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.
LUCKY CHILI
Make and share this Lucky Chili recipe from Food.com.
Provided by ratherbeswimmin
Categories Black Beans
Time 12h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Combine the first 10 ingredients in a slow cooker; cover and cook on LOW 8-12 hours, stirring occasionally.
- During the last hour, stir in the cilantro and season to taste with salt.
- The longer you let it simmer, the better it gets, within reason.
- Serve in chili bowls with toppings.
Nutrition Facts : Calories 396.1, Fat 2.2, SaturatedFat 0.4, Sodium 602.5, Carbohydrate 78.3, Fiber 22.8, Sugar 19.6, Protein 21.1
HEARTY POTLUCK CHILI
A co-worker made this hearty and well-seasoned chili for a potluck at work, and I just had to have the recipe. It freezes nicely, too. -Linda Boehme, Fairmont, Minnesota
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 24 servings (1 cup each).
Number Of Ingredients 16
Steps:
- In a large stockpot, cook the beef, onions and celery over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until desired thickness is achieved.
Nutrition Facts : Calories 255 calories, Fat 9g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 904mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 6g fiber), Protein 22g protein.
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- Stir in remaining ingredients, including the additional ½ teaspoon Creole seasoning. Bring the chili to a boil; reduce heat to low and simmer (uncovered) for about 30 minutes. The broth will reduce and the chili will thicken as it simmers.
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