THE BEST EVER CHILI
My dad and my father-in-law are the gurus in our chili-loving clan. But after my honeymoon to New Mexico, inspired by the fresh and fragrant chile peppers at the Santa Fe farmers market, I felt it was time to introduce them to my spicy, meaty version with a touch of masa harina. -Sarah Farmer, Taste of Home Culinary Director
Provided by Taste of Home
Time 1h40m
Yield 8 servings.
Number Of Ingredients 23
Steps:
- Combine chiles and enough boiling water to cover; let stand until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard stems and seeds. Process chiles, tomato paste, garlic and reserved liquid until smooth. , In a small skillet, toast chili powder, paprika and cumin over medium heat until aromatic, 3-4 minutes; remove and set aside. In a Dutch oven, cook and stir ground beef and steak seasoning over medium-high heat until beef is no longer pink, about 5 minutes; remove and drain. , Sprinkle steak cubes with 1 teaspoon each salt and pepper. In same Dutch oven, brown beef in batches in 1 tablespoon oil over medium-high heat; remove and set aside. Saute onion and poblano pepper in the remaining 1 tablespoon oil until tender, about 5 minutes. Stir in toasted spices, oregano and pepper flakes. Add the cooked meats along with stock, beer, tomatoes, beans, remaining salt and pepper, and chile paste mixture. Cook over medium heat 20 minutes; reduce heat to low. Stir in masa and simmer 30-45 minutes longer. Serve with desired toppings. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 473 calories, Fat 20g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 1554mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 7g fiber), Protein 41g protein.
SPICY TRI-TIP CHILI
Award winning recipe from Backwoods BBQ in Corona, Ca as per the newspaper clipping I saw. Their chili is spicy and addictive!
Provided by djunqx
Categories Beans
Time 2h30m
Yield 4-10 serving(s)
Number Of Ingredients 15
Steps:
- Smoke or barbecue tri tips until medium to medium-rare. Chill tri tips until firm. Trim fat from meat and dice into ½-inch cubes. Put tomato sauce, pinto and black beans into pot. Add onion and cilantro. Add jalapeños and other seasonings. Mix thoroughly and add diced tri tip. Cover and simmer over low heat, stirring often, for about an hour. You also can pour chili into deep baking pan or disposable foil pans, cover with foil and heat slowly in 250- to 300-degree oven for 2 hours or until thickened. Makes 3 quarts. Cooking notes:.
- All tablespoons should be heaping, not level.
- The heating and thickening is simple and forgiving as long as you do not burn it.
- Instead of cooking the chili on the stovetop or in the oven, you can also put the chili back on your barbecue and simmer it there.
TRI-TIP WITH CHIPOTLE RUB
Provided by Bon Appétit Test Kitchen
Categories Beef Fourth of July Low Carb Graduation Father's Day Backyard BBQ Dinner Steak Summer Family Reunion Grill Grill/Barbecue Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 3
Steps:
- Sprinkle tri-tip with kosher salt. Massage Chipotle Rub into meat. Let steak sit at room temperature for 1 hour or refrigerate uncovered overnight. Bring to room temperature before grilling.
- Build a two-zone fire in a charcoal grill, or preheat a gas grill to medium-high. Cook 3-4 minutes per side over direct heat until nicely charred. Transfer to low-heat side (or lower gas grill heat to medium) and cook an additional 6-8 minutes per side or until an instant-read thermometer registers 120°F for rare (steak will carry over to 125°F, or medium-rare, as it rests).
- Transfer meat to a carving board; let rest for 10 minutes. Thinly slice against the grain.
SPICY CHILI
This spicy chili recipe is the culmination of several years' worth of experimenting to get just the right flavor. For those who like their chili very hot, the secret is to add more jalapenos. The most I ever used in a recipe was five...was it spicy! -Liesha Hoek, Somerset, New Jersey
Provided by Taste of Home
Time 1h
Yield 12 servings (3 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. If desired, serve with additional jalapeno and sour cream.
Nutrition Facts : Calories 256 calories, Fat 13g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 669mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.
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