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.
CHILI CORN-ON-THE-COB
Make and share this CHILI CORN-ON-THE-COB recipe from Food.com.
Provided by Dancer
Categories Corn
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Husk corn and remove silk.
- Plunge corn into large kettle of rapidly boiling water, cover and cook over high heat 8 to 10 minutes.
- Remove from water; drain well.
- Meanwhile melt butter in small saucepan and stir in remaining ingredients.
- Serve corn at once with chili butter.
BEST CHILI EVER!
Rachael's Recipe Notes: Yes, you are reading the ingredients correctly - fennel seed, ground cinnamon and unsweetened baking cocoa are what make this delicious! I make this in a 4 quart stainless steel pan on the stove top, but after sweating the onions and peppers and browning the meat, if you want to put this in a crockpot and cook on LOW for 4 to 5 hours, it's just as good! If you like, you can add a can of diced tomatoes, undrained (15 to 16 ounces), at the same time you add the tomato paste. Sometimes my family likes the diced tomatoes, sometimes they don't. I serve this with homemade jalepeno cornbread and/or crispy tortilla strips.
Provided by Rachaels Kitchen Go
Categories < 4 Hours
Time 3h30m
Yield 3 quarts, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a very large, deep pre-heated skillet, add olive oil, then add chopped onions and peppers. I also add a little bit of water to the pan (maybe tablespoon or two); cover and cook on medium-low heat, just until onions and peppers begin to sweat. Uncover and add ground beef, using spatula to break up chunks of meat. Cover and cook on low heat until meat is cooked through, about 20 minutes or so (I add a little water during the cooking process). While the meat is cooking, I add the chili powder. I start with 1 Tbsp., and add as I go.
- Once the meat is browned, add the tomato paste, stirring to incorporate completely (I also add more water at this point, enough to make it start looking like chili, a nice, thick chili). Cover and cook on lower heat (slow simmer) for 30 minutes.
- Add the 5 ingredients, stir to incorporate, cover and cook on low (at a slow simmer) for another 60 minutes.
- Add beans and green chiles (including the "juice"), stirring to incorporate. At this point, add more water if you need to do so. Cover and cook on low (slow simmer) for another 40 minutes.
- Total cooking time is about 2-1/2 to 3 hours on stovetop. I know this sounds like a long time, but it really needs that much time to simmer and let the flavors blend.
- Serve with chopped red onion, sour cream, hot sauce, and shredded cheddar, colby and/or Jack cheese(s).
Nutrition Facts : Calories 308.1, Fat 13.2, SaturatedFat 4.9, Cholesterol 73.7, Sodium 580.2, Carbohydrate 22.7, Fiber 5.5, Sugar 11.4, Protein 27.3
CHILI COLORADO
Chili Colorado means chunks of BEEF in red sauce, NOT pork! Chunks of pork is carne adovado, shredded pork is carnitas. I've seen a couple other recipes here calling themselves colorado but containing pork and this is just plain wrong people. Furthermore, chili colorado is not a "mexican" version of american style chili... meaning it's not a thick, hearty type of chili with chunks of vegetables that can be seen or tasted. If you've ever had chili colorado in a real mexican restaurant, you know that it is simply chunks of beef in a red sauce and that's it. All the spices are ground. A note about chili powder: when you buy the spice labeled "chili powder" in the market be aware that it's not just chili powder, it's a mixture of chili powder, cumin, sugar, salt, etc. If you can, try to find pure chili powder made from new mexico or california chilis (I wouldn't use de Arbol chilis--too hot and wrong flavor). The label will point out what kind you're getting. Oh and one further note about reviews: I very much appreciate all the positive comments, but if you give me a bad review stating that you changed/added like four or five ingredients, then you've basically just made a whole new recipe based on mine, right? So do me a favor and post that new recipe yourself!
Provided by E. Nigma
Categories One Dish Meal
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Spread the flour out on a plate and coat the beef cubes one by one in it, dusting off the excess. Don't skip this step because the flour also helps to thicken the sauce at the end.
- Brown the beef in a heavy-bottomed pot in the oil over medium-high heat. You want a lot of color on them because color equals flavor.
- Pour in all the spices, the tomato paste, and the water. Bring this to a simmer, season with salt and pepper, and cook low and slow for about 1 1/2 to 2 hours until the beef is tender and falling apart. A good test is to take a piece and try to mash it on your cutting board with a fork. If it falls apart, you are golden.
- Serve it just by itself with mexican rice and refried beans or use it as a burrito filling.
Nutrition Facts : Calories 155.2, Fat 9.8, SaturatedFat 1.3, Sodium 267.3, Carbohydrate 15.8, Fiber 2.5, Sugar 3.7, Protein 3
CHILI CON CARNE
Provided by Food Network Kitchen
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes per side. Drain on a paper towel-lined plate and let cool, then crumble and set aside. Pour off all but 1 tablespoon of the bacon drippings from the saucepan (reserve the drippings). Increase the heat to medium high, add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Transfer to a plate using a slotted spoon; wipe out the pan.
- Heat 1 tablespoon of the reserved bacon drippings in the saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring, until soft, about 5 minutes. Add the garlic and 1 teaspoon salt and cook 2 minutes. Add the chili powder, cumin, paprika, oregano and tomato paste and cook, stirring, until the tomato paste is brick red, about 6 minutes (add a splash of water if the mixture begins to stick). Add the beer and simmer until almost completely reduced, about 3 minutes.
