ARIZONA CHILI
Chili recipe that can be made in the crock. This won 3 prize out of 40 chili's. Clipped 20 years ago from some place.
Provided by aronsinvest
Categories Meat
Time 2h20m
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 17
Steps:
- Brown the beef and stew meat.
- After brown add the onion & pepper and garlic and saute.
- Skim off fat.
- Add the rest of ingredients and simmer a couple of hours.
- I make it in the crock pot when I can.
- When done line a bowl with a tortilla and top with grated cheese and onion.
RED-HOT CHILI
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- In a large saucepan over medium heat, render the bacon until golden and crisp. Place on a wire rack to drain the excess grease. Crumble the bacon and set aside.
- Return the saucepan to medium heat and fry the garlic in the bacon fat until golden, 1 to 2 minutes. Add the smoked paprika, cumin, sea salt, onions, chipotles, jalapenos and poblanos. Saute for 8 minutes. Stir in the tomatoes. Add the espresso, maple syrup, oregano and lots of pepper. Bring the chili to a simmer. Turn down the heat to medium-low and cook for 45 minutes, partially covered. Add the beans and cilantro and cook for 5 more minutes, until heated through.
- Ladle the chili into bowls and top with a generous spoonful of sour cream, the crumbled bacon and scallions.
RED CHILE SAUCE
Steps:
- Remove stems and seeds from dried chile pods. Rinse and place in 4-quart pot. Cover with water and bring to a boil. Remove from heat, cover, and let pods steep for 30 minutes.
- Drain pods in a colander and reserve juice. Place softened pods into a blender or food processor, adding just enough reserved juice to barely cover. Blend to a fine consistency. Pour the resulting pulp into a fine sieve or colander and allow the extra juice to drain out, stirring occasionally.
- Return this pulp to the 4-quart pot and add the salt, oregano, and garlic. Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally. Taste to adjust seasonings. If the sauce tastes bitter, add the tomato sauce. Simmer for 5 more minutes.
- Use red chile sauce over enchiladas, chile rellenos, or as a side or sauce for any other Mexican entree.
TOMASITA'S RED CHILE
Provided by Food Network
Time 5h35m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Rinse the chile pods 5 times, then let soak in water in a bucket or large bowl for 5 hours or so.
- After the chiles have soaked for 5 hours, discard the water. Put the chile pods in a blender. Tamp the pods down into the blender, then add water to the top. Blend well into a paste.
- Put the paste in a large saucepan over medium heat.
- Make a roux. Put the oil in a saucepan, over medium heat, heat up slightly, add the flour and stir constantly. The flour should get toasted and brown, but do not burn it, about 5 minutes.
- Drizzle the roux into the red chili and mix to combine. This will make it thicker and change the color slightly, but it should not get white in color. The chili and liquid should just look darker and less bright than the red chili without any roux. Add enough roux and water to get the chili to the right consistency, which should be like gravy. You may not use all the roux.
- Add the garlic and salt. Leave the chili in the pot to simmer for 20 minutes, stirring regularly. Do NOT bring it to a boil, as that may burn the flour in the roux. Add more salt and garlic if needed and serve.
CHILI CON CARNE
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Serving suggestions: White rice, chopped cilantro, shredded Cheddar, chopped tomatoes, minced fresh or pickled jalapeno peppers
- Pat the meat dry with a paper towel and season with the salt and pepper. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan as needed. Transfer meat to a bowl and reserve.
- Discard all but 2 tablespoons of oil from the pan. Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and saute for 2 minutes more. Stir in the 1/3 cup chili powder, cumin, and oregano and cook for 2 minutes. Add the canned diced tomatoes and whisk in 4 cups of the stock. Add the meat and any accumulated juices back to the pot. Bring to a gentle simmer. Season the chili with the salt and pepper, cover, and cook for 30 minutes.
