ESKIMO JOE'S WORLD FAMOUS CHILI
This is from a restaurant in Stillwater, Oklahoma called Eskimo Joe's. I love trying chili recipes so I'm putting it here so I can find it. I plan on making a few changes like the amount of meat and I know I'll add more beans and probably adjust the seasonings a bit (we like it hot).
Provided by CJAY8248
Categories Easy
Time 8h10m
Yield 1 crockpot, 4 serving(s)
Number Of Ingredients 15
Steps:
- Brown meat in a skillet. Add remaining ingredients and simmer until vegetables are tender. After browning the meat, you could also put this in a crockpot and cook on low for about 8 hours.
Nutrition Facts : Calories 1157, Fat 54.2, SaturatedFat 20.6, Cholesterol 231.3, Sodium 2634.7, Carbohydrate 83.8, Fiber 18.2, Sugar 12.8, Protein 86.6
C. V. WOODS WORLD CHAMPIONSHIP CHILI CON CARNE
Award winning chili recipe. I think I would kick it up a bit by adding chicken bouillon and a bouquet garni to the broth. Being a fan of cilantro, I would increase the amount considerably. Also, topping a serving with a small amount of cheese would be great.
Provided by Pepina Rae
Categories Pork
Time 8h30m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Simmer chicken pieces in water for 2 hours.
- Strain broth and reserve.
- In 2 qt saucepan combine celery, tomatoes and sugar and simmer 1 1/2 hours.
- Boil chilies 15 min until tender, remove seeds and cut in 1/4" in squares.
- Combine oregano, cumin, MSG, pepper, salt, chili powder, cilantro, and thyme with beer and whisk until all lumps are dissolved.
- Add tomato mixture, chilies, beer mixture, and garlic to chicken broth.
- Render suet.
- Brown 1/2 of cubed pork chops in 1/3 of suet drippings. Repeat for other 1/2 of cubed pork chops.
- Add browned pork to broth mixture and cook slowly 30 minutes.
- Brown flank steak cubes in remaining 1/3 of suet drippings about 1/3 at a time.
- Add to pork mixture.
- Return to boil and simmer slowly about 1 hour.
- Add onions and green peppers.
- Simmer 2 1/2 hours longer, stirring with wooden spoon every 15-20 minute.
- Cool 1 hour then refrigerate 24 hours.
- Reheat chili before serving.
- About 5 minutes before serving time, add cheese.
- Immediately before serving, add lime juice and stir with wooden spoon.
Nutrition Facts : Calories 1189.8, Fat 77, SaturatedFat 33.1, Cholesterol 365, Sodium 1315.8, Carbohydrate 14.9, Fiber 4.2, Sugar 7.1, Protein 104.6
HEIDI'S FAMOUS CHILI
I have made this chili recipe for at least 14 years. I entered this recipe in a contest some years back and it won 2nd place! My kids actually cheer when they hear we're having chili for supper! Perfect for fall and winter meals or for taking to a chili supper at church. It has a wonderful flavor and texture--you can change the ingredients somewhat to suit your own taste but don't forget to add the 2 squares of baking chocolate. It heightens the flavor of the tomatoes.
Provided by Heidi in Wisconsin
Categories Pasta Shells
Time 45m
Yield 1 1/2 cups, 10 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef in a little oil or water, add onions.
- Add chili powder and RO-TEL diced tomatoes/chiles, stir and heat for several minutes.
- Add HOT chili beans (I use Brooks' Hot Chili Beans but you can use whatever brand is available--if you aren't "into" hot, you can try any style of chili beans). I rinse the cans and add 1/2 a can (1/2 cup) of water per can of beans so there's extra water for noodles. If you're not using noodles, don't add the water.
- After this mixture has heated, I add the 2 large cans of tomatoes, juice and all. Simmer. Add the 2 squares of unsweetened baking chocolate--it adds an extra dimension to the flavor of the tomatoes.
- When this is near-boiling, add noodles if you're going to. Simmer until these are done.
- Taste-test--you can add more chili powder if you like it really spicy.
- Remove from heat for 5-10 minutes and let rest. Stir once more before serving. It should have a nice, thick texture, not too runny. Makes 10 hearty servings, holds its flavor for leftovers.
- Serve with cornbread muffins, mexican cheese or mild cheddar, sour cream, and oyster crackers.
- Everytime I make this, I try to improve it. The recipe is a work in progress! Last night I added some garlic powder to the mix and it was quite good. I've added vermouth at times, tequila, beer (not so crazy about this), stewed whole tomatoes instead of diced (use 3 cans of whole tomatoes), and green peppers if they're available. It's all a matter of taste.
- Enjoy!
Nutrition Facts : Calories 361.2, Fat 14, SaturatedFat 6, Cholesterol 46.3, Sodium 742.1, Carbohydrate 39.6, Fiber 8.2, Sugar 6.8, Protein 23.1
GODDEN'S WORLD-FAMOUS CHILI CON CARNE WITH BEANS
People have told me that this chili could win contests. We make this for our traditional Christmas eve dinner.
Provided by Kurt Godden
Categories One Dish Meal
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Put beef broth or buillon on low heat to simmer.
- While broth heats up, brown ground beef and drain excess fat, add to broth.
- While beef is browning, chop onion, add to broth.
- Add tomato paste, chili beans to broth.
- Add garlic, chili powder, oregano, basil, cumin.
- Add red peppers, salt, pepper, if desired.
- Simmer at least 2 hours.
- Serve with grated cheese on top.
- You can omit the red pepper and/or change the chili powder to teaspoons, if you like yours milder.
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