CROCK-POT THREE-ALARM CHILI
The best chili recipe for your weeknight is Crock-pot Three-Alarm Chili. Super-fast and the flavors are far superior to any canned chili.
Provided by Karlee Flores
Time 8h15m
Number Of Ingredients 1
Steps:
- Brown the ground beef over medium-high heat.
- While the meat is cooking, chop veggies.
- Place all ingredients in a crock-pot, including the cooked ground beef and give it a good stir.
- Cover and set on low for 6-8 hours.
- When chili is cooked, ladle into bowls and top with sliced avocado, sour cream, and crispy corn tortilla strips.
DING DONG EIGHT-ALARM CHILI
Categories Soup/Stew Bean Beef Pepper Super Bowl Dinner Brisket Spice Hot Pepper Fall Winter Tailgating Poker/Game Night Party Potluck Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Soak ancho chiles in hot water to cover until softened, about 30 minutes. Drain well.
- While chiles soak, mince 1 whole garlic clove and mash to a paste with 1/2 tablespoon salt, 1/2 tablespoon cumin, and 1/2 tablespoon chili powder. Pat beef dry and toss with spice mixture in a large bowl until coated.
- Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 3 or 4 batches, without crowding, turning occasionally, about 5 minutes per batch (lower heat as needed; spice mixture burns easily). Transfer beef as browned to another bowl. (Do not clean pot.)
- Purée anchos in a blender along with tomatoes (including juice), chipotles in adobo, cilantro, remaining 2 whole garlic cloves, and remaining 1/2 tablespoon salt until smooth.
- Add enough oil to fat in pot to total 3 tablespoons, then cook onions and chopped garlic over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to 10 minutes. Add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 2 minutes. Add chile purée and 1 chopped serrano and simmer, stirring, 5 minutes. Stir in beer, water, and beef along with any juices accumulated in bowl and gently simmer, partially covered, stirring occasionally and checking often to make sure chili is not scorching, 2 hours.
- Taste sauce, then add more serrano if desired and continue to simmer, partially covered, until beef is very tender and sauce is slightly thickened, 1 to 2 hours more. (If chili becomes very thick before meat is tender, thin with water as needed.)
- Coarsely shred meat (still in pot) with 2 forks and cool chili completely, uncovered, then chill, covered, 1 to 2 days to allow flavors to develop.
- Reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes. Add beans (if using) and simmer, stirring, 5 minutes.
EZ AS 1-2-3-ALARM TURKEY CHILI
Steps:
- Combine all of the ingredients except the turkey and salt in a large bowl. Add 2 teaspoons of adobo sauce from the canned chipotle peppers. Mix to combine and coat all of the beans and veggies with sauce.
- Put the turkey in the bottom of the crock pot and break it up into small chunks. Pour the chili mixture on top and mix.
- Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours. Stir to distribute the turkey. Add salt, to taste.
- Mmmmm!!!
Nutrition Facts : Calories 176, Fat 3 grams, Sodium 765 milligrams, Carbohydrate 23 grams, Fiber 5.5 grams, Protein 13 grams, Sugar 6 grams
3 ALARM CHILI
I've been perfecting this chili over the past 20 years. This is the culmination of many iterations and it's just about perfect. Like all chili, it's a very personal dish, so take this one and make it your own!
Provided by aldrichmh
Categories Soups, Stews and Chili
Time 4h
Yield 10
Number Of Ingredients 20
Steps:
- In large pot add oil, onions, bell peppers, celery mushrooms, garlic and fresh chilies. Cook over medium heat until onions are translucent. Add 1 tablespoon hot chili powder; cook 1 minute. Add beef and cook over medium-high heat until brown. Stir frequently using a spatula or fork to break up any lumps. Add remaining ingredients. Bring to boil and lower to simmer for 2 1/2 hours, stirring every 30 minutes. Cover with beer. DO NOT COVER! Remove cinnamon stick and bay leaves; add kidney beans. Bring to boil and simmer for 30 minutes.
Nutrition Facts : Calories 707 calories, Fat 47.8524946424614 g, Carbohydrate 28.5396601787936 g, Cholesterol 136.077711 mg, Fiber 8.13993531204268 g, Protein 35.4417850377884 g, SaturatedFat 17.5928225759278 g, ServingSize 1 1 Serving (512g), Sodium 548.546578159639 mg, Sugar 20.3997248667509 g, TransFat 11.8707263448396 g
THREE-ALARM ITALIAN STYLE CHILI MAC
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cook pasta in salted water until al dente. Preheat broiler to high.
- Meanwhile, heat a deep skillet over medium high heat with extra-virgin olive oil. When oil ripples or smokes, crumble beef and brown, 5 to 6 minutes. Season the meat with chili powder, salt and pepper. When meat has browned, add onions, peppers and garlic. Cook vegetables until soft, 6 to 7 minutes. Add stock and scrape up pan drippings. Stir in crushed tomatoes, simmer sauce 10 minutes and fold in basil. Drain pasta and add to sauce. Toss to combine and transfer to a flameproof casserole dish. Cover with cheese and brown under broiler 3 to 4 minutes.
3-ALARM SOUTHWESTERN SAUSAGE & BEEF CHILI
Well there isn't much of a story besides I love chili and love to experiment with new recipes and making things up on my own, and this is what I came up with. My child loved it and I hope you love it as much as we did!
Provided by Carol F
Categories Bean Soups
Time 3h40m
Number Of Ingredients 15
Steps:
- 1. First, you're going to need a large pot or a stock pot, and a frying pan for this recipe.
- 2. Brown the sausage and the beef in the frying pan, either together or separately, making sure it isn't clumping up by chopping it finely with spatula. I also have used a fork and knife to cut it up while cooking to make it finer. Don't overcook meat, just brown it so there is no pink color. It's still going to cook more in the chili.
- 3. Add 4 cans of tomatoes to the large pot, and add meat and all other ingredients. BE SURE to DRAIN the BEANS and CORN or it will be too watery. Cook for 3 hours (no good chili is cooked quickly - it has to simmer on a low heat for AT LEAST 3 hours if not more.) This way all of the ingredients get a chance to mesh together and create the delicious taste.
- 4. The red pepper flakes are listed as optional - this is a very spicy chili if you use the red pepper flakes - but my child still ate it so it must be pretty good. I like spicy so it didn't bother me. I do recommend the flakes but you may want to scale down on them if you have a "finicky" eater. Enjoy!
- 5. The multi-grain tortilla chips are to eat with the chili. My child likes to scoop it up with the chips. It's also a nice way to balance out the spicy flavor, the chips soften it up a bit. And, they are healthy!
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