- In a food processor or blender puree half of the beans with the remaining 1 cup of stock. Add the bean mixture to the chili along with the whole beans. Let simmer, uncovered, 1 hour more or until the meat is tender. Stir in the remaining 2 tablespoons chili powder and season with salt and pepper, to taste. Serve with rice and suggested condiments.
RED CHILI (MOM'S AZ STYLE)
Steps:
- In large pot place meat/chicken cover with water season water with garlic salt,onion salt,oregano,basil,bayleaf or any type of season you like. Boil meat for 3-4 hrs. For chicken boil until done approx 45 mins or until whole chicken start to float. Then remove from pot. Save 1 cup broth and set aside. Allow meat/chicken to cool then shred meat and place in a bowl. Open cans of las palmas. In a large Pot heat Vegetable oil and add minced garlic cook garlic approx 30-40 secs then sprinkle in flour while shaking pot so that the oil and flour create a rue and not clump when flour starts to brown reduce heat to medium then slowly add while stiring both cans of Las palmas. Add Oregano, salt & 1/4 tub Baca's red chili. Simmer 20 mins stiring occassional so that chili doesn't burn on the bottom of the pot. If sauce has after taste stir in a couple of Tbls of sugar simmer if there is stll an after taste add a little more sugar until there is no after taste. Add shredded meat/ chicken to sauce Stir and simmer approx 10 mins. If sauce appears to thin. Add 1 Tbl of flour to Cup of broth mix until broth appears milky.Slowly add the broth to Chili stir until thourhly mixed simmer for approx 5 mins. Ready to serve.
RED CHILI
Provided by Food Network
Time 2h10m
Yield 3 3/4 gallons
Number Of Ingredients 11
Steps:
- In a stockpot over medium heat, brown the meats. When they are halfway done, add in the onion and garlic and continue to saute until the onions are clear. Add tomato juice, tomatoes, chile powder, cumin, salt, and cayenne pepper and thoroughly stir to blend and incorporate all the flavors and seasonings. Simmer for 1 hour.
- Add the beans and simmer for 30 minutes. Remove from heat; cool down quickly via an ice bath. Cover and refrigerate. Before serving or freezing, skim fat from the top of the chili.
RED CHILI
Make and share this Red Chili recipe from Food.com.
Provided by Denver cooks
Categories Beans
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
- Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt.
- Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1-1/2 hours.
- Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
Nutrition Facts : Calories 426.2, Fat 15.9, SaturatedFat 5.2, Cholesterol 56.4, Sodium 1313.1, Carbohydrate 43, Fiber 12.9, Sugar 13.1, Protein 28
RED CHILE SAUCE (CHILE COLORADO)
An easy Red Chile Sauce (Chile Colorado) recipe
Categories Condiment/Spread Sauce Blender Vinegar Spice Hot Pepper Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 12
Steps:
- Rinse chiles and split open, discarding stems, seeds, and ribs.
- Heat a well-seasoned cast-iron skillet over moderate heat, then toast chiles, skin sides up, in batches, about 30 seconds (be careful not to burn them, or sauce will be bitter). Transfer chiles as toasted to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 15 minutes.
- Purée chiles with three fourths of soaking liquid, reserving remainder, in a blender until smooth (use caution when blending hot liquids). Pour purée through a coarse sieve into a bowl, pressing on solids, and discard solids. Whisk reserved soaking liquid into chile mixture.
- Cook onion, garlic, cumin, and oregano in oil in a large heavy saucepan over moderately low heat, stirring, 2 minutes. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, partially covered, whisking occasionally, until reduced to about 2 1/2 cups, about 30 minutes. Season with salt, vinegar, and sugar.
ARIZONA ROADHOUSE CHILI
The best thick hearty chili recipe you'll ever need. In 25 years of restaurant cooking, this is my classic chili recipe; loved by thousands. Vary the amount of green chilies and hot sauce if you're an Easterner unused to fiery Western foods, but don't change anything else.
Provided by Karen Barris Calabro
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 12h30m
Yield 8
Number Of Ingredients 21
Steps:
- Place pinto beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight.
