SPICED APPLE CHILI
Nothing says fall like chili and apples. I use smoked paprika to give this slightly sweet chili a smoky kick. -Joyce Moynihan, Lakeville, Minnesota
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 6 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook and crumble beef with onion over medium-high heat until beef is no longer pink, 5-7 minutes; drain., Add tomato paste, spices and garlic; cook and stir over medium heat 5 minutes. Stir in vinegar and broth until blended. Add remaining ingredients; bring to a boil. Simmer, covered, until apples are tender and flavors are blended, about 45 minutes, stirring occasionally. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 284 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 945mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 7g fiber), Protein 21g protein.
SPICY BEEF CHILI
Provided by Food Network Kitchen
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a medium, hot soup pot brown the chuck with the thyme, sage and garlic. When browned remove and drain beef. Set aside. In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno. Saute until vegetables begin to brown, about 7 to 10 minutes. Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan. Add Gallo burgundy and cook until liquid is reduced by 1 half. Add tomatoes and bring to a boil. Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour. Serve with corn chips. Chili may be made, up to 2 days in advance and kept covered and refrigerated. Reheat to serve.
SPICY CHILI
This spicy chili recipe is the culmination of several years' worth of experimenting to get just the right flavor. For those who like their chili very hot, the secret is to add more jalapenos. The most I ever used in a recipe was five...was it spicy! -Liesha Hoek, Somerset, New Jersey
Provided by Taste of Home
Time 1h
Yield 12 servings (3 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. If desired, serve with additional jalapeno and sour cream.
Nutrition Facts : Calories 256 calories, Fat 13g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 669mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.
WAYNE'S SWEET AND SPICY BEEF CHILI
This spicy beef chili is a recipe I whipped together after getting bored with the soup-like chilis that are all too common among our friends and families. The style is spicy, yet sweet and mildly thick. The ingredients should be easily found in any supermarket. Serve with French bread and butter.
Provided by Wayne Mowery
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h25m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over medium heat. Add onions and saute until translucent, 6 to 9 minutes. Add bell peppers. Saute until soft, stirring occasionally, 6 to 9 minutes. Stir in serrano peppers and hot chili seasoning; continue mixing for another 3 to 6 minutes. Transfer onions and peppers to a large pot.
- Heat the same skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 6 to 9 minutes. Transfer to the large pot.
- Pour kidney beans, Northern beans, tomato puree, and diced tomatoes into the pot. Add ketchup in order to achieve desired consistency. Stir in habanero pepper and sugar. Simmer chili over medium heat, stirring occasionally, about 36 minutes. Top with Mexican cheese blend.
Nutrition Facts : Calories 757.5 calories, Carbohydrate 70.8 g, Cholesterol 104.2 mg, Fat 36.9 g, Fiber 14.1 g, Protein 40.2 g, SaturatedFat 18.9 g, Sodium 1926.2 mg, Sugar 27.5 g
SWEET AND SPICY GROUND BEEF CHILI
A meaty, sweet and spicy ground beef chili, great for fall football tailgates and parties. This recipe makes a lot so be prepared to use a big pot! Serve with Tostitos® Scoops® chips!
Provided by John Neely
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h
Yield 26
Number Of Ingredients 16
Steps:
- Heat a large nonstick skillet over medium-high heat. Season ground beef with salt and pepper; cook and stir in batches in the hot skillet until browned and crumbly, 5 to 7 minutes per batch. Remove meat to a colander to drain and then set aside in a large bowl. Drain and discard grease from skillet between batches.
- While meat is cooking, combine stewed tomatoes, tomato paste, chili powder, sugar, and garlic salt in the bowl of a food processor; blend until smooth.
- Heat olive oil in a 16-quart pot over medium-high heat. Add celery, onions, green pepper, red pepper, jalapeno peppers, and garlic. Cook and stir until vegetables have softened and onion has turned translucent, 7 to 10 minutes. Add reserved meat, stewed tomato puree, and undrained light and dark red kidney beans. Simmer for 1 hour.
