CLASSIC CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium-high heat. Add the onion and bell pepper and cook, stirring, until softened, 5 to 7 minutes. Add the tomato paste, chili powder, cumin, coriander and oregano. Cook, stirring, until brick red, 2 minutes.
- Add the beef, 1 teaspoon salt and a few grinds of pepper and continue to cook, stirring, until no longer pink, 3 to 4 minutes. Add the beans, tomatoes, 1 cup water and 1/2 teaspoon salt. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until thickened, 35 to 45 minutes. Season with salt.
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.
THE CHILIEST CHILI
I use to sell this chili at an outdoor market. I served it in bread bowls. It was a hit. The recipe is from a great cookbook called "Beat This" by Ann Hodgmann.
Provided by MsPia
Categories Pork
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- In a large pot, over medium high heat, heat the oil. Add the onions and cook until softened but not brown. Add the bell pepper, jalapeños and garlic and cook until the peppers are slightly softened. Do not let the garlic brown.
- Stir in the seasonings and herbs and cook for a minute or so longer.
- In a large skillet, over medium high heat, cook the pork and sausage, breaking up the sausage with your spoon as you stir. Cook until the sausage is well browned, the pork has a few crispy bits and there is no pink meat to be seen.
- Drain the skillet well. With a slotted spoon, add the meats to the onion pot.
- Over medium high heat, stir in the cooked beans, tomatoes, salsa, tequila, beer and tomato paste. Salt to taste. Turn the heat down to low and simmer chili uncovered, stirring frequently, for 1 hour. (if it gets too thick, you can add water from time to time.) Serve the chili very hot with its various accompaniments.
- Note: Soak the beans for 24 hours, drain them. Cook in water to cover until tender. Drain again. I usually buy a bag of mixed bean. They come with about 15 kinds of different beans.
Nutrition Facts : Calories 1048.6, Fat 64.2, SaturatedFat 27.3, Cholesterol 247.3, Sodium 2306.8, Carbohydrate 31.6, Fiber 7.2, Sugar 11.6, Protein 85
BEST EVER WHITE CHILI
I have searched all over for a GREAT white chili recipe, I finally found one. This is SUPER easy and pretty quick. As with all chili, increase or decrease the spices to suit you. I add extra cumin and cilantro because I love them both so much.
Provided by chelle keithley
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cube the chicken breast halves. Heat the olive oil and saute chicken until golden.
- Add the onions and garlic, saute until tender.
- Add the spices and cook for 30 seconds.
- Add beans, broth and chilies.
- Simmer for 15 minutes.
- Reduce heat and stir in cheese. Stir until melted and well blended.
- Season to taste. Serve with sour cream, crackers and/or bread.
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