MY PERFECT CHILI NOT TOO SPICY BUT JUST RIGHT
I found a recipe and tweaked it to suit my tastes. If you like tomatoes and for your chili to have more of a sweet taste and not too many beans then this is the recipe for you and if your family doesn't care for beans, you can leave them out.
Provided by The Daycare Lady
Categories Meat
Time 1h35m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine ground beef, onion, and garlic powder in large stockpot. Cook and stir over medium heat until beef is brown. Drain.
- Stir in chili powder, salt, oregano,sugar, tomatoes, tomato paste and tomato sauce. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour.
- Stir in beans. Simmer, uncovered, for 20 minutes; stir occasionally.
NOT THICK, BUT NOT TOO THIN, GOOD OLD ORIGINAL CHILI
I've been cooking this chili recipe for about a year, and every time, it came out great. I work in a restaurant and I tried the chili one day. So I asked my boss if I could have the recipe, and this came out just as good (or even better) than any restaurant's. It makes quite a lot (12 quarts) but can easily be reduced by the ingredients to your liking (2, 4, 6, 8, 10 quarts)
Provided by jafcruffo
Categories Meat
Time 2h25m
Yield 12 quarts of chili, 16 serving(s)
Number Of Ingredients 10
Steps:
- Chop all of the onions, peppers, and celery and defrost the beef.
- In a deep bowl, squash the whole tomatoes until they are coarse, but still retain their chunkiness and set them aside for use later.
- In a separate pan, place the beef.
- Cook the beef until it is at a medium--medium-well.
- Drain all of the fat out of the meat pan.
- In the desired soup pot, cook the chopped peppers, onions, and celery.
- Add the meat to the vegetables.
- Add the chili powder and cumin to the meat and vegetables.
- Cook until all of the ingredients have been covered with the chili powder and cumin, or until they take on a red color.
- Add the previously squashed tomatoes to the soup pot.
- Mix well, then add the beans and all of their juice.
- Finally, add the tomato juice.
- Bring to a boil, and then simmer for about 2 hours (this could be less time, if desired, but keep in mind the longer the simmer, the better the taste).
- Serve, but be careful because it's extremely hot!
Nutrition Facts : Calories 644.6, Fat 16.8, SaturatedFat 5.6, Cholesterol 57.8, Sodium 792.9, Carbohydrate 85.6, Fiber 27.8, Sugar 12.5, Protein 43.4
NOT QUITE CHILI!
Make and share this Not Quite Chili! recipe from Food.com.
Provided by wildheart
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef, onion, green pepper, and garlic.
- Drain.
- Stir in chili powder, cumin, tomato sauce, corn.
- Heat til slightly reduced (to a texture you like).
- Sprinkle with cheese and cover until melted.
- Serve alone or with fritos or tortillas.
Nutrition Facts : Calories 531.9, Fat 23.4, SaturatedFat 9.9, Cholesterol 91.9, Sodium 783.9, Carbohydrate 45.9, Fiber 9.4, Sugar 4.1, Protein 37.2
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.
NOT QUITE SO WHITE CHICKEN CHILI (NO TOMATOES)
I originally set out the make a white chicken chili and somehow was not satisfied. By adding chili powder and several other ingredients my white chicken chili was no longer white. The chicken in the recipe can be done several ways. Have leftover chicken use it here. You can brown your chicken or poach it. Another option is to under baked bone in, skin on chicken breasts, cool and shred and add to recipe. You have lots of options here.
Provided by marypage
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Brown cut up bacon pieces until crisp. Remove from pan, set aside and reserve bacon drippings.
- In another pan put 2 cups of chicken broth, bay leaf and chicken breasts and poach for 10-15 minutes. Undercook, since you will be simmering chicken again in a later step. Let chicken cool in broth. Reserve poaching liquid. When cooled either shred or cube chicken.
- Saute onion and garlic in bacon drippings until translucent. Add spices (cumin, chili powder, thyme, cayenne, salt and pepper). Cook a minute more.
- Now add reserved broth plus 2 more cups of broth, drained beans, undrained beans and undrained green chilis. Cook over low heat for 20 minutes. Add dried instant milk powder and mix; simmer a few minutes more.
- If you want a thicker chili add cornstarch mixed with water and cook til thickened. Serve. Top with crisped bacon pieces.
- NOTE: You do not have to poach chicken. You could use leftover chicken. Another possibility is to brown cubed chicken breast in bacon drippings and continue leaving out the poaching part and go to sauteeing onion and garlic and add 4 cups of broth as noted above.
- Other garnishes/condiments/sides: tortillas, tortilla chips, sour cream, shredded cheese, chopped cilantro, diced red/green peppers.
KATHY"S EASY NOT SO SPICY CHILI
This is really easy takes no time at all to put together and tastes great. This can also be prepared in a slow cooker.
Provided by kathanover
Categories Steak
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Brown meat in skillet. Combine all the ingredients in a large stock pot over medium heat. Stir to combine and bring to a boil.
- Cover and reduce heat to simmer and simmer for 2 1/2 hours, stirring occasionally. Remove from heat.
- Let sit for about 10 minutes (be sure to remove the bay leaf before serving) then serve.
- Serving suggestions: Top with bacon bits and cheese/place over a small amount of cooked pasta or rice.
Nutrition Facts : Calories 561.1, Fat 28.9, SaturatedFat 10.2, Cholesterol 71.4, Sodium 1239.2, Carbohydrate 46.3, Fiber 12.5, Sugar 6, Protein 31.1
NOT HOT CHILI
For those who like a less hot and more tomato taste in chili. Wonderful with cornbread or corn muffins.
Provided by usmcwf83
Categories Meat
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown beef in skillet.
- In another skillet, saute peppers, onion, celery and garlic.
- Mix veggies with beef, put into crockpot.
- Add beans, tomatoes, chili powder and cumin.
- Cook on low 6 hrs or high 4 hours.
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