ZESTY STEAK CHILI
This full-flavored, medium-hot, Texas-style chili tastes even better the second day. -Michelle Smith, Running Springs, California
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 20 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven over medium-high heat, saute steak and garlic in oil until browned. Add onion; cook and stir for 5 minutes. Stir in 2 cups water and next nine ingredients; bring to a boil. , Reduce heat; cover and simmer 2 hours or until tender. Combine flour, cornmeal and remaining water; stir until smooth. Bring chili to a boil. Add flour mixture; cook and stir 2 minutes or until thickened. If desired, garnish with reduced-fat cheese, reduced-fat sour cream, onions and olives.
Nutrition Facts : Calories 200 calories, Fat 6g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 247mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
HEARTY SIRLOIN CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat oil in large heavy pot over medium high heat. In a pie plate combine salt, pepper and flour with a fork. Toss sirloin cubes with flour to coat. Shake off excess flour. Brown sirloin in pot on all sides and remove meat to a plate. If necessary add more oil to pan and add onions. Cook onions over medium heat until they begin to soften. Stir in green, red and jalapeno peppers and cook for 3 to 5 minutes. Add chili powder, cumin and oregano. Return browned meat to pan and pour in beer and beef stock. Bring to a boil and cover and reduce heat to a simmer. Cook for 45 minutes or until meat is tender. Add crushed tomatoes and cook for 20 minutes. Stir in black and kidney beans and gently simmer for 10 minutes. Garnish with Cheddar, onion, scallions and sour cream.
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.
STEAK-N-SHAKE CHILI
I grew up eating at this fast-food restaurant and then it suddenly disappeared. Now they are back and their hamburgers and shakes are just as good as they ever were. Their chili cheese fries are delish! Of course, now I only eat at this restaurant on special occasions!!!
Provided by DailyInspiration
Categories Lunch/Snacks
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Brown ground beef along with salt in oil. Drain meat and return to crockpot. Put soup in blender and blend for 1 minute. Add all other ingredients, including soup, to crockpot. Let simmer on low for 6 hours or on high for 2 hours.
Nutrition Facts : Calories 474.5, Fat 23.7, SaturatedFat 7.7, Cholesterol 77.1, Sodium 1485.6, Carbohydrate 35.4, Fiber 9.9, Sugar 12.7, Protein 31.8
STEAK & SHAKE CHILI
Steak and Shake was a franchise started in the Midwest. My father would take me there on special occasions. I loved their chili! This is a chili which would be ideal for children. It is very mild with a slight sweetness. I found this recipe on the internet @ I dunno4recipes. The recipe origionally called for 2 (15 ounce) cans of kidney beans drained, but I prefer the taste of chili beans better
Provided by James Craig
Categories Meat
Time 2h30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Brown ground beef and salt in oil-If there is a high fat content to the ground beef you can omit the oil.
- Put soup in blender, blend for 1 minute.
- Add all to crock pot.
- Drain beef before adding to pot.
- Let simmer on low for 6 hours or on high for 2 hours.
ZIPPY STEAK CHILI
Looking for a thick, chunky chili with a little extra-special kick for Super Bowl Sunday? Try this recipe from Denise Habib in Poolesville, Maryland. "It was given to me by a co-worker originally from Texas," she recalls. "I've made it on numerous occasions and always get rave reviews."
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook steak and onion in oil over medium heat until meat is browned. Sprinkle with seasonings. , In a 3-qt. slow cooker, combine tomatoes and chili starter. Stir in beef mixture. Cover and cook on low for 6-8 hours or until meat is tender. Serve with cheese, onion and sour cream if desired.
Nutrition Facts : Calories 275 calories, Fat 11g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 1127mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges
BEST DAMN CHILI
After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.
Provided by Danny Jaye
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h50m
Yield 12
Number Of Ingredients 28
Steps:
- Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
- Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
- Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
- Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.
Nutrition Facts : Calories 406.3 calories, Carbohydrate 27.6 g, Cholesterol 74.4 mg, Fat 21.1 g, Fiber 7 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1014.5 mg, Sugar 7.4 g
ROUND STEAK CHILI
The addition of round steak gives this chili recipe a nice change of pace. Everyone in my family just loves it!
Provided by Taste of Home
Categories Lunch
Time 3h15m
Yield 6-8 servings.
Number Of Ingredients 19
Steps:
- Cut meat into 1/2-in. cubes. In a large kettle or Dutch oven, brown meat, onion and garlic in oil. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 3 hours. Discard bay leaf before serving.
Nutrition Facts : Calories 254 calories, Fat 5g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 1275mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 9g fiber), Protein 21g protein.
