Bubbalicious Burger Chili Recipes

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CHILI BURGERS



Chili Burgers image

These are hearty, zippy sandwiches which are a crowd pleaser. People are pleasantly surprised to find beans in this recipe.-Dolores Skrout, Summerhill, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 12 servings.

Number Of Ingredients 15

1 pound ground beef
1 can (15 to 16 ounces) kidney beans, rinsed and drained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
1/4 cup ketchup
1 tablespoon brown sugar
1 teaspoon chili powder
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
12 hamburger buns, split

Steps:

  • In a saucepan over medium heat, brown beef; drain. Add beans, soup, celery, green pepper, onion, ketchup, brown sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Serve on buns.

Nutrition Facts :

FIVE-STAR CHILI BURGERS WITH HOMEMADE RELISH



Five-Star Chili Burgers With Homemade Relish image

Provided by Mark Eardley

Categories     Meal

Time 30m

Number Of Ingredients 14

4 heaped tablespoons mayonnaise
1/4 iceberg lettuce (roughly shredded. I cut slices about ¼-inch thick first, and then roughly chop the lot.)
6 dill pickles (halved lengthwise, then sliced into 1/8-inch thick half-moons)
1 clove garlic (peeled and finely mashed or grated)
1 tablespoon fresh parsley (finely chopped, stalks and all)
1 tablespoon fresh lime juice (approximately the juice of 1/2 of a lime)
1 teaspoon ground sea salt
1 serrano pepper (halved lengthwise and cut into 1/4 inch slices)
1 1/2 pounds coarsely ground chuck steak (6 ounces for each patty.)
3 teaspoons Worcestershire sauce
2 sun-dried tomatoes
1 heaped teaspoon ground black pepper (I like it, but it really is optional)
Olive oil (for very lightly coating the patties just before they hit the heat.)
Ground sea salt (for sprinkling top and bottom on the lightly oiled patties - just before they hit the heat)

Steps:

  • Gently stir all the ingredients together in a mixing bowl. You might like to adjust the quantities - not too much - until you have a relish that perfectly suits your tastes.
  • If you like, keep a little of the parsley aside to sprinkle on the top of the relish as a summery green garnish.
  • Cold is cool. Ground chuck with a good fat content needs to stay cold so that the fat only starts to melt when your patty hits the heat. For the very little mixing that's needed, a steel bowl and wooden spoon will help keep the temperatures low.
  • So, tip all the ingredients - except the olive oil and salt - into a mixing bowl. Now gently, and I mean gently, stir the mix just enough to bring all the ingredients evenly together. Good. Time now to form your patties.
  • Divide the patty mix evenly into four. Gently hand-mould the mix into four patties that are no more than 3/4 inch thick and four inches in diameter.
  • What's really important here is to avoid compacting the patties too much. Use just enough hand pressure so that the mix holds together in somewhat flattish discs. A neat-edged, uniformly round shape is way less important than a lightly compacted patty.
  • Now pop them onto a plate and let them chill in the refrigerator for at least 10 minutes.
  • Heat the skillet* over a high heat for a minute or so until it's really hot. As that's happening, use your fingers to quickly spread a 1/4 teaspoon of olive oil over each patty's top and bottom. Now sprinkle a good pinch of salt over each oiled side. Grand. Your patties are heading for that hot, hot skillet right now.
  • Lay the patties into the skillet and let them sit on that searing heat for two minutes on each side. That will give you medium rare patties - each with a nicely charred, just slightly crunchy outside and a still just pinkish, juicy inside. Perfect. Don't be tempted to fiddle with the patties as they cook, just let them be for those two minutes each side.
  • Remove the patties and set them aside on a warm plate. It's time to put a little toasted color onto the buns. So, slice each bun through its waistline, and add all four tops - cut side down - to the skillet and turn the heat to high. Leave them on that heat for 90 seconds so they just pick up a little toasty golden colour. Done. Turn off the heat and remove the tops from the skillet.
  • Spread a generous layer of the relish onto the untoasted bottom of each bun. Lay a patty on top and then spread another kindly helping of relish onto the patty's top. That's it. Done! Serve at once with napkins.