- Stir in the beef and any juices from the plate; add the cocoa powder, tomatoes, beef broth and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
- Stir the hot sauce into the chili and season with salt. Add some beef broth if the chili is too thick. Ladle into bowls and top with the crumbled bacon, cheese, scallions and/or sour cream.
More about "chilicornonthecob recipes"
THE BEST CHILI RECIPE I'VE EVER MADE (SLOW COOKER)
From thefoodcharlatan.com
CHILI COLORADO - RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
CLASSIC CHILI | RICARDO
From ricardocuisine.com
CHILI COLORADO IS THE GREATEST RECIPE OF ALL TIME | BON …
From bonappetit.com
COPYCAT CHILI'S CORN, MADE WITH THAI CHILI AND COCONUT …
From healthythairecipes.com
15 LIGHT AND HEALTHY CHILI RECIPES - SKINNYTASTE
From skinnytaste.com
CHILORIO RECIPE │MEXICAN RECIPES │LEARN HOW TO DO …
From mexicoinmykitchen.com
THE BEST CHILI RECIPE {EASY RECIPE} - SPEND WITH PENNIES
From spendwithpennies.com
CLASSIC BEEF CHILI | RICARDO
From ricardocuisine.com
THE BEST CHILI RECIPE! | GIMME SOME OVEN
From gimmesomeoven.com
WORLD'S BEST CHILI - JO COOKS
From jocooks.com
16 SIDE DISHES THAT GO GREAT WITH CHILI | ALLRECIPES
From allrecipes.com
HOW TO MAKE VERY GOOD CHILI ANY WAY YOU LIKE IT
From thekitchn.com
THE ABSOLUTE BEST LOW CARB CHILI RECIPE (NO BEAN CHILI)
From scatteredthoughtsofacraftymom.com
10 FLAVOR-BOOSTING ADD-INS FOR INCREDIBLE CHILI - KITCHN
From thekitchn.com
12 CHILI COOK-OFF CHAMPION RECIPES | ALLRECIPES
From allrecipes.com
CHILI RECIPES - EASY, QUICK, CLASSIC & MORE | TASTE OF HOME
From tasteofhome.com
BEST SIDES TO SERVE ON CHILI NIGHT - BETTYCROCKER.COM
From bettycrocker.com
7 INGREDIENTS YOU WOULDN’T THINK TO PUT IN YOUR CHILI ... - MYRECIPES
From myrecipes.com
THE TOP 10 CHILI IN TORONTO - BLOGTO
From blogto.com
CHILI&COCO. - INSPIRATION FOR AIP AND ALLERGEN-FREE FOOD
From chilincoco.com
IS CHILI LOW CARB? 3 SURPRISING WAYS TO MAKE IT KETO
From perfectketo.com
CHILI-LIME CORN-ON-THE-COB - THE GLOBE AND MAIL
From theglobeandmail.com
FUSS-FREE RECIPES WITH RICH FLAVOURS - CHILI TO CHOC
From chilitochoc.com
10 SECRET CHILI INGREDIENTS - BETTYCROCKER.COM
From bettycrocker.com
THE 10 BEST RESTAURANTS IN CHICO UPDATED MAY 2022 - TRIPADVISOR
From tripadvisor.ca
FOOD IN CHILE: TRADITIONAL CHILEAN FOOD DISHES YOU HAVE TO TRY
From travlinmad.com
HOW TO MAKE CHILI - CANADIAN FOOD FOCUS
From canadianfoodfocus.org
THE TOP 10 HEALTHY REASONS TO EAT CHILI - THE BEAN LADIES
From beanladies.com
CHILI COOK OFF: WHAT TO DRINK WITH CHILI | GLOBALNEWS.CA
From globalnews.ca
BIG BATCH CHILI CON CARNE - ATCO BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
CHILI COOKOFF - THE WINNING RECIPE | CTV NEWS
From winnipeg.ctvnews.ca
THINGS TO SERVE WITH CHILI - LEAFTV
From leaf.tv
WONDER WHAT TO SERVE WITH CHILI? THESE 12 RECIPES.
From tasteofhome.com
FOOD IN CHILE | CHILEAN DISHES | TYPICAL CHILE FOOD | GEOGRAPHY
From kids-world-travel-guide.com
EASY CHILI COLORADO RECIPE WITH BEEF - THE SPRUCE EATS
From thespruceeats.com
CLASSIC BEEF CHILI RECIPE [VIDEO] - DINNER, THEN DESSERT
From dinnerthendessert.com
13.2OZ CHICRIC DOG FOOD : AMAZON.CA: PET SUPPLIES
From amazon.ca
CHILE COLORADO - THE BEST BEEF CHILI OF ALL TIME - GLEBE KITCHEN
From glebekitchen.com
THE BEST & WORST SUPERMARKET CHILI — EAT THIS NOT THAT
From eatthis.com
SECRET INGREDIENT 45-MINUTE CHILI RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
17 OF THE TASTIEST TRADITIONAL CHILEAN DISHES - AMIGOFOODS
From blog.amigofoods.com
30 DISHES THAT PROVE CHILEAN FOOD WILL BLOW YOU AWAY
From baconismagic.ca
WHAT TO SERVE WITH CHILI: 17 INCREDIBLE SIDE DISHES
From insanelygoodrecipes.com
You'll also love