SHELLEY'S NO ONION CHILI
I created this recipe because I am allergic to onions. My kids have grown to love this as it is not overly spicy. I know that chili is very subjective, so you may need to add onions or chili's - that is okay, I guess I expect you to change it as you see necessary!
Provided by KCShell
Categories < 4 Hours
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Brown ground beef with broiled steak seasoning, Worcestershire, garlic, mushrooms and celery.
- While meat and vegetables are browning, place tomatoes, tomato sauce, beans, water and spices in 5 quart stock pot.
- When meat mixture is browned and vegetables are sautéed, drain hamburger mixture well.
- Place hamburger mixture in pot with tomatoes, beans and spices.
- Stir well.
- The liquid part of the soup should be about 1 inch above the ingredients, so add water accordingly.
- Bring to a boil and then turn down heat to simmer.
- Simmer 3-4 hours.
- 15 minutes before serving, thicken soup with flour and water paste.
- I add several hot tablespoons of soup to the flour mixture so it is all the same temperature and very smooth, then pour into hot soup.
- Bring soup to a boil and let it thicken.
- Simmer an additional 3-5 minutes.
- I like to put corn chips in the bottom of my bowl and then add soup, garnish with cheese and sour cream and black olives.
Nutrition Facts : Calories 378.2, Fat 13.7, SaturatedFat 5.2, Cholesterol 57.8, Sodium 497.3, Carbohydrate 37.2, Fiber 7.2, Sugar 3.4, Protein 27.4
AWESOME CHILI, NO ONIONS!
So I have developed an intolerance for onions. Major bummer for a foodie! But this chili tastes so good I don't miss the onions.
Provided by Chef Lise
Categories Beans
Time 1h15m
Yield 8 1 cup servings, 8 serving(s)
Number Of Ingredients 17
Steps:
- Roast red bell peppers and jalapenos: Turn on your broiler. Lower the rack so the peppers will be about 6 inches below your heat source. Spray the peppers with cooking spray or rub them with olive oil and place on broiler pan. Put them under the broiler and char the outside a bit, turning them every few minutes. When they look done to you, remove them from the oven and put them in a bowl with a lid for at least 5 minutes.
- Before handling the jalapenos, you may want to put gloves on to protect your skin from their spicy oil. Cut the tops off your jalapenos. Slice them lengthwise and remove the seeds and membranes. Chop jalapenos. Remove the skin and seeds from the bell peppers. Chop the peppers and set them aside to add to your chili pot later.
- Brown the ground beef. Remove the excess oil. Add the chopped jalapenos and all other ingredients. Stir and taste. Add salt, pepper, or other seasonings if you wish. Simmer on low with a lid on your pot until the flavors are blended well; 20-30 minutes.
Nutrition Facts : Calories 377.8, Fat 18.1, SaturatedFat 6.9, Cholesterol 77.1, Sodium 621.7, Carbohydrate 25.4, Fiber 7.6, Sugar 7.7, Protein 28.1
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
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.
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