GINA PFEIFFER'S CHILI
Provided by Molly O'Neill
Categories lunch, project, soups and stews, main course
Time 3h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the green pepper, onion, jalapeno, garlic and celery. Cook, stirring occasionally, until tender, about 8 minutes. Transfer to a bowl.
- In the pan used to cook the vegetables, heat the remaining oil over high heat. Add 1/4 of the combined meat to the oil and brown it on all sides for about 6 minutes. Remove with a slotted spoon and brown the remaining three batches of meat. (Use a little more oil if needed.)
- Pour the stock into the pan and bring to a boil, stirring to dissolve the brown bits in the pan. Set aside. In a stockpot, combine the meat and the vegetables. Add the salsa, cumin, oregano, chili powder, coriander, cayenne pepper, reserved stock and beer to the pot and bring to a simmer. Cover and simmer for 2 hours, stirring occasionally.
- Uncover and simmer 30 minutes to 1 hour to thicken the chili. The meat should be tender but not falling apart. Add salt and pepper to taste. Serve over rice.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 26 grams, Carbohydrate 21 grams, Fat 39 grams, Fiber 7 grams, Protein 57 grams, SaturatedFat 11 grams, Sodium 1338 milligrams, Sugar 8 grams, TransFat 0 grams
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.
CAPITAL PUNISHMENT CHILI
Make and share this Capital Punishment Chili recipe from Food.com.
Provided by drhousespcatcher
Categories Pork
Time 3h30m
Yield 1 pot
Number Of Ingredients 21
Steps:
- In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.
- In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done.
- Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 minute.
- Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste.
Nutrition Facts : Calories 6835, Fat 373.4, SaturatedFat 107.2, Cholesterol 2009.7, Sodium 4658.6, Carbohydrate 157, Fiber 41, Sugar 42.9, Protein 657.8
THE BEST HOMEMADE CHILI RECIPE
The Best Homemade Chili (in our opinion) made with ground beef, tomatoes, beans, peppers and other seasonings for a flavorful meal everyone will love.
Provided by Elyse Ellis
Categories Main Course Soup
Time 1h20m
Number Of Ingredients 17
Steps:
- Cook ground beef, onion, jalapeño and green pepper in a large pot over medium-high heat until beef is cooked.
- Drain excess grease.
- Stir in diced tomatoes, tomato sauce, cumin, chili powder, salt, cayenne pepper and paprika.
- Bring to a boil.
- Reduce heat to low, add beans and water, then cover and let simmer for 1 hour.
- Serve hot and top with shredded cheddar cheese, avocado and sour cream.
Nutrition Facts : Calories 247 kcal, Carbohydrate 31 g, Protein 23 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 35 mg, Sodium 668 mg, Fiber 11 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
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