Nutrition Facts : Calories 341.2 calories, Carbohydrate 19.6 g, Cholesterol 69.7 mg, Fat 18.8 g, Fiber 6 g, Protein 23.7 g, SaturatedFat 7.1 g, Sodium 591.1 mg, Sugar 5.8 g
FRANK'S SPICY ALABAMA ONION BEER CHILI
Spicy beef, onion, and beer chili recipe I picked up while in Alabama. Many people have asked me for the recipe so I'm posting it here. Enjoy! Adjust the amount of jalapenos and other spicy things to suit your taste.
Provided by EVILCHEF
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time P2DT2h20m
Yield 8
Number Of Ingredients 11
Steps:
- Crumble the ground chuck into a skillet over medium heat. Cook, stirring occasionally until evenly browned. Drain grease. Transfer the beef to a large soup pot. Add onions, diced tomatoes, tomato sauce, beer and chili beans. Season with Worcestershire sauce, hot pepper sauce, chili powder, jalapenos, and red pepper flakes, if using.
- Cover the pot, and simmer over low heat for 2 hours. Turn off heat, and let cool, then refrigerate for two days. It gets much better with time. Heat and serve.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 40 g, Cholesterol 51.9 mg, Fat 14.2 g, Fiber 10.8 g, Protein 23.2 g, SaturatedFat 4.9 g, Sodium 1395.2 mg, Sugar 13.4 g
SPICY BEEF CHILI WITH APPLES
Make and share this Spicy Beef Chili With Apples recipe from Food.com.
Provided by nemokitty
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In large saucepan over medium high, heat the oil. Add all the spices. Cook, stirring constantly for 30 seconds. Add the beef and cook until browned, about 6 minutes.
- Add the apples and onion, then saute for 5 minutes. Stir in the tomato paste, broth and vinegar and bring to a simmer. Cook, uncovered, for 10 minutes.
Nutrition Facts : Calories 461.5, Fat 28.6, SaturatedFat 9.8, Cholesterol 102.8, Sodium 718, Carbohydrate 18.7, Fiber 4.2, Sugar 11.2, Protein 32.8
BEEF/LAMB CHILI
Unbelievably making me feel better about some of my chili combinations-SOMEONE ELSE HAS TRIED before. This recipe was adapted from the Mommypotamos website. Interesting?!
Provided by MadCity Dale
Categories Lunch/Snacks
Time 3h
Yield 1 gallon
Number Of Ingredients 16
Steps:
- Instructions for the night before:.
- Trim livers (To do this remove any white, stringy portions with your fingers or a knife).
- Place livers in a medium bowl and cover with water.
- Squeeze in the juice of 2 lemons and place in fridge for at least 8-12 hours. This will neutralize some of the strong flavor of the liver.
- The next day:.
- Warm oil over medium heat.
- Add onions, garlic and liver, mincing liver as finely as possible while you sautee. When the onions are soft and the liver resembles a coarse paste(about 10 minutes), add ground beef and saute until brown.
- Once the ground beef is browned, add the tomatoes and spices. If needed, pour in enough water/broth so that the meat is fully submerged.
- Bring chili to a boil, then reduce heat to low and simmer for an hour.
- Enjoy!
Nutrition Facts : Calories 23674.9, Fat 1847.7, SaturatedFat 712.3, Cholesterol 8976.3, Sodium 13189.6, Carbohydrate 183, Fiber 42, Sugar 57.9, Protein 1499.6
AL ROKER'S SPICY BEEF CHILI
"Spicy, meaty and with just the right amount of beans, it's a terrific chili". I made this after watching Al Roker make it on his morning show. My family prefers the more tradional mild ground beef and beans type of chili but I needed a change. It is spicy, but I personally did not find this too spicy. If you are not overpowered by hot italian sausage that has simmered away, then you should be fine. This is the first chili I have eaten more than 1 bowl of. The first I have made using a diced meat. I made this using 45oz. kidney beans per family preference. Simmered an additional 45 minutes before adding the beans. I did find that it took a lot more time than 15 minutes to thicken. Possibly due to the rain here? Much thicker and better on day 2! If it were not for my partners "delicate" palate, I would up the heat a bit. Cooking times were provided by the recipe with the 45 minutes being active cooking time.
