THE BEST EVER CHILI
My dad and my father-in-law are the gurus in our chili-loving clan. But after my honeymoon to New Mexico, inspired by the fresh and fragrant chile peppers at the Santa Fe farmers market, I felt it was time to introduce them to my spicy, meaty version with a touch of masa harina. -Sarah Farmer, Taste of Home Culinary Director
Provided by Taste of Home
Time 1h40m
Yield 8 servings.
Number Of Ingredients 23
Steps:
- Combine chiles and enough boiling water to cover; let stand until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard stems and seeds. Process chiles, tomato paste, garlic and reserved liquid until smooth. , In a small skillet, toast chili powder, paprika and cumin over medium heat until aromatic, 3-4 minutes; remove and set aside. In a Dutch oven, cook and stir ground beef and steak seasoning over medium-high heat until beef is no longer pink, about 5 minutes; remove and drain. , Sprinkle steak cubes with 1 teaspoon each salt and pepper. In same Dutch oven, brown beef in batches in 1 tablespoon oil over medium-high heat; remove and set aside. Saute onion and poblano pepper in the remaining 1 tablespoon oil until tender, about 5 minutes. Stir in toasted spices, oregano and pepper flakes. Add the cooked meats along with stock, beer, tomatoes, beans, remaining salt and pepper, and chile paste mixture. Cook over medium heat 20 minutes; reduce heat to low. Stir in masa and simmer 30-45 minutes longer. Serve with desired toppings. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 473 calories, Fat 20g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 1554mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 7g fiber), Protein 41g protein.
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
REALLY EASY AND GOOD CHILI!
I have made this recipe lots of times in the past, it is one of the best recipes for chili! If you can, find chicken sausage, remove from the casings, and brown it along with the ground sirloin, it makes a fantastic chili, purchase about 5-6 large chicken sausages. Only use jalapeno peppers for this, they really make a difference in the taste. I always grind my own sirloin meat in my Kitchen Aid grinder attachment, you can ask your butcher for ground sirloin, it makes the best chili. When serving the chili dollup with sour cream then grated cheddar cheese and chopped green onions. I usually add in about 1-2 tablespoons ancho chili powder also, it adds more intense flavor, and is excellent for chili, if you make a lot of chili then this spice is worth keeping in your cupboard. The chili is best if made a day ahead, just prepare, cool and leave in the fridge overnight... You will love this! Of coarse ALL ingredients can be adjusted to suit taste.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large Dutch oven on medium heat, brown the sirloin and the chicken sausage meat (if using) until done, drain the fat if desired).
- Add in the tomato paste to the beef/chicken mixture, and stir for about 2 minutes.
- Add in the onions, green pepper, garlic and jalapeno; cook, stirring for about 7 minutes.
- Add in chili powder, brown sugar, cumin, oregano, salt, pepper and bay leaf; cook, stirring constantly for 2 minutes.
- Add/stir in red wine, chili sauce and tomatoes (break up tomatoes with a fork); bring to a boil.
- Reduce heat and simmer for 1-1/2 hours.
- Add in the kidney beans about 30-35 minutes before the end of cooking time.
Nutrition Facts : Calories 486.3, Fat 15.4, SaturatedFat 5.9, Cholesterol 78.1, Sodium 933.2, Carbohydrate 48.2, Fiber 11.2, Sugar 18.2, Protein 34.2
BEST HOMEMADE CHILI
I won a prize of the country fair with this homemade chili recipe! We like our chili hot, so I add lots of red pepper, you can add as much or as little as you like. -Ruby Callander, Elk Grove, California
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 16-20 servings.
Number Of Ingredients 11
Steps:
- In a large Dutch oven or soup kettle, brown beef with onions until the beef is brown and the onions are tender; drain. Stir in spices and tomato sauce. , Simmer, uncovered, for 1 hour, stirring occasionally. Combine flour and vinegar; stir into chili. Simmer another 15 minutes or until thickened.
