SIMPLE, PERFECT CHILI
Ree Drummond's Simple, Perfect Chili recipe from The Pioneer Woman on Food Network will be a new comfort-food favorite for your family.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
- After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
APPALACHIAN CHILI
I specialize in preparing Appalachian dishes, which, simply put, utilize common ingredients and produces a lot of flavor and feeds many people on a small budget. This chili tastes great, is easy to prepare and can also be served over spaghetti if desired. This is what you would call "Grandma's chili."
Provided by Bone Man
Categories Beans
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- In a large cooking pot, pour in the beef and chicken broth and crumble in the burger.
- Bring to a boil over medium heat.
- Add all other ingedients, except for the beans and the spaghetti, stirring after adding each one.
- Once the chili begins to boil, reduce the heat so that it will boil slowly with the lid on.
- Allow the chili to slowly boil for 90 minutes, stirring occasionally.
- Add the beans after 90 minutes and allow the chili to continue the slow boil for another 30 minutes.
- If desired, Prepare the spaghetti separately, boiling in water per package directions, and set aside, covered.
- Serve either in medium-sized bowls with saltines or oyster crackers available at the table or, portion out the chili over the spaghetti on large plates.
EASY HOMEMADE CHILI
Easy homemade chili. Goes great with cornbread or over corn chips for a chili pie! I like to use spicy pinto beans.
Provided by Tobi Hargis
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
- Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.
Nutrition Facts : Calories 394.2 calories, Carbohydrate 48.8 g, Cholesterol 45.9 mg, Fat 9.2 g, Fiber 17.9 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 525.6 mg, Sugar 4.4 g
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CHILI BUNS – LEITE'S CULINARIA
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5/5 (2)Total Time 30 minsCategory MainsCalories 210 per serving
- Put the beer and ground beef in an unheated medium saucepan. Use your fingers to gently rub the beef until it makes a slurry with the liquid. You want this to be a very fine-grained chili which means you don’t want any chunks or lumps. (Some folks use a potato masher rather than their fingers.)
- Lightly paint the inside of a hot dog bun with yellow mustard. Pack 3 or 4 heaping teaspoons chili into the bun, starting with a spoonful in the center and smoothing it over the mustard with the back of the spoon. Add more chili sauce, pressing it out to either end and smoothing it lightly as you go, until the bun is lightly filled, using about 1/3 cup chili sauce total. (Keep in mind you’re not making a sloppy joe. You want the chili should be packed firmly in the bun.) Top with chopped white onion to taste. Serve your chili buns immediately and pass hot sauce on the side.
- Heat the hot dogs by submerging them in boiling water for 5 minutes. Meanwhile, paint the inside of the chili buns’ hot dog buns with yellow mustard, and sprinkle in chopped white onion to taste. Drain the hot dogs and pat them dry. Place them in the buns and cover each with about 2 tablespoons chili sauce, then about 2 tablespoons slaw. Serve your slaw dogs immediately and pass hot sauce on the side.
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