CHILI COLORADO (THE REAL THING, LOL NO WIMPS NEED APPLY!)
A totally delicious Chili Colorado that is so easy to make and with wonderful acclaim. It includes some exellent short cuts! This is spicy, rich and lip searing, but you go back for more If you can't find pico de gallo pre-made: 2 tomatoes chopped. 1 large white onion chopped. 1 chili serrano chopped. 1 jalapeno chopped. 1/2 bunch of cilantro chopped. juice of 2 limes.
Provided by davinandkennard
Categories Mexican
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Brown the floured beef cubes in the oil. Adding more oil as necessary. Place in an large oven safe casserole.
- Mix in the garlic, oregano, and pico de gallo.
- Cover with the red chili and enchiladas sauces.
- Taste for seasoning.
- Bring to a boil on the stove.
- Place in a pre-heated 425 degree oven cook until the sauce is reduced by half or until tender.
- Serve with rice.
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.
NOT FOR WIMPS CHILI
This is my absolute favorite chili recipe. This one usually turns out pretty hot. It will depend somewhat on how hot of a chili powder you use. IT will be kind of soupy. Enjoy!
Provided by belkathy
Categories Stew
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine dry spices and set aside.
- Brown onions in olive oil, remove.
- Brown meat, remove.
- Add dry spices to pan and cook 1 to 2 minutes.
- Add broth, tomato sauce, beer, meat, onions, and tomatoes with green chiles.
- Stir and cook slowly for 2 hours or more until meat is nice and tender.
- Taste before adding salt.
- Serve with shredded cheddar, crackers, or diced green onions on top.
Nutrition Facts : Calories 469.4, Fat 30.9, SaturatedFat 11.8, Cholesterol 118.5, Sodium 569.7, Carbohydrate 11.9, Fiber 3.3, Sugar 3.2, Protein 33.4
NO TOMATO CHILI
This chili has a great kick to it, and for those of you who don't like chunky tomatoes, this one's for you! (It's great if you like tomatoes too!)
Provided by GOZMURPH
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h5m
Yield 6
Number Of Ingredients 15
Steps:
- Crumble the ground beef into a soup pot over medium-high heat. Cook and stir until browned. Drain off the grease, and season with salt to taste. Add the onion, bell pepper, and garlic; cook and stir for about 3 minutes. Reduce the heat to medium, and season with Worcestershire sauce, chili powder, cumin and oregano. Cook and stir for another 5 minutes.
- Reduce heat to low, and stir in the chili sauce, beef broth, kidney beans and cannellini beans. Cover, and simmer for about 35 minutes. Ladle into bowls to serve, and top with shredded Cheddar cheese and jalapeno.
Nutrition Facts : Calories 900.3 calories, Carbohydrate 40.8 g, Cholesterol 190.2 mg, Fat 56.4 g, Fiber 10.3 g, Protein 56.9 g, SaturatedFat 25.7 g, Sodium 1108.7 mg, Sugar 3.3 g
CHILE CRISP
There's just enough oil to slick all the crispy bits of chile, onion and sesame in this version of the spicy Chinese condiment, so it delivers as much crunch as it does salty, sweet, nutty heat. Dried minced onion from the supermarket spice aisle is a shortcut for the usual step of frying fresh minced onion, and it improves the crispness, too. You can experiment by mixing the hot and fruity flavors of different dried chile varieties, crushing them into flaky bits, or stick with ready-to-add red-pepper flakes. No matter what you use, this blend adds a little excitement to everything.
Provided by Genevieve Ko
Categories sauces and gravies
Time 10m
Yield About 1 1/4 cups
Number Of Ingredients 7
Steps:
- Combine the oil, onion, 1/2 teaspoon sugar and 1/2 teaspoon salt in a small saucepan. Cook over medium heat, stirring occasionally, until the onion becomes evenly golden brown, 3 to 5 minutes.
