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.
APPALACHIAN CHILI
I specialize in preparing Appalachian dishes, which, simply put, utilize common ingredients and produces a lot of flavor and feeds many people on a small budget. This chili tastes great, is easy to prepare and can also be served over spaghetti if desired. This is what you would call "Grandma's chili."
Provided by Bone Man
Categories Beans
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- In a large cooking pot, pour in the beef and chicken broth and crumble in the burger.
- Bring to a boil over medium heat.
- Add all other ingedients, except for the beans and the spaghetti, stirring after adding each one.
- Once the chili begins to boil, reduce the heat so that it will boil slowly with the lid on.
- Allow the chili to slowly boil for 90 minutes, stirring occasionally.
- Add the beans after 90 minutes and allow the chili to continue the slow boil for another 30 minutes.
- If desired, Prepare the spaghetti separately, boiling in water per package directions, and set aside, covered.
- Serve either in medium-sized bowls with saltines or oyster crackers available at the table or, portion out the chili over the spaghetti on large plates.
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
ALOHA CHILI
Pineapple and brown sugar give this out-of-the-ordinary chili a tropical taste. Everyone who samples it is pleasantly surprised, and they often request a second bowl. -Dyan Cornies, Vernon, British Columbia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 8
Steps:
- In a Dutch oven, cook beef and onion over medium heat until no meat is no longer pink; drain. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through.
Nutrition Facts : Calories 371 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 711mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 7g fiber), Protein 27g protein.
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CHILI BUNS – LEITE'S CULINARIA
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5/5 (2)Total Time 30 minsCategory MainsCalories 210 per serving
- Put the beer and ground beef in an unheated medium saucepan. Use your fingers to gently rub the beef until it makes a slurry with the liquid. You want this to be a very fine-grained chili which means you don’t want any chunks or lumps. (Some folks use a potato masher rather than their fingers.)
- Lightly paint the inside of a hot dog bun with yellow mustard. Pack 3 or 4 heaping teaspoons chili into the bun, starting with a spoonful in the center and smoothing it over the mustard with the back of the spoon. Add more chili sauce, pressing it out to either end and smoothing it lightly as you go, until the bun is lightly filled, using about 1/3 cup chili sauce total. (Keep in mind you’re not making a sloppy joe. You want the chili should be packed firmly in the bun.) Top with chopped white onion to taste. Serve your chili buns immediately and pass hot sauce on the side.
- Heat the hot dogs by submerging them in boiling water for 5 minutes. Meanwhile, paint the inside of the chili buns’ hot dog buns with yellow mustard, and sprinkle in chopped white onion to taste. Drain the hot dogs and pat them dry. Place them in the buns and cover each with about 2 tablespoons chili sauce, then about 2 tablespoons slaw. Serve your slaw dogs immediately and pass hot sauce on the side.
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