French Onion Chili Recipes

FRENCH ONION CHILI

French Onion Chili image

No soup for you? Have some chili instead; it's heartier. We've even Frenchified it with some mozzarella sticks and onion-flavored rings. C'est bon!

Provided by Food Network

Time 15m

Yield 2 servings

Number Of Ingredients 3

Ingredients

1 small can of chili
1 small bag of onion-flavored rings
2 mozzarella string cheese sticks

Steps:

Preheat the oven to 350 degrees F. Start heating the chili in a small saucepan over medium heat.
Crush the onion-flavored rings with your hands so they become a crumble, and make a layer of them in each of two ramekins. Add a layer of chili up to the rim of each ramekin. Pull some strings of the cheese and lay them on top of the chili. (It doesn't matter if you don't cover the top perfectly; they'll melt nicely.) Bake until a uniform, gooey crust forms, about 10 minutes.

RICH AND SIMPLE FRENCH ONION SOUP

Rich and Simple French Onion Soup image

We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.

Provided by Lori Levin

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 11

Ingredients

½ cup unsalted butter
2 tablespoons olive oil
4 cups sliced onions
4 (10.5 ounce) cans beef broth
2 tablespoons dry sherry
1 teaspoon dried thyme
1 pinch salt and pepper to taste
4 slices French bread
4 slices provolone cheese
2 slices Swiss cheese, diced
¼ cup grated Parmesan cheese

Steps:

Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
Heat the oven broiler.
Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Nutrition Facts : Calories 585.3 calories, Carbohydrate 27.9 g, Cholesterol 98 mg, Fat 43.9 g, Fiber 2.7 g, Protein 20.9 g, SaturatedFat 24.2 g, Sodium 1578.3 mg, Sugar 6 g

CHILI IV

Chili IV image

My mother was given this recipe by a friend years ago. I've made it for many occasions...perfect for Super Bowl parties (Go Rams!) or taking to work. I have yet to prepare it without getting multiple requests for the recipe. It's a great recipe to freeze or make ahead -- it tastes great the second day!

Provided by DREW810

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

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

1 ½ pounds ground beef
1 tablespoon vegetable oil
½ teaspoon salt
1 (10.5 ounce) can condensed French onion soup
1 tablespoon chili powder
2 teaspoons ground cumin
½ teaspoon ground black pepper
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
2 (15 ounce) cans kidney beans
2 teaspoons unsweetened cocoa
1 cup cola-flavored carbonated beverage

Steps:

In a deep skillet or large saucepan, cook beef with oil and salt over medium heat until brown.
Meanwhile, puree French onion soup in a blender until smooth.
Drain meat. Stir pureed soup into meat, reduce heat and simmer 5 minutes.
Stir in chili powder, cumin, pepper, tomato paste, tomato sauce, and beans until well combined. Stir in cocoa and cola. Heat through and serve.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 29.4 g, Cholesterol 53.7 mg, Fat 16.4 g, Fiber 8.6 g, Protein 22.2 g, SaturatedFat 5.7 g, Sodium 1068.6 mg, Sugar 8.7 g

WENDY'S CHILI CLONE

Wendy's Chili Clone image

I have been using this recipe exclusively for the last 9 years. It's from the April 8, 1993 Phil Donahue show featuring Gloria Pitzer, the recipe detective. It's easy and delicious in a variety of ways. We serve it at home as well as made ahead to take camping. Serve it the classic way, with cornbread or on hot dogs. Or try some of our family favorites, Cincinnati style (served over cooked spaghetti noodles) or taco salads (a bed of lettuce and corn chips, topped with chili and sour cream).

Provided by Tinkerbell

Categories Beans

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2-2 lbs ground beef
1 (10 ounce) can French onion soup (not creamy)
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon black pepper
1/2 teaspoon salt
3 drops Tabasco sauce
1 (21 ounce) can red kidney beans (undrained)
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce

Steps:

In large saucepan or dutch oven, over med/high heat, brown beef.
Puree french onion soup in blender and pour over cooked beef.
Cook and stir until mixture is consistency of rice.
Stir in spices.
Add undrained beans, tomato paste and sauce and stir well.
Reduce heat to Low and simmer for 20 minutes or until piping hot and flavors have blended.
Add additional salt and pepper, chili powder or Tabasco to taste.

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