BEST CHILI RECIPE
The best chili recipe you'll ever eat is right here! Our beef chili is made with ground beef, beans, diced tomatoes, and a homemade chili seasoning.
Provided by Lee Funke
Categories Chili
Time 45m
Number Of Ingredients 19
Steps:
- First, heat a large stockpot over medium/high heat.
- Then, add ground beef, yellow onion, and minced garlic and sauté for 7-10 minutes or until beef is fully browned.
- Next, add pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup to the pot and stir to combine.
- Add spices and 1 cup of broth and stir to combine.
- Bring beef chili to a boil, then reduce heat to low and let simmer for 10-15 minutes to thicken.
- Top with your favorite toppings and enjoy!
Nutrition Facts : Calories 367 kcal, Sugar 11 g, Fat 14 g, Carbohydrate 38 g, Fiber 11 g, Protein 24 g, ServingSize 1 serving
SHARON'S AWESOME CHICAGO CHILI
Every time I make this chili, people beg for the recipe. My husband wants this made at least once a month. It is delicious topped with shredded Cheddar cheese and sour cream.
Provided by Sharon Boswell
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 4h15m
Yield 10
Number Of Ingredients 16
Steps:
- Place the ground beef in a large pot and cook over medium heat until evenly brown. Drain off the excess fat.
- Mix in the kidney beans, diced tomatoes, beer, chili sauce, onion, garlic, chili seasoning, black pepper, garlic powder, onion, cayenne pepper, oregano, sugar, hot sauce, and Worcestershire sauce. Bring to a boil. Reduce heat to low, and simmer for about 4 hours, stirring occasionally.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 41.4 g, Cholesterol 55.2 mg, Fat 11.5 g, Fiber 12.2 g, Protein 26.3 g, SaturatedFat 4.2 g, Sodium 889.6 mg, Sugar 10.6 g
JANE'S BEST CROCK POT CHILI
This chili is the best I've ever had. My husband will eat it for 3 meals in a row (with the leftovers).
Provided by Jane11808
Categories Beans
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Ground the beef in a pan until cooked through. Drain and add to the crock pot.
- Add the pinto beans, kidney beans, beef broth and diced tomatoes to the crock pot.
- Dice the onion, green pepper, jalapeno.
- Heat a pan with the olive oil and add the onion, green pepper and jalapeno until the onion started to caramelize/brown.
- Add the chili powder, oregano and cumin. Mix. Next add the tomato paste and mix. Add to the crock pot.
- Cook for 4 hours on high, 6-7 hours on low.
ED'S CHICAGO COCOA CHILI
PLEASE READ: YES! CHOCOLATE CHILI! Here is my quite excellent balance of sweet, sour, salty and spicy, which I hope you will enjoy as well. 10/14/2011: For those of you out there looking for a traditional chili recipe, THIS ISN'T IT. I've removed the 'sour mix' from the recipe (you can add it if you want) because it really is just adding more sugar, lemon, lime and water, so I adjusted the lemon/lime juice in the recipe and you can add more sugar if you think the chili needs some. If you are trying to go for a more unbalanced, traditional-style taste for this chili, you might want to add brown sugar separately from the rest of the spice mix in smaller amounts until the chili tastes the way you like. I've listed additional salt and pepper without specific measurements because when cooking meat and the veggies, it's standard operating procedure for most chefs to season as you cook. Need that extra layer of heat and flavor? Add 1/2 finely diced Poblano pepper.
Provided by Edward Heller
Categories Meat
Time 1h
Yield 6 1/2 quarts, 10-20 serving(s)
Number Of Ingredients 29
Steps:
- Assemble the spice mix into an airtight container ahead of time. Most of these ingredients are approximate. Seasonings must be to taste; you're shooting for the perfect SWEET,SALTY,SPICY combo.
- CHOP ALL THE VEGGIES UP BEFORE YOU START ANYTHING ELSE. (If you want to save some time: instead of the onion and bell pepper, you can use a bag of frozen "seasoning mix", which includes onions, bell peppers and sometimes small amounts of carrots and celery. you can find this in most frozen veggie aisles.).
- Inside a BIG, DEEP, REALLY DEEP cast iron pot (about 7 qt), on HIGH HEAT, BROWN THE GROUND MEAT to about medium rare (You do not need to completely brown the meat, because it will continue to cook in the pot).
- Season lightly with salt and pepper.
- Drain off or use the ladle to take out the excess fat, but leave some of it in the pot to fry the vegetables.
- Push the meat to one side to make space to fry the vegetables.
- Reduce the heat to MEDIUM/HIGH.
- On the empty side of the skillet, add the onions, garlic, and jalapenos, then add all the rest of the vegetables.
- SAUTEE/FRY the veggies for a few minutes.
- Season the veggies lightly with salt and pepper. Try to get the veggies on the bottom of the pan, and the meat on top of the veggies. This way the meat doesn't burn and the veggies get cooked. (If you're freaking out about this, just take the meat out first (put it in a bowl), add the veggies to the bottom of the skillet, then add the meat back on top. I'm just trying to keep this a ONE-POT cooking experience.).
- Make a little space on the bottom of the pan and.
- Add the tomato paste (don't worry if you can't get the entire contents of the can out).
- Cook the paste for a minute, then mix everything in the pot together.
- Add the crushed tomatoes.
- Season the tomatoes with a little salt.
- Stir in the KILLER COCOA CHILI SPICE MIX.
- Keep stirring, keep a very slow boil or a simmer.
- Add Lemon juice, Lime juice and Orange juice.
- Also add the dark chocolate pieces. Let the heat from the chili melt the chocolate and then.
- STIR STIR STIR.
- Taste it. Something not right? Fix it! If it's too hot or sour, add a little more brown sugar. If it's not salty enough, add a little more salt. Not hot enough for ya? Add more hot peppers, or a splash of tabasco hot sauce. Chili is more of an art than a science. Do what tastes good to you!
- Set the heat to LOW.
- Partially cover and simmer for about 5-10 minutes. TURN OFF THE HEAT.
- Congratulations! You now have the best chili on the planet.
- You can keep this chili covered in the pot for a few hours. Serve with shredded sharp cheddar cheese and fritos corn chips or cornbread.
- STORING THE CHILI - I like to put the chili in those Ziploc disposable/reusable containers. You can refrigerate or freeze the chili in them really easy. The chili reheats very well in the microwave. Refrigerated chili is probably good for a week. Frozen chili is probably good for months. The chili defrosts in about 2 days if moved from freezer to refrigerator.
- AWESOME CHILI DOGS! - Use all-beef hot dogs like Vienna Beef, Klement's or Nathan's. Other hot dogs do not deserve this chili.
- NO BEANS? WHAT GIVES?. As a big fan of chili, I've discovered that it's origins do not include beans. "Anyone who knows beans about chili, knows that chili ain't got no beans!". Beans were added later, probably because beans are cheaper than meat or out of sheer confusion between chili and baked beans. -- but BEANS ARE FREAKIN GASSY! I don't like gassy chili, and I'd hope you don't either. If you REALLY MUST HAVE BEANS, you can add a can of them to this recipe, it won't hurt the chili.
- You can also substitute those soybean crumbles for the meat, which works very well with this recipe, but then remember to make sure you add some type of oil to fry the veggies.
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