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.
EASY HOMEMADE CHILI
Easy homemade chili. Goes great with cornbread or over corn chips for a chili pie! I like to use spicy pinto beans.
Provided by Tobi Hargis
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
- Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.
Nutrition Facts : Calories 394.2 calories, Carbohydrate 48.8 g, Cholesterol 45.9 mg, Fat 9.2 g, Fiber 17.9 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 525.6 mg, Sugar 4.4 g
CINCINNATI FIVE-WAY CHILI
Created in 1922 by a northern Greek immigrant who wanted to put some of the Old Country spices into chili. This chili can be eaten several ways. One-way chili: spiced chili alone. Two-way chili: chili on top of spaghetti. Three-way chili: chili on top of spaghetti, topped with shredded cheese. Four-way chili: chili on top of spaghetti, topped with shredded cheese and chopped onion. Five-way chili: chili on top of spaghetti, topped with shredded cheese, chopped onion, and beans.
Provided by ratherbeswimmin
Categories Meat
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- In a small bowl, combine the first 9 ingredients; set aside.
- In a large pot, heat the oil over medium-high heat.
- Add in ground beef; cook until meat is browned, breaking up into small crumbles with a wooden spoon.
- When the beef is browned, add in onion, garlic, spice mix; stir/saute 1 minute.
- Add in tomato sauce, water, BBQ sauce, ketchup, brown sugar, vinegar, chocolate, and bay leaves.
- Bring mixture to a simmer, stirring occasionally.
- Simmer, uncovered, for 1 hour (it should look more like a thick sauce than the chili most people are used to).
- Remove bay leaves.
- To serve five-way: distribute spaghetti among 8 bowls; spoon chili over spaghetti.
- Top chili with cheddar cheese, onion, and kidney beans.
Nutrition Facts : Calories 719.6, Fat 32.1, SaturatedFat 14.2, Cholesterol 106.8, Sodium 1004.9, Carbohydrate 67.7, Fiber 7.6, Sugar 10.2, Protein 41
STEAK N SHAKE 5 WAY CHILI
I got this from my brother who works at Steak and Shake up in missouri haha I love this Chili best with their fries:)
Provided by Chef Otaktay
Categories < 4 Hours
Time 1h7m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a skillet on medium low heat sauté ground beef and onions.
- When beef has been cooked, drain all grease and place in a medium large sauce pan.
- Add celery salt, tomato sauce, kidney beans, garlic powder, garlic salt, chili powder, pepper, water and salt, mix all ingredients.
- On low heat place a lid on sauce pan and simmer for one hour, stirring frequently. After chili has been cooking for a hour add tomato paste and stir well. Place lid on pan and simmer an additional half hour.
- To assemble:.
- For individual serving :.
- In a shallow bowl or plate place:.
- Generous helping of spaghetti.
- 3/4°C Chili.
- 2 Tbs. Chili Sauce.
- Chopped Onions (to taste).
- 1/2°C Shredded Monterey Jack and Colby Cheese Mix.
- Top with additional onions to your taste. Any leftover chili can be placed on crisp tortilla chips for a light lunch or a great snack.
- Chili sauce can be purchased at most grocery stores in the condiement area. It is sold in a glass bottle, and looks somewhat like the old glass Heinz Ketchup bottles.
Nutrition Facts : Calories 386, Fat 3.1, SaturatedFat 0.6, Sodium 3145.2, Carbohydrate 76.9, Fiber 23.1, Sugar 30.8, Protein 21.6
AUTHENTIC CINCINNATI CHILI
This was handed down to me by Mom, a Cincinnati native. Skimming the fat makes this a healthier version than most, and gives it the right consistency. I like mine 4-way, with spaghetti, raw chopped onions, grated mild cheddar, and oyster crackers!
Provided by Melissa Hamilton
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 11h45m
Yield 10
Number Of Ingredients 16
Steps:
- Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight.
- The next day, skim the solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 10.1 g, Cholesterol 59.5 mg, Fat 12.6 g, Fiber 3.1 g, Protein 19.1 g, SaturatedFat 4.9 g, Sodium 673.7 mg, Sugar 4 g
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- Please note the onions that are cooked in the chili are optional. You can leave them out. I personally love onions when cooked in the chili. Steak N Shake does not add onions to cooked chili. Chopped onions are served on top of the chili.
- In a skillet on medium-low heat saute ground beef and onions. When the beef has been cooked, drain all grease and place in a medium-large saucepan. Add celery salt, tomato sauce, kidney beans, garlic powder, garlic salt, chili powder, pepper, water, and salt, mix all ingredients.
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