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.
ZONE CHILI
I noticed that there are almost no Zone diet recipes on here, so I thought I would submit some that I use. This chili is slightly sweet and very satisfying. I hope you enjoy it as much as I do. This recipe makes (2) three block servings
Provided by Susan K
Categories Beans
Time 15m
Yield 3 blocks, 2 serving(s)
Number Of Ingredients 11
Steps:
- Put tomates into a medium saucepan and crush with a potato masher to release some of the juice.
- Add the remaining ingredients and stir well.
- Heat on medium heat until the chili starts to boil.
- This recipe does not add any of the required fats, although some of the ingredients have fat on their own. I usually eat some nuts along with the chili to account for the fat blocks.
Nutrition Facts : Calories 364.6, Fat 10.5, SaturatedFat 2.5, Cholesterol 67.5, Sodium 2106, Carbohydrate 49.5, Fiber 13.8, Sugar 20.8, Protein 25
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