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.
PAT'S FAMOUS BEEF AND PORK CHILI
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.
ROCK'N AND ROAST'N CHILI
I got the basics of this recipe from a friend at a Super Bowl party and tweaked it from there. I do have to tone it down a bit for my wife...and my mom once asked if I was trying to get my inheritance early! People who like spicy food really go for it.-Rob Via, Charlotte, North Carolina Charlotte, North Carolina
Provided by Taste of Home
Categories Lunch
Time 2h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, cook beef and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Seed and chop 10 hot banana peppers (refrigerate remaining peppers for another use). Add the hot peppers, tomatoes, tomato paste, beans, chilies, jalapeno and seasonings to beef mixture., Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. , Uncover; simmer until chili reaches desired thickness. Garnish with additional banana peppers if desired.
Nutrition Facts : Calories 315 calories, Fat 12g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 1349mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.
PLEAS'N CHILI
I found this little gem in the coupon insert of my Sunday newspaper and it is the best chili I have ever eaten. How spicy it is depends mostly on how hot of a salsa is used. It is also very versatile as it can be made with either beef, pork, chicken or turkey.
Provided by Irmgard
Categories Beans
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large, non-stick skillet, cook the meat, garlic and onion over medium-high heat, breaking up the meat with a spoon, for 9 to 10 minutes or until fully cooked.
- With a slotted spoon, transfer to a slow cooker.
- Add the remaining ingredients, except for the peppers, to the meat and stir to combine.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours or until bubbly and hot.
- Stir in the peppers; cover and cook on high for an additional 15 minutes.
- Adjust seasonings and serve.
Nutrition Facts : Calories 864.1, Fat 20.6, SaturatedFat 7.5, Cholesterol 110.6, Sodium 1420, Carbohydrate 113.1, Fiber 30.7, Sugar 19, Protein 65.5
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