Big Red Chili Recipes
RED CHILI
Make and share this Red Chili recipe from Food.com.
Provided by Denver cooks
Categories Beans
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
- Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt.
- Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1-1/2 hours.
- Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
Nutrition Facts : Calories 426.2, Fat 15.9, SaturatedFat 5.2, Cholesterol 56.4, Sodium 1313.1, Carbohydrate 43, Fiber 12.9, Sugar 13.1, Protein 28
BIG DADDY'S TEXAS RED CHILI
BD says, "My standard chili served me well over the years until I discovered the joy of Internet shopping. This gave me access to all sorts of wonderful ingredients previously unavailable. For chili this meant access to real chiles. Ancho chiles (the dried form of the Poblano) can be rehydrated and simmered to create a wonderful puree that adds character and depth to all sorts of dishes. Not wanting to change my original chili recipe (nostalgia, you know) I created Texas Red. This chili recipe is now my very favorite." StevenHB: Favorite chili of my older daughter and the rest of the family as well. See: http://www.bigdaddyskitchen.com/cookbook/recipes/Big%20Daddy's%20Texas%20Red.htm
Provided by StevenHB
Categories Meat
Time 2h
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Beef should be "course chili grind" or sliced into 1/4-inch or less strips about 1-inch long. Anaheim chiles are frequently called green chiles in the market.
- Remove the seeds and stem from the Ancho chiles. Put the chiles into a small saucepan and cover with water. Bring to a boil, reduce heat and simmer for 15 minutes. When done remove from heat, cover and set aside.
- While the chiles are simmering brown the ground pork, drain and set aside. Heat the olive oil over medium-high heat. Add the beef round and ground black pepper to taste, to the pot. Break up any lumps and cook, stirring occasionally until the meat is evenly browned.
- Stir in the ground chili powder, salt, cumin, garlic, bay leaf and onions. Add beef broth to barely cover. Bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes (adding more broth if necessary).
- While the beef and onions are simmering place the Ancho chiles in a blender with about ¼ cup of the water from the saucepan and whir until pureed. Stir the pureed Anchos and all remaining ingredients into the meat mixture and simmer for a ½ hour.
- For best results allow chili to cool completely and then reheat.
Nutrition Facts : Calories 353.1, Fat 21.3, SaturatedFat 6.5, Cholesterol 82.4, Sodium 882.4, Carbohydrate 11.3, Fiber 3.3, Sugar 3.4, Protein 30.1
BIG RED CHILI
Make and share this Big Red Chili recipe from Food.com.
Provided by dicentra
Categories Meat
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook beef in large skillet over medium heat until browned, about 5 minutes.
- Combine beef and remaining ingredients, except salt and pepper, in slow cooker; cover and cook on low for 6-8 hours. Season to taste with salt and pepper.
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- Season the beef with salt and pepper. In a large soup pot, or a Dutch oven, heat the oil over medium high heat. Add the beef in batches, and brown a few sides, about 8 minutes per batch (not every side has to be browned, better to caramelize a few sides well and let the rest just be). Transfer the meat with a slotted spoon to a plate as it finishes browning.
- Drain off all but a couple of teaspoons of the fat from the pot, and add the onions and sauté over medium heat for 5 minutes, until the onions are tender. Add the garlic and sauté for one more minute, until you can smell the garlic. . Add the chili powder then stir in the tomato puree and the beef broth, return the browned beef cubes to the pot, and bring to a simmer over medium high heat.
- Reduce the heat and simmer, partially covered for about 3 hours, until the beef is very tender. Add 1/2 to 1 cup of water towards the end of the sauce is too thick or the mixture looks too dry. When it is all tender, you can remove a cup of two of the beef cubes and shred them with two forks and then stir that back into the pot to add thicken up the sauce a bit, if desired.
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