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.
DAD'S CHILI
A combination of ground beef and pork is simmered with tomatoes, pinto beans, bell peppers, and onion in this meaty chili.
Provided by DNACLOWN
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h35m
Yield 12
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat and stir in the ground beef and ground pork. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Set meat aside. Melt the butter in the pot over medium heat. Stir in the garlic, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the cooked meat, pinto beans, tomatoes, parsley, chili powder, pepper, monosodium glutamate, salt, and cumin. Cover and bring to a boil, then reduce heat, and simmer for 1 hour.
Nutrition Facts : Calories 415.2 calories, Carbohydrate 20 g, Cholesterol 104 mg, Fat 25.5 g, Fiber 5.5 g, Protein 27.2 g, SaturatedFat 11.5 g, Sodium 1079.2 mg, Sugar 5.9 g
DAD'S FAMOUS CHILI RECIPE
This recipe is my Dad's recipe that he's been making for years. It is always a hit in our house and one of my favorite dishes. This chili is pretty spicy, so if you can't take the heat, reduce the amount of red pepper and cayenne pepper. Last thing -- you have to have this chili over rice, otherwise it's just not complete! Enjoy!
Provided by Mups501
Categories Beans
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Brown beef in skillet and drain fat.
- Heat oil in separate frying pan and add 1/2 of the chopped onions, sauté until soft, but not brown.
- In blender, purify the other 1/2 of onion, the red bell pepper, garlic, black pepper, and tomato puree.
- Pour the blended ingredients, ground beef, and sautéed onions into a crock pot or a large stock pot.
- Add the chopped tomatoes, kidney beans, chipotle, cayenne pepper, crushed red peppers, chili powder and stir.
- Simmer in pot for about 2 hours, stirring every 15 minutes.
- The longer you leave it cooking on low heat, the more the spices and seasonings will blend together and the better it will be.
- Serve over cooked white rice.
Nutrition Facts : Calories 446.5, Fat 15.7, SaturatedFat 5.2, Cholesterol 73.7, Sodium 439.8, Carbohydrate 43.6, Fiber 13.5, Sugar 9.4, Protein 35.9
DAD'S SUPER-BOWL CHILI
This is my Dad's Chili recipe. I had to practically torture it out of him when he heard I was wanting to post it to share on Recipezaar! I explained to him that it will get reviews and he told me to say that if you did't like it, you must have somehow screwed it up ;) I hope you enjoy it as much as we always do.
Provided by InMemoryofBrats
Categories Low Cholesterol
Time 2h10m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Brown beef in large skillet then drain fat.
- Chop peppers and onions into"thumb size" chunks.
- Combine all ingredients into 10 Quart pot.
- Bring to boil.
- Reduce heat, cover and simmer for 1 hour stirring often.
- If you like your chili thinner than this, add beer to thin, not water.
- (When serving, we like to garnish with sharp cheddar or sour cream and crackers or cornbread.).
DAD'S HOMEMADE CHILI
Make and share this Dad's Homemade Chili recipe from Food.com.
Provided by ALH7401
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Chop onion and jalapeno.
- Saute onion and jalapeno in butter.
- While onion sautes brown the beef and sausage, drain.
- To a large stock/soup pot over low heat add beans, green chilis, and tomatoes.
- Add onion and jalapeno when tender to pot and add meat when brown.
- Add chili powder, garlic, and cumin.
- Cook for approximately 45 minutes over low heat, stirring frequently.
Nutrition Facts : Calories 903.8, Fat 35, SaturatedFat 12.2, Cholesterol 95.3, Sodium 2141.6, Carbohydrate 98.8, Fiber 18.4, Sugar 9.8, Protein 52
DAD'S BEST CHILI
This is my own recipe for chili with beans and meat. I modified it over several years because I wanted a spicy chili that had a flavorful heat, not just a 'set your mouth on fire' heat. It can be made using canned beans or dried beans that you soak and pre-cook.
Provided by T3Acha1997
Categories Pork
Time 1h
Yield 6 quarts, 18 serving(s)
Number Of Ingredients 20
Steps:
- In a large 6-8 quart stock pot, brown the sausage and ground beef together, adding the diced green pepper and onion in the last 5 minutes or so.
- Add the bouillon cubes, garlic, diced chili pepper (if used), tomato paste, and all seasonings EXCEPT bay leaves. Stir well until completely mixed.
- Stir in the diced tomatoes (including liquid), canned diced green chilis, ale or stout (if used), and the bay leaves. Then carefully mix in the kidney and black beans being careful not to mash the beans.
- Simmer on low for at least 45 minutes, up to 2 hours. Be careful not to burn the bottom.
- Serve with crackers and shredded cheddar cheese; add a splash of pepper sauce if you like it HOT.
- This recipe makes about 6 quarts of chili that tastes even better the second day, and withstands freezing very well.
- NOTE:.
- If using dried beans, adjust the recipe as follows:.
- 1 lb. + 1 cup dried kidney beans.
- 1 cup dried black beans.
- 3 Tblsp sugar.
- 1½ Tblsp salt ADDITIONAL to recipe.
- Dried beans must be soaked overnight and PRECOOKED BEFORE being added to chili (simmer black beans for 45 minutes, kidney beans for 1 hr 45 minutes.
Nutrition Facts : Calories 457.4, Fat 20.5, SaturatedFat 7.2, Cholesterol 54.5, Sodium 1163.2, Carbohydrate 47.9, Fiber 16.7, Sugar 7, Protein 25.3
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- Soak beans in large pot overnight. When ready to cook the chili, add the diced onion, bay leaves and salt to the beans and boil until the beans are soft. Pour out excess water until the water and bean levels are the same.
- Brown the meat in a large skillet. In a separate large pan, make the sauce. Add tomatoes, tomato sauce, tomato paste, chili powder, cumin, sugar, black pepper, red pepper, and jalapeños. Simmer for 15 minutes.
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