CHUNKY CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat the butter and olive oil in a large pot over medium-high heat. Add the salt and pepper to the flour in a bowl and mix. Sprinkle the meat with salt and pepper, then toss in the flour. When the butter has melted and the oil is hot, add the meat to the pot and brown on all sides, 2 to 3 minutes per side. Add the garlic and stir. Dump in the tomato sauce, chili powders, cumin and hot sauce and stir to combine. Add the beer, beans and 1 cup hot water. Allow to simmer and cook, stirring occasionally, until the meat is tender, 2 1/2 to 3 hours.
- Meanwhile, mix together the sour cream, chipotle peppers and adobo sauce in a small bowl until combined. Set aside.
- Taste the chili and adjust the seasoning as needed.
- Serve the chili topped with the chipotle cream. Garnish with the diced red onion and cilantro.
SPICY COWBOY CHILI
Toasting the peppers for this chili releases their earthy flavors - but do wear gloves when handling dried peppers and seeds. - Rachel Sprinkel, Hilo, Hawaii
Provided by Taste of Home
Categories Lunch
Time 7h45m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Brush cut cloves with 1 teaspoon oil. Wrap in foil. Bake until cloves are soft, 30-35 minutes. Unwrap and cool slightly. Squeeze garlic from skins; mash with a fork., Meanwhile, in a large dry skillet over medium-high heat, toast chilies on both sides until puffy, 3-6 minutes. (Do not blacken.) Cool. Remove stems and seeds; coarsely chop chilies. Place in a small bowl; cover with beer. Let stand until softened, about 30 minutes., In the same skillet, heat 1 tablespoon oil over medium-high heat. Brown beef in batches, adding additional oil if needed; transfer to a 6-qt. slow cooker. In the skillet, heat 2 teaspoons oil over medium heat. Add onions; cook and stir until tender. Add to beef., Stir in the remaining ingredients, mashed garlic and dried chilies mixture. Cover and cook on low until meat is tender, 7-9 hours. If desired, serve with cheese and jalapenos.
Nutrition Facts : Calories 301 calories, Fat 9g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 588mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 8g fiber), Protein 27g protein. Diabetic Exchanges
COWBOY CHILI
Sweet and chunky describe this hearty chili that kids will love. For the adults, add a dash or two of hot sauce and warm up your winter, and your taste buds.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until pepper is crisp-tender.
Nutrition Facts : Calories 217 calories, Fat 2g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 1005mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 5g fiber), Protein 15g protein.
SKINNY COWBOY TURKEY CHILI
This is the best white chili variation, and it is healthier than most. This won first prize at our company chili cook-off. The other contestants were mad when they learned how easy the recipe is and that I had prepared it an hour before the competition. I make a double batch and fill a gallon-sized zip-top bag and freeze for great leftovers.
Provided by Brokencookie
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h10m
Yield 8
Number Of Ingredients 18
Steps:
- Cook and stir turkey in a skillet until browned and crumbly, about 5 minutes. Drain excess grease.
- Heat olive oil in a large pot over medium-high heat. Saute corn, celery, onion, and garlic in the hot oil until tender, about 5 minutes. Add ground turkey. Stir in tomatoes, salsa, chicken broth, chili powder, cilantro, cayenne, Creole seasoning, cumin, and oregano. Simmer over medium-low heat until flavors combine, about 30 minutes.
- Add beans to the pot and simmer for 15 minutes. Add Cheddar cheese and stir until completely melted.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 33.5 g, Cholesterol 45.5 mg, Fat 9.8 g, Fiber 9.1 g, Protein 24.3 g, SaturatedFat 2.4 g, Sodium 872.1 mg, Sugar 4.4 g
CHUNKY BEEF CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h50m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot, then add the ground beef. Cook until browned, 7 to 8 minutes. Add the garlic and cook for 2 minutes, then return the chuck roast back to the pot with the beer and tomatoes.
- Using scissors, snip the guajillo chiles into small strips. Add to the mixture and bring to a boil. Add the chili powder, cumin, oregano and 2 tablespoons salt, then reduce to a simmer and cook for an additional 10 minutes to allow the flavors to combine.
- Mix the masa with enough water to form a paste, then add it to the pot. Add the pinto and kidney beans and cook until the chili thickens, 5 to 10 minutes. Adjust the seasoning and simmer for 1 hour.
- Serve with fixings such as pico de gallo, sour cream and lime wedges.
COWBOY CHILI
Steps:
- Mix chili powder, paprika, cumin, garlic powder, salt, and flour together in a small bowl. Brown meat over medium-high heat in a 6-quart pot or 14-inch Dutch oven. Add spice mixture and stir well. Add water gradually and stir well. Reduce heat to low and simmer for about 45 minutes.
CHUNKY COWBOY CHILI
Make and share this Chunky Cowboy Chili recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 2h30m
Yield 14 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 T oil in a large pot over med-high heat.
- Add in half the beef; cook 12 minutes or until dark brown, turning after 5 minutes.
- Remove beef from pan, and keep warm.
- Repeat procedure with remaining half of beef.
- Add remaining 1 T oil to pan; add in onion, bell pepper, and garlic; saute 5 minutes or until tender.
- Return beef and accumulated juices to pan.
- Stir in 1 cup water, Worcestershire sauce, and remaining ingredients.
- Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until beef is tender and chili is thick; taste and adjust seasoning to taste.
FEED-A-CROWD CHUNKY BEEF CHILLI
The ultimate make-ahead dish, this chilli con carne can be frozen for up to 2 months - simply add more chillies to turn up the heat
Provided by Katy Greenwood
Categories Dinner, Main course
Time 3h
Number Of Ingredients 17
Steps:
- Drain the chillies and discard the seeds and stalks. Roughly chop and put in the small bowl of a food processor with the garlic, 2 tbsp of the oil, the red wine vinegar, cumin and oregano. Whizz to a paste.
- Put the meat in a bowl or resealable food bag, pour on the paste and rub all over the meat. Leave to marinate overnight (or for at least 4 hrs).
- Heat oven to 160C/140C fan/gas 3. Heat the remaining oil in a large, lidded flameproof casserole dish and cook the onions for a few mins until beginning to soften. Add the meat and all the paste to the dish and cook for about 5 mins, turning the meat until browned all over. Pour in the tomatoes and add the cinnamon. Stir everything together, then add 100ml water and bring to the boil. Put on the lid, transfer to the oven and cook for 1 hr 45 mins.
- Remove the lid and stir in the red peppers, chocolate, sugar and all the beans. Return to the oven for another 20 mins. To serve, stir in the lime zest and juice, season to taste, and scatter over the coriander.
Nutrition Facts : Calories 445 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 0.6 milligram of sodium
COWBOY CHILI
Make and share this Cowboy Chili recipe from Food.com.
Provided by Tisy Adams
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, cook ground beef, garlic and onion over medium heat, stirring until beef is browned, about 10 minutes.
- Drain well.
- Stir tomatoes with liquid, broth, chili powder, cumin, oregano and cayenne pepper into beef mixture.
- Reduce heat to low.
- Cover and simmer, stirring occasionally, for 1 hour.
- Add pinto beans and salt.
- Cook stirring, for 15 minutes longer.
- note: The flavor of the chili actually improves once the ingredients blend making this the perfect do-ahead meal.
- Refrigerate chili until ready to use, then reheat over low heat.
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