JAMMIN' TARHEEL CHILI
This chili was created on a snowing Carolina Day. It takes a little time but it worth the wait! We add peppers, too -- we like it hot!
Provided by Donnak
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 3h35m
Yield 12
Number Of Ingredients 16
Steps:
- In a large skillet over medium heat, cook beef until brown. Drain.
- In a large pot over medium heat, cook celery, onions and garlic in olive oil until onion is translucent. Stir in beef, tomato sauce, tomatoes, mushrooms, beer, chili beans, kidney beans, cumin, chili powder, coriander, cayenne and Worcestershire. Simmer over low heat 3 hours, until flavors are well blended.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 34 g, Cholesterol 57.5 mg, Fat 18.1 g, Fiber 9.8 g, Protein 25.7 g, SaturatedFat 5.7 g, Sodium 1000.6 mg, Sugar 6.9 g
HOT DOG CHILI
Quick and easy hot dog chili recipe. Great for hot dogs and hamburgers, or just chili dogs with cheese.
Provided by Steve Gordon
Categories Side dish
Time 35m
Yield Varies
Number Of Ingredients 8
Steps:
- Place ground beef in sauce pot over Medium heat.
- Crumble the beef as it begins to cook.
- Cook beef until browned. Drain and discard any grease.
- Add the water.
- Add the salt.
- Add the black pepper.
- Add the chili powder
- Add ketchup.
- Stir and let simmer for about 20 minutes.
- Add sugar.
- Add vinegar.
- Stir again and let cook until chili reaches desired thickness.
- Enjoy!
CAROLINA BURGER CHILI
Provided by Food Network
Categories main-dish
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Combine the ground beef, chili powder, garlic, hot sauce, seasoning salt, beef base, cumin, pepper, onion and 1 cup water in a heavy-bottomed 4-quart stockpot and mix well. Cook the chili over medium-high heat until the ground beef is cooked, about 30 minutes. Whisk in the tomato paste, making sure to blend it into the chili well. Simmer until thickened and the tomato flavor is incorporated, about 5 minutes. Turn off the heat and serve over burgers!
CAROLINA BURGER
North Carolinians know how to pile it on: This burger is topped with cheese, chili and onions - plus a serving of slaw. Duke's Grill in Monroe has had a Carolina burger on its menu since 1951, but the favorite is all over the region now: Wendy's added it to the menu in North and South Carolina locations in 2019!
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 Carolina burgers
Number Of Ingredients 23
Steps:
- Make the chili: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the yellow onion and cook, stirring, until softened, about 5 minutes. Add the tomato paste, chili powder, cumin, oregano, brown sugar and Worcestershire sauce. Cook, stirring, until the onion is coated, about 2 minutes.
- Add the beef, 1/2 teaspoon salt and a few grinds of pepper to the pan and continue to cook, stirring, until the beef is no longer pink, 3 to 4 minutes. Add the tomatoes, 1/2 cup water and a pinch of salt. Bring to a simmer and cook, stirring occasionally, until the chili is thickened, 15 to 20 minutes. Season with salt.
- Meanwhile, make the slaw: Whisk the mayonnaise, vinegar and granulated sugar in a medium bowl. Add the coleslaw mix and toss to coat; season with salt and pepper.
- Make the burgers: Mix the beef with 1/2 teaspoon each salt and pepper in a large bowl. Form into four 4-inch-wide patties (about 1/2 inch thick). Heat the vegetable oil in a large skillet over medium-high heat. Add the burgers and cook until browned, 2 to 3 minutes per side for medium, topping each patty with a slice of cheese in the last 2 minutes of cooking.
- Spread the mustard on the bottoms of the buns. Serve the burgers on the buns and top with the chili, white onion and slaw.
CAROLINA BBQ SAUCE
This spicy, tangy sauce, adapted from Skylight Inn in Ayden, NC, adds zip to any BBQ dish. It's vinegar-based, according to classic Carolina tradition.
Provided by Sam Jones
Categories condiment
Time 10m
Yield 25 servings
Number Of Ingredients 7
Steps:
- In a mixing bowl combine sugar, black pepper, chili powder, crushed red pepper, and hot sauce to make a paste. Add the BBQ sauce, followed by vinegar; stir well to combine. The final consistency should be quite fluid, rather than thick. Keeps in a covered container at room temperature for several months. Makes about 2 cups.
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