Brooks Chili Recipes

GRANNY'S FAST AND EASY CHILI

Granny's Fast and Easy Chili image

I have been making our chili this way for years. My mom always used Brooks chili beans so I prefer those but you could use any brand that you like. The seasonings can also be adjusted to suit your taste and cayenne or hot sauce could be added to heat up the chili.

Provided by Cookin Mommy

Categories < 30 Mins

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 14

Ingredients

1 lb ground round
40 ounces chili beans, I use Brooks Mild
46 ounces vegetable juice, I use V8
15 ounces tomato sauce
14 1/2 ounces diced tomatoes
3 tablespoons tomato paste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon lemon pepper
1 teaspoon black pepper
1/2 teaspoon celery seed
1/2 teaspoon cumin
cheddar cheese, shredded (optional)
sour cream (optional)

Steps:

In large dutch oven cook ground round until no longer pink and nicely browned. Drain any grease that has accumulated.
Add remaining ingredients to browned ground round and mix well. Cover and simmer for 20 minutes or until heated thru.
Serve with shredded cheddar cheese, sour cream, or any topping of your choice.

Nutrition Facts : Calories 339.5, Fat 10, SaturatedFat 3.7, Cholesterol 32.2, Sodium 1004.8, Carbohydrate 44.7, Fiber 8.6, Sugar 8.3, Protein 20.1

JUST LIKE WENDY'S® CHILI

Just Like Wendy's® Chili image

After trying several clone recipes and adjusting them to my tastes, I've concocted what I think is the best clone. Serve topped with finely diced white onions and/or shredded cheese. Enjoy!

Provided by MontanaChef

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 1h35m

Yield 10

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 pounds ground beef
2 stalks celery, chopped
1 onion, chopped
1 green bell pepper, chopped
3 (14 ounce) cans stewed tomatoes
1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL)
1 (14 ounce) can tomato sauce
1 cup water
2 (1.25 ounce) packages chili seasoning (such as McCormick® Mild Chili Seasoning Mix)
1 (14 ounce) can kidney beans, undrained
1 (14 ounce) can pinto beans, undrained
salt and ground black pepper to taste
1 tablespoon white vinegar, or more to taste

Steps:

Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Stir and break the ground beef into crumbles and cook until no longer pink, about 5 more minutes.
Stir celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.
Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 28.8 g, Cholesterol 55.1 mg, Fat 14.8 g, Fiber 7.8 g, Protein 22.6 g, SaturatedFat 4.7 g, Sodium 1521 mg, Sugar 8.3 g

RICH BROOKS' DAMN GOOD CHILI

Rich Brooks' Damn Good Chili image

This is my dad's "famous" chili. It is so meaty and yummy. It does not have any beans in it - like traditional Texas chili. The recipe can be cut in half for smaller families - or make the whole batch and freeze the unused portion or use leftovers for chili-cheese dip. I hope you enjoy it as much as I do!

Provided by JennieBAZ

Categories Meat

Time 3h35m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 medium onions
1 medium green pepper
1 stalk celery, chopped
1 minced fresh garlic clove
1/2 teaspoon jalapeno, chopped
3 tablespoons vegetable oil
4 lbs ground round or 4 lbs other lean beef
8 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons garlic salt
1/4 teaspoon hot sauce
salt and pepper
6 ounces beer
1 1/4 cups water
14 1/2 ounces stewed tomatoes, undrained
8 ounces tomato sauce
6 ounces tomato paste
4 ounces diced green chilies
1 bay leaf

Steps:

Chop the onions, peppers, celery stalk, jalapeno, and mince the garlic clove.
Heat the vegetable oil on med-high heat and saute the onions, peppers, celery stalk, jalapeno, and garlic until they are soft and onions are translucent.
Add the beef and continue cooking until the beef is no longer pink, adding salt and pepper to taste.
When finished cooking, spoon any excess oil from beef mixture and transfer the beef mixture to a soup/chili pot.
In a separate bowl, mix the chili powder, cumin, garlic salt, hot sauce, salt and pepper, and the beer. Let it sit for a few minutes.
Add the chili powder mixture from the bowl to the beef mixture in the soup pot.
Next add the water, stewed tomatoes, tomato sauce, tomato paste, diced green chilies, and bay leaf to the pot.
Cover and cook on low heat for 3 hours, stirring occasionally.
I serve it with shredded cheese and a dollop of sour cream. It's also good with Fritos, crackers, or as just plain chili!

Nutrition Facts : Calories 714.2, Fat 52.2, SaturatedFat 18.4, Cholesterol 161, Sodium 848.8, Carbohydrate 18.6, Fiber 5.4, Sugar 8.6, Protein 42.4

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