SPICY CHILI
Bold and flavorful Spicy Chili made with ground beef, diced veggies, spices, and a definite kick of heat.
Provided by Lauren Allen
Categories Main Course
Time 1h45m
Number Of Ingredients 19
Steps:
- In a large saucepan, brown the ground beef and ground sausage, using a wooden spoon to break it into small pieces as it cooks. Drain most of the grease and remove meat to a plate.
- Add onion, bell peppers, and jalapeño peppers to the pot and sauté on medium high heat for 2-3 minutes.
- Add spices, ketchup, lime juice, brown sugar, Worcestershire, vinegar, mustard, and V8. Stir well. Add beans, tomatoes, and salt and pepper.
- Return the ground meat to the pot and bring the mixture to a low boil. Turn to a low simmer, cover, and cook for 1-2 hours.
Nutrition Facts : Calories 502 kcal, Carbohydrate 42 g, Protein 42 g, Fat 19 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 111 mg, Sodium 729 mg, Fiber 9 g, Sugar 19 g, ServingSize 1 serving
MY SPICY MEXICAN CHILI
I had to make a batch of chili and didn't have everything for my other chili so used what I had in the cupboard, wasn't sure how it would turn out. It ended up being to die for. Better than my reg. chili. This was very spicy after only cooking it for a couple hours. I made honey corn bread to go with it.
Provided by wendy cook @wendycook21
Categories Chili
Number Of Ingredients 11
Steps:
- in a skillet or frying pan brown ground beef, add onions, 1 TBSP of minced garlic and 1/2 tsp. red pepper flakes. cook till meat is done then drain.
- Dump into crockpot, add remaining ingredients including other TBSP of garlic and 1/2 tsp. of pepper flakes and stir.
- cook on low till your ready to eat. I let mine cook for 2 hours before I had my first bowl.
- I added Mexican shredded cheese 4 blend to top it off in my bowl
SPICY CHILI
This spicy chili recipe is the culmination of several years' worth of experimenting to get just the right flavor. For those who like their chili very hot, the secret is to add more jalapenos. The most I ever used in a recipe was five...was it spicy! -Liesha Hoek, Somerset, New Jersey
Provided by Taste of Home
Time 1h
Yield 12 servings (3 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. If desired, serve with additional jalapeno and sour cream.
Nutrition Facts : Calories 256 calories, Fat 13g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 669mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.
SPICY MEXICAN CHILI
If you soak the beans overnight you can cut the cooking time in half. Freeze leftovers for a fast meal.
Provided by FeedMePlz
Categories Vegan
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place beans and water in a large pot. Bring to a boil, cover, reduce heat and simmer for an hour. Add remaining ingredients except for green onions, cilantro and lime juice and cook an additional 2 hours. Then add green onions and cilantro and cook an additional hour. Stir in lime juice. Check seasoning and stir in some Tabasco sauce, if desired.
- Serve over rice. Make extra for next day's breakfast.
Nutrition Facts : Calories 287.5, Fat 1.7, SaturatedFat 0.3, Sodium 264.4, Carbohydrate 55.4, Fiber 14, Sugar 10.5, Protein 17.4
MEXICAN BEEF CHILI
From "The Essential Rice Cookbook." This is a hearty meal that could also be used as a side. I have tried substituting pork instead of beef, but it really needs the deep flavor of red meat. Also, it isn't very spicy, so you may want to add more spice. Serve with sour cream and warm flour tortillas, or just eat it from a bowl.
Provided by Da Huz
Categories Steak
Time 2h55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Put the rice in a heatproof bowl, cover with boiling water, and let soak.
- Heat 1 tbsp oil in a large, heavy-based pot. Cook the meat. Remove meat from pot but do not dump out oil and drippings.
- Add the rest of the oil and cook the onion until translucent. Add garlic and chillis and cook 1 minute. Add all the dried spices and cook another 30 seconds.
- Add the tomatoes, tomato paste, and beef to the pan. Add 1 cup of the stock, bring to a boil, then simmer for at least 2 hours. Add stock as needed.
- Drain the rice and add to the pot. Add the remaining stock and the kidney beans. Simmer an additional 30 minutes.
- Stir in fresh oregano and serve!
Nutrition Facts : Calories 1071.8, Fat 86.4, SaturatedFat 34.4, Cholesterol 112.4, Sodium 716.2, Carbohydrate 54.3, Fiber 6.2, Sugar 5.1, Protein 18.9
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