Nutrition Facts : Calories 520 kcal, Carbohydrate 6 g, Protein 33 g, Fat 41 g, SaturatedFat 13 g, TransFat 2 g, Cholesterol 122 mg, Sodium 2271 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 26 g, ServingSize 1 serving

CAROLINA BURGER CHILI



Carolina Burger Chili image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 10 to 12 servings

Number Of Ingredients 10

2 pounds 80/20 ground beef
2 tablespoons dark chili powder
2 tablespoons finely minced garlic
2 tablespoons hot sauce, such as Texas Pete
2 tablespoons seasoning salt
1 tablespoon beef base or bouillon
1 teaspoon ground cumin
1 tablespoon freshly ground black pepper
1 small yellow onion, finely diced
One 6-ounce can tomato paste

Steps:

  • Combine the ground beef, chili powder, garlic, hot sauce, seasoning salt, beef base, cumin, pepper, onion and 1 cup water in a heavy-bottomed 4-quart stockpot and mix well. Cook the chili over medium-high heat until the ground beef is cooked, about 30 minutes. Whisk in the tomato paste, making sure to blend it into the chili well. Simmer until thickened and the tomato flavor is incorporated, about 5 minutes. Turn off the heat and serve over burgers!

CHEESEBURGER CHILI



Cheeseburger Chili image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 24

2 tablespoons vegetable oil
2 pounds ground beef (chuck for a more buttery flavored beef chili, sirloin for lean steak-like flavor)
3 tablespoons chili powder such as Gebhardt's Chili Powder, or ancho chile powder
Salt and freshly ground black pepper
3 to 4 cloves garlic, finely chopped
2 onions, finely chopped
2 cups beef stock
1/2 cup organic ketchup, such as Heinz
1/4 cup Worcestershire sauce
1/4 cup yellow mustard, such as Ploughman's or French's
One 14-ounce can red kidney beans, drained
3 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
Salt and freshly ground black pepper
2 cups shredded mild yellow Cheddar
1/4 cup dill pickle relish
1/2 small white or yellow onion, finely chopped (1/4 to 1/3 cup)
Easy Oven Fries, recipe follows
Ripple potato chips
Chopped raw onions
3 large starchy potatoes, scrubbed and dried
Olive oil cooking spray
Kosher salt and coarse black pepper

Steps:

  • For the chili: Heat the oil in a large pot or Dutch oven over medium-high heat. Pat the meat dry and add to the hot oil. Brown and crumble the meat until it is evenly caramelized. Add the chili powder and some salt and pepper. Stir. Add the garlic and onions; cook to soften, 7 to 8 minutes. Then add the beef stock, ketchup, Worcestershire, mustard and hot sauce, to taste. Stir in the beans and reduce the heat to keep the chili at a simmer. Cook to thicken, partially covered, about 20 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Stir frequently. For the cheeseburger sauce: Melt the butter in a sauce pot over medium heat. Whisk in the flour, cook 1 minute, then add the milk. Season the sauce with salt and pepper and thicken to coat back of spoon. Stir in the cheese in a figure-eight motion. Once the cheese has melted, stir in the relish and raw onions, taste the sauce for seasoning. Cool and store. Reheat over medium-low heat, partially covered, stirring frequently. Alternatively, reheat in a microwave oven, partially covered, stirring occasionally until evenly hot through, 2 1/2 to 3 minutes on high. Serve the chili in shallow bowls, topped with Easy Oven Fries or chips, cheese sauce and onions.
  • While the chili and sauce are heating up, preheat the oven to 450 degrees F. Place the oven rack in center of the oven. Cut the potatoes into planks lengthwise, then into thin sticks. Arrange the fries on a large baking sheet and spray evenly with cooking spray. Season the potatoes with salt and pepper. Bake 10 to 12 minutes. Then switch the broiler to high and cook until crisp, 10 to 15 minutes more, turning once.

WINNIPEG CHILI



Winnipeg Chili image

I had fries and chili at "The Greek's" in Winnipeg once. I spent ages looking for an equivalent recipe. This is it, Cape Breton style of course.

Provided by swiz58

Categories     < 4 Hours

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs lean ground beef
1 onion, peeled and chopped
1 tablespoon paprika
4 garlic cloves, minced
6 tablespoons chili powder
1 teaspoon oregano
1 tablespoon cumin
8 ounces tomato sauce
1 teaspoon salt
1 cup water
cayenne pepper, to taste

Steps:

  • Brown ground beef.
  • Add onion and garlic.
  • Cook 5 minutes.
  • Add spices.
  • Add salt, sauce and water.
  • Simmer for 2 hours.

Nutrition Facts : Calories 452.8, Fat 24.4, SaturatedFat 9.5, Cholesterol 147.4, Sodium 816.4, Carbohydrate 10.5, Fiber 4, Sugar 3.1, Protein 47.4

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