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.
VERONICA'S CHILI
I've named this chili after my daughter since she was 3 years old. When I first served it to her, I thought "she won't eat it because she's too young to appreciate the bold flavors", but boy was I wrong. She gobbled it up and asked for seconds. And she would do the same each time I made it. It's still a favorite of hers even now that she's a teenager. I've made other chili's, but I always go back to this one.
Provided by ForeverMama
Categories Vegetable
Time 23m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Chop onions into 1/2" dice. Mince the garlic. Heat oil in a large, heavy non-aluminum pot over medium-high heat until hot but not smoking. Saute the chopped onions for about 3 minutes, stirring until the onions are translucent. Add the garlic and saute for about 2 minutes, being careful not to scorch the garlic (over browning will make the garlic bitter).
- In a small bowl, mix together the sugar, chili powder, cayenne, cumin, oregano, salt, pepper, and cornflour, set aside.
- To your pot, add the ground beef and sear, breaking up any large chunks of beef with a spoon.
- Sprinkle the seasoning mixture over the meat, reduce the heat to medium, and stir to help release flavor of the spices.
- Add the chopped chilies, kidney beans, canned tomatoes with their liquid, tomato paste, and beef broth. Stir well, breaking up tomatoes with a spoon, or with your hands. If breaking them up with your hands, be sure to immerse the tomatoes into the juice when breaking them up so you won't squirt yourself with the tomato juice.
- Bring the chili to a boil, raising the heat if necessary. Reduce the heat to low and simmer the chili for 2 - 3 hours, stirring every so often, until reduced to the consistency of your choice.
- Serve with grated cheese, diced red onions, sour cream, and chopped green chilies to top, if desired. Serve with nachos if desired to scoop up the chili.
- NOTE: Because this serves 8-10, I always freeze the rest for quick weeknight meals, or for a topping for oven nachos. Yum.
- NOTE: I don't like my chili too thick, therefore I sometimes add water to loosen it up, and/or I cut the ground beef to 2 lb instead of 3.
Nutrition Facts : Calories 574.8, Fat 22.4, SaturatedFat 7.7, Cholesterol 110.6, Sodium 959, Carbohydrate 47.1, Fiber 13.6, Sugar 10.6, Protein 48.3
VERENIKA
Cheese-filled dumplings served with ham and cream gravy.
Provided by Cindy Droke
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 30
Number Of Ingredients 16
Steps:
- In a blender, combine cottage cheese, 2 eggs and ground black pepper to taste. Cover and blend until smooth, or beat with an electric mixer until smooth; Set aside.
- In a large bowl, stir together flour, milk powder, baking powder and 1/2 teaspoon salt. In a small bowl, beat together 2 eggs, water and oil; combine with flour mixture.
- On a floured surface, knead dough about 10 times or until smooth. Divide dough in half and roll out each portion to a 1/8 inch thickness. Using a 4 inch round cutter, cut out rounds of dough.
- Place 1 tablespoon of filling in the center of each circle. Moisten the edge and fold over to form a half moon shape; pinch to seal.
- Bring a large pot of water to a boil. Add half of the dumplings and cook for 8 to 10 minutes or until tender; remove with a slotted spoon and drain. Repeat with remaining dumplings.
- While the dumplings are cooking, prepare the gravy. In a medium saucepan, melt the butter over medium-low heat. Stir in ham, and cook until ham is light brown. Add 3 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon ground black pepper. Stir. Pour in milk all at once, stirring constantly; cook and stir until thick and bubbly. Serve over the dumplings.
Nutrition Facts : Calories 126.6 calories, Carbohydrate 14.9 g, Cholesterol 35.1 mg, Fat 4.2 g, Fiber 0.5 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 254.4 mg, Sugar 1.8 g
VERONICA'S HOT SPINACH, ARTICHOKE AND CHILE DIP
This recipe is always a hit at parties. I combined my two favorite recipes--artichoke chili dip and hot spinach dip--into this one recipe.
Provided by WRIGHTWOOD GIRL
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 40m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
- Bake in preheated oven until slightly browned, about 30 minutes.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 7.8 g, Cholesterol 60.5 mg, Fat 28.8 g, Fiber 2.4 g, Protein 9 g, SaturatedFat 12.5 g, Sodium 681.9 mg, Sugar 0.9 g
More about "veronicas chili recipes"
CLASSIC HOMEMADE CHILI - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.9/5 (246)Calories 517 per servingCategory Main Course, Side Dish
- Add the olive oil to a large soup pot over medium-high heat. Once hot, add the onion and cook for about 5 minutes, stirring occasionally.
- Add the ground beef and sausage to the pot and cook, breaking apart into small pieces with a wooden spoon, until browned. Drain any grease.
- Add the vinegar and cook for 1 minute. Add the diced tomatoes, tomato juice, ketchup, beans, brown sugar, chili powder, garlic salt, pepper, paprika, cumin and cayenne.
- Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer over medium-low heat for a at least one hour, or up to 3 hours, stirring occasionally.
BEST CLASSIC CHILI RECIPE (VIDEO) - VERONIKA'S KITCHEN
From veronikaskitchen.com
5/5 (7)Calories 692 per servingCategory Dinner
- Preheat the Dutch Oven on medium/high heat and add olive oil. When the oil is hot, add chopped onion and brown it until caramelized for about 10-15 minutes.
- Now, we can add ground beef and cook until it’s cooked through. Make sure there ae no red juices left. Then add chili powder and smoked paprika and cook for a few more minutes.
- When the meat is cooked, add the rest of the ingredients, except the corn (crushed tomatoes, kidney beans, and beef broth). Stir and bring to boil.
CLASSIC BEEF CHILI | RICARDO
From ricardocuisine.com
5/5 (320)Calories 528 per servingCategory Main Dishes
VERONICA'S CHILI RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (12)Calories 527 per servingServings 9
THE BEST CLASSIC CHILI - THE WHOLESOME DISH
From thewholesomedish.com
BEST EVER CHILI RECIPE | THE RECIPE CRITIC
From therecipecritic.com
WHITE BEAN AND TURKEY CHILI - FLAVOR THE MOMENTS
From flavorthemoments.com
BEST SLOW COOKER CHILI RECIPE - HOW TO MAKE SLOW COOKER CHILI
From thepioneerwoman.com
AWARD-WINNING VENISON CHILI - MISS ALLIE'S KITCHEN
From missallieskitchen.com
20 BEST CHILLI RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
BEST LENTIL CHILI (VEGAN, READY IN 45 MINUTES) - MY QUIET KITCHEN
From myquietkitchen.com
VERONICA’S PUMPKIN CHILI - VERONICA'S HEALTHY LIVING
From veronicashealthyliving.com
SPICY CHILI RECIPE - VERONICA'S HEALTHY LIVING
From veronicashealthyliving.com
VERONICA'S CHILI RECIPE - RECIPEZAZZ.COM
From recipezazz.com
VEGETARIAN CHILLI RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
VERONICA'S CHILI RECIPE | RECIPE IN 2022 | CHILI RECIPES, FAVORITE ...
From pinterest.com
RED HOT CHILI PEPPERS - VERONICA LYRICS | AZLYRICS.COM
From azlyrics.com
CHILI GARLIC PAPPARDELLE WITH SMASHED BROCCOLI AND SOFT EGGS
From pinchofyum.com
EASY DINNER IDEAS MADE WITH SIMPLE INGREDIENTS. - VERONIKA'S KITCHEN
From veronikaskitchen.com
You'll also love