Georgia Chili Recipes

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AWARD WINNING CHILI CON CARNE



Award Winning Chili Con Carne image

This chili recipe is many years in the making and I have won several awards with it. I think you'll be pleased with it. You can alter it to your own spice levels to achieve your perfect chili. Garnish with shredded mozzarella cheese, and use corn chips for dipping.

Provided by CHEFJIMMY

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

Time 2h35m

Yield 8

Number Of Ingredients 22

4 tablespoons vegetable oil
1 green bell pepper, chopped
1 yellow onion, chopped
2 ½ pounds lean ground beef
2 beef bouillon cubes
⅔ cup red wine
2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved
garlic cloves, crushed
1 (12 ounce) can tomato paste
1 ½ teaspoons paprika
2 ½ teaspoons chili powder
1 teaspoon cayenne pepper
2 ½ teaspoons dried basil
½ teaspoon dried oregano
2 tablespoons dried parsley
½ teaspoon black pepper
1 teaspoon salt
12 drops hot pepper sauce (e.g. Tabasco™)
1 (15 ounce) can kidney beans, drained
3 tablespoons flour
3 tablespoons corn meal
½ cup water

Steps:

  • Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
  • Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
  • Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
  • In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.

Nutrition Facts : Calories 494.6 calories, Carbohydrate 29.1 g, Cholesterol 85.8 mg, Fat 27.2 g, Fiber 7.5 g, Protein 31.6 g, SaturatedFat 8.9 g, Sodium 1211.6 mg, Sugar 9.2 g

GEORGIA CHILI



Georgia Chili image

I have tried many chili recipes, trying to find one that suits our family's taste. This is it! I found this in my 1970 Southern Living cookbook. My family doesn't like spicey chili, so I only add 2 teaspoons of chili powder. I have noted my other changes in the ingredients. I leave out the shortening to cut the fat and we aren't big on a lot of celery in our food, so I cut it down to one stalk. This is the only chili that I make now. Prep time is approximate. Servings are generous, so you may be able to serve more than six with this recipe. I freeze leftovers.

Provided by keen5

Categories     Beans

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb lean ground beef
salt and pepper
1 onion, chopped
3 tablespoons chili powder, divided
1 tablespoon shortening (I leave this out)
2 cups tomato juice
2 stalks celery, diced (I use one stalk)
1 green pepper, diced
1 can tomatoes (I use crushed)
1 can kidney bean (I use 2 cans)

Steps:

  • Season ground beef with salt and pepper to taste.
  • Brown beef and onion, mixed with 1 tablespoon chili powder, in the shortening.
  • Add tomato juice, celery, green pepper, and remaining 2 tablespoons chili powder.
  • Simmer slowly for 45 minutes, or until vegetables are tender.
  • (If mixture cooks down, add more tomato juice or water).
  • Add tomatoes and simmer 15 minutes longer; then add kidney beans and simmer a few minutes more or until beans are tender.

GEORGIA STYLE CHILI



Georgia Style Chili image

I mixed this up one night just when the weather started to get cooler. I enjoy the mix of hamburger meat and roll of ground sausage. You can use Italian or hot, whatever your preference is. Fixed up a French loaf of cheesy garlic bread to go along with it. It was loved by all.

Provided by Catherine Cantrell

Categories     Beef

Number Of Ingredients 14

1 lb browned hamburger meat
1 pkg browned sausage
1 large onion chopped
2 Tbsp minced garlic
2 Tbsp a1 steak sauce
2 Tbsp worcestershire sauce
2 can(s) tomato sauce 28 ounce (use 1.5 of the cans)
2 Tbsp black pepper
2 tsp chili powder
1 tsp onion powder
2 tsp cumin
1 tsp celery seed
2 tsp red pepper flakes (or to taste)
2 tsp oregano, dried

Steps:

  • 1. Brown sausage and hamburger, drain well. Add garlic, chopped onion and one and a half cans of tomato sauce. Add in all other ingredients and bring to a boil. Once boiling drop heat to a simmer. You may want to add more tomato sauce, depending your preference.
  • 2. Should be ready to go in about 30 minutes to an hour. I serve with sour cream and hot sauce and with a warm crusty bread. Enjoy!

GEORGIA CHAIN-GANG CHILI



Georgia Chain-Gang Chili image

I love chili. This one is certainly not traditional but sounds very interesting. Al most like a kicked up Brunswick stew. I plan to half it when I first make it. I also will use whatever chicken parts I have on hand. Received in an email from gourmet-recipes-from-around-the-world. Thanks, D M! There is a minimum 2 hour marinade time for the ground beef - can be done the day before & refrigerated.

Provided by Busters friend

Categories     Chicken Breast

Time 3h25m

Yield 20 serving(s)

Number Of Ingredients 28

1 cup Burgundy wine, dry
1/2 teaspoon thyme, dried
2 bay leaves
4 garlic cloves, minced
1/2 teaspoon black pepper, freshly ground
6 lbs beef, coarse grind
2 chicken breasts, large
water
2 teaspoons salt
2 tablespoons oil, vegetable
2 onions
3 pork chops, coarse grind
10 tablespoons red chili peppers, mild, ground
1 teaspoon cayenne pepper
1 teaspoon oregano, dried, new Mexican
1/2 teaspoon cumin
1/2 teaspoon rosemary
1 1/2 cups tomatoes
16 ounces tomato sauce
8 ounces tomato sauce, Mexican hot
4 ounces chilies, green, mild, whole
7 ounces jalapeno peppers, pickled
2 tablespoons hot pepper sauce, liquid
1 tablespoon butter
3 chilies, fresh whole green
1/2 cup mushroom
1/2 cup sauterne
12 ounces beer

Steps:

  • In a large non-aluminum (preferably glass or glazed cast iron) bowl make a marinade by combining the burgundy, thyme, bay leaves, garlic, and black pepper. Place all the beef in the bowl and mix lightly to coat the meat well. Cover and refrigerate overnight. (If time is short marinate for 2 hours at room temperature. ).
  • Place the chicken breasts in a saucepan with enough water to cover. Add 1 teaspoon salt and simmer over low heat for 1/2 hour. Remove the chicken reserving the liquid. Chop the chicken breasts fine and reserve.
  • Meal the oil in a large heavy pot. Add the onions and cook until they are translucent.
  • Meanwhile, drain the beef, straining and reserving the marinade. Mix the beef and pork together, then combine the meats with the ground chile, cayenne pepper, oregano, cumin, rosemary, and the rest of the salt. Add this meat-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
  • Add half the marinade, the reserved chicken, tomatoes, both tomato sauces, jalapenos, and 1 tablespoon of liquid hot pepper sauce to the pot.
  • Melt the butter in a heavy skillet over medium heat. Add the fresh chiles, mushrooms, and a small amount of the Sauterne and cook for 3 minutes.
  • Add this to the pot. Bring to a boil and simmer, uncovered, for at least 3 hours. When the chili is cooking, from time to time stir in the remaining marinade, the remaining Sauterne, and beer. If more liquid is needed, stir in the water the chicken was cooked inches Taste and adjust seasonings.

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