Provided by MamaBear23
Categories Pork
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large enameled cast-iron casserole or soup pot, heat the oil. Season the chuck with salt and pepper.
- Add half of the chuck and cook over moderately high heat until browned, about 5 minutes. Using a slotted spoon, transfer the meat to a plate. Repeat with the remaining chuck.
- Add the sausage and cook until browned, breaking it up with a spoon, about 4 minutes. Add the sausage to the diced chuck.
- Add the chopped onion to the casserole and cook over moderate heat until tender, about 4 minutes.
- Add the garlic and cook for 2 minutes.
- Stir in the chili powder, paprika, cumin and the chuck, sausage and any accumulated juices. Cook, stirring until fragrant, about 1 minute.
- Add the tomatoes and their juices and the water. Cover and simmer over moderately low heat for 1 hour.
- Stir in the beans and simmer uncovered until thickened, about 15 minutes. Season with salt if desired.
- Serve the chili in deep bowls, passing the cheese, scallions, sour cream and cilantro on the side.
SPICY BEEF CHILI
If you like really spicy beef chili, this is a quick and simple recipe to try. I don't include measurements for some of the spices as they should be to taste (the more, the better for me). I taste the chili throughout the simmering process and add more spice as I go.
Provided by Kavita Davenport
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan. Add garlic and onion and cook until tender, 3 to 5 minutes. Add beef, crushed red pepper, and black pepper. Cook and stir until beef is browned, 5 to 10 minutes. Remove from heat. Drain and discard fat and excess oil.
- Add tomato sauce, diced tomatoes, chili beans, black beans, and corn to the saucepan and return to low heat. Add cayenne pepper and chili powder. Season with additional black pepper if desired. Add Worcestershire sauce. Blend well and cover. Simmer, stirring occasionally, 20 to 30 minutes.
Nutrition Facts : Calories 347.4 calories, Carbohydrate 42 g, Cholesterol 47.6 mg, Fat 11.8 g, Fiber 10.6 g, Protein 23.5 g, SaturatedFat 3.9 g, Sodium 1140.8 mg, Sugar 5 g
SPICY BEEF CHILI WITH BEANS
Provided by Sharon Michael
Yield Serves 8
Number Of Ingredients 8
Steps:
- Sauté bacon in heavy large pot or Dutch oven over medium-high heat until brown, about 4 minutes. Drain off fat and discard. Add beef to pot and sauté until brown, breaking up clumps with back of spoon, about 7 minutes. Add tomatoes with juices, beans and chili seasoning mix. Bring chili to boil. Reduce heat to medium-low and cook until thickened to desired consistency, stirring occasionally, about 40 minutes. Season to taste with salt and pepper.
- Ladle chili into bowls. Serve, passing cheese, onions and sour cream separately.
CHOCOLATE CHILI WITH APPLES
Barb loves it when I make this dish. It is a real switch from traditional chili. Serve with either corn bread or warm tortillas.
Provided by Clifford Boren
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large stew pot or Dutch oven, saute turkey, garlic, and onions until meat is no longer pink.
- Stir in tomatoes, tomato sauce, broth, peppers, green peppers, apples, chili powder, cocoa, curry, and cinnamon.
- Bring to boil, reduce heat, cover and simmer for 1 hour.
- Add beans and almonds.
- Heat through.
- Dish up, and sprinkle raisins over it, then add a glob of sour cream on top.
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