Chili Iii Recipes

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CHILI III

This recipe has been handed down from my mother-in-law. What makes it so unique, is that it has potatoes in it. This chili recipe has always been a hit with my family.

Provided by Nena Charles

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Yield 7

Number Of Ingredients 8



Chili III image

Steps:

  • In a large saucepan over medium high heat, saute the ground beef and the onions about 5 minutes, or until the onions are almost tender. Drain the fat. Add the pureed tomatoes, kidney beans, potatoes, chili powder, salt and water.
  • Reduce heat to low and simmer about 30 minutes, or until potatoes are tender. Add another cup of water if a thinner chili is desired.

Nutrition Facts : Calories 387.9 calories, Carbohydrate 39.9 g, Cholesterol 55.1 mg, Fat 18.2 g, Fiber 9 g, Protein 18.2 g, SaturatedFat 7.1 g, Sodium 1159.3 mg, Sugar 5.3 g

1 pound ground beef
1 onion, chopped
2 cups tomato puree
1 (15 ounce) can kidney beans
4 potatoes, cubed
2 ½ tablespoons chili powder
2 teaspoons salt
2 cups water

CHILI CON CARNE II

This Recipe can easily be multiplied and freezes well.

Provided by BUBBLE

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h5m

Yield 10

Number Of Ingredients 15



Chili con Carne II image

Steps:

  • In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
  • Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
  • Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.

Nutrition Facts : Calories 397 calories, Carbohydrate 32.5 g, Cholesterol 61.5 mg, Fat 19.3 g, Fiber 7.3 g, Protein 23.9 g, SaturatedFat 5.5 g, Sodium 916.8 mg, Sugar 11.3 g

5 tablespoons vegetable oil
2 large onions, chopped
1 chile pepper, chopped
5 cloves garlic, chopped
2 pounds lean ground beef
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
1 ½ tablespoons ground cumin
½ tablespoon chili powder
2 tablespoons paprika
2 tablespoons dried oregano
2 cinnamon sticks
6 whole cloves
2 (15.25 ounce) cans red kidney beans, rinsed and drained

MEATLESS CHILI

"My husband is a big meat eater, so when he's out of town, I try to cut back on meat and make this hearty chili," relates Eve Visser of South Bend, Indiana. "It's very quick and easy."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11



Meatless Chili image

Steps:

  • In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are crisp-tender. Top each serving with sour cream and cheese.

Nutrition Facts : Calories 318 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 1148mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 14g fiber), Protein 16g protein.

1 can (16 ounces) hot chili beans, undrained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican stewed tomatoes
1 cup frozen corn, thawed
1/2 cup chunky salsa
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped sweet red pepper
1 tablespoon ground cumin
2 teaspoons chili powder
4 tablespoons fat-free sour cream
4 tablespoons shredded reduced-fat cheddar cheese

VEGETABLE CHILI II

Make and share this Vegetable Chili II recipe from Food.com.

Provided by Jellyqueen

Categories     Beans

Time 31m

Yield 4 serving(s)

Number Of Ingredients 17



Vegetable Chili II image

Steps:

  • In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots and celery.
  • Microwave covered at High for 7 to 8 minutes or until vegetable are almost tender.
  • Add zucchini, peppers, canned tomatoes including liquid, kidney beans including, chili powder, cumin and oregano.
  • Microwave covered at High for 16 to 18 minutes or until zucchini is tender.
  • Let stand, covered for 5 minutes.
  • Season to taste with salt, pepper and pinch of sugar.
  • Ladle chili into warm soup bowls; sprinkle with shredded cheddar or mozzarella and serve.

Nutrition Facts : Calories 226.8, Fat 3.7, SaturatedFat 0.6, Sodium 125.1, Carbohydrate 46.4, Fiber 14.4, Sugar 29.1, Protein 9.9

1 teaspoon olive oil
1 (19 ) can kidney beans
1 large onion, chopped
1 tablespoon chili powder
2 cloves garlic, chopped
1 teaspoon cumin, Ground
2 medium carrots, sliced
1 teaspoon dried oregano
1 cup celery, sliced diagonally
salt
1 medium zucchini, quartered
black pepper, Freshly Ground
1 red peppers or 1 green pepper
1 pinch granulated sugar
2 jalapeno peppers
mozzarella cheese, Shredded
1 (28 ) can tomatoes, chopped

CHILI!

This is a really beefy chili, and makes a great, hearty meal on a cool evening.It's not a terribly spicy version, but if you want to turn up the heat, add some cayenne along with the other spices. I often add more seasoning at the end of the simmering time to suit whomever I'm serving. I probably get more requests to make this than anything except my gumbo. This also freezes beautifully (if you have any left!). I hope you enjoy it as much as I do!

Provided by IngridH

Categories     Beans

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 18



Chili! image

Steps:

  • In a large Dutch oven, heat the oil.
  • Add the beef and brown.
  • Remove the beef, leaving about 1 tablespoon of fat in the pan.
  • Add the onions, and cook, covered, over low heat for about 5 minutes.
  • Uncover, raise the heat to medium, and cook until the onions are evenly browned (but not burned).
  • Sprinkle the flour over the onions, and cook for another minute.
  • Add the browned beef, tomatoes, tomato paste, pepper, garlic, broth, chili powder, cumin, oregano, salt, and vinegar to the onions.
  • Bring to a boil, then lower the heat and simmer, covered 1 1/2 hours, stirring occasionally.
  • If the chili gets too thick, you may add some water or broth to thin.
  • Taste the chili, and add more seasonings to adjust to your taste.
  • Add the bell pepper, and continue to simmer for 15 more minutes.
  • Add the beans and simmer for an additional 5 minutes.
  • Serve in heated bowls and top with sour cream and green onions, if using.

Nutrition Facts : Calories 351.4, Fat 16.3, SaturatedFat 5.4, Cholesterol 73.7, Sodium 1147.9, Carbohydrate 21.5, Fiber 7.1, Sugar 5.7, Protein 29.7

1 1/2 tablespoons oil
1 1/2 lbs lean ground beef (chili grind, if you can get it)
1 medium onion, chopped
1/8 cup flour
1 (16 ounce) can diced tomatoes
1 1/2 tablespoons tomato paste
1/4 teaspoon ground black pepper
2 garlic cloves, minced
2 1/2 cups beef broth
3 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1 teaspoon salt
1 1/2 tablespoons cider vinegar
1 red bell pepper, chopped (small)
1 (15 ounce) can kidney beans, drained and rinsed
sour cream (optional)
green onion, chopped (optional)

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