- Cook and stir beef in a large stockpot over medium-high heat until crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard grease from pot.
- Drain pinto beans and add to stockpot; add onions, celery, carrots, garlic, red bell peppers, jalapeno peppers, Anaheim peppers, poblano peppers, diced tomatoes, guajillo chile powder, cumin, oregano, coriander, cinnamon, and hot pepper sauce. Reduce heat to medium-low and cook mixture at a simmer for about 3 hours.
- Stir beef granules into the chili and continue simmering until beans are very tender and disintegrate easily, 1 to 3 hours more, adding water as needed to keep beans and vegetables immersed in liquid. Thicken the chili with masa harina if you prefer a thicker texture. Season with salt just before serving.
Nutrition Facts : Calories 392.5 calories, Carbohydrate 53 g, Cholesterol 42 mg, Fat 8.3 g, Fiber 17.5 g, Protein 27.4 g, SaturatedFat 2.8 g, Sodium 1138.8 mg, Sugar 9.7 g
MOM'S EASY CHILI
Make and share this Mom's Easy Chili recipe from Food.com.
Provided by Chilicat
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Brown hamburger with onions and garlic; add first five seasonings.
- Add remaining ingredients and simmer 30 minutes on medium heat.
Nutrition Facts : Calories 446.9, Fat 14.8, SaturatedFat 5.3, Cholesterol 76.1, Sodium 805.5, Carbohydrate 45.1, Fiber 11.1, Sugar 13.1, Protein 35.5
MOM'S EASY COMFORT FOOD CHILI
Now I take my chili seriously, but sometimes I'm in the mood for something easy and mild. This recipe of my Mother's scratches that itch for me. Serve with some fresh crusty bread and hot sauce on the side for your spicy chili lovers. I make a double batch of this on occasion and throw it in the crock pot. If you do, just throw it in on your warm setting after cooking is complete. Enjoy!
Provided by Slim PA
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brown beef with onion and drain.
- Add remaining ingredients and heat thoroughly.
- Serve immediately.
Nutrition Facts : Calories 558.8, Fat 19.3, SaturatedFat 7.4, Cholesterol 82.7, Sodium 1406.2, Carbohydrate 60.3, Fiber 15.8, Sugar 12, Protein 36.8
MOM'S CHILI
Quick, easy, yummy chili from Texas.
Provided by Bailey
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h10m
Yield 4
Number Of Ingredients 8
Steps:
- In a large saucepan over medium-high heat, cook beef and onion until meat is brown. Stir in beans, diced tomatoes, chili seasoning, salt, pepper, chili powder and water. Reduce heat and simmer 2 hours.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 26.8 g, Cholesterol 69.7 mg, Fat 18.7 g, Fiber 8.4 g, Protein 27 g, SaturatedFat 7 g, Sodium 1701.1 mg, Sugar 4.1 g
MOM'S CHILI
Steps:
- Chop onion into small pieces. Brown chopped meat and onions until meat is fully cooked. Drain meat and onion of the fat. If no fat then there is no need.
- While meat and onions are cooking make white rice for the side.
- Add salt, pepper, garlic, and chili powder to meat and onion. Add can of tomato soup, if mixture is real dry add about a quarter cup of water to mixture. Add a little red pepper for a little zing, if you like spicy foods add as much as you like. Let simmer for about 5 minutes. Pour chili over a hot bowl of rice.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MOM'S EASY CHILI
I used Mom's chili recipe and added a few things of my own over the years. I put it together in the crock pot the night before, throw it in the fridge (just the crock), then before leaving for work the next morning I put the crock in the base, plug it in and it's yummy when I get home.
Provided by Color Guard Mom
Categories Low Cholesterol
Time 8h30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef and drain.
- Put all ingredients in crock pot and stir well.
- Cook on low for 8 to 10 hours, or high for 4 to 6 hours. I also like to take the lid off the crock pot the last hour or two (when I'm home) to allow some of the water to burn off.
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