MEATY THICK MAN CHILI
Contrary to the title, it doesn't have men in it. However it is a man's best friend, it's thick, not as tomato-ey as most chili's. Best served with fresh bread.
Provided by MISSCANADA
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Place the ground beef in a large pot over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off grease. Place the pot over medium heat, and add the onion, garlic, green pepper, red pepper and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and water, and season with chili powder. Simmer over low heat for 40 minutes uncovered.
Nutrition Facts : Calories 449.8 calories, Carbohydrate 14.3 g, Cholesterol 114.4 mg, Fat 27.6 g, Fiber 6.1 g, Protein 36.8 g, SaturatedFat 10.5 g, Sodium 506.2 mg, Sugar 3.5 g
THICK AND SAVORY CHILI
Beef, chili beans, and a special surprise ingredient give this chili a savory flavor unrivaled by other chilis. Serve topped with diced raw onion, sour cream, and shredded Cheddar cheese for a mouth-watering delight! Believe it or not, the secret is the ketchup (NOT catsup) that adds just the right flavor to the sauce; use more or less as desired. Use sauteed fresh mushrooms for a special treat! Seasonings may be added to taste. If you want it really hot, use hot chili beans and add more chili powder and cayenne pepper or include hot peppers!
Provided by Peppermint7
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef, about half the sweet onion, and garlic powder in the hot skillet until completely browned, 5 to 7 minutes.
- Mix tomato chunks, chili beans, tomato sauce, kidney beans, ketchup, and tomato paste in a large pot; bring to a boil and reduce heat to low. Stir the ground beef mixture and mushrooms into the tomato mixture; season with chili powder, sugar, salt, and black pepper. Cook chili at a simmer, stirring occasionally, until the flavors blend, about 45 minutes. Top individual servings with diced sweet onion to serve.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 35.8 g, Cholesterol 49.8 mg, Fat 10.7 g, Fiber 9.2 g, Protein 23.2 g, SaturatedFat 3.8 g, Sodium 1496.8 mg, Sugar 13.7 g
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.
GREAT THICK EASY CROCK POT CHILI
I make this about 3 times a month in the fall and winter. It is so easy and the kids love it!! This will be one the family asks for again and again!!
Provided by allisonmclaughlin
Categories Poultry
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown turkey onion and garlic. Drain off extra fat and place in crock pot.
- Open all the cans and place in crock pot only drain the kidney beans.
- Pour in the chili seasoning and brown sugar.
- Stir and place crock pot on low. Let cook for at least 1 hour to let the flavors blend.
Nutrition Facts : Calories 856.5, Fat 12.7, SaturatedFat 3.2, Cholesterol 89.7, Sodium 2355, Carbohydrate 135.9, Fiber 27.8, Sugar 31.2, Protein 56.6
THICK & CHUNKY BEEF CHILI
Hearty, flavorful ingredients and a thick, rich sauce make this a satisfying chili that's sure to win compliments on your cooking. It's a great way to serve a crowd during the big game or to warm up on a chilly evening. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 3h30m
Yield 4 quarts.
Number Of Ingredients 18
Steps:
- In a large Dutch oven, cook bacon until crisp; remove to paper towels to drain. Reserve 3 tablespoons drippings. , Brown beef in drippings. Add onion; cook until onions are tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in the next 12 ingredients. , Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours. , Add beans and heat through. Discard bay leaf. Garnish with cheese if desired.
Nutrition Facts : Calories 369 calories, Fat 11g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 1001mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 8g fiber), Protein 26g protein.
NOT THICK, BUT NOT TOO THIN, GOOD OLD ORIGINAL CHILI
I've been cooking this chili recipe for about a year, and every time, it came out great. I work in a restaurant and I tried the chili one day. So I asked my boss if I could have the recipe, and this came out just as good (or even better) than any restaurant's. It makes quite a lot (12 quarts) but can easily be reduced by the ingredients to your liking (2, 4, 6, 8, 10 quarts)
Provided by jafcruffo
Categories Meat
Time 2h25m
Yield 12 quarts of chili, 16 serving(s)
Number Of Ingredients 10
Steps:
- Chop all of the onions, peppers, and celery and defrost the beef.
- In a deep bowl, squash the whole tomatoes until they are coarse, but still retain their chunkiness and set them aside for use later.
- In a separate pan, place the beef.
- Cook the beef until it is at a medium--medium-well.
- Drain all of the fat out of the meat pan.
- In the desired soup pot, cook the chopped peppers, onions, and celery.
- Add the meat to the vegetables.
- Add the chili powder and cumin to the meat and vegetables.
- Cook until all of the ingredients have been covered with the chili powder and cumin, or until they take on a red color.
- Add the previously squashed tomatoes to the soup pot.
- Mix well, then add the beans and all of their juice.
- Finally, add the tomato juice.
- Bring to a boil, and then simmer for about 2 hours (this could be less time, if desired, but keep in mind the longer the simmer, the better the taste).
- Serve, but be careful because it's extremely hot!
Nutrition Facts : Calories 644.6, Fat 16.8, SaturatedFat 5.6, Cholesterol 57.8, Sodium 792.9, Carbohydrate 85.6, Fiber 27.8, Sugar 12.5, Protein 43.4
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