Daves Old Fashioned Chili Recipes

OLD MAMA'S FASHIONED CHILI

Old Mama's Fashioned Chili image

This spooky chili is great for Halloween dinner! Keep warm on the stove and the little ones can eat anytime during trick-or-treat activities.

Provided by Elizabeth, Old Mama

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

Time 40m

Yield 8

Number Of Ingredients 10

Ingredients

1 pound ground beef
2 (15 ounce) cans black beans, undrained
2 (15 ounce) cans kidney beans, undrained
2 (14.5 ounce) cans stewed tomatoes, undrained
2 green bell peppers, cut into 1/2-inch dice
1 yellow onion, cut into 1/2-inch dice
4 cloves garlic, minced
1 (1.25 ounce) package chili seasoning mix, or to taste
1 dash hot sauce, or to taste
salt and ground black pepper to taste

Steps:

Cook and stir ground beef in a skillet over medium-high heat until crumbly and browned, 5 to 10 minutes. Drain.
Stir drained ground beef, black beans, kidney beans, tomatoes, green bell peppers, yellow onion, garlic, and chili seasoning together in a large pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until vegetables are slightly tender and chili is heated through, 15 to 20 minutes. Season with hot sauce, salt, and ground black pepper to taste.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 46.7 g, Cholesterol 34.8 mg, Fat 10.2 g, Fiber 16.4 g, Protein 23.7 g, SaturatedFat 3.6 g, Sodium 1312.5 mg, Sugar 6.2 g

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.

DAVE'S CHILI

Dave's Chili image

We love to make chili together, and we usually play around with it all day, adding this and that, and it is never the same, but today's batch was exceptional so I thought I would put it here for future reference. The original recipe is supposedly from Conway Twitty that my husband obtained from an anesthesiologist he was working with at the time. Conway supposedly won a Texas chili cook-off with it. But this is our version of his great recipe that has evolved over the years. It's a little hot/spicy, but you can adjust the amount of seasonings if you want it milder. Feel free to play around with it. Hope you enjoy. Someday I'll post the original of Conway's chili recipe. NOTE: I have updated this recipe with a few changes including not draining the beans and using only 1 can of Rotel. And in the directions to add extra water as needed. I like the added flavor of not draining the beans. :)

Provided by Nimz_

Categories Meat

Time 3h25m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

3 -4 lbs ground beef
4 tablespoons olive oil
8 cups water
8 -10 dried chili pods
10 garlic cloves, minced
2 bay leaves
3 teaspoons salt
1 teaspoon cumin
1 teaspoon ground red pepper
1 teaspoon oregano
1/2 teaspoon fresh ground pepper
1 tablespoon sugar
1 tablespoon dried onion flakes
2 -4 tablespoons Mexican chili powder (start with 2 and increase to suit your taste buds)
3 tablespoons flour
6 teaspoons cornmeal
1/4 cup water
1 (16 ounce) can dark red kidney beans (more to taste)
1 (15 1/2 ounce) can pinto beans (more to taste)
1 (14 1/2 ounce) can petite cut diced tomatoes (more to taste, Note ( To kick this up a little more use 1 10 oz cans of Rotel)

Steps:

Heat olive oil in a large pot.
Add the hamburger meat (or double ground brisket if using) and brown; drain off excess fat).
Add the minced garlic, 8 cups of water and the dried chili pods and bring to a boil.
Reduce heat and simmer for an hour.
Remove the chili pods and any stems that may have fallen off the pods.
Add the bay leaves through the Mexican Chili Powder and stir.
To thicken the chili, mix the flour and cornmeal with 1/4 cup of water until smooth, then add to the chili and stir well.
Add the Beans and Tomatoes.
Mix well and bring to a boil.
Reduce heat and simmer for 1 1/2-2 1/2 hours. The longer it cooks the better it gets. Add a little water as it cooks down. :).
NOTE: If it gets too thick, just add a little water. We serve this with cheddar cheese or chopped onions on top and crackers or cornbread.

DAVE'S 15 DEGREE CHILI

Dave's 15 Degree Chili image

This Chili is my husband's specialty and is a HUGE event at our house. People and pets start roaming around the kitchen when they see Papa pull out the chopping block and peppers! It's very thick and hearty and the vegetables and peppers add a special flavor that is missing in a lot of chili. Definitely has a little kick to it - but you can serve it to the kids!

Provided by Denise

Categories One Dish Meal

Time 2h45m

Yield 5-6 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs ground round
1 fresh jalapeno pepper, chopped fine
1 green pepper, diced
1 yellow pepper, diced
1 red pepper, diced
1 yellow sweet onion, diced
1 fresh habanero pepper
2 (15 ounce) cans tomato sauce
1 (15 ounce) can red kidney beans
1 (15 ounce) can chili beans
1 (15 ounce) can seasoned black beans
1 (6 ounce) can tomato paste
1 (10 ounce) can mild Rotel tomatoes & chilies
chili seasoning mix (for 2 pounds of beef)
1 bottle beer
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper

Steps:

Chop the peppers and onions and place in a large soup pot.
Add the remaining spices, beans, tomato sauce& paste, and the beer.
Stir well and let rest.
Brown the ground round in a large skillet and add to the soup pot.
Stir well and simmer on low to medium heat for 1-2 hours.

Nutrition Facts : Calories 460.9, Fat 2, SaturatedFat 0.4, Sodium 1608.3, Carbohydrate 86.2, Fiber 22.1, Sugar 15.2, Protein 26.3

DAVE'S OLD FASHIONED CHILI

Dave's Old Fashioned Chili image

I have a 1994 edition of Colorado Cooks for Education. There are over 400 celebrity contributors, one of which is Dave Thomas, founder of Wendy's. Here is his recipe for chili. I think it's different than what is served today! I have not tried this recipe to compare, but thought it would be interesting to include it for all us chili fans.

Provided by Toni in Colorado

Categories Meat

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs ground beef
1 quart tomato juice
29 ounces tomato puree (1 large can)
15 ounces kidney beans (1 can dark red, drained)
15 ounces beans (1 can small red beans, drained)
1 1/2 cups onions, chopped (1 medium onion)
1/2 cup celery, diced
1/4 cup chili powder
2 teaspoons cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Steps:

In a frying pan, brown ground beef. Drain. Add remaining ingredients and drained ground beef into a 6 quart pot. Cover and simmer 1 to 1 1/2 hours, stirring every 15 minutes.
A note added: "Dave likes to add fresh, chopped onions on top of his chili serving.".
My note: I'm guessing that by "small red beans" he meant pinto beans.
This yields 16 (8 ounce) servings.

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