THE BEST CHILI
There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
- Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
- Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
- Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
- Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
- Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
- Top with sour cream, Cheddar and scallions. Serve with tortilla chips.
REBECCA'S TERRIBLE CHILI
Never serve this to company, they will want more and that's less for you. First the earthy chili flavor, then the sweet and finally the heat. This chili has it all and is full healthy veggies, and iron.
Provided by PrincessPage
Categories One Dish Meal
Time 2h
Yield 20 serving(s)
Number Of Ingredients 27
Steps:
- cook onions, celery and red pepper in oil, until onions are tranparent and soft.
- Add garlic and cook for 5 minutes more.
- Add peppers and chilis (at this point I put all the veggies and peppers in the blender and blend. I don't like biting into them chopped up. That is a matter of preference though).
- stir and cook until blended.
- Add all meats and cook until meat is done.
- add everything else and simmer at least an hour.
- this tastes best after resting overnight.
- serve over rice, topped with cheddar and sour cream with a big piece of cornbread on the side. Enjoy.
Nutrition Facts : Calories 364.2, Fat 14.6, SaturatedFat 4.3, Cholesterol 44, Sodium 656.1, Carbohydrate 37.9, Fiber 9.2, Sugar 9.9, Protein 22.8
RED BEEF CHILI
Bobby Flay brings his signature heat to this chili with layers of rich, spicy flavors. The onions and chiles are sauteed in reduced beer and chocolate, and maple syrup is stirred in at the end for sweetness. A dollop of toasted cumin crema on top adds a cool, creamy finish to this red-hot dish.
Provided by Bobby Flay
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Sprinkle the beef with salt and pepper and add one-third of the meat to the pan and saute until browned on all sides. Repeat with the oil and meat, draining any excess liquid from the pan between the batches. Return the meat to the pan, sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Cook until the beer is almost completely reduced. Remove the meat from the pan and set aside.
- In the same pan, add the remaining 1 tablespoon oil to the same pan and then add the onions and cook on medium heat until soft. Add the garlic and cook for 2 minutes. Add the habanero, Thai bird, jalapeno and poblano peppers and cook until soft, about 5 minutes. Add the ancho chile pepper, cascabel chile powder, chipotle pepper puree, pasilla chile powder and New Mexican chile powder, and cook an additional 2 minutes. Add the chicken stock and tomatoes, bring to a boil and cook until slightly thickened, 15 to 20 minutes.
- Puree with an immersion blender. Add the beef back to the pan, reduce the heat to medium, cover and simmer until the chili is thick and the beef is tender, about 1 hour 15 minutes. If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes. Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings. Serve with Toasted Cumin Crema.
- Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper. Place in a squeeze bottle for serving.
REBECCA'S FAVORITE WHITE CHILI WITH CHICKEN
I've adapted many versions to arrive at this. THE PICKY ONE claims it's her favorite dish. So here it is.....as always, feel free to modify heat levels! This recipe is easily halved or multiplied.
Provided by Elmotoo
Categories Chicken Thigh & Leg
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil. Saute onion, garlic, jalapeno & chicken until vegetables are soft. Add remaining ingredients & simmer uncovered 15 minutes, stirring occasionally.
- Sprinkle on cornmeal to thicken. If it over thickens, add water or broth. Cook 5 minute Taste for seasoning. Stir in cream & serve. Garnish with scallions & cheese.
Nutrition Facts : Calories 687.1, Fat 24.5, SaturatedFat 9.6, Cholesterol 129.8, Sodium 989.9, Carbohydrate 64.3, Fiber 15.6, Sugar 4.4, Protein 54.2
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