SPRINGFIELD CHILLI - FROM COOKING LIGHT
This recipe was featured in an email that I received this morning from Cooking Light. The picture in the email looks delicious. I'm starving! "The Illinois version of chili is typically spelled with an extra "l" and features coarse-ground beef, which we augment here with ground turkey breast. Regular ground meat will work just fine. In 1993, the state legislature proclaimed Springfield the "Chilli Capital of the Civilized World." Nutritional Information Calories:278 (25% from fat) Fat:7.7g (sat 3.4g,mono 2.2g,poly 0.6g) Protein:33.1g Carbohydrate:20.3g Fiber:4.5g Cholesterol:52mg Iron:3.2mg Sodium:623mg Calcium:123mg
Provided by senseicheryl
Categories < 4 Hours
Time 1h10m
Yield 6 cups of chili, 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook bacon in a large Dutch oven over medium heat 5 minutes or until browned. Stir in 2 cups onion; cover and cook until onion is tender (about 5 minutes). Uncover and stir in garlic; cook for 1 minute.
- Increase heat to medium-high; add turkey and sirloin to pan. Cook 5 minutes or until browned, stirring to crumble. Add beer; cook until liquid is reduced to 1/3 cup (about 7 minutes). Stir in chili powder and next 5 ingredients (through tomato sauce). Cover, reduce heat, and simmer 30 minutes or until mixture thickens. Stir in beans; cook 10 minutes or until thoroughly heated.
- Ladle 1 cup chili into each of 6 bowls. Top each serving with 4 teaspoons cheese and 2 teaspoons onion. Serve with crackers, if desired.
Nutrition Facts : Calories 418.9, Fat 14.5, SaturatedFat 4.7, Cholesterol 77, Sodium 446.6, Carbohydrate 36.3, Fiber 10, Sugar 7.3, Protein 32.9
SPRINGFIELD TAVERN STYLE CHILLI
Make and share this Springfield Tavern Style Chilli recipe from Food.com.
Provided by C. Rhoades
Categories For Large Groups
Time 4h
Yield 5 quarts, 15 serving(s)
Number Of Ingredients 25
Steps:
- All spoons are mounded measurements, but no higher than salt would form. All spices are GFS brand. There's a lot of difference in combination seasonings (cajun seasoning, chili powder and beef base) from one brand to the next. I order the 5 pound mylar bag of unflavored textured vegetable protein from motherearthproducts dot com. It's a quality product in all respects.
- Prepare the beans in a separate process.
- Simmer dried beans in a covered pot (with beef base, dried peppers, cumin, salt and garlic pwdr) for 2 to 3 hours in a one to two mix of tomato juice and water.
- Stir occasionally, adding more tomato juice/water mixture if needed.
- The cooked tender beans should be swimming in a generous amount of broth.
- Prepare the chilli by first rendering the suet in a little water on high heat in a 7 quart stew pot.
- Once rendered into liquid, allow to cool some before skimming off any foam and adding the ground round.
- On medium high heat, stir and mince until the meat's just fully cooked.
- On low heat, add the remaining (meat prep) ingredients and mix well.
- Finally, add your previously prepared beans and broth.
- Return to medium high heat and stir until the pot comes to a low boil.
- Set heat to warm and serve with oyster crackers and Tabasco sauce.
Nutrition Facts : Calories 589.1, Fat 55, SaturatedFat 27, Cholesterol 90.2, Sodium 609.2, Carbohydrate 5.7, Fiber 1.9, Sugar 1.7, Protein 18.6
SPRINGFIELD CHILLI
Make and share this Springfield Chilli recipe from Food.com.
Provided by larchie
Categories One Dish Meal
Time 1h8m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Cook bacon in large Dutch oven over medium heat until browned.
- Stir in onion, cover and cook until onion tender.
- Uncover, stir in garlic, cook for another minute.
- Increase heat to med-high, and add ground beef and brown.
- Add beer; cook until liquid reduced to 1/3 cup.
- Stir in chili powder and all the ingredients through the tomato sauce; cover, reduce heat, and simmer for 30 minutes or until mixture thickens.
- Stir in beans and cook another 10 minutes or until heated through.
- Serve with cheese on top and oyster crackers if you would like.
Nutrition Facts : Calories 561.1, Fat 18.5, SaturatedFat 5, Cholesterol 138.3, Sodium 728.6, Carbohydrate 51.1, Fiber 14.1, Sugar 9.6, Protein 43.1
SPRINGFIELD CHILLI RECIPE - (4.4/5)
Provided by á-25010
Number Of Ingredients 15
Steps:
- 1. Cook bacon in a large Dutch oven over medium heat 5 minutes or until browned. Stir in 2 cups onion; cover and cook until onion is tender (about 5 minutes). Uncover and stir in garlic; cook for 1 minute. 2. Increase heat to medium-high; add turkey and sirloin to pan. Cook 5 minutes or until browned, stirring to crumble. Add beer; cook until liquid is reduced to 1/3 cup (about 7 minutes). Stir in chili powder and next 5 ingredients (through tomato sauce). Cover, reduce heat, and simmer 30 minutes or until mixture thickens. Stir in beans; cook 10 minutes or until thoroughly heated. Ladle 1 cup chili into each of 6 bowls. Top each serving with 4 teaspoons cheese and 2 teaspoons onion. Serve with crackers, if desired.
CHILLI CON CARNE RECIPE
This great chilli recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up storecupboard ingredients.
Provided by Good Food team
Categories Dinner, Lunch
Time 1h10m
Number Of Ingredients 16
Steps:
- Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
- Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
- Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
- Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
- Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.
- Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
- Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
- Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
- Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
- Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
- Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
- Check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
- Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
- Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
- Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
- Serve with soured cream and plain boiled long grain rice.
Nutrition Facts : Calories 387 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 2.32 milligram of sodium
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