Roadkill Or Cupboard Clearing Chili Recipes

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THE BEST CHILI



The Best Chili image

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

1/4 cup vegetable oil
1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1 1/2 cups low-sodium beef broth
One 28-ounce can whole peeled tomatoes, crushed
Two 15.5-ounce cans kidney beans, undrained
Sour cream, shredded Cheddar and sliced scallions, for serving
Tortilla chips, for serving

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.

ROADKILL



Roadkill image

This dip recipe is pretty common, but the name is pretty quirky, and I thought it was worth sharing. One of my professors in college used to make this for almost every gathering. Everyone loved it (well, almost everyone, but everyone's taste buds are different). After I graduated, I asked him for the recipe to use for a potluck at work, and I asked him about the name. It seems that for one gathering (Halloween, I think), they had to come up with a name for each dish. This one was dubbed "Roadkill." So here it is (actual roadkill not required):

Provided by ThespiSis

Categories     Sauces

Time P15DT15m

Yield 16 serving(s)

Number Of Ingredients 5

1 lb ground beef (I use extra lean)
1/4 cup diced onion
1 (10 ounce) can rotel, drained
1 (2 lb) package Velveeta cheese, cubed (I use the light)
garlic salt, to taste

Steps:

  • Brown beef and onion together, seasoning with garlic salt, then drain.
  • While beef is cooking, cut Velveeta up into small cubes.
  • Put Velveeta, beef, and Rotel into a crockpot and cook on high until Velveeta is melted, stirring occasionally.
  • Turn to low to keep warm.
  • Serve with tortilla chips.

Nutrition Facts : Calories 234.3, Fat 16.6, SaturatedFat 9.7, Cholesterol 64.1, Sodium 929.3, Carbohydrate 6.4, Sugar 4.6, Protein 14.5

ROADKILL OR CUPBOARD CLEARING CHILI



Roadkill or Cupboard Clearing Chili image

Roadkill Chili for you TRUE ROAD KILL COOKS - grind up 6 lbs.fresh road-kill. (Note: due to the condition of the road-kill, grinding may not be necessary). Just about anything acceptable (rabbit, possum, chicken, unknown..) stay away from skunks since their odoriferous nous has negative effect on the final result. I live in an area where there's not much highway traffic, and urbanization has scared off all the critters, and neighbors keep their pets indoors, THEREFORE, I HAD TO MODIFY THIS RECIPE! Otherwise known as (for the weaker stomach crowd) CUPBOARD CLEARING CHILI. Adapted from the original recipe of Ted's Original! Texas Road-Kill from "Texas Chili" Homepage.

Provided by MadCity Dale

Categories     Lunch/Snacks

Time 2h15m

Yield 15 serving(s)

Number Of Ingredients 21

3 lbs venison
2 lbs pork
1 lb turkey
2 teaspoons vegetable oil
2 bell peppers (ast'd)
2 onions
1 bunch celery
2 diced jalapenos
1/2 head garlic
30 ounces tomato sauce
30 ounces whole tomatoes, chopped
6 tablespoons chili powder
2 tablespoons cumin
2 tablespoons Mexican oregano
2 teaspoons sea salt
2 teaspoons black peppercorns
24 ounces dark beer
32 ounces pinto beans
32 ounces black beans
32 ounces diced tomatoes
46 ounces tomato juice

Steps:

  • Brown all meats in a large stock pot.
  • Saute peppers,onions,celery,jalapenos,garlic.
  • ADD everything else.
  • Bring to low boil, 9 bubbles, stirring occasionally, DROP HEAT, and simmer until done and thick, 3 bubbles, about 1 hour. Thin with tomatoe juice.(Sacarmento tomatoe is mmmmmgood)
  • ADD at 30 minutes to finish-Pinto Beans, black Beans, diced tomatoes,
  • tomato juice.

Nutrition Facts : Calories 528, Fat 12.6, SaturatedFat 3.8, Cholesterol 147.5, Sodium 1029.3, Carbohydrate 45.6, Fiber 14.4, Sugar 11, Protein 56.6

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