CHILE LOVERS SPICY THREE MEAT CHILI
A unique chili using a mixture of meats. It is spicy and loaded with flavor. The name of this recipe used to be Chili Colorado, but I challenged my new friend, Chef #383557, to make and rename the recipe for me after he pointed out that it was not a typical Chili Colorado recipe. (Please see his delightful review. I changed the measurement of the stew meat because if his review and because I also prefer more of this meat in my chili. I also like his idea for marinading the stew meat.) It was all in good fun and I am pleased with the new name. Thank you Bruce! Thank you also too all the reviewers of this recipe.
Provided by Karen From Colorado
Categories Pork
Time P1DT3h
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Marinate stew meat with jalapeno juice, onion powder, and garlic powder.
- Refrigerate 24 hours.
- Brown hamburger with onion, garlic, bell pepper and 1/2 tablespoon cumin.
- Brown sausage.
- Remove stew meat from marinade and brown.
- Mix all the meat together.
- Add tomato sauce, tomatoes, drained beans, jalapenos, chili powder, 3 tablespoons cumin, cayenne, oregano, green chilies, salt, sugar, and Tabasco.
- Cook on medium heat for 2 hours.
Nutrition Facts : Calories 604.6, Fat 35.5, SaturatedFat 11.9, Cholesterol 162.7, Sodium 1896.9, Carbohydrate 22.2, Fiber 6.5, Sugar 12.1, Protein 51.8
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.
MEAT-LOVERS' VEGETARIAN CHILI
This is a thick, hearty vegetarian chili that is a hit at parties even among die-hard meat eaters. The TVP gives it the texture of ground beef, and the chiles give it a nice depth of flavor. Cook it in the slow cooker or on the stovetop. This recipe really benefits from using the best quality ingredients you can find. Also, I find this tastes best after sitting in the fridge overnight and reheating the next day. Serve with grated cheese on top.
Provided by J. Phillips
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 6h55m
Yield 12
Number Of Ingredients 27
Steps:
- Heat 3 tablespoons olive oil in skillet over medium-low heat. Add bell peppers, poblano peppers, onion, garlic, and jalapeno. Cook and stir until soft, about 15 minutes. Transfer to a slow cooker.
- Combine hot vegetable broth and TVP in a bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.
- Place diced tomatoes, kidney beans, black beans, tomato paste, beer, vinegar, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix to combine.
- Cook chili on Low for 6 to 10 hours or on High for 4 to 5 hours.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 32.7 g, Fat 9.1 g, Fiber 12.2 g, Protein 25 g, SaturatedFat 1.3 g, Sodium 1346.8 mg, Sugar 6.9 g
CLASSIC CHILI
Mom's homemade chili recipe was the best! She knew just the right ingredients to put her 'stamp' on it. I could eat it with my eyes closed and know it was hers. It amazed me that she could put it together in so little time. -Marjorie Carey, Alamosa, Colorado
Provided by Taste of Home
Time 2h
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.
Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 708mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 20g protein.
CHILI LOVER'S CHILI
This chili recipe is so good! It did not come from a written recipe so I don't have exact measurements.I just add what's needed until it tastes right.I usually make the pinto beans from a leftover spiral ham bone (saving the liquid from the bottom of the pan the ham was cooked in-liquid gold I call it-adding to the chili also)and have the beans for dinner one night and chili the next.there's only 3 in my family so it works out just right!
Provided by sparkle31400
Categories Weeknight
Time 3h40m
Yield 3 quarts, 6 serving(s)
Number Of Ingredients 24
Steps:
- Brown beef and pork.
- Drain.
- Steam or boil the browned meat to remove the fat (please don't skip this step or your chili will be GREASY!).
- Drain meat again and place back in pan and add onion, celery, green pepper, and some of the dry seasonings above to season the meat mixture.
- Add all ingredients except beans to a large pot.
- Simmer on low for 2-3 hours,adding beans the last half hour of cooking time.
CHILI LOVERS CHILI 1
This is almost the same as #32436 with the exception that it shows the amounts. I changed a couple things but the recipe is basically the same THANKS Sparkle for the starting point. IT'S AWESOME !!!!!!!! However it blows the calories to heck. With 8 servings it comes to 466 cal. with 6 servings it's 621 cal. Guess you guys will figure this out from the ingredients.
Provided by John Somers
Categories Meat
Time 3h25m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Brown beef and pork in skillet.
- drain for at least 15 minutes to rid of all the grease.
- place back in pan and over med heat add everything except- tequila, beer and beans.
- bring just to a boil then reduce heat.
- add beer and tequila.
- simmer for about 2 to 3 hours.
- add beans during the last half hour.
Nutrition Facts : Calories 674.9, Fat 29.4, SaturatedFat 10.8, Cholesterol 122.7, Sodium 384.3, Carbohydrate 51.4, Fiber 16.7, Sugar 4.5, Protein 49.1
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