2-ALARM CHILI
My family likes the chili made from the packet of 2-Alarm Chili, so one day I decided to measure out all the ingredients. It's much cheaper to measure out your own ingredients!
Provided by Kim D.
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Brown beef in a Dutch oven; drain.
- Add tomato sauce, 2 cups water, paprika, cumin, onion flakes, garlic salt, chili powder, and ground red pepper.
- Cover and simmer for 30 minutes, stirring occasionally.
- Dissolve 2 tablespoons masa into 1/4 cup hot water to make a thick, but flowable mixture.
- Add masa mixture to chili.
- Cover and simmer another 15-20 minutes.
Nutrition Facts : Calories 389.7, Fat 25.1, SaturatedFat 9.2, Cholesterol 102.8, Sodium 409.2, Carbohydrate 12.2, Fiber 4.9, Sugar 2.8, Protein 30.6
DING DONG EIGHT-ALARM CHILI
Categories Soup/Stew Bean Beef Pepper Super Bowl Dinner Brisket Spice Hot Pepper Fall Winter Tailgating Poker/Game Night Party Potluck Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Soak ancho chiles in hot water to cover until softened, about 30 minutes. Drain well.
- While chiles soak, mince 1 whole garlic clove and mash to a paste with 1/2 tablespoon salt, 1/2 tablespoon cumin, and 1/2 tablespoon chili powder. Pat beef dry and toss with spice mixture in a large bowl until coated.
- Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 3 or 4 batches, without crowding, turning occasionally, about 5 minutes per batch (lower heat as needed; spice mixture burns easily). Transfer beef as browned to another bowl. (Do not clean pot.)
- Purée anchos in a blender along with tomatoes (including juice), chipotles in adobo, cilantro, remaining 2 whole garlic cloves, and remaining 1/2 tablespoon salt until smooth.
- Add enough oil to fat in pot to total 3 tablespoons, then cook onions and chopped garlic over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to 10 minutes. Add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 2 minutes. Add chile purée and 1 chopped serrano and simmer, stirring, 5 minutes. Stir in beer, water, and beef along with any juices accumulated in bowl and gently simmer, partially covered, stirring occasionally and checking often to make sure chili is not scorching, 2 hours.
- Taste sauce, then add more serrano if desired and continue to simmer, partially covered, until beef is very tender and sauce is slightly thickened, 1 to 2 hours more. (If chili becomes very thick before meat is tender, thin with water as needed.)
- Coarsely shred meat (still in pot) with 2 forks and cool chili completely, uncovered, then chill, covered, 1 to 2 days to allow flavors to develop.
- Reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes. Add beans (if using) and simmer, stirring, 5 minutes.
FOUR ALARM CHILI
Everyone has their own chili recipe or a variation of someone else's. Heck, there are probably already TWO on this site that could be just like this one. I have been making this chili for more than 25 years. The ingredients have been tweaked here and there over the years until I found just the right flavor and this is it! All I know is when I make a pot of this chili, there are never any leftovers. Like any recipe, if you leave out or change an ingredient, it doesn't come out the same way. Try it this way, then go ahead and create your own version. If you like your chili really hot, instead of hot sauce use Recipe #88224. But most of all just ENJOY IT!
Provided by Red Hot Chili Peppe
Categories Meat
Time 1h10m
Yield 8 6ounce servings, 8 serving(s)
Number Of Ingredients 16
Steps:
- Lightly oil the bottom of a 3-quart pot with olive oil and lightly sauté the onions, peppers and garlic. Do not brown.
- Add the ground sirloin and brown. Do not drain off fat; this adds to flavor of the chili.
- Mix all the dry ingredients and the hot sauce in the warm water and stir until well dissolved.
- Pour this seasoned water mixture into the meat, peppers, garlic and onions.
- Add the beans and the tomatoes and green chilies.
- Mix to blend all items. Bring to a gentle boil.
- Reduce heat and simmer for 45 minutes to an hour, stirring occasionally.
- Serve with bread or crackers.
- *** If you want your chilli a bit more spiceier try adding a couple diced up habanerro peppers seeds and all.
Nutrition Facts : Calories 299.7, Fat 18.7, SaturatedFat 7.1, Cholesterol 76, Sodium 426.6, Carbohydrate 10.9, Fiber 3.6, Sugar 2, Protein 23.8
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