FOUR-ALARM RIB-EYE CHILI
Provided by Valerie Bertinelli
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- Heat the oil in a medium Dutch oven over medium-high heat. When the oil is hot, add the rib-eye and cook until browned all over and the fat has rendered, 4 to 5 minutes. Remove the rib-eye to a baking sheet and turn the heat down to medium.
- Add the onions, poblanos, bell peppers, Anaheim peppers, serranos and garlic to the Dutch oven and sauté until softened, 5 minutes. Add the chili powder, coriander, cumin, cayenne and 1 teaspoon salt; cook for another 2 to 3 minutes to toast the spices. Next, stir in the tomato paste; cook, stirring, for 2 minutes to toast the tomato paste and incorporate it into the vegetables. Deglaze the pot with the lager, bring to a boil and cook until reduced by half, 5 minutes. Add the chipotle puree, crushed tomatoes, pinto beans, kidney beans, corn and the rib-eye. Bring the chili to a simmer and cook, partially covered, for 30 minutes, until the chili has thickened and the rib-eye is very tender. Season with salt to taste. Serve with your favorite toppings.
3 BELL PEPPER CHILI
This chili is delicious, low fat, quick, healthy, and doesn't require any weird health food store ingredients. I made this one day while feeling under the weather and have been making it ever since. This recipe is not very spicy, so feel free to add more heat if you so desire. This is my favorite chili recipe. It tastes great, hot or cold.
Provided by SaraMonster
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large pot on low-med heat, add onions and cook until soft. Add garlic and cook 3-5 more minutes
- Add cumin, paprika, and salt. Add chopped bell peppers and cook until they begin to soften. Add more oil or veggie broth if things begin to stick.
- Add veggie broth and tomato paste, increase heat, mix until tomato paste is incorporated.
- Add all remaining ingredients, stir, and bring to boil.
- Adjust seasonings and cover. Reduce heat to simmer and cook 20-30 mins, stirring and adjusting seasons as needed.
- Serve with corn chips, mmmm.
Nutrition Facts : Calories 205.7, Fat 3.8, SaturatedFat 0.6, Sodium 1109.2, Carbohydrate 36, Fiber 11.6, Sugar 5.8, Protein 10.2
3 MEAT, 3 BEAN, 3 CHILI CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h20m
Yield 12 to 14 servings
Number Of Ingredients 26
Steps:
- Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot. Add the ground beef and chorizo and cook until browned, 7 to 8 minutes; drain off excess fat if necessary. Add the garlic, onion and jalapeno and cook for 2 minutes, then return the chuck roast back to the pot with the beer, tomatoes and tomato paste.
- Using scissors, snip the guajillo chiles into small strips. Add to the pot and bring to a boil. Mix in the chili powder, cumin, oregano, bay leaves and 2 tablespoons salt. Reduce to a simmer and simmer for 1 1/2 hours.
- Remove the bay leaves. Add the beans to the pot. Combine the masa and 1/2 cup water in a small bowl, then stir the mixture into the pot. Continue to simmer until the chili thickens slightly, an additional 15 minutes.
- Serve with fixins: diced tomatoes, cubed avocado, grated Cheddar, sour cream, lime wedges and cilantro leaves.
DOUBLE BEAN & ROASTED PEPPER CHILLI
This warming vegetarian chilli is a low-fat, healthy option that packs in the veggies and flavour. Serve with Tabasco sauce, soured cream or yogurt
Provided by Sarah Cook
Categories Dinner, Main course, Supper
Time 1h45m
Number Of Ingredients 16
Steps:
- Put the onions, celery and chopped peppers with the oil in your largest flameproof casserole dish or heavy-based saucepan, and fry gently over a low heat until soft but not coloured.
- Drain both jars of peppers over a bowl to catch the juices. Put a quarter of the peppers into a food processor with the chipotle paste, vinegar, cocoa, dried spices and herbs. Whizz to a purée, then stir into the softened veg and cook for a few mins.
- Add the tomatoes and refried beans with 1 can water and the reserved pepper juice. Simmer for 1 hr until thickened, smoky and the tomato chunks have broken down to a smoother sauce.
- At this stage you can cool and chill the sauce if making ahead. Otherwise add the kidney and black beans, and the remaining roasted peppers, cut into bite-sized pieces, then reheat. (This makes a large batch, so once the sauce is ready it might be easier to split it between two pans when you add the beans and peppers.) Once bubbling and the beans are hot, season to taste and serve.
Nutrition Facts : Calories 327 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 18 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium
BEST DAMN CHILI
After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.
Provided by Danny Jaye
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h50m
Yield 12
Number Of Ingredients 28
Steps:
- Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
- Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
- Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
- Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.
Nutrition Facts : Calories 406.3 calories, Carbohydrate 27.6 g, Cholesterol 74.4 mg, Fat 21.1 g, Fiber 7 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1014.5 mg, Sugar 7.4 g
3 PEPPER CHILI
Make and share this 3 Pepper Chili recipe from Food.com.
Provided by Queso
Categories Beans
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- put all canned items in a crock pot and cook on high.
- cook meat and peppers in skillet until cooked through.
- drain grease from meat.
- add fajita seasoning to meat and stir, mix water to evenly distribute seasoning
- add meat to pot
- then stir in seasonings
- let it cook on high for 1 hour, then set to low and begin eating.
Nutrition Facts : Calories 883.1, Fat 81.7, SaturatedFat 33.7, Cholesterol 112.4, Sodium 536.7, Carbohydrate 21.1, Fiber 6.9, Sugar 2, Protein 16.8
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THREE-CHILE BEEF CHILI RECIPE - TONY MAWS - FOOD & WINE
From foodandwine.com
5/5 Total Time 3 hrsAuthor Tony Maws
- In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 15 minutes; drain. Stem and seed the chiles and transfer to a blender. Add the coriander, cumin, mustard seeds, thyme, garlic cloves and one-third of the tomatoes; puree.
- In a large enameled cast-iron casserole, heat the oil. Add half of the ground beef and brown over moderately high heat, about 2 minutes. Transfer the meat to a plate. Repeat with the remaining ground beef.
- Add the onion and bacon to the pot and cook until the onion is golden. Add the minced garlic and cook for 1 minute. Add the beef and chile puree and cook, stirring, for 2 minutes. Add the stock, beer, coffee, tortilla chips, cilantro and remaining tomatoes and season with salt. Bring to a boil, cover and simmer over moderate heat for 1 hour. Add the beans and cook uncovered for 1 hour. Season the chili with salt.
BEST EVER CHILI RECIPE | THE RECIPE CRITIC
From therecipecritic.com
4.8/5 (60)Calories 194 per servingCategory Appetizer, Dinner, Main Course, Side Dish
- In a large pot add the olive oil over medium high heat. Add the onion, bell pepper and garlic and sauté until almost tender. Add in the ground beef and cook and crumble until brown.
- Add in the beef broth, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, oregano, cumin, coriander, salt and cayenne.
- Bring to a boil and reduce to a simmer until it starts to thicken and flavors combine about 30 minutes.
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