WICKED GOOD VEGGIE CHILI
Everyone will love this thick, spicy chili made with textured vegetable protein (TVP), kidney beans, and all your favorite chili vegetables and spice.
Provided by Paulina
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h45m
Yield 8
Number Of Ingredients 19
Steps:
- Place the textured vegetable protein (TVP) in water, and soak 30 minutes. Press to drain.
- Heat the oil in a large pot over medium heat, and saute TVP, onion, and garlic until onion is tender and TVP is evenly browned. Season with salt, pepper, 1/2 the chili powder, 1/2 the cumin, 1/2 the cayenne pepper, and cinnamon. Mix in honey, beans, tomatoes, green bell pepper, and carrots. Cook, stirring, occasionally, 45 minutes.
- Season the chili with remaining chili powder, cumin, and cayenne pepper, and continue cooking 15 minutes. To serve, divide into bowls, garnish with green onions and cilantro, and top with dollops of sour cream.
Nutrition Facts : Calories 253.4 calories, Carbohydrate 27.2 g, Cholesterol 12.5 mg, Fat 11.2 g, Fiber 8.7 g, Protein 13.3 g, SaturatedFat 4.4 g, Sodium 718.4 mg, Sugar 6.8 g
WICKED EASY CHILI
Wicked easy and wicked good!
Provided by rsmith91487
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h
Yield 5
Number Of Ingredients 15
Steps:
- Heat olive oil in a pot over medium heat. Cook and stir onion, bell pepper, and jalapeno pepper in hot oil until tender, about 5 minutes. Break ground beef into small pieces and add to vegetable mixture; cook and stir, continuing to break beef into smaller pieces, until beef is completely browned, 5 to 7 minutes. Add garlic, seasoned salt, chili powder, oregano, cumin, red pepper flakes, and sugar to the beef mixture; cook and stir until you smell the garlic, about 1 minute more. Pour tomato sauce, black beans, and diced tomatoes into the pot; stir.
- Bring the mixture to a boil, reduce heat to low, place a cover on the pot, and continue cooking until the beans and tomatoes are tender and the flavors blend, 30 minutes to 2 hours.
Nutrition Facts : Calories 336.9 calories, Carbohydrate 30.4 g, Cholesterol 56.8 mg, Fat 13.9 g, Fiber 10.1 g, Protein 23.5 g, SaturatedFat 4.8 g, Sodium 1363.4 mg, Sugar 9.4 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.
QUICK AND EASY CHILI
This quick and easy chili recipe can be made in a flash and easily doubled or tripled to satisfy any famished family. You don't have to wait until the weekend to throw it together. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the next 6 ingredients; cover and simmer for 20 minutes. Serve with cheese if desired.
Nutrition Facts : Calories 249 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 947mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 6g fiber), Protein 19g protein.
AWESOME CHILI
This is our favorite chili. It took me awhile to finally get it right after experimenting with this & that, but, it has now paid off. This is a really nice tasting chili. Not too hot, just right.
Provided by Boca Pat
Categories Meat
Time 2h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Fry the green pepper, onion, celery& jalepeno peppers in alittle bit of oil until they are softened.
- Add the ground chuck& continue frying until all the meat is fully cooked.
- Drain, then return to pot& continue cooking adding the chili powder, cumin,Italian seasoning, sugar and salt& pepper.
- Mix well.
- Add the 2 cans of tomatoes, beer and boulion cubes.
- Bring to a boil, then cover and simmer for 1 hour.
- Add the drained kidney beans and simmer for another 1/2 hr.
- Add some shredded cheddar, raw onion and hot sauce to your bowl!
- Enjoy.
WICK FOWLER'S AUTHENTIC TEXAS CHILI - BEST CHILI IN TEXAS!
We all want to brag and say, "this is the best chili" I ever ate; but after 50 plus years of trying and searching different chili recipes this is the best I found for me. Try this first before adding "all" of the packets supplied and then add the "hot" for your own taste.. Don't use the RED PEPPER the first time, I like to use an extra onion, bell pepper, and a can of diced tomatos drained. This is at the bottom of the directions. After you go down this road the first time, heat it up to your likes the next time, but at least this way you have a base line to work from, I'm still on the base line. Try it, see what you think.
Provided by OneEyeJack
Categories < 4 Hours
Time 1h30m
Yield 1 qt, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef or cubed beef and add the onions,bell pepper and garlic-Drain the fat.
- ADD the following and stir:.
- 1 - 46 oz can of Campbell tomato juice.
- 1 - 15 oz can diced tomatos - drained -.
- ADD the seasoning packets, except RED PEPPER AND MASA. (Try the Masa the first time, you might like it, it changes the taste of the chile, I don't use it because of that reason).
- COVER and simmer 30 minutes or until meat is tender. Stir occasionally.
- For a thicker chili, stir the packet of Masa flour into 1/4 cup of warm water.
- Stir into chili and simmer 30 minutes.
Nutrition Facts : Calories 389.3, Fat 23, SaturatedFat 8.9, Cholesterol 102.8, Sodium 705.5, Carbohydrate 15.3, Fiber 2.4, Sugar 11.1, Protein 30.9
EASY CHILI
This easy chili recipe has everything you love about the dish. It's richly seasoned, hearty and free of any hard-to-find ingredients or unnecessary steps. After a quick bit of chopping and sautéing, stir in stewed tomatoes, beans and seasonings, and you'll be well on your way to serving up this favorite winter pick-me-up dinner. If you're serving this at a get-together or on game day, impress your crowd by setting up a toppings grazing board! Fill bowls with different types of cheese, sour cream, chopped cilantro, guacamole, fresh salsa and corn chips-the topping possibilities are endless.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Add beef, onions, green peppers and garlic; cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked. Drain.
- Add tomatoes, beans, tomato sauce, onion soup mix, water, chili powder, paprika and pepper sauce. Heat to boiling; reduce heat. Cover; simmer 20 minutes, stirring occasionally. Top each serving with 1 tablespoon cheese.
Nutrition Facts : Calories 280, Carbohydrate 26 g, Fiber 8 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 480 mg
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