea salt, onions, chipotles, jalapenos and poblanos. Saute for 8 minutes. Stir in the tomatoes. Add the espresso, maple syrup, oregano and lots of pepper. Bring the chili to a simmer. Turn down the heat to medium-low and cook for 45 minutes, partially covered. Add the beans and cilantro and cook for 5 more minutes, until heated through.
- Ladle the chili into bowls and top with a generous spoonful of sour cream, the crumbled bacon and scallions.
NOT FOR SISSIES RED HOT CHILI - CROCK POT CHILI
I don't remember how I came about this recipe, but it beat out my dad's chili in our family chili cookoff! This is powerful chili, so tailor the spices to your liking. I like to serve my chili over corn bread or fritos, and top it with cheddar and onions.My mom in law serves it over rice.
Provided by GirlyJu
Categories Spicy
Time 10h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Brown bacon and add to crockpot.
- Brown ground beef in bacon drippings.
- Add beef, beans, crushed tomatoes,tomatos paste, onions, chili powder, cayenne pepper, and beef broth in the crockpot.
- Puree jalapeno, garlic and tomatoes in food processor, then add to crockpot.
- Stir all ingredients, then cook 10-12 hrs on low, or 5-6 hrs on high.
Nutrition Facts : Calories 1081.2, Fat 64.4, SaturatedFat 22.8, Cholesterol 192.8, Sodium 2287.2, Carbohydrate 61.7, Fiber 21.7, Sugar 12.9, Protein 68.1
NOT FOR WIMPS CHILI
This is my absolute favorite chili recipe. This one usually turns out pretty hot. It will depend somewhat on how hot of a chili powder you use. IT will be kind of soupy. Enjoy!
Provided by belkathy
Categories Stew
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine dry spices and set aside.
- Brown onions in olive oil, remove.
- Brown meat, remove.
- Add dry spices to pan and cook 1 to 2 minutes.
- Add broth, tomato sauce, beer, meat, onions, and tomatoes with green chiles.
- Stir and cook slowly for 2 hours or more until meat is nice and tender.
- Taste before adding salt.
- Serve with shredded cheddar, crackers, or diced green onions on top.
Nutrition Facts : Calories 469.4, Fat 30.9, SaturatedFat 11.8, Cholesterol 118.5, Sodium 569.7, Carbohydrate 11.9, Fiber 3.3, Sugar 3.2, Protein 33.4
HOT AND SPICY CHILI
The biggest thing to know about this recipe is it is designed to be as hot or not as you want it. You can pick the hot sauce, and the type of peppers you use depending on how hot you want it. The Mongolian Fire Oil is deceiving in name. The oil adds mild warmth to the full mouth, not a flaming burst so do not worry about adding the full amount. A small taste on the tip of the tongue will show how not "HOT" it is.
Provided by Katmarie85
Categories Peppers
Time 2h30m
Yield 6 quarts
Number Of Ingredients 18
Steps:
- Prep all veggies in separate containers. Slice all peppers, do not separate seeds, chop onion and slice or chop garlic.
- Pour tomato sauce and diced tomatos into large pot and use medium to high heat. Stir often to prevent burning sticking to bottom.
- Add peppers, onion, garlic and peppers to sauce as you stir.
- Brown the ground beef in a separate pan over high heat until color is more brown than pink and add to pot WITH oil from browning.
- Repeat as needed until all beef is used. I recommend doing this is small amounts using a spatula to "stir" beef. "A metal spatula is recommended as you will have to break apart pieces that stick together,.
- Make sure the stew beef is cut into small cubes, 2 to 3 fingers in width, and brown in pan as done previously with ground beef and add to pot with oil.
- Remove the skin from the spicy sausage and brown the filing like above and add to pot with oil.
- add beer to pot.
- Open and add cans of beans one at a time stirring as they are added. - Drain the beans for a thicker final chili or add all for a thinner one.
- Lower heat to medium low and let chili simmer for an hour or two stirring to prevent sticking at bottom of pot.
- Add Three tablespoons of Mongolian fire oil.
- Add 1/8 to 1/4 cup chili powder Add Red pepper, chili powder and favorite hot sauce until desired spice level is attained.
- Let simmer for 2 or more hours, stirring each 15 min max, to fully cook meat and allow for spice infusion.
Nutrition Facts : Calories 1245.1, Fat 77.1, SaturatedFat 28.3, Cholesterol 243, Sodium 2164.5, Carbohydrate 59.4, Fiber 14.2, Sugar 8.7, Protein 74
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