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.
ANOTHER CHILI RECIPE
Here's one I made up during bad weather, using just what I had in the house. This one will be as individual as the cook and the pantry!
Provided by Susan Feliciano @frenchtutor
Categories Beef
Number Of Ingredients 12
Steps:
- Brown and crumble the ground beef, onions, garlic, and chili pepper in the olive oil, over medium heat in a large pot. Stir in the chili powder, cumin, sazon goya, and black pepper. Cook well until meat is well done. Taste and add salt if you think it needs it.
- Stir in the Ro-Tel and bring to a boil. Lower heat and simmer 10 minutes. Then add in the beans with their liquid. I used kidney beans, but you could use any beans of your choice - pinto, black, chili-hot, whatever. Let simmer about 40 more minutes, stirring a few times to prevent sticking and blend flavors. Then either keep this warm in a crock pot until serving time, OR just shut it off and reheat when you want to have it for supper.
- We serve this with tortilla chips, grated cheese, and sour cream.
YET ANOTHER CHILI (AND CHILI SPICE MIX)
This is quick and easy! You can make your own chili spice mixture by putting together all the spices in this, and you can store this for up to 6 months in a airtight storage container. ;)
Provided by Miss Diggy
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Brown and drain beef.
- Mix in a bowl all the dry ingredients.
- Then add them and the tomatoes and beans into a pot.
- Heat and simmer for 10-15 minutes, stirring occasionally.
Nutrition Facts : Calories 376.4, Fat 18.1, SaturatedFat 6.8, Cholesterol 77.1, Sodium 998, Carbohydrate 25.2, Fiber 6.7, Sugar 6.5, Protein 28.4
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