- Add the chiles, sesame seeds and Sichuan peppercorns, if using, and sizzle, stirring, for 1 minute, then stir in the remaining 1/2 teaspoon sugar and 1 teaspoon salt. Use immediately or refrigerate in an airtight container for up to 2 weeks. Spoon over everything. It adds big flavor to milder bases, such as eggs, tofu, noodles, rice, vegetables, white fish, lean pork and chicken breast.
BIG CEDAR LODGE'S FAMILY FAVORITE CHILI
I made this for a broker luncheon on Harmattan in Denver and it was devoured! The key is to cook it low and slow for several hours (not just the one hour in the instructions). Also, if it gets dry, add some beef broth.
Provided by Barenakedchef
Categories < 4 Hours
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground chuck and onions, then drain.
- Add remaining ingredients and simmer one hour.
Nutrition Facts : Calories 484.9, Fat 24.5, SaturatedFat 9.5, Cholesterol 93.9, Sodium 897.7, Carbohydrate 34, Fiber 7.6, Sugar 5.2, Protein 33.6
WHIMPIES
This is my Mom's recipe and she's the best cook in the world. This is a family favorite and freezes well too!
Provided by Cheryl Butchko
Categories Main Dish Recipes Sandwich Recipes Beef
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- Heat the oil in a large pot over medium heat. Stir in the celery, onion, green bell pepper, and garlic. Cook and stir until the vegetables have softened, about 5 minutes. Add the ground beef, increase the heat to medium-high, and stir until crumbly and browned, about 10 minutes.
- Stir in the ketchup, chili sauce, water, parsley, vinegar, brown sugar, salt, pepper, mustard powder, chili powder, paprika, and Worcestershire sauce. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 30 minutes, stirring occasionally.
Nutrition Facts : Calories 352.4 calories, Carbohydrate 21.7 g, Cholesterol 68.8 mg, Fat 20.6 g, Fiber 1.6 g, Protein 21.1 g, SaturatedFat 6.3 g, Sodium 1177.8 mg, Sugar 14 g
BEST DAMN CHILI
After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.
Provided by Danny Jaye
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h50m
Yield 12
Number Of Ingredients 28
Steps:
- Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
- Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
- Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
- Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.
Nutrition Facts : Calories 406.3 calories, Carbohydrate 27.6 g, Cholesterol 74.4 mg, Fat 21.1 g, Fiber 7 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1014.5 mg, Sugar 7.4 g
MY PERFECT CHILI NOT TOO SPICY BUT JUST RIGHT
I found a recipe and tweaked it to suit my tastes. If you like tomatoes and for your chili to have more of a sweet taste and not too many beans then this is the recipe for you and if your family doesn't care for beans, you can leave them out.
Provided by The Daycare Lady
Categories Meat
Time 1h35m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine ground beef, onion, and garlic powder in large stockpot. Cook and stir over medium heat until beef is brown. Drain.
- Stir in chili powder, salt, oregano,sugar, tomatoes, tomato paste and tomato sauce. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour.
- Stir in beans. Simmer, uncovered, for 20 minutes; stir occasionally.
MY FAVORITE CHILI
This is the only chili recipe I've used for the last 8 years or so. I think its pretty outstanding. I vary the hot ingredients depending on who will be eating it and the mood I'm in. I've also used ground venison and it was just as good.
Provided by Kim127
Categories Meat
Time 4h
Yield 10 serving(s)
Number Of Ingredients 26
Steps:
- In a large kettle, stir fry the onion, green pepper, celery and garlic in the vegetable oil for about 8 minutes or until tender.
- Add the ground beef and cook until done.
- Drain.
- Return meat to kettle, add remainder of ingredients (and kidney beans) and enough water to come to the top of the chili ingredients.
- Stir til mixed completely.
- Simmer on low heat, uncovered for at least 3 hours.
- Top with cheddar cheese and sour cream if desired.
Nutrition Facts : Calories 512.5, Fat 32.6, SaturatedFat 11.4, Cholesterol 123.4, Sodium 998.1, Carbohydrate 18.2, Fiber 4.5, Sugar 9.7, Protein 36.7
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