SUNNY'S EASY BEEFY TEXAS CHILI
Provided by Sunny Anderson
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a small bowl, mix the cumin, chile powder, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper.
- In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning blend. Cook until the beef is browned on all sides but not cooked through, 5 to 7 minutes; remove with a slotted spoon to a plate. Add the onion, bell pepper, tomato paste, hot sauce, garlic and a pinch of salt to the pot. Cook, stirring, until everything turns a dark reddish brown, about 8 minutes.
- Add the ground beef and sprinkle over the remaining seasoning blend. Cook, stirring, until the beef is no longer pink, 5 to 7 minutes. Add the reserved beef chunks back to the pot along with the stock, wine or beer and cornmeal. Bring to a boil, then lower to a simmer and cook, partially covered and stirring occasionally, until the chili is thick and the liquid is reduced, 40 to 45 minutes.
- Spoon the chili into bowls and serve with sliced scallions, shredded cheese and tortilla chips.
GAME DAY CHILI
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- In a large Dutch oven, heat the oil over medium-high heat. When the oil is hot, add the ground meat. Cook and stir occasionally until browned all over and you can hear a slight crackling in the pan, letting you know the moisture has cooked away, about 15 minutes. Season with salt and pepper.
- Reduce the heat to medium. Add the garlic, onions and half of the scallions and cook until wilted, about 5 minutes. Make a space in the pan and drop in the tomato paste. Let toast for 1 minute and then stir into the meat. Sprinkle on the chile powder. Cook and stir until fragrant, about 2 minutes.
- Pour in the beer and cook until almost reduced away, about 4 minutes. Pour in the tomatoes and stock and season with the red and green hot sauce. Adjust the heat so the chili is gently simmering and cook, uncovered, until the chili is thick, dark red and flavorful, about 1 1/2 hours. Serve in bowls with the remaining scallions and suggested toppings.
GAME DAY CHILI
Everyone should have a go-to chili recipe. Whether it's a cold dreary day or game day, chili is a huge crowd-pleaser. Speaking of a crowd, this dish will feed the masses and is filled with classic flavors that are great on their own or even better served over a baked potato.
Provided by Kelsey Nixon
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Brown the ground chuck until no longer pink. Add the celery, onions, bell peppers and garlic. Cook just until the vegetables start to soften, 3 to 5 minutes.
- Add the tomato paste and stir to coat the vegetables. Next, add the crushed tomatoes, chili powder, cumin and cayenne. Bring to a boil, then reduce the heat and simmer, 45 minutes.
- Add the beans to the liquid and simmer to heat through. Serve the chili topped with shredded Cheddar, chives and sour cream.
SLOW COOKER GAME DAY CHILI
When it comes to tailgating foods, chili is a classic dish that is perfect for football weather. Our recipe for a hearty beef chili can be prepared in a slow cooker, meaning that it's easy to prepare, store and transport. And best of all, with a Reynolds KITCHENS® Slow Cooker Liner, cleaning up at your next tailgate will be easier than ever.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 6h20m
Yield 8
Number Of Ingredients 10
Steps:
- Line a 5 to 6-quart slow cooker with a Reynolds KITCHENS® Slow Cooker Liner. Fit liner snugly against bottom and sides of bowl; pull top of liner over rim. Set aside.
- Brown ground beef, bell peppers, and onions in a large skillet over medium-high heat, stirring occasionally, until beef is no longer pink. Drain well.
- Spoon beef mixture into the lined slow cooker. Add beans, seasoning mix, tomato sauce, and diced tomatoes and green chilies to beef mixture; stir gently with wooden or plastic spoon.
- Cover and cook 6 to 7 hours on Low or 3 to 3 1/2 hours on High, until hot and bubbly throughout.
- Carefully remove lid to allow steam to escape. Stir gently and serve chili directly from slow cooker liner. Serve directly from lined slow cooker. Top with cheese and sour cream, if desired.
- Do not lift or transport liner with food inside. Remove all food and cool slow cooker completely before lifting liner from slow cooker.
Nutrition Facts : Calories 437.7 calories, Carbohydrate 32.4 g, Cholesterol 92.8 mg, Fat 20.6 g, Fiber 10.5 g, Protein 33.7 g, SaturatedFat 8.8 g, Sodium 2011 mg, Sugar 7.1 g
GAME DAY CHILI
This hearty, spicy chili made with ground beef, beans, Muir Glen™ tomato and Progresso™ broth scores big as a game-day dinner. Replace the canned tomato sauce with thawed Make-Ahead Roasted Roma Tomato Sauce for an extra touch of homemade tomato taste.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 8
Number Of Ingredients 16
Steps:
- In 5- to 6-quart Dutch oven, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Add chili powder, cumin, red pepper and paprika; cook 1 minute. Stir in tomato paste; cook 1 minute. Add remaining chili ingredients; stir until combined. Heat to boiling; reduce heat to low. Cover; simmer 2 hours. Serve with desired toppings.
Nutrition Facts : Calories 290, Carbohydrate 28 g, Fiber 8 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1220 mg
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