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.
24 KARAT CHILI
So I don't lose this. Note if you decide to make this, it is a very good idea [hint] to use exactly the spices specified. After you have made it then you can play around.
Provided by drhousespcatcher
Categories < 4 Hours
Time 2h
Yield 8 serving(s)
Number Of Ingredients 28
Steps:
- Brown beef in 2 tsp Wesson Oil.
- Add 2 cans beef broth, 2 cups water, 1 can Hunts Tomato Sauce and 1st spices.
- Bring to boil, cover and cook at medium boil until beef is almost tender (approx 2-1/2 hr).
- 30 minutes before serving add 2nd spices and 2nd can of Hunts tomato sauce.
- 20 minutes before serving add 3rd spices.
- 10 minutes before serving in add 4th spices. Adjust to taste for salt and for heat add Tabasco Sauce.
Nutrition Facts : Calories 450.4, Fat 30.6, SaturatedFat 11.5, Cholesterol 98.8, Sodium 1491.3, Carbohydrate 14.4, Fiber 4.4, Sugar 5.8, Protein 31.6
24 KARAT CAKE
This recipe is from "FiftyFive Restaurant Group - Their Chefs and Recipes" cookbook back in the 80's - a small chain of casual upscale eateries in and around Columbus, Ohio. Most the the ten locations have now closed, unfortunately. This cake is rich, decadent, sure to impress, and well worth the inch it's going to add to the waistline!
Provided by Spankie
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- Prepare Cake:.
- Place oil in mixing bowl of electric mixer. Mix on low speed, adding sugar.
- Mix all dry ingredients together.
- Add eggs to oil and sugar mixture; mix.
- Add dry ingredients and mix.
- Add the carrots, pecans, raisins and crushed pineapple. Fold together.
- Coat three 10 x 2 inch round cake pans with vegalene spray. Press a circle of parchment paper into the bottom of each pan and spray again to coat with vegalene. Coat the pans with flour and remove the excess.
- Divide the batter evenly between the cake pans.
- Bake at 300°F for 18 to 22 minutes or until a toothpick or cake tester inserted in center of cake comes away clean.
- Remove from oven and allow to cool 20 to 30 minutes. Invert the cake pan onto a parchment paper-lined sheetpan. Refrigerate until cold before assembly.
- Prepare Filling:.
- Place sugar, flour and salt in saucepan. Mix until well combined.
- Gradually stir heavy cream into dry ingredients. Add butter and stir.
- Place saucepan over medium heat, stirring constantly until mixture comes to a simmer.
- Simmer, stirring constantly for 20-30 minutes or until the mixture is light golden brown. Cool to room temperature and then stir in nuts and vanilla.
- Refrigerate until needed.
- Prepare Frosting:.
- Place butter and cream cheese into the bowl of electric mixer. Mix at medium high speed until mixture is very light and fluffy.
- Gradually add sugar and heat on high speed until light, fluffy and lump-free. Fold in vanilla.
- Hold at room temperature - do not refrigerate.
- Assemble your creation:.
- Place a cake layer onto a 12" plate and top with half of the Pecan Caramel Filling, spreading evenly to the edges.
- Top with second layer and then remaining Pecan Caramel Filling. Spread evenly to the edges.
- Top with the third layer. Use a spatula to remove any excess filling from around the edges.
- Frost the cake with Cream Cheese Frosting about 1/4 inch all over. Sprinkle top of cake with additional pecan pieces, if desired.
- Refrigerate at least 2 hours before slicing.
- Remove the cake from the refrigerator. Heat a knife with hot water and cut the cake into 8 or 10 portions. Heat the knife between each cut for a neat, precise cut.
- Place onto plates and serve immediately.
Nutrition Facts : Calories 1844.8, Fat 112, SaturatedFat 41.2, Cholesterol 256.5, Sodium 950, Carbohydrate 206.9, Fiber 6.4, Sugar 160.6, Protein 14.1
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