Judys Chili Recipes

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JUDY'S CHILI

The cardamom and cocoa really gives this chili a wonderful, hidden flavor. I hope you enjoy this recipe as much as we do.

Provided by Judy-Jude

Categories     < 4 Hours

Time 1h25m

Yield 5-6 serving(s)

Number Of Ingredients 20



Judy's Chili image

Steps:

  • Saute onion, garlic, and chiles; add ground beef and continue cooking over medium heat until beef is cooked.
  • Drain off fat.
  • Add remaining ingredients except pinto beans and Monterey Jack Cheese.
  • Heat to boiling and reduce heat to slow simmer.
  • Cover and simmer (stirring occasionally) 45 minutes, stir in beans and continue to simmer until beans are heated.
  • Place in bowls and sprinkle Monterey Jack cheese on top.
  • We serve with crusty bread rolls.

Nutrition Facts : Calories 453.2, Fat 20.1, SaturatedFat 7.4, Cholesterol 67.8, Sodium 1141.8, Carbohydrate 43.8, Fiber 12.5, Sugar 10.8, Protein 28

1 tablespoon olive oil
1 tablespoon butter or 1 tablespoon margarine
1 cup chopped onion (about 2 medium onions)
2 -3 cloves garlic, minced
1 (4 ounce) can whole green chilies, drained and chopped
1 lb ground beef
1 (28 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
2 -3 tablespoons dried cilantro
1 teaspoon oregano
1/2 teaspoon cumin
1 tablespoon hershey cocoa powder
1/8 teaspoon ground cardamom
2 teaspoons chili powder
1/8 teaspoon cayenne pepper, more if you like heat
1/4 teaspoon paprika
1 teaspoon salt
ground pepper, to taste
1 (15 1/2 ounce) can pinto beans, drained
monterey jack cheese, for top (optional)

CHICKEN SAUCE AND JUDD'S CHILI

Provided by Food Network

Categories     main-dish

Number Of Ingredients 26



Chicken Sauce and Judd's Chili image

Steps:

  • Start with a one gallon jug of apple cider vinegar and empty out 1 quart of the vinegar. Combine all remaining ingredients in the gallon jug and shake well with the cap back on. Brush over chicken and Barbecue. While chicken is cooking continue to brush sauce on, until chicken is cooked.
  • For the Chili: Brown chuck and drain off excess fat. Set aside. In a separate saute pan heat vegetable oil and saute diced peppers and onions. Combine all ingredients in a large pot and simmer on low heat for approximately 1 hour.

3 quarts apple cider vinegar
1 1/2 cups salt
1/4 cup black pepper
1/4 cup white pepper
1/4 cup paprika
1/2 cup crushed red pepper
2 cups vegetable oil
1 cup lemon juice
1/2 cup Worcestershire sauce
10 whole chicken legs
5 pounds ground chuck
1 tablespoon vegetable oil
3 green bell peppers, diced
3 onions, diced
3 packages chili seasonings
32 ounces tomato sauce
16 ounces barbecue sauce
5 ounces Worcestershire sauce
1/4 cup light brown sugar
1 1/2 tablespoons oregano
1 tablespoon garlic powder
1/2 tablespoon garlic salt
1/2 tablespoon thyme
1/2 teaspoon marjoram
1/2 teaspoon Italian seasoning
14 ounces ketchup

CHILE-OIL NOODLES WITH CILANTRO

In this 20-minute recipe, a mixture of savory condiments coats bowlfuls of wide noodles chilled slightly by a quick rinse in cool water. While you cook the udon, take the time to prepare the sauce, abundant with contrasting flavors, and the fresh herbs. The sauce can be made in advance, but make sure it's at room temperature before tossing it with the noodles and the cilantro at the last minute. Substitutions are welcome: Swap in chile crisp in place of the chile oil with crunchy garlic, or scallions in place of garlic chives. Sichuan chile oil brings a citrusy flavor that is hard to replicate, so don't skip it. It can vary in spice level: For a milder sauce, use only the liquid oil, or add Sichuan peppercorns from the bottom of the oil for extra tingle. Fried shallots are here for texture, but omit them if you use chile crisp.

Provided by Judy Kim

Categories     weekday, noodles, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8



Chile-Oil Noodles With Cilantro image

Steps:

  • Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.
  • Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
  • Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.

14 ounces dried udon noodles
1/4 cup chile oil with crunchy garlic
2 tablespoons pure sesame oil
2 teaspoons Sichuan chile oil, or to taste
2 teaspoons soy sauce
1/2 cup finely sliced garlic chives or scallions, plus more for garnish
2 tablespoons store-bought fried shallots, crumbled by hand (optional)
1/2 cup finely chopped cilantro (see Note), plus a few sprigs for garnish

JUDY'S SOON TO BE WORLD FAMOUS CHILI

Make and share this Judy's Soon to Be World Famous Chili recipe from Food.com.

Provided by Barbarica

Categories     Beans

Time 50m

Yield 2 quarts, 6 serving(s)

Number Of Ingredients 16



Judy's Soon to Be World Famous Chili image

Steps:

  • Heat the olive oil in a soup pot. Crumble the ground beef over medium-high heat.
  • Cook and Stir until evenly browned-drain off most of the grease.
  • Add chopped onion, green chili peppers, red pepper flakes, crushed garlic and half of the cumin, cook and still until onion is tender.
  • Pour in the tomato soup and fire roasted diced tomatoes, Season with chili powder salt & pepper. Simmer for 30 minutes.
  • Pour in the beans and season with remaining cumin, cayenne pepper, Tabasco Sauce, Jalapeno Sauce depending on your timer for 20-30 minutes.

Nutrition Facts : Calories 522.7, Fat 18, SaturatedFat 5.6, Cholesterol 51.4, Sodium 1259.9, Carbohydrate 62.1, Fiber 18.1, Sugar 12.6, Protein 32.5

1 lb ground beef
1 1/2 tablespoons olive oil
1 medium onion (chopped)
2 garlic cloves (crushed)
1 teaspoon red pepper flakes
1 (4 ounce) can green chili peppers
1 tablespoon ground cumin
2 (10 1/2 ounce) cans campbell's tomato soup
1 (14 1/2 ounce) can chicken broth
1 (14 1/2 ounce) can fire-roasted tomatoes, diced
5 tablespoons chili powder
1 teaspoon salt
2 (15 1/2 ounce) cans pinto beans
1/2 teaspoon cayenne pepper
1/2 teaspoon Tabasco sauce
1/2 teaspoon jalapeno sauce

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