PANTRY CHILI
No onions? No peppers? No meat? No problem! You can make this homemade chili using only ingredients found in your pantry!
Provided by Christine Pittman
Categories Entrée
Time 13m
Number Of Ingredients 9
Steps:
- In a large saucepan or Dutch oven set over medium-high heat, combine the diced tomatoes, kidney beans, legumes, salsa, chili powder, garlic powder, and salt. Bring to a boil, stirring often.
- Reduce heat to low. Cover. Cook, stirring occasionally, for 10 minutes.
- Stir in optional meat, if using. Allow to heat through for 2 minutes.
- Taste and add some hot sauce if desired, and more salt if you'd like. Serve.
Nutrition Facts : Calories 285 calories, Sugar 7.8 g, Sodium 1669.2 mg, Fat 2.6 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 52.3 g, Fiber 16.4 g, Protein 17.5 g, Cholesterol 0 mg
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.
SPICY THREE-BEAN PANTRY CHILI
This vegetarian chili gets its rich flavor from caramelizing tomato paste and warming herbs, rather than long hours of cooking. You can amp up the heat by using a spicy salsa or some of the adobo paste (though the chile itself is pretty hot). Add corn for some sweetness, or canned hominy for a chunkier and funkier chili.
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium pot over medium-high heat. Add the tomato paste and cook, smearing and stirring constantly with a heat-proof spatula or flat-edged wooden spoon, until dark and aromatic, about 90 seconds. Add the chipotle, chili powder and oregano, and cook, stirring, for 1 minute. Stir in the salsa and 1 1/4 cup water. Stir in the beans and hominy. Bring to a boil, reduce the heat to medium-low, cover and simmer for 25 minutes, stirring occasionally.
- Meanwhile, bring 1 1/2 cups water to a boil in a small saucepan with a lid. Stir in the rice, reduce the heat to medium low, cover and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.
- Remove the chili from the heat, stir in the cider vinegar and let stand 1 minute. Fluff the rice with a fork, divide it among 6 serving bowls and top with the chili. Serve with pickled jalapenos and tortilla chips, if desired.
PANTRY CHILI
Best of Country Cooking 2005. This is what it is called but-it does not taste like chili, just sorta a mixed bag of ingredients with a pleasing taste.
Provided by lets.eat
Categories Potluck
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, cook beef and onion over medium heat until no longer pink, drain. Stir in the chili beans, corn, tomatoes, spaghetti sauce, taco seasoning and finally the pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Nutrition Facts : Calories 371.3, Fat 17.6, SaturatedFat 6.5, Cholesterol 64.3, Sodium 1125.8, Carbohydrate 34.9, Fiber 5.6, Sugar 12.5, Protein 21.6
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