Red Gold Chili Food

RED CHILI

Red Chili image

Make and share this Red Chili recipe from Food.com.

Provided by Denver cooks

Categories Beans

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 20

Ingredients

2 tablespoons vegetable oil
2 onions, chopped
3 garlic cloves, minced
1 lb ground beef
3/4 lb beef sirloin, cubed
1 (14 1/2 ounce) can diced tomatoes with juice
1 (12 ounce) bottle dark beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
2 tablespoons brown sugar
3 1/2 tablespoons chili powder
1 tablespoon cumin seed
1 tablespoon unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
4 (15 ounce) cans kidney beans
4 fresh hot chili peppers, seeded and chopped

Steps:

Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt.
Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1-1/2 hours.
Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

Nutrition Facts : Calories 426.2, Fat 15.9, SaturatedFat 5.2, Cholesterol 56.4, Sodium 1313.1, Carbohydrate 43, Fiber 12.9, Sugar 13.1, Protein 28

RED GOLD CHILI

Red Gold Chili image

Red Gold is a brand name of canned tomatoes. If you can't find it, use any brand you favor. I love the texture combo of ground and cubed meat in my chili; it becomes so tender. Cocoa, coffee and cinnamon may sound strange, but it really adds depth of flavor. This makes a huge pot; fee free to halve. It is not hot, just so good and flavorfully addictive. It's even better the next day.

Provided by Michele Garrett @Basics

Categories Beef

Number Of Ingredients 23

Ingredients

1 pound(s) ground beef
1 pound(s) ground pork sausage
3 pound(s) beef stew meat (or cubed roast)
1 - diced green bell pepper
2 - diced celery
1 large diced onion
5 clove(s) minced garlic
3 - de-seeded, fine chopped jalapenos
46 ounce(s) red gold crushed tomatoes
29 ounce(s) tomato sauce
3 can(s) chili beans
1 can(s) refried beans
1/2 cup(s) brewed coffee
6 tablespoon(s) chili powder
1 tablespoon(s) brown sugar
1 tablespoon(s) cocoa
1 teaspoon(s) salt
1 teaspoon(s) cumin
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) red pepper
1/2 teaspoon(s) oregano
1 pinch(es) cinnamon
- salt, pepper to taste

Steps:

Brown ground beef, sausage in large skillet. Season with salt, pepper to taste during browning. Remove meat to very large chili pot.
Brown stew meat or cubed roast, in batches, in drippings in skillet. Season with salt, pepper to taste during browning. Remove meat to pot.
Saute chopped onion, celery, bell, jalapeno and garlic in drippings in skillet until soft. Season with salt, pepper to taste during saute. Remove veggies to pot.
To chili pot over medium heat, stir in chili beans, refried beans, crushed tomatoes, tomato sauce, coffee.
Stir in seasonings of chili powder, brown sugar, cocoa, salt, cumin, garlic powder, red pepper, oregano, and cinnamon.
Bring chili to a bubble, turn heat to low, cover and simmer at least 2 hours, stirring frequently.
Serve garnishes of chopped onion, shredded cheese, and Fritoes, along with Mexican Cornbread.

MOOSEWOOD RED, GOLD, BLACK, AND GREEN CHILI

Moosewood Red, Gold, Black, and Green Chili image

This is from "Moosewood Restaurant Cooks at Home" Cookbook. An incredible vegetarian chili. Very quick to make. I add no salt to this recipe and you would never miss it. It is a personal favorite that even my carnivore friends love. This makes a big pot and freezes extremely well.

Provided by gobruijns

Categories Corn

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup bulgur
1/2 cup hot water
3 cups canned tomatoes, undrained (28 oz can)
3 tablespoons olive oil
3 cups onions, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon hot pepper sauce or 1/4 teaspoon cayenne
2 green bell peppers, chopped
2 cups corn
1 1/2 cups black beans, drained cooked (14 oz can)
1 1/2 cups red kidney beans, drained cooked (14 oz can)
salt
cheddar cheese (optional) or monterey jack cheese (optional)
cilantro (optional)

Steps:

Place the bulghur, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan.
Cover and bring to a boil on high heat, then lower the heat and simmer gently.
Heat the olive oil in a large saucepan.
Saute the onions, garlic, cumin, chili powder, and Tabasco or cayenne.
When the onions are soft, stir in the bell peppers and saute for 2 to 3 minutes more.
Chop the tomatoes right in the can and add them to the pan (I used canned diced tomatoes instead).
Stir the corn and beans, and heat thoroughly on low heat.
Taste the bulghur. When it is cooked but still chewy, add it to the pan with its liquid.
Cover and simmer for a few minutes for the flavors to meld.
Add salt to taste.
Serve plain or topped with grated cheese and fresh cilantro.

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