EASY HOMEMADE CHILI
Easy homemade chili. Goes great with cornbread or over corn chips for a chili pie! I like to use spicy pinto beans.
Provided by Tobi Hargis
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
- Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.
Nutrition Facts : Calories 394.2 calories, Carbohydrate 48.8 g, Cholesterol 45.9 mg, Fat 9.2 g, Fiber 17.9 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 525.6 mg, Sugar 4.4 g
STEAK CHILI
-DeAnn Hill, Indianapolis, Indiana
Provided by Taste of Home
Categories Lunch
Time 2h50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown steak until meat is no longer pink. Drain, discarding all but 2 tablespoons drippings. Set meat aside. , In the same skillet, saute onion and garlic in drippings for 3 minutes or until vegetables are crisp-tender. Return meat to pan. Add the tomato sauce, 1 cup water, V8 juice, hot pepper sauce and spices; bring to a boil. Reduce heat; cover and simmer 2-1/2 hours., Combine flour with remaining water; whisk into chili. Bring to a boil; cook and stir for 2 minutes or until thickened. Cook 10 minutes longer or until heated through.
Nutrition Facts : Calories 185 calories, Fat 5g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 90mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
STEAK CHILI
A hearty version of chili with steak instead of hamburger.
Provided by BECOTTE
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Yield 6
Number Of Ingredients 10
Steps:
- In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and saute for another 5 minutes, or until the onions are translucent.
- Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.
Nutrition Facts : Calories 515.1 calories, Carbohydrate 26.3 g, Cholesterol 101.3 mg, Fat 28.3 g, Fiber 8.3 g, Protein 36.1 g, SaturatedFat 9.8 g, Sodium 894.8 mg, Sugar 8.9 g
HOMEMADE CHILI
My boys and husband love this. Add some corn chips or Cheddar cheese and it is to die for. I have made this for my husband's work and for church functions and it is always a winner.
Provided by healthy girl
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 4h23m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add ground beef; cook and stir until browned, 8 to 10 minutes.
- Transfer beef mixture to a 6-quart slow cooker. Stir in kidney beans, diced tomatoes, tomato puree, water, green chile peppers, chili powder, salt, cumin, and black pepper.
- Cook on Low until flavors combine, 4 to 6 hours.
Nutrition Facts : Calories 273.7 calories, Carbohydrate 19.6 g, Cholesterol 45.7 mg, Fat 13.3 g, Fiber 6.7 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 959 mg, Sugar 4.3 g
OUR FAVORITE CHILI(ATK)
A 4-pound chuck-eye roast, well trimmed of fat, can be substituted for the steak. Because much of the chili flavor is held in the fat of this dish, refrain from skimming fat from the surface. Wear gloves when working with both dried and fresh chiles. Dried New Mexican or guajillo chiles make a good substitute for the anchos; each dried árbol may be substituted with 1/8 teaspoon cayenne. If you prefer not to work with any whole dried chiles, the anchos and árbols can be replaced with 1/2 cup commercial chili powder and 1/4 to 1/2 teaspoon cayenne pepper, though the texture of the chili will be slightly compromised. Good choices for condiments include diced avocado, chopped red onion, chopped cilantro leaves, lime wedges, sour cream, and shredded Monterey Jack or cheddar cheese. The chili can be made up to 3 days in advance. Prep time includes the beans soaking time.
Provided by Coppercloud
Categories Steak
Time 3h30m
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Beans: Combine 3 tablespoons salt, 4 quarts water, and beans in large Dutch oven and bring to boil over high heat. Remove pot from heat, cover, and let stand 1 hour. Drain and rinse well.
- Adjust oven rack to lower-middle position and heat oven to 300 degrees.
- Chili paste: Place ancho chiles in 12-inch skillet set over medium-high heat; toast, stirring frequently, until flesh is fragrant, 4 to 6 minutes, reducing heat if chiles begin to smoke. Transfer to bowl of food processor and cool. Do not wash out skillet. Add árbol chiles, cornmeal, oregano, cumin, cocoa, and ½ teaspoon salt to food processor with toasted ancho chiles; process until finely ground, about 2 minutes. With processor running, very slowly add ½ cup broth until smooth paste forms, about 45 seconds, scraping down sides of bowl as necessary. Transfer paste to small bowl.
- Chili: Place onions in now-empty(uncleaned) processor bowl and pulse until roughly chopped, about four 1-second pulses. Add jalapenos and pulse until consistency of chunky salsa, about four 1-second pulses, scraping down bowl as necessary.
- Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion mixture and cook, stirring occasionally, until moisture has evaporated and vegetables are softened, 7 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Add chili paste, tomatoes, and molasses; stir until chili paste is thoroughly combined. Add remaining 2 cups broth and drained beans; bring to boil, then reduce heat to simmer.
- Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Add half of beef and cook until browned on all sides, about 10 minutes. Transfer meat to Dutch oven. Add ½ bottle lager to skillet, scraping bottom of pan to loosen any browned bits, and bring to simmer. Transfer lager to Dutch oven. Repeat with remaining tablespoon oil, steak, and lager. Once last addition of lager has been added to Dutch oven, stir to combine and return mixture to simmer.
- Cover pot and transfer to oven. Cook until meat and beans are fully tender, 1½ to 2 hours. Let chili stand, uncovered, 10 minutes. Stir well and season to taste with salt before serving.
CHILI
This bean-rich, ground beef chili will not only be delicious today, but it might even taste better tomorrow. Adjust the red pepper sauce to your own preference, and be sure to serve this easy chili recipe with plenty of optional toppings, including chopped black olives, fresh limes, guacamole, shredded cheese, salsa, shredded lettuce and sour cream.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 4
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, cook beef, onions and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes.
- Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; cook 1 hour, stirring occasionally.
- Stir in kidney beans. Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.
Nutrition Facts : Calories 360, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1/2, Fiber 8 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 6 g, TransFat 1/2 g
CHUNKY STEAK CHILI
I love to cook and bake, especially when our children and grandchildren are here. After spending time outdoors, this chili warms up the coldest winter evening!
Provided by Taste of Home
Categories Lunch
Time 2h45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large heavy saucepan, brown meat in oil. Stir in the next seven ingredients; bring to a boil. Reduce heat. Cover and simmer for 2-1/2 to 3 hours or until meat is tender. , Stir in beans during the last 30 minutes of cooking. If desired, serve in bread bowls by hollowing out rolls and spooning chili into center.
Nutrition Facts :
STEEL CITY GROUND BEEF AND STEAK CHILI
A rich and hearty chili full of meat and beans. Uses a 2:1:1 mixture of ground beef, pork and tri-tip steak. If you lean towards loving the heat, substitute hot italian sausage for one of the portions of ground beef. The hotter version of the ingredients below adds a serious punch.
Provided by ctbolton
Categories Vegetable
Time 4h
Yield 1 gallon, 6-8 serving(s)
Number Of Ingredients 27
Steps:
- Heat 3 tablespoons of the oil in a large Dutch oven over high heat.
- Season the meat with salt and pepper, and saute until browned on all sides.
- Sprinkle with the cumin and stir well.
- Deglaze the pan with the beer and bring to a boil.
- In a separate pot, add 1 tablespoon of the oil and add the onions to the pan and cook until soft.
- Add the garlic and cook for 2 minutes.
- Add the hot peppers and cook until soft, about 5 minutes.
- Add the chipotle puree, and the rest of the spice mixture and cook an additional 2 minutes.
- Add the chicken stock, and tomatoes and bring to a boil and boil for 15 to 20 minutes, or until all vegetables are tender. Puree with an immersion blender.
- Add the beef mixture and beans to the pan and, reduce the heat to medium, cover the pan, and simmer for 1 hour, or until thick and beef is tender.
- Remove from the heat, and adjust seasonings.
Nutrition Facts : Calories 964.9, Fat 38.1, SaturatedFat 11.5, Cholesterol 116.3, Sodium 793.9, Carbohydrate 66.1, Fiber 10.9, Sugar 14.6, Protein 46.8
STEAKHOUSE CHILI
This chili is made with steakhouse flavors: sirloin, bacon, steak sauce, and sour cream. Ask your butcher for coarse ground sirloin or you could cut it into very small dice by hand.
Provided by threeovens
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot or Dutch oven, heat the oil over medium high heat; add the bacon and cook until the fat renders, about 2 minutes.
- Add the beef and brown, stirring occasionally, about 8 to 10 minutes.
- Add the onions, cook until softened, about 5 minutes; stir in garlic, a little salt, lots of pepper, tomato sauce, Worcestershire sauce, brown sugar, hot sauce, and beef stock.
- Heat to boiling, then lower heat and cook until thickened, 6 to 7 minutes.
- Divide chili into individual serving bowls, top with a dollop of sour cream, and garnish with parsley.
Nutrition Facts : Calories 804.5, Fat 52.2, SaturatedFat 18.9, Cholesterol 167.4, Sodium 1759.2, Carbohydrate 35.2, Fiber 5, Sugar 22.4, Protein 50.2
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