The Best Bowl Of Chili Youll Ever Have Food

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THE BEST CHILI I EVER ATE



The Best Chili I Ever Ate image

Make and share this The Best Chili I Ever Ate recipe from Food.com.

Provided by jefranck7433

Categories     Lunch/Snacks

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons vegetable oil
2 lbs ground meat (I used venison)
1 cup diced onion
1 medium green bell pepper
16 ounces diced tomatoes
16 ounces tomato juice
16 ounces baked beans
16 ounces kidney beans (drained)
1 1/2 teaspoons salt
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon crushed red pepper flakes
1 cup cheddar cheese (grated)
2 cups corn muffin mix
15 ounces creamed corn
1/2 cup milk
1/2 cup sugar

Steps:

  • Brown ground meat in oil.
  • Place in large pot.
  • Add onion, tomatoes, tomato juice, beans, kidney beans, salt, garlic, chili powder, and red pepper.
  • Cook on medium heat for 30 minutes, and stir occasionally.
  • In a separate bowl combine cream corn, corn muffin mix, milk and sugar.
  • Pour chili in deep 9x13-inch baking dish.
  • Sprinkle cheese on top.
  • Pour the cornmeal mixture evenly over top of chili.
  • Bake in oven at 400 degrees for 35 minutes, or until cornbread on top is golden brown.

THE BEST BOWL OF CHILI I'VE EVER HAD...



The Best Bowl of Chili I've Ever Had... image

I actually took 5 chili recipes and took out all the things I didn't like and kept all the things I did. This has become my very own version of the perfect bowl of chili!

Provided by Dee Licious

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

1 1/2 lbs ground beef
1 large chopped onion (yellow or white)
4 minced garlic cloves
2 tablespoons chili powder
1/2 teaspoon salt
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne
2 (15 1/2 ounce) cans kidney beans
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1/2 teaspoon Tabasco sauce
1 (4 ounce) can chopped jalapenos
1 teaspoon Splenda sugar substitute (or sugar)
1 cup dark beer (Newcastle or ?)
1 cup shredded cheese (cheddar or Mexican mix)
1/2 cup sour cream

Steps:

  • Cook ground beef in large frying pan.
  • While cooking, stir and chop beef with spatula to crumble.
  • Continue cooking for about 7 minutes or until the meat is brown and cooked through.
  • Add the onion, garlic, chili powder, salt, cumin, oregano, cayenne, and tabasco.
  • Cook while stirring, until onion is translucent, about 5 minutes.
  • Transfer to large pot. Add the Kidney beans (juice and all), canned tomatoes (juice and all), the tomato paste, jalapenos (yep, juice and all), splenda (or sugar), and beer.
  • Stir well and bring to a boil.
  • Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
  • Top individual bowls of chili with a dollop of sour cream and a generous sprinkle of cheese.

THE BEST CHILI EVER!



The best chili EVER! image

This Recipe is wonderful and easy. I throw everything in my crockpot and a few hours later - homemade chili! I also top with onions, cheese or salsa. Delicious!

Provided by Dana moyer

Categories     Meat

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 13

2 lbs ground beef
1 (29 ounce) can tomato sauce
1 (29 ounce) can pinto beans, with liquid
1 (29 ounce) can kidney beans, with liquid
1 cup diced onion
1/2 cup diced green chilis
1/4 cup diced celery
3 medium tomatoes, coursely chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

Steps:

  • Brown ground beef and drain.
  • Combine all ingredients in a large pot and simmer for 2-3 hours.
  • You can also put all ingredients in crock pot and simmer on low for up to 9 hours.

Nutrition Facts : Calories 358.3, Fat 12.8, SaturatedFat 4.7, Cholesterol 51.4, Sodium 1093.3, Carbohydrate 37.1, Fiber 11.5, Sugar 6.2, Protein 25.4

BEST CHILI EVER!



Best Chili Ever! image

Rachael's Recipe Notes: Yes, you are reading the ingredients correctly - fennel seed, ground cinnamon and unsweetened baking cocoa are what make this delicious! I make this in a 4 quart stainless steel pan on the stove top, but after sweating the onions and peppers and browning the meat, if you want to put this in a crockpot and cook on LOW for 4 to 5 hours, it's just as good! If you like, you can add a can of diced tomatoes, undrained (15 to 16 ounces), at the same time you add the tomato paste. Sometimes my family likes the diced tomatoes, sometimes they don't. I serve this with homemade jalepeno cornbread and/or crispy tortilla strips.

