Lightchilipowder Recipes

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CHILI FOR A CROWD

Full of flavour with ground beef and smoked kielbasa with kidney and pinto or black beans. If you don't like spicy chili or you want more spicy just adjust the spices.

Provided by Olha7397

Categories     Meat

Time 1h20m

Yield 20-24 serving(s)

Number Of Ingredients 19



Chili for a Crowd image

Steps:

  • In an 8 quart kettle or Dutch oven, cook beef over medium heat until beef is no longer pink; drain.
  • Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Yield: 20-24 servings (6 quarts).
  • Taste of Home.

Nutrition Facts : Calories 336.3, Fat 15.3, SaturatedFat 5.5, Cholesterol 62, Sodium 937.7, Carbohydrate 29.2, Fiber 6.2, Sugar 12.1, Protein 21.7

3 lbs ground beef
2 (28 ounce) cans diced tomatoes, undrained
4 (15 ounce) cans pinto beans or 4 (15 ounce) cans black beans, rinsed and drained
1 lb smoked kielbasa, sliced and halved
2 large onions, halved and thinly sliced
2 (8 ounce) cans tomato sauce
2/3 cup hickory flavored barbecue sauce
1 1/2 cups water
1/2 cup packed brown sugar
5 fresh banana peppers, seeded and sliced
2 tablespoons chili powder
2 teaspoons dry mustard
2 teaspoons instant coffee granules
1 teaspoon dried oregano
1 teaspoon thyme
1 teaspoon sage
1/2-1 teaspoon cayenne pepper
1/2-1 teaspoon crushed red pepper flakes
2 garlic cloves, minced

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



The Best Chili image

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.

1/4 cup vegetable oil
1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1 1/2 cups low-sodium beef broth
One 28-ounce can whole peeled tomatoes, crushed
Two 15.5-ounce cans kidney beans, undrained
Sour cream, shredded Cheddar and sliced scallions, for serving
Tortilla chips, for serving

LIGHT CHILI POWDER

Texas chili uses light and dark chili powder. It took some searching but I found what amounts to a light chili powder - or lighter. Use this to balance out your actual chili powder

Provided by PJ991092

Categories     Low Cholesterol

Time 5m

Yield 1 shake, 6-8 serving(s)

Number Of Ingredients 4



Light Chili Powder image

Steps:

  • Blend together and store in refrigerator for up to 6 months. For best results, grind cumin seed into powder.

3 tablespoons paprika
1 tablespoon ground cumin
2 tablespoons dried oregano
1 teaspoon cayenne pepper

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