Chili Lovers Chili Recipes

CLASSIC CHILI

Classic Chili image

Mom's homemade chili recipe was the best! She knew just the right ingredients to put her 'stamp' on it. I could eat it with my eyes closed and know it was hers. It amazed me that she could put it together in so little time. -Marjorie Carey, Alamosa, Colorado

Provided by Taste of Home

Categories Dinner Lunch

Time 2h

Yield 12 servings (3 quarts).

Number Of Ingredients 16

Ingredients

1 medium green pepper, chopped
2 medium onions, chopped
1/2 cup chopped celery
1 tablespoon vegetable oil
2 pounds ground beef
2 cans (28 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
2 tablespoons Worcestershire sauce
1 to 2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
2 cans (16 ounces each) kidney beans, rinsed and drained
Tortilla chips, optional

Steps:

In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.

Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 708mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 20g protein.

CHILI LOVERS CHILI

Chili Lovers Chili image

We are pretty passionate about our Chili around here, this my friends is my contribution to the Chili world; enter my "Chili Lovers Chili"! It will warm your bones on a cold day, it's rich, meaty, a little bit spicy, and oh so delicious!

Provided by Sparkles Of Yum

Categories Entree,Dinner

Time 3h25m

Number Of Ingredients 22

Ingredients

2 pounds ground beef
1 pound Italian Sausage
1 large onion (diced)
1 bell pepper (diced)
2-15 ounce cans Diced Tomatoes (not drained)
1 6 oz can Tomato Paste (I use Contadina and fill can with water)
15-oz. can Tomato sauce
1-(14 ounce) can beef broth
2-(16 ounce) cans Brook's chili hot beans (not drained)
2-(15 ounce) cans dark red kidney beans, drained and rinsed
1/4 cup chili powder (I use McCormick Chili Powder)
1 tablespoon granulated garlic
2 tablespoons onion powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon cayenne pepper
1/2 teaspoon chili flakes
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon white sugar
5 (or so) dashes Louisiana Hot Sauce (or more if you like it spicier) - Crystal's is our brand of choice
1 teaspoon salt

Steps:

Heat a large stock pot over medium-high heat. Crumble the ground beef and sausage into the hot pot, and cook until evenly browned. Drain off excess grease, then add the onion and bell pepper.
Pour in diced tomatoes and tomato paste, plus water. Pour in the kidney beans and chili beans. Season with chili powder, garlic, cumin, Louisiana Hot Sauce, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover leaving the lid cracked open a little room for steam to escape to help it thicken. Simmer over low heat for 2 to 3 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder, maybe more onion powder, if necessary. The longer the chili simmers, the better it will taste. To thicken smash some of the beans on the bottom with a slotted spoon and stir, if it looks too thick add a little more water. It's that last hour the flavors really come together and you know it's ready. Remove from heat and serve.
To serve, ladle into bowls, and add crackers, onions, cheese, sour cream.. however you like it. Plan on Chili Mac or Frito Pie with leftovers.

Nutrition Facts : Calories 567 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 106 milligrams cholesterol, Fat 31 grams fat, Fiber 8 grams fiber, Protein 41 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1 Bowl, Sodium 1703 milligrams sodium, Sugar 11 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

MEAT-LOVERS' VEGETARIAN CHILI

Meat-Lovers' Vegetarian Chili image

This is a thick, hearty vegetarian chili that is a hit at parties even among die-hard meat eaters. The TVP gives it the texture of ground beef, and the chiles give it a nice depth of flavor. Cook it in the slow cooker or on the stovetop. This recipe really benefits from using the best quality ingredients you can find. Also, I find this tastes best after sitting in the fridge overnight and reheating the next day. Serve with grated cheese on top.

Provided by J. Phillips

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 6h55m

Yield 12

Number Of Ingredients 27

Ingredients

6 tablespoons olive oil, divided
2 large red bell peppers, seeded and chopped
2 poblano peppers, seeded and chopped
1 large onion, chopped
5 cloves garlic, minced
1 jalapeno pepper, seeded and minced, or more to taste
2 cups hot vegetable broth
2 cups texturized vegetable protein (TVP)
3 tablespoons nutritional yeast
1 (32 ounce) can canned diced tomatoes, undrained
2 (15 ounce) cans kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
½ cup beer
1 (6 ounce) can tomato paste
½ cup cider vinegar
3 tablespoons soy sauce
3 tablespoons lemon juice
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
4 teaspoons seasoned salt
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon liquid smoke flavoring
1 teaspoon ground black pepper
1 teaspoon white sugar

Steps:

Heat 3 tablespoons olive oil in skillet over medium-low heat. Add bell peppers, poblano peppers, onion, garlic, and jalapeno. Cook and stir until soft, about 15 minutes. Transfer to a slow cooker.
Combine hot vegetable broth and TVP in a bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.
Place diced tomatoes, kidney beans, black beans, tomato paste, beer, vinegar, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix to combine.
Cook chili on Low for 6 to 10 hours or on High for 4 to 5 hours.

