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.
CLASSIC CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium-high heat. Add the onion and bell pepper and cook, stirring, until softened, 5 to 7 minutes. Add the tomato paste, chili powder, cumin, coriander and oregano. Cook, stirring, until brick red, 2 minutes.
- Add the beef, 1 teaspoon salt and a few grinds of pepper and continue to cook, stirring, until no longer pink, 3 to 4 minutes. Add the beans, tomatoes, 1 cup water and 1/2 teaspoon salt. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until thickened, 35 to 45 minutes. Season with salt.
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.
BOCA CHILI (VEGETARIAN)
I love the Boca "ground beef," so when I found this recipe I just had to post it. It's nothing fancy; just a quick fix for when you need to put something on the table fast! Since the original recipe only stated "1 small can kidney beans" and didn't even specify the amount of spices, I am going to try it soon, and make any changes if needed. I hope it all turns out!
Provided by BeccaB3c
Categories Soy/Tofu
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Spray frying pan with nonstick cooking spray.
- Heat pan, saute onion, and add ground Boca when onions start to brown.
- Saute Boca and onions.
- Season to taste with cumin, onion powder, salt, pepper, chili powder.
- Add stewed tomatoes and continue to cook over a medium flame for about 8 minutes.
- Add the kidney beans for the last three minutes or until heated through.
Nutrition Facts : Calories 411.5, Fat 10.6, SaturatedFat 1.3, Sodium 2013.2, Carbohydrate 45.6, Fiber 12.1, Sugar 5, Protein 35.9
BOCA VEGETARIAN CHILI
How do we love making this vegetarian chili? Let us count the ways: It's easy, rewarding and easy. OK, the list has a repeat-but you get the drift!
Provided by My Food and Family
Categories Home
Time 30m
Yield 10 servings, 1 cup each
Number Of Ingredients 13
Steps:
- Cook and stir onions and garlic in hot oil in large saucepan on medium-high heat 5 min. or until crisp-tender.
- Add all remaining ingredients except cheese; stir. Bring to boil; simmer on low heat 15 min. or until heated through, stirring occasionally.
- Serve topped with cheese.
Nutrition Facts : Calories 220, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 17 g
BOCA CHILI
I made this tonight, it was pretty good. This is how I made it. It turned out a little sweet so just add the syrup or the sugar unless you like it sweet. I think it was still good. Try it and tell me what you think.
Provided by ChrisM
Categories Black Beans
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Add oil to the pan, then add the burgers, cook till you can break them apart with a spatula.
- Then add the garlic and onion, cook till soft adding more if needed.
- Add the rest of the ingredients.
- Cook for 20-30 minutes, or until thickened.
Nutrition Facts : Calories 350, Fat 5.2, SaturatedFat 0.9, Sodium 1435.4, Carbohydrate 59.2, Fiber 12.5, Sugar 12.5, Protein 22.2
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