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.
CASI STYLE CHILI
(Chili Appreciation Society International) CASI chili-cookoff winners tend to use blended chili powder and also Jalapeno chiles, which are usually removed before serving. The beef is cubed, and masa, which is a flour made from ground dried corn, is used to thicken the chili. This recipe is from "The Whole Chile Pepper Book". If you like it "hot", this is it. There are no beans, but you can always add some (but don't tell anybody that I said that) lol. The heat scale rating is 4, on a scale of 1 to 5. I gave it a 5. (Maybe I'm a whimp). Caution: I once made a huge amount of this chili, I scraped the seeds from the jalapenos with my thunbnail. Don't ever do that, I burned the skin under my nail, OOOOOOOOOOOOuch!!!!
Provided by Imagenie
Categories < 4 Hours
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Brown the meat and onions in the oil.
- Add the tomato sauce, beer, beef broth, chiles, cumin, garlic, black pepper, and 2 tablespoons of the Chili Powder. .
- Simmer the chili over a low heat for 2 hours until the meat is tender.
- To thicken, make a thin paste of the masa and water. Quickly stir this into the chili. (If done too slowly it will lump).
- Add the remaining chili powder and paprika. Simmer for an additional 15 minutes. Remove the Jalapenos and serve.
Nutrition Facts : Calories 522.6, Fat 36, SaturatedFat 12.8, Cholesterol 104.6, Sodium 536.1, Carbohydrate 15.7, Fiber 4, Sugar 3.5, Protein 31.1
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