DENISE'S CHILI
I got this recipe from a co-worker. She told me that it's been a family recipe since the early 1950's. We gave it a try for dinner tonight and I must say that it was totally awesome! Although, I would have added some carrots and bell peppers but that's just me. Of course you can add extra veggies if you like. It's very easy, especially if you use can beans, and frozen diced onions. I used what she recommended which is the chili brick by XLNT, it is in most grocery stores. Check for it in the refridgerator isle of hot dogs, and breakfast links. It's typically a white package with red and black writing. Warning this recipe makes a TON of chili!!!!! She forgot to tell me to add one can of tomato paste to thicken up the chili if you like it thick. (I would start with the smallest can possible of the paste)
Provided by ChrissyVas
Categories < 4 Hours
Time 2h10m
Yield 6-12 serving(s)
Number Of Ingredients 12
Steps:
- Saute hamburger until the pink is gone add onions and celery cook till onions are almost clear add chili powder. Salt and pepper to taste. Drain the fat if necessary!
- Option 1 for Beans:.
- Rinse the soaked beans, then place in the pot and cover with enough water to be an inch above the beans. Less water for thicker. I like it soupy for adding crackers or sopping up with a crusty bread.
- Option 2 for Beans:.
- Add canned Pinto, Red Kidney & Chili beans ( Do not Drain The Juices).
- Add hamburger, chili brick, onions, celery, diced tomatoes, tomato sauce and beans stir together and simmer for approximately 1-2 hours until thickened to what you like. You may need to add a little water. Stir periodicaly while simmering.
Nutrition Facts : Calories 1021.4, Fat 21.6, SaturatedFat 7.2, Cholesterol 101.5, Sodium 2183.4, Carbohydrate 140.9, Fiber 34.9, Sugar 18.4, Protein 76.9
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.
DENISE'S SECRET RECIPE CHILI
I came up with this chili recipe about 10 years ago, and have received many compliments and requests for my recipe. I hope you enjoy it as well!
Provided by Denise Van Dyne @Neece63
Categories Beef
Number Of Ingredients 26
Steps:
- Heat oil in heavy large Dutch oven over medium-high heat. Add onions, bacon and garlic. Sauté until onions are translucent and bacon is cooked, about 8 minutes. Remove bacon to plate. Add chuck and sauté until brown, breaking up meat with back of spoon, about 5 minutes. Add rest of spices. Stir 2 minutes. Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes. Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper, top with fresh cilantro and grated cheese. NOTE: you may want to cut back a bit on the spices at first, if you prefer a milder chili, and increase as your taste buds indicate.
CLASSIC CHILI
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
Time 2h
Yield 12 servings (3 quarts).
Number Of Ingredients 16
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.
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