Mawthooks Beefy Chili Recipes

THE BEST CHILI

The Best Chili image

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

Ingredients

1/4 cup vegetable oil
1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1 1/2 cups low-sodium beef broth
One 28-ounce can whole peeled tomatoes, crushed
Two 15.5-ounce cans kidney beans, undrained
Sour cream, shredded Cheddar and sliced scallions, for serving
Tortilla chips, for serving

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.

HEARTY AND DELICIOUS BEEFY CHILI SOUP

Hearty and Delicious Beefy Chili Soup image

I find that this soup works best with only the chili macaroni flavor Hambuger Helper. This is a hearty soup that should be served as a main meal, with recipe#105726 or crusty buns on the side! Adust the chili powder and chili flakes to suit taste.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb ground beef
1 medium onion, chopped
2 tablespoons minced fresh garlic (or to taste)
1 small green bell pepper, seeded and finely chopped
2 tablespoons chili (or to taste)
2 -4 teaspoons dryed chili flakes (or to taste)
1 -2 teaspoon cumin (or to taste)
1 jalapeno pepper (seeded and finly chopped) (optional)
5 cups chicken broth (or use 3 cups broth and 2 cups water, or use all water)
1 (220 g) package Hamburger Helper mix for beef pasta (use Chili-Macaroni flavor for this)
1 (28 ounce) can diced tomatoes (undrained)
1 (8 ounce) can corn niblets (undrained)
1/3 cup sliced and black olives (or to taste)
salt and black pepper
sour cream (optional)

Steps:

In a pot cook the macaroni from the Hambuger Helper package in boiling water until just al dente; drain and set aside.
In a large pot cook the ground beef with onion, garlic and bell pepper until no longer pink; drain fat.
Add in chili powder, cumin, dryed chili flakes and jalapeno pepper (if using) cook stirring for about 3-4 minutes.
Add in broth powdered sauce mix from the Hamburger Helper and tomatoes with juice; cook uncovered over medium-low heat stirring occasionally for about 45 minutes (can simmer longer if desired the longer you simmer the soup uncovered the richer it will be!).
Add in the cooked macaroni, undrained corn and olives, season with salt and pepper and simmer another 10 minutes or until heated through.
Ladle into bowls and dollup with sour cream if desired.

Nutrition Facts : Calories 282.4, Fat 14.5, SaturatedFat 5.1, Cholesterol 52.3, Sodium 891.9, Carbohydrate 18.1, Fiber 3.7, Sugar 6.5, Protein 21.4

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