JAMIE'S CHILI
Cold weather calls for comfort food in the form of chili. Jamie Deen's delicious recipe uses ground beef, italian sausage, several type of beans and more. Pairs well with cornbread for family dinner anytime.
Provided by Jamie Deen
Categories classics cold weather comfort food fall Family Supper guys night potluck tailgating winter
Time 30m
Yield 8
Number Of Ingredients 18
Steps:
- Brown ground beef and sausage in skillet and drain. Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, green pepper and celery and sauté briefly. Stir in the diced and whole tomatoes. Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender. Add the beans, browned meat and chili seasoning. Partially cover, and let simmer for 4 hours.
- Serve garnished with Cheddar cheese, sour cream and green onions.
JAMIE'S CHILI ( PAULA DEEN )
Make and share this Jamie's Chili ( Paula Deen ) recipe from Food.com.
Provided by Recipe Junkie
Categories Meat
Time 4h10m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet brown ground beef and sausage, drain and set aside.
- Spray large pot with nonstick cooking spray and heat over medium heat.
- Add the onion, green pepper, and celery and saute briefly.
- Stir in the diced and whole tomatoes.
- Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender.
- Add the beans, browned meat, and chili seasoning.
- Partially cover, and let simmer for 4 hours.
- Serve with Cheddar cheese, sour cream, and green onions.
WORLD'S BEST CHILI
Provided by Jamie Deen
Categories cold weather comfort food fall Family Supper guys night tailgating winter
Time 25m
Yield 6 to 8
Number Of Ingredients 19
Steps:
- Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the onion, peppers, and celery and sauté until soft, about 4 minutes. Add the garlic and sauté for 1 to 2 minutes, just until fragrant. Stir in the beef, breaking it up with the back of your wooden spoon, and cook until browned, about 5 minutes.
- Stir in the chili powder, cumin, oregano, and cayenne and sauté for about 2 minutes more. Stir the tomato paste into the beef; this will intensify the flavor. Add both cans of diced tomatoes with their juices, the beer, and all the beans, stirring to combine.
- Bring the chili to a boil, then reduce to a simmer, cover with a lid, and cook on medium-low for a good 2 hours, stirring on occasion to keep the chili from sticking to the bottom of the pan.
- Cook's Note: One of the best things about making a big pot of chili is that you can freeze the leftovers. All the flavors will continue to marry together so it'll be even better when you reheat it.
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