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.
THE BEST EVER BISON CHILI RECIPE
Steps:
- Heat oil or bacon grease in a large pot or dutch oven over medium heat. Add cubed bison in batches, browning well on all sides. Remove browned pieces and place in a large bowl until all buffalo is browned well.
- Return browned bison to pot with whatever juices collected in bowl. Add onion and cook for about 2 minutes, stirring often. Add tomato paste and continue stirring until paste no longer smells raw (Your nose will know, the paste will start to smell a bit sweet and the aroma will deepen.)
- Add tomatoes, tomato sauce, ancho chili, chili powder, cumin, paprika, garlic powder and beer. simmer for 30 minutes and taste for seasoning. (it will still taste bland at this point, just make sure the amounts are close.)
- Add butternut squash and simmer 45 minutes to 1 hour or until squash is just about fork tender, stirring occasionally to avoid sticking.
- Add remaining ingredients and simmer uncovered for 1 hour, stirring often to prevent burning. Add beef stock or water as needed to achieve desired consistency.Taste for seasoning and adjust if necessary.
- Simmer uncovered for an additional hour, adding liquid if necessary. Allow to rest 15 minutes before serving
- Serve with cheddar or jack cheese, sour cream and a slice of good cornbread .
Nutrition Facts : Calories 262 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 10 grams fat, Fiber 5 grams fiber, Protein 17 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 319 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
HEMINGWAY'S CHILI
IN 2013 while preserving many of Ernest Hemingway's articles, letters, etc. at his home in Havana,Cuba the JFK library found a recipe including India Relish. I have created a version of this condiment that results in an amazing and extremely flavorful revolution in traditional Chili.
Provided by wally collins
Categories Beef
Time 3h
Number Of Ingredients 14
Steps:
- 1. rinse meat and lightly brown in small batches until grey in color and add to pot
- 2. add broth and tomato sauce and 1/3 of the spices and bring to a boil. reduce for two hours
- 3. add the 1/3 of the spices and simmer on low for 30 minutes.
- 4. add the remaining spices and simmer for 30 minutes,
- 5. adjust to taste with small amounts of Louisiana Hot sauce Cumin or salt. Add more broth if needed for tender meat.
- 6. Top with heaping tablespoon of India Relish
HEMINGWAY'S TROUT
"A flash in the pan and out come trout that Hemingway said"can't be bettered". These are stuffed with a lemon-flavored onion and parsley mixture, then coated and fried in bacon drippings until golden". Taken from Sunset Seafood Cookbook. These are wonderful!
Provided by CJAY8248
Categories Trout
Time 30m
Yield 6 trout, 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine green onions, parsley, lemon juice, and pepper. Sprinkle trout cavities with salt, then spread each with onion mixture.
- In a wide frying pan over medium heat, cook bacon until crisp. Remove bacon from pan and drain. Leave 2 or 3 Tblsp. of the drippings in the pan and reserve remaining drippings.
- Combine baking mix and cornmeal on a piece of waxed paper. Coat trout on both sides with mixture. Arrange half the trout in pan. Cook, turning once, until fish is lightly browned and flakes readily when prodded in thickest portion with a fork. For a 1-inch thick fish (measured in thickest portion), allow 5 minutes per side. (Allow same ratio of thickness to time-1-inch: 10 minutes total- for fish of all thicknesses.).
- Cook remaining fish in reserved drippings. Slip a bacon strip into cavity of each fish. Garnish with lemon wedges.
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