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.
BEEF AND DARK BEER CHILI
Provided by David Burke
Categories Bean Beef Onion Pepper Tomato Sauté Super Bowl High Fiber Fall Winter Jalapeño Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 17
Steps:
- Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
- Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper. DO AHEAD Can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat.
- Ladle chili into bowls. Serve with sour cream, green onions, and cheese.
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
THE BEST CHILI
This chili came about when we had an over-abundance of produce from our garden. Fresh tomatoes, carrots, peppers, and onions make for a delicious chili! Serve warm, topped with cheese, if desired.
Provided by Kim
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 1h15m
Yield 8
Number Of Ingredients 22
Steps:
- Heat vegetable oil in a 6-quart Dutch oven over medium heat. Add ground venison and cook until browned, 5 to 7 minutes. Add bell peppers, carrots, and onion; cook until onion is translucent, about 3 minutes. Mix in garlic and cook until fragrant, about 30 seconds more. Stir in chili powder, salt, paprika, cumin, oregano, pepper, garlic powder, and onion powder. Cook for 1 to 2 minutes.
- Mix in tomato paste and cook, stirring constantly, for 2 minutes. Add ale; cook and stir for 2 to 3 minutes. Stir in tomatoes and cook until juices start to release, about 3 minutes. Pour in chicken broth, water, and molasses; stir to combine. Add beans and bay leaves.
- Bring chili to a simmer, stirring occasionally. Reduce heat to medium-low and cook until flavors blend, 30 to 45 minutes more. Taste, adjust seasonings, and discard bay leaves.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 25.7 g, Cholesterol 43.8 mg, Fat 5.6 g, Fiber 7.3 g, Protein 18.4 g, SaturatedFat 1.3 g, Sodium 736.7 mg, Sugar 10.2 g
CLASSIC CHILI
Mom's homemade chili recipe was the best! She knew just the right ingredients to put her 'stamp' on it. I could eat it with my eyes closed and know it was hers. It amazed me that she could put it together in so little time. -Marjorie Carey, Alamosa, Colorado
Provided by Taste of Home
Time 2h
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.
Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 708mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 20g protein.
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