Nutrition Facts : Calories 299.7 calories, Carbohydrate 32.7 g, Fat 9.1 g, Fiber 12.2 g, Protein 25 g, SaturatedFat 1.3 g, Sodium 1346.8 mg, Sugar 6.9 g

CHILE LOVERS SPICY THREE MEAT CHILI

Chile Lovers Spicy Three Meat Chili image

A unique chili using a mixture of meats. It is spicy and loaded with flavor. The name of this recipe used to be Chili Colorado, but I challenged my new friend, Chef #383557, to make and rename the recipe for me after he pointed out that it was not a typical Chili Colorado recipe. (Please see his delightful review. I changed the measurement of the stew meat because if his review and because I also prefer more of this meat in my chili. I also like his idea for marinading the stew meat.) It was all in good fun and I am pleased with the new name. Thank you Bruce! Thank you also too all the reviewers of this recipe.

Provided by Karen From Colorado

Categories Pork

Time P1DT3h

Yield 6-8 serving(s)

Number Of Ingredients 21

Ingredients

1 lb hamburger
3 large jalapenos, seeded and chopped
1 lb hot breakfast sausage (I prefer Jimmy Dean's)
1 lb stew meat
1 cup chopped onion
3/4 cup chopped bell pepper
1 (15 ounce) can kidney beans (optional)
3 tablespoons chili powder
1 teaspoon salt
3 garlic cloves, minced
1 (6 ounce) can chopped green chilies
1 (15 ounce) can chopped tomatoes
2 (15 ounce) cans tomato sauce
1/2 teaspoon sugar
1 tablespoon cayenne
1 teaspoon oregano
2 tablespoons jalapeno juice
1/4 teaspoon garlic powder
3/4 teaspoon Tabasco sauce
3 1/2 tablespoons cumin
1/2 teaspoon onion powder

Steps:

Marinate stew meat with jalapeno juice, onion powder, and garlic powder.
Refrigerate 24 hours.
Brown hamburger with onion, garlic, bell pepper and 1/2 tablespoon cumin.
Brown sausage.
Remove stew meat from marinade and brown.
Mix all the meat together.
Add tomato sauce, tomatoes, drained beans, jalapenos, chili powder, 3 tablespoons cumin, cayenne, oregano, green chilies, salt, sugar, and Tabasco.
Cook on medium heat for 2 hours.

Nutrition Facts : Calories 604.6, Fat 35.5, SaturatedFat 11.9, Cholesterol 162.7, Sodium 1896.9, Carbohydrate 22.2, Fiber 6.5, Sugar 12.1, Protein 51.8

CHILI LOVER'S CHILI

Chili Lover's Chili image

This chili recipe is so good! It did not come from a written recipe so I don't have exact measurements.I just add what's needed until it tastes right.I usually make the pinto beans from a leftover spiral ham bone (saving the liquid from the bottom of the pan the ham was cooked in-liquid gold I call it-adding to the chili also)and have the beans for dinner one night and chili the next.there's only 3 in my family so it works out just right!

Provided by sparkle31400

Categories Weeknight

Time 3h40m

Yield 3 quarts, 6 serving(s)

Number Of Ingredients 24

Ingredients

ground beef
ground pork
diced onion
diced celery
diced green pepper
tomato sauce
water
beef base (bullion cubes will work)
cumin
chili powder
black pepper (freshly ground)
salt (optional)
roasted garlic
oregano
dry mustard
1 ounce tequila
1 (12 ounce) can beer (I use Corona)
paprika
sugar (not a lot-just enough to reduce acidity)
unsweetened cocoa powder
ground coriander
hot sauce
cayenne pepper (adjust to taste or omit)
homemade pinto beans, made using leftover ham bone from a spiral cut ham (You can also use kidney beans or canned pinto beans but chili is not as good)

Steps:

Brown beef and pork.
Drain.
Steam or boil the browned meat to remove the fat (please don't skip this step or your chili will be GREASY!).
Drain meat again and place back in pan and add onion, celery, green pepper, and some of the dry seasonings above to season the meat mixture.
Add all ingredients except beans to a large pot.
Simmer on low for 2-3 hours,adding beans the last half hour of cooking time.

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