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.
VERY HOT CHILLI PEPPER PASTE
This is something I came up with when I saw some beautiful hot red peppers at the local market and thought about how to make a chilli sauce without any difficult ingredients. Thus I came up with the idea of blending them with semi-dried tomatoes. It is very potent so use sparingly to accompany dishes which need a bit of a 'kick'.
Provided by joanna_giselle
Categories Sauces
Time 25m
Yield 1/2 cup, 10 serving(s)
Number Of Ingredients 6
Steps:
- Heat olive oil in a frying pan and fry the peppers until they have browned all over. Be careful they spit!
- Put them in a plastic bag to sweat for 5 minutes and then peel removing the seeds and add to a small blender or multi-chopper.
- Chop semi-dried tomatoes and add to blender. Try to use plump semi- dried tomatoes in olive oil as they taste better.
- Add garlic powder, onion powder, vinegar and a little olive oil.
- Blend until mixture becomes a thick red paste.
- Keep in a small glass jar in the fridge covered with a layer of olive oil to keep it from spoiling. It should last several weeks.
Nutrition Facts : Calories 18.3, Fat 0.2, Sodium 20.5, Carbohydrate 4, Fiber 0.7, Sugar 2.5, Protein 0.8
HOT CHILLI PASTE
An Asian favorite, add to stir-fries, sauces or just as it is to your favorite foods for that extra little kick. You can use fresh or dried chile peppers in this recipe.
Provided by PalatablePastime
Categories Sauces
Time 1h10m
Yield 1 batch
Number Of Ingredients 4
Steps:
- If you are using dry chilies, soak them in a bowl of boiling water until they have softened, about an hour; then drain the soaked chilies and prepare as usual.
- Process all ingredients in a blender or food processor, adding oil a little at a time until mixture becomes smooth and pasty and of the right consistency (How much oil you use really depends on the size of your chilies).
- Store refrigerated in an airtight container, covering the top of the paste with a little bit of oil.
Nutrition Facts : Calories 624.4, Fat 67.7, SaturatedFat 11.4, Sodium 1167.5, Carbohydrate 6.1, Fiber 0.7, Sugar 2, Protein 1.2
BEST DAMN CHILI
After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.
Provided by Danny Jaye
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h50m
Yield 12
Number Of Ingredients 28
Steps:
- Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
- Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
- Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
- Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.
Nutrition Facts : Calories 406.3 calories, Carbohydrate 27.6 g, Cholesterol 74.4 mg, Fat 21.1 g, Fiber 7 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1014.5 mg, Sugar 7.4 g
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