Nutrition Facts : Calories 208 calories, Fat 11g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 336mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.
BEST CHILI EVER!
Rachael's Recipe Notes: Yes, you are reading the ingredients correctly - fennel seed, ground cinnamon and unsweetened baking cocoa are what make this delicious! I make this in a 4 quart stainless steel pan on the stove top, but after sweating the onions and peppers and browning the meat, if you want to put this in a crockpot and cook on LOW for 4 to 5 hours, it's just as good! If you like, you can add a can of diced tomatoes, undrained (15 to 16 ounces), at the same time you add the tomato paste. Sometimes my family likes the diced tomatoes, sometimes they don't. I serve this with homemade jalepeno cornbread and/or crispy tortilla strips.
Provided by Rachaels Kitchen Go
Categories < 4 Hours
Time 3h30m
Yield 3 quarts, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a very large, deep pre-heated skillet, add olive oil, then add chopped onions and peppers. I also add a little bit of water to the pan (maybe tablespoon or two); cover and cook on medium-low heat, just until onions and peppers begin to sweat. Uncover and add ground beef, using spatula to break up chunks of meat. Cover and cook on low heat until meat is cooked through, about 20 minutes or so (I add a little water during the cooking process). While the meat is cooking, I add the chili powder. I start with 1 Tbsp., and add as I go.
- Once the meat is browned, add the tomato paste, stirring to incorporate completely (I also add more water at this point, enough to make it start looking like chili, a nice, thick chili). Cover and cook on lower heat (slow simmer) for 30 minutes.
- Add the 5 ingredients, stir to incorporate, cover and cook on low (at a slow simmer) for another 60 minutes.
- Add beans and green chiles (including the "juice"), stirring to incorporate. At this point, add more water if you need to do so. Cover and cook on low (slow simmer) for another 40 minutes.
- Total cooking time is about 2-1/2 to 3 hours on stovetop. I know this sounds like a long time, but it really needs that much time to simmer and let the flavors blend.
- Serve with chopped red onion, sour cream, hot sauce, and shredded cheddar, colby and/or Jack cheese(s).
Nutrition Facts : Calories 308.1, Fat 13.2, SaturatedFat 4.9, Cholesterol 73.7, Sodium 580.2, Carbohydrate 22.7, Fiber 5.5, Sugar 11.4, Protein 27.3
More about "really good chili recipes"
BEST EVER CHILI RECIPE | THE RECIPE CRITIC
From therecipecritic.com
4.8/5 (47)Calories 194 per servingCategory Appetizer, Dinner, Main Course, Side Dish
12 SECRET INGREDIENTS FOR AWARD-WINNING CHILI - GREATIST
From greatist.com
THE BEST HOMEMADE CHILI RECIPE - BUDGET BYTES
From budgetbytes.com
REALLY GOOD BEEF AND BEAN CHILI | CANADIAN LIVING
From canadianliving.com
70 BEST CHILI RECIPES | OUR FAVORITE CHILI RECIPES FOR EVERY …
From food.com
THE BEST CHILI RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
7 WAYS TO MAKE REALLY GOOD CHILI ANY WAY YOU LIKE IT
From thekitchn.com
SERIOUSLY THE BEST CHILI RECIPE (5-STAR BEEF CHILI!) - FIT …
From fitfoodiefinds.com
WORLD'S BEST CHILI - PAULA DEEN
From pauladeen.com
20 BEST CHILLI RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 QUICK AND EASY CHILI RECIPES READY IN 30 MINUTES OR LESS
From allrecipes.com
REALLY GOOD CHILI RECIPE | PIT BOSS GRILL FORUM
From pitbossforum.com
THE BEST AND MOST UNIQUE CHILI RECIPES YOU’VE GOT TO TRY …
From tasteofhome.com
WHAT IS A REALLY GOOD CHILI RECIPE?
From tfsites.blob.core.windows.net
HOW TO MAKE VERY GOOD CHILI ANY WAY YOU LIKE IT | KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love