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.
AWARD WINNING CHILI RECIPE
Recipe Video Above. This Award Winning Chili Recipe won a cook-off! Perfect balance of flavor and incredibly delicious bite make this Chili the best comfort food for the colder weather.
Provided by Iryna
Categories Soup
Time 1h35m
Number Of Ingredients 22
Steps:
- In a large Dutch Oven heat 2 tablespoon of olive oil. Add onion, garlic and both types of peppers and cook over medium heat stirring occasionally for 10 minutes.
- In a medium sauté pan heat the remaining 2 tablespoons of olive oil and add ground turkey thighs and breast. Cook, stirring constantly and breaking up the big chunks with a fork until the liquid evaporates and meat is thoroughly cooked and slightly brown, about 7-10 minutes.
- Add cooked meat into a pot with an onion and pepper mixture.
- Pour in diced tomatoes and beans.
- Dilute tomato paste with 1 cup of chicken broth and add into a pot.
- Add chili powder, cayenne pepper, smoked paprika, oregano, cumin, brown sugar, cocoa powder, the remaining chicken broth and ½ teaspoon of salt.
- Give everything a good stir, cover with a lid and reduce the heat to low. If the soup becomes too thick, add ½ cup of chicken broth.
- Simmer for 1 hour.
- Adjust the seasoning and serve immediately with shredded Cheddar cheese and a dollop of sour cream.
Nutrition Facts : Calories 788 kcal, Carbohydrate 77.2 g, Protein 65.6 g, Fat 26.4 g, SaturatedFat 10.5 g, Cholesterol 118 mg, Sodium 1022 mg, Fiber 20 g, Sugar 10.6 g, ServingSize 1 serving
BEEF/LAMB CHILI
Unbelievably making me feel better about some of my chili combinations-SOMEONE ELSE HAS TRIED before. This recipe was adapted from the Mommypotamos website. Interesting?!
Provided by MadCity Dale
Categories Lunch/Snacks
Time 3h
Yield 1 gallon
Number Of Ingredients 16
Steps:
- Instructions for the night before:.
- Trim livers (To do this remove any white, stringy portions with your fingers or a knife).
- Place livers in a medium bowl and cover with water.
- Squeeze in the juice of 2 lemons and place in fridge for at least 8-12 hours. This will neutralize some of the strong flavor of the liver.
- The next day:.
- Warm oil over medium heat.
- Add onions, garlic and liver, mincing liver as finely as possible while you sautee. When the onions are soft and the liver resembles a coarse paste(about 10 minutes), add ground beef and saute until brown.
- Once the ground beef is browned, add the tomatoes and spices. If needed, pour in enough water/broth so that the meat is fully submerged.
- Bring chili to a boil, then reduce heat to low and simmer for an hour.
- Enjoy!
Nutrition Facts : Calories 23674.9, Fat 1847.7, SaturatedFat 712.3, Cholesterol 8976.3, Sodium 13189.6, Carbohydrate 183, Fiber 42, Sugar 57.9, Protein 1499.6
BEEF AND LAMB CHILI WITH CHIPOTLES
Steps:
- Brown meat in a large pot over high heat. If using lean meat, add vegetable oil. When no longer pink, add onions and peppers, and cook stirring frequently,until onions are pale gold color. Add garlic and mushrooms cook until mushrooms give off liquid. Add seasonings and chipotle peppers with sauce and cook for 1 minute. Add tomatoes, lime juice, beans, and broth. Bring to a boil and add tortillas until desired consistency is reached.
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