Provided by Rachaels Kitchen Go

Categories     < 4 Hours

Time 3h30m

Yield 3 quarts, 6-8 serving(s)

Number Of Ingredients 15

1 teaspoon oil (I prefer olive)
1 1/2 lbs lean ground beef (90% really tastes the best in this)
1 1/2 cups onions, coarsely chopped (I use vidalia or spanish)
1 small yellow bell pepper, coarsely chopped
1 small red bell pepper, coarsely chopped
2 -3 tablespoons chili powder (more to taste if you like a good KICK!)
2 (6 ounce) cans tomato paste
1 teaspoon ground cumin
1/8 teaspoon unsweetened baking cocoa
1/8 teaspoon ground cinnamon
2 teaspoons fennel seeds
2 teaspoons red pepper flakes (more to taste if you like it very hot!)
2 lbs beans (I use dark red kidney and pink beans or light red kidney beans, 15 to 16 ounces each can, drained an)
8 ounces green chilies, canned, chopped & undrained (4 ounces each)
3 cups water

Steps:

  • In a very large, deep pre-heated skillet, add olive oil, then add chopped onions and peppers. I also add a little bit of water to the pan (maybe tablespoon or two); cover and cook on medium-low heat, just until onions and peppers begin to sweat. Uncover and add ground beef, using spatula to break up chunks of meat. Cover and cook on low heat until meat is cooked through, about 20 minutes or so (I add a little water during the cooking process). While the meat is cooking, I add the chili powder. I start with 1 Tbsp., and add as I go.
  • Once the meat is browned, add the tomato paste, stirring to incorporate completely (I also add more water at this point, enough to make it start looking like chili, a nice, thick chili). Cover and cook on lower heat (slow simmer) for 30 minutes.
  • Add the 5 ingredients, stir to incorporate, cover and cook on low (at a slow simmer) for another 60 minutes.
  • Add beans and green chiles (including the "juice"), stirring to incorporate. At this point, add more water if you need to do so. Cover and cook on low (slow simmer) for another 40 minutes.
  • Total cooking time is about 2-1/2 to 3 hours on stovetop. I know this sounds like a long time, but it really needs that much time to simmer and let the flavors blend.
  • Serve with chopped red onion, sour cream, hot sauce, and shredded cheddar, colby and/or Jack cheese(s).

Nutrition Facts : Calories 308.1, Fat 13.2, SaturatedFat 4.9, Cholesterol 73.7, Sodium 580.2, Carbohydrate 22.7, Fiber 5.5, Sugar 11.4, Protein 27.3

THE BEST CHILI YOU WILL EVER TASTE



The Best Chili You Will Ever Taste image

This is the best chili recipe I have ever tried. I'm not sure where the recipe originated, but it is amazing! Sometimes, I don't bother adding all four cans of the kidney beans and it still turns out wonderful. Once anyone tastes this chili, they will be begging for the recipe!! Enjoy!

Provided by AmandaAOates

Categories     Lunch/Snacks

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 20

2 teaspoons oil
2 onions, chopped
3 cloves garlic, minced
1 lb lean ground beef
3/4 lb beef sirloin, cubed
1 (14 1/2 ounce) can diced tomatoes
1 can dark beer
1 cup strong coffee
2 (6 ounce) cans tomato paste
1 can beef broth
1/2 cup brown sugar
3 1/2 tablespoons chili sauce
1 tablespoon cumin
1 tablespoon cocoa
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon coriander
1 teaspoon salt
4 (15 ounce) cans kidney beans
4 chili peppers, chopped

Steps:

  • Heat oil.
  • Cook onions, garlic and meat until brown.
  • Add tomatoes, beer, coffee, tomato paste and beef broth.
  • Add spices Stir in 2 cans of kidney beans and peppers.
  • Reduce heat and simmer for 1 1/2 hours.
  • Add 2 remaining cans of kidney beans and simmer for another 30 minutes.

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