MEATY THICK MAN CHILI
Contrary to the title, it doesn't have men in it. However it is a man's best friend, it's thick, not as tomato-ey as most chili's. Best served with fresh bread.
Provided by MISSCANADA
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Place the ground beef in a large pot over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off grease. Place the pot over medium heat, and add the onion, garlic, green pepper, red pepper and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and water, and season with chili powder. Simmer over low heat for 40 minutes uncovered.
Nutrition Facts : Calories 449.8 calories, Carbohydrate 14.3 g, Cholesterol 114.4 mg, Fat 27.6 g, Fiber 6.1 g, Protein 36.8 g, SaturatedFat 10.5 g, Sodium 506.2 mg, Sugar 3.5 g
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.
THICK, HEARTY CHILI
My favorite chili! Lots of vegetables, great flavor, packed with protein. I like my chili thick, but you can easily dilute to your preferred thickness.
Provided by Larelyn
Categories Tex Mex
Time 25m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Pack a 1/4 cup measuring cup with jalepeno slices. Dump these on a cutting board, then finely dice them. Put them back into the measuring cup, and fill the cup the rest of the way with liquid from the jalepeno jar.
- In a medium sized bowl, combine the water and dehydrated onions. Set aside to allow them to reconstitute.
- Open the cans of black beans and kidney beans into a colander. Rinse well and let drain.
- Dice the red pepper, leaving out the seeds and membranes.
- Brown the bell pepper and meat together in the chili pot until meat is well done. Drain any extra fat.
- With the heat at medium, add the chili powder, cayenne, cumin, and garlic powder to the meat mixture. Saute for 2 minutes to toast the seasonings.
- Add the jalapenos (and liquid), the onions (and liquid). Mix well. Saute for a minute.
- Add in both cans diced tomatoes, tomato sauce, and tomato paste. Mix well to blend the tomato paste with the mixture. Simmer for 5 minutes.
- Add the chili beans and rinsed beans. Stir.
- Optional items: add brown sugar and/or butter sprinkles. Mix well. At this point, add any optional liquid to thin the chili to your preference. Tip: add liquid 1/2 cup at a time and evaluate the thickness.
- Simmer for 5 minutes. This chili is ready as soon as the beans are heated. Letting it sit and cook longer helps flavors to blend, but is not entirely necessary.
- Enjoy with your favorite extras: crackers, cheese, diced fresh onion, cornbread, corn chips, hotdogs, etc!
Nutrition Facts : Calories 208.5, Fat 1.1, SaturatedFat 0.2, Sodium 605.9, Carbohydrate 40.1, Fiber 10.9, Sugar 6.4, Protein 12.7
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