BEEF CHILI
Provided by Tyler Florence
Categories main-dish
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with the shredded Cheddar, chives, and sour cream.
ULTIMATE BEEF & LIVER CHILI RECIPE - (4.1/5)
Provided by [email protected]
Number Of Ingredients 17
Steps:
- Instructions for the night before: Trim chicken livers (To do this remove any white, stringy portions with your fingers or a knife) Place livers in a medium bowl and cover with water Squeeze in the juice of 2 lemons or 1/4 cup apple cider vinegar and place in fridge for at least 8-12 hours. This will neutralize some of the strong flavor of the liver Place beans in a bowl and cover liberally with water - they will expand to more than double their current size. Add 2 tablespoons apple cider vinegar and allow to soak overnight. The next day: To make the beans: Rinse beans and place in a pot. Cover with a few inches of water and bring to a boil. Reduce heat and allow to simmer until tender. To make the chili: Warm oil/tallow over medium heat. Add onions, garlic and liver, mincing liver as finely as possible while you sautee. When the onions are soft and the liver resembles a coarse paste(about 10 minutes), add ground beef and saute until brown. Once the ground beef is browned, add the tomatoes and spices. If needed, pour in enough water/broth so that the meat is fully submerged. Bring chili to a boil, then reduce heat to low and simmer for an hour. Enjoy!
THE ULTIMATE CHILI
This is the best chili ever! I don't remember where I got the orginal recipe for this, but I've tweeked it to fit our tastes.
Provided by Chippie1
Categories One Dish Meal
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet over medium-high heat, cook ground beef until evenly browned.
- Drain off grease, and season to taste with salt and pepper.
- In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar.
- Season with chili powder, cumin, parsley, basil and Worcestershire sauce.
- Stir to distribute ingredients evenly.
- Cook on High for 6 hours, or on Low for 8 hours.
- Pour in the wine during the last 2 hours.
Nutrition Facts : Calories 470.2, Fat 9.3, SaturatedFat 3.3, Cholesterol 49.1, Sodium 936.7, Carbohydrate 59.6, Fiber 17.4, Sugar 2.1, Protein 35.8
CHILI LIVER
Besides the usual liver, bacon and onion recipe, this was another way for me to cook liver using just a few ingredients, and to make this liver quite tasty! Believe it or not, this Chili Liver is quite delicious! Prep time includes, cooking the bacon, coating the liver with flour, and cooking it ahead of time before simmering it in the soup and chili sauce (or ketchup).
Provided by Cindi M Bauer
Categories Pork
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- In a 12-inch skillet, cook bacon until crisp. (Do not drain off the bacon grease.).
- Remove bacon from skillet; drain on paper towels, and set aside.
- Dust the liver with flour (on both sides), then season with salt and pepper.
- Lightly brown the liver in bacon drippings. (It doesn't take long for the liver to brown, so keep an eye on it while it's cooking. Also, you will need to add a bit of shortening to the skillet while it's cooking).
- When done frying the liver, set the liver aside on a plate, then add the soup and chili sauce (or ketchup) to the skillet. Mix the soup and chili sauce together.
- Add the liver back to the skillet, and stir to mix the soup and liver together.
- Tear the cooked bacon into pieces, and add that to the skillet as well.
- Cover the skillet, and simmer for 15 minutes, or until liver is tender. Stir occasionally.
- Yields: 4-5 servings. (12 oz.) of liver will make 4 servings, and (16 oz.) will make 5 servings.
- *Note: With this recipe, you can substitute pork liver for the beef liver.
Nutrition Facts : Calories 154.7, Fat 5.8, SaturatedFat 1.7, Cholesterol 6.8, Sodium 856.7, Carbohydrate 20.3, Fiber 1.9, Sugar 3.9, Protein 5.5
THE ULTIMATE SLOW COOKED CHILI
Chili is always a little bit of experimentation, a whole lot of flavor, and one of my absolute favorite dishes. There is always a little give and take but here is my honed recipe with the (staple) list of ingredients. Serve in a bowl on a cold night or even spread over white or brown rice sometimes. Always sprinkle generously with Cheddar cheese and crumbled tortilla chips and maybe a dollop of sour cream and enjoy!
Provided by mbmiller2318
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 6h25m
Yield 10
Number Of Ingredients 22
Steps:
- Heat 1 tablespoon olive oil large skillet over medium-high heat; cook and stir beef, onion, and garlic in the hot oil until browned and crumbly, about 10 minutes; drain and discard grease. Season beef mixture with salt and pepper.
- Mix ground beef mixture, remaining 1 tablespoon olive oil, pinto beans, ranch-style beans, white kidney beans, tomato sauce, Mexican-style stewed tomatoes, Mexican-style hot tomato sauce, green bell pepper, celery, chili powder, Worcestershire sauce, balsamic vinegar, garlic powder, cumin, parsley, basil, and brown sugar together in a slow cooker.
- Cook on High for 4 hours; stir in red wine and continue cooking for 2 more hours. (Cook on Low for 8 hours.)
Nutrition Facts : Calories 492.2 calories, Carbohydrate 52.7 g, Cholesterol 54.9 mg, Fat 16.7 g, Fiber 14.1 g, Protein 31.4 g, SaturatedFat 5.5 g, Sodium 1125.2 mg, Sugar 8.5 g
THE ULTIMATE CHILI
Easy recipe with little preparation time. This can also be made with ground turkey, and it tastes even better the next day!
Provided by Wendy
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 6h20m
Yield 6
Number Of Ingredients 13
Steps:
- In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and pepper.
- In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly.
- Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 49.5 g, Cholesterol 49.6 mg, Fat 11 g, Fiber 16.7 g, Protein 28.4 g, SaturatedFat 3.8 g, Sodium 1015 mg, Sugar 8.9 g
TASTY BEEF CHILI WITH LIVER RECIPE - (4.6/5)
Provided by [email protected]
Number Of Ingredients 17
Steps:
- Melt oil in large pot over medium heat. Add onions and peppers and saute for 3-4 minutes or until onions begin to turn translucent. Add mashed garlic and beef (and puréed liver), and cook until meat is browned, crumbled and done all the way through. Add desiccated liver (if using) and spices, tossing to combine evenly. Pour in stock, tomatoes, tomato paste and wine if using. Simmer for about one hour. Can be served with diced green onions, cilantro or avocado for garnish as desired. Enjoy!
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