Jonnys Chili Recipes

JOHNNY O CHILI

Johnny O Chili image

Provided by Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 11

Ingredients

5 pounds ground beef
2 onions, chopped
1/3 cup granulated garlic
3/8 cup (6 tablespoons) chili powder
54 ounces tomato soup
54 ounces water
9 ounces condensed crushed tomatoes
9 ounces crushed tomatoes
2 1/2 tablespoons ground cumin
1 tablespoon cayenne
Cinnamon

Steps:

Brown the ground beef with onions, garlic, and chili powder. Mix all other ingredients in large stock pot and add browned beef mixture. Season with cinnamon, to taste. Simmer chili until flavors are incorporated.

JOHNNY'S SPICE RUB

Johnny's Spice Rub image

This is a good general barbeque rub! Sprinkle or rub onto ribs, tri-tips, steaks, chicken or whatever meat you desire! Let rubbed meat sit at least an hour before cooking.

Provided by Johnny

Categories Side Dish Sauces and Condiments Recipes

Time 5m

Yield 25

Number Of Ingredients 9

Ingredients

1 tablespoon garlic powder
2 tablespoons ground black pepper
1 tablespoon salt
1 tablespoon mustard powder
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon brown sugar
4 tablespoons ground paprika
½ teaspoon dried oregano

Steps:

In a small, nonporous bowl, combine the garlic powder, ground black pepper, salt, mustard powder, chili powder, cumin, brown sugar, paprika and oregano. Mix well and apply to meat.

Nutrition Facts : Calories 11.7 calories, Carbohydrate 2.2 g, Fat 0.4 g, Fiber 0.8 g, Protein 0.5 g, Sodium 283.5 mg, Sugar 0.8 g

JOHN'S CHILI

John's Chili image

Good chili from the great ol' state of TEXAS. Hope you enjoy this favorite of our family.

Provided by JOHN MITSCHKE

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 5h45m

Yield 12

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 green bell pepper, finely chopped
1 orange bell pepper, finely chopped
1 large red onion, finely chopped
1 stalk celery, chopped
2 pounds ground pork
2 pounds ground beef
8 serrano chile peppers, diced
3 (14.5 ounce) cans diced tomatoes
1 (4.5 ounce) can diced green chile peppers
3 (6 ounce) cans tomato paste
2 (15 ounce) cans kidney beans
6 tablespoons minced garlic
1 fluid ounce key lime juice
4 fluid ounces tequila
16 fluid ounces beer
2 ½ tablespoons chili powder
salt and pepper to taste

Steps:

Heat the olive oil in a large pot over medium heat. Stir in the red bell pepper, yellow bell pepper, green bell pepper, orange bell pepper, onion, and celery. Cook until tender. Place pork and beef in the pot, and cook until evenly brown. Drain grease.
Mix serrano chile peppers, diced tomatoes, green chile peppers, tomato paste, kidney beans, garlic, lime juice, tequila, and beer into the pot. Season with chili powder, salt, and pepper. Bring to a boil. Reduce heat to medium-low, and simmer 5 hours.

Nutrition Facts : Calories 484.7 calories, Carbohydrate 30.5 g, Cholesterol 95.1 mg, Fat 21.7 g, Fiber 8.6 g, Protein 33.9 g, SaturatedFat 7.8 g, Sodium 876.6 mg, Sugar 10.1 g

CHEF JOHN'S CINCINNATI-STYLE CHILI

Chef John's Cincinnati-Style Chili image

You'll love this chili if you tend to like foods from the Middle East, the Mediterranean, Greek food, or Indian food, because of the spices and flavor profile. If you don't, you won't. If you finish this dish off with some diced onions and grated Cheddar cheese like I did, you'll be enjoying what they call in Cincinnati a "Four-Way," because of the four components, but feel free to serve as you like.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes

Time 1h25m

Yield 8

Number Of Ingredients 20

Ingredients

2 pounds lean ground beef
1 (6 ounce) can tomato paste
6 cloves garlic, minced
1 yellow onion, diced
¼ cup chili powder
1 ½ teaspoons ground cumin
¾ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
⅛ teaspoon allspice
⅛ teaspoon ground cloves
1 teaspoon ground black pepper
1 bay leaf
2 teaspoons white sugar
3 teaspoons kosher salt, or more to taste
2 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
6 cups cold water
1 (16 ounce) package spaghetti
1 tablespoon diced onion, or to taste
4 cups grated Cheddar cheese, or to taste

Steps:

Combine beef and tomato paste in a large pot. Rinse out the tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces.
Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain.
Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with some onions and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole.

Nutrition Facts : Calories 752.8 calories, Carbohydrate 52.9 g, Cholesterol 151.5 mg, Fat 38.4 g, Fiber 4.6 g, Protein 48.4 g, SaturatedFat 20.3 g, Sodium 1443.7 mg, Sugar 6.5 g

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