Julies Chili Recipes

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HOMEMADE CHILI



Homemade Chili image

This homemade chili is hearty and rich - it's the perfect comfort food for a cold winter night. Serve with sour cream, cheddar cheese, and scallions for the ultimate win!

Provided by Julie Maestre

Categories     Main Dish

Time 1h25m

Number Of Ingredients 17

2 1/2 lb beef
1/2 Vidalia onion
1/2 red bell pepper
3 garlic cloves
16 ounces of mild salsa
1 tbsp tomato paste
1 16 ounce can dark red kidney beans
15 ounces tomato sauce
2 16 ounce cans of chili beans (kidney beans mild chili sauce)
14.5 ounce petite diced canned tomatoes
1 bottle of beer (preferably dark beer)
1/2 Tsp granulated garlic
1/2 Tsp paprika
1/2 Tsp cumin
1 tsp chili powder
1/2 Tsp Kashmiri chili
Salt and pepper to taste

Steps:

  • In a large pot, cook the onions and peppers over medium high heat for 3-4 minutes or until translucent.
  • Add the beef, and cook until browned, stirring occasionally.
  • Using a ladle, discard the excess oil leaving only about 1/4 of it in the pot.
  • Add the granulated garlic, paprika, cumin, chili powder, Kashmiri chili, salt, and pepper.
  • Stir in the fresh garlic and tomato paste.
  • Add the beer and cook for an additional minute.
  • Add the tomato sauce, mild salsa, diced tomatoes, chili beans, and kidney beans.
  • Let it come to a boil then reduce to medium low heat.
  • Cook for 1 hour or until the beef is fork tender.
  • Check for seasoning and add salt if needed.
  • Serve with sour cream, cheddar cheese, green onions, if desired and enjoy immediately!

Nutrition Facts : Calories 551 kcal, Carbohydrate 36 g, Protein 35 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 100 mg, Sodium 1337 mg, Fiber 10 g, Sugar 10 g, ServingSize 1 serving

JULIE'S CHILI



Julie's Chili image

After some tweaking and experimenting, I came up with this chili recipe. It has just the right amount of heat and warms the soul on a chilly fall night

Provided by Julie421511

Categories     Meat

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 19

2 lbs ground beef
1 quart tomatoes (like v8) or 1 quart vegetable juice (like v8)
1 (29 ounce) can tomato puree
2 (15 ounce) cans red beans, drained
1 (15 ounce) can pinto beans, drained
1 medium onion, chopped
1/2 cup celery, diced
1/4 cup green pepper, diced
1/4 cup red pepper, diced
1/4 cup chili powder
1 1/2 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Steps:

  • Brown the ground beef and drain.
  • Put the drained beef and the remaining ingredients into a 6 quart pot.
  • Cover the pot and let it simmer for 90 minutes.
  • Stir every 20 minutes.

Nutrition Facts : Calories 536.4, Fat 19.1, SaturatedFat 7, Cholesterol 77.1, Sodium 446.5, Carbohydrate 56.3, Fiber 16.6, Sugar 9.6, Protein 38.5

JULIE'S CHILI RICE



Julie's Chili Rice image

A zesty and filling one pot meal with ground beef, rice, and black beans. Quick and easy to fix. Corn and sliced black olives can be added, as well. Great with a green salad on the side!

Provided by JulieMouse83

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb ground beef
1/2 teaspoon minced garlic clove
1 teaspoon oregano
1 teaspoon basil
1 (15 ounce) can tomato sauce
1 (15 ounce) can black beans, drained
1 (10 ounce) can Ro-tel Mexican festival tomatoes
1/4 cup chili powder
1/2-1 teaspoon cayenne pepper
2 cups cooked rice
salt

Steps:

  • Brown ground beef, garlic, and oregano in a large frying pan over medium high heat until cooked through. Drain.
  • Add tomato sauce, black beans, Rotel tomatoes, cayenne pepper and chili powder. (The more cayenne pepper used, the hotter the dish.) Stir until evenly distributed. Increase heat until liquid starts to bubble. Stir in cooked rice and reduce heat.
  • Cover and simmer 15-20 minutes. Serve.

Nutrition Facts : Calories 537, Fat 19.3, SaturatedFat 7.1, Cholesterol 77.1, Sodium 1000.2, Carbohydrate 59.8, Fiber 11.3, Sugar 5.2, Protein 33

JULIE'S CHILI



Julie's Chili image

I love the way this chili bites you on the way down but not in your mouth. This recipe is made for many football tailgating partys and never had to bring home any left overs. I make this the day before then reheat in a crockpot

Provided by Julie Leo

Categories     Pork

Time 2h45m

Yield 10-15 serving(s)

Number Of Ingredients 17

1 lb ground lean pork
1 1/2 lbs ground chuck
1 lb beef stew meat
1/2 lb chorizo sausage
1 1/2 lbs onions, chopped
1 lb green pepper, chopped
5 cups tomatoes, chopped
1 1/2 tablespoons oil
2 cloves garlic
1/2 cup chopped parsley
1/2 cup butter
1/3 cup chili powder
2 tablespoons salt
1 1/2 teaspoons pepper
1 1/2 teaspoons cumin seeds
4 -5 cups water
2 (15 ounce) cans pinto beans or 2 (15 ounce) cans chili beans (what ever you like)

Steps:

  • Saute green peppers in oil until tender, add onions and cook until tender.
  • Stir frequently.
  • Add garlic and parsley.
  • Take off heat.
  • In another skillet, melt butter and add chuck, pork and chorizo.
  • Brown and cook tell done and crumbly.
  • Add to onion mixture and stir in chili powder and add water to cover.
  • Simmer 10 minute.
  • Season with salt, pepper, cumin seeds.
  • Simmer, covered 1 hour, then add beans.
  • Remove cover and simmer 30 minutes longer.
  • Skim fat from top.

Nutrition Facts : Calories 765.6, Fat 48.5, SaturatedFat 20, Cholesterol 168.5, Sodium 1903.5, Carbohydrate 35.4, Fiber 10.8, Sugar 7, Protein 48.3

JULIE'S CHILI



Julie's Chili image

easy to make and great for those cold fall and winter dinners. makes enough to freeze for future dinners.

Provided by julie bohlen

Categories     Weeknight

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 7

4 lbs ground beef
1 large onion (chopped)
2 cans diced tomatoes with green chilies
1 can tomato juice
2 cans hot chili beans
2 packages chili seasoning mix (chili man)
cruched red pepper (optional for extra heat)

Steps:

  • brown ground beef, drain off fat.
  • add remaining ingredients.
  • simmer for several hours.
  • best to use a heat reflector so is won't scorch on the bottom of pot.

Nutrition Facts : Calories 407.7, Fat 27.3, SaturatedFat 10.7, Cholesterol 123.4, Sodium 392, Carbohydrate 4.3, Fiber 0.3, Sugar 1.2, Protein 34.4

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