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.
SPICY MEATLESS CHILI
Before I retired, this recipe was a mainstay in our house. I could prepare the ingredients the night before, and then on the way out the door in the morning I could throw everything in the slow cooker. When I got home later, I made the toppings and supper was done. -Jane McMillan, Dania Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 8h25m
Yield 5 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a 4-qt. slow cooker, combine the first 15 ingredients. Cover and cook on low until vegetables are tender, 8-10 hours. If desired, top with sour cream, cheese and jalapeno pepper.
Nutrition Facts : Calories 224 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1290mg sodium, Carbohydrate 48g carbohydrate (15g sugars, Fiber 11g fiber), Protein 9g protein.
SPICELESS CHILI
Freezes great. Prep time is basically chopping onions and opening cans. Plenty of fiber, low in fat. I'm a chili heathen, I just don't like it hot! And my daughter is a total spice hater. So I tried dumping everything chili-ish from my pantry into my slow-cooker without any seasonings. Surprisingly, my picky eater likes it - and so do I! Every time it turns out a little bit different because I use whatever's on hand, but the basic idea is here. Any beans will do: pinto, black, kidney, northern, navy... Should take any chili spice blend well if you like yours with some kick!
Provided by BL834
Categories One Dish Meal
Time 8h15m
Yield 12 1-cup servings, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- In 3-quart slow cooker, alternate layers of onions, crumbled ground beef (raw is fine if you're using the lean ground beef, otherwise brown & drain before adding), diced tomatoes, and beans. Can of corn and/or RoTel is optional. Cook on low for about 8 hours or so. Best the next day with tortilla chips.
Nutrition Facts : Calories 90.1, Fat 2.5, SaturatedFat 1.1, Cholesterol 28.1, Sodium 35.4, Carbohydrate 6.3, Fiber 1.6, Sugar 3.6, Protein 10.8
SIMPLE, PERFECT CHILI
Ree Drummond's Simple, Perfect Chili recipe from The Pioneer Woman on Food Network will be a new comfort-food favorite for your family.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
- After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
SPICY BEANLESS CHILI
My father came up with this recipe when I lived at home. He always added the optional cayenne pepper, and we four kids would mop up the chili with slices of bread. I don't use the cayenne for my family, but it still warms you up on cold days.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomato juice, water, chili powder, oregano, paprika, cumin and cayenne and salt if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or to desired thickness.
Nutrition Facts :
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