AUTUMN CHILI
A touch of baking cocoa gives my chili a rich flavor without adding sweetness. When I was growing up in the North, we served chili over rice. But after I married a Texan, I began serving it with chopped onions, shredded cheese and, of course, homemade corn bread!-Audrey Bryne, Lillian, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan coated with cooking spray, saute onion until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.
Nutrition Facts : Calories 540 calories, Fat 16g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 1026mg sodium, Carbohydrate 58g carbohydrate (14g sugars, Fiber 18g fiber), Protein 43g protein.
AUTUMN PUMPKIN CHILI
We have this turkey pumpkin chili often because everyone loves it, even the most finicky grandchildren. It's a definite keeper in my book! -Kimberly Nagy, Port Hadlock, Washington
Provided by Taste of Home
Categories Lunch
Time 7h20m
Yield 4 servings (1-1/4 quarts).
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion and the green and yellow peppers in oil until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink., Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, salt and pepper. Cover and cook on low for 7-9 hours. If desired, serve with toppings.
Nutrition Facts : Calories 281 calories, Fat 13g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 468mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges
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.
INSTANT POT® FALL CHILI
Although it is tradition to flavor chili with a lot of heat, this fall chili (flavored with pumpkin) is milder than most. Autumn recipes don't have to be spicy to keep you warm, just piping hot! This one is easy to put together in an Instant Pot®. Top with shredded Cheddar cheese, a dollop of sour cream, and avocado slices. Add taco chips to the edge of the bowl, or sprinkle with corn chips. Garnish with chopped fresh cilantro.
Provided by Chef
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h40m
Yield 10
Number Of Ingredients 18
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and saute until translucent, about 3 minutes, stirring frequently to prevent uneven cooking. Add ground sirloin and cook, stirring occasionally, until no longer pink, 5 to 7 minutes. Stir in vinegar and simmer for 2 minutes, stirring occasionally.
- Turn off Instant Pot®. Add tomatoes, kidney beans, pumpkin, ancho chile pepper, brown sugar, cumin, salt, black pepper, Worcestershire sauce, chipotle powder, and habanero hot sauce and stir to combine. Close and lock the lid and close the vent. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir in cinnamon oil, cilantro oil, and clove oil. Serve the chili in bowls or crocks.
Nutrition Facts : Calories 142 calories, Carbohydrate 13.7 g, Cholesterol 19.6 mg, Fat 4.4 g, Fiber 4.4 g, Protein 11.4 g, SaturatedFat 1.2 g, Sodium 528.7 mg, Sugar 4.1 g
AUTUMN ESSENTIALS: AWESOME AUTUMN CHILI
This recipe began in the instant pot, and finally landed itself in a Dutch oven, slowly getting yummy on the stovetop. This is one really amazing chili... Just enough heat to keep you warm on those cold Autumn/Winter evenings, but not enough to give you heartburn, and the spices help to compliment the beef and make your...
Provided by Andy Anderson !
Categories Beef
Time 2h
Number Of Ingredients 21
Steps:
- 1. PREP/PREPARE
- 2. For this recipe you will need a good heavy-bottom pot, like a Dutch oven.
- 3. What about frozen beef? This recipe calls for browning the beef before making the chili, so frozen beef would not work. So, plan ahead and defrost before making this dish. What type of beef is best? If you are using ground beef, then pretty much any type will do. If you are cubing it, then chuck would be my first choice; followed by brisket, short ribs, or round. Once you have finished the browning of the beef, make sure you drain off any excess grease before moving on. Can I use something other than beef? Yes, you can. Ground turkey, chicken; even turkey would work fine. You could leave out the protein, add some extra beans, and make it vegetarian. What kind of beans are best to use? I am using kidney beans, but red and black beans would work also. Just remember they need to be precooked. If you are looking for a good canned variety, Bush's beans are an excellent choice; plus, each can weighs' in at 16 ounces (perfect). If you buy chili beans that come in a pre-seasoned sauce. I would taste the sauce first. If it is not so great, rinse them before adding. If it tastes okay, chuck it in with the beans. FYI: Bush's beans have a kickin' sauce. Here is the recipe that I used for my beans: https://www.justapinch.com/recipes/side/other-side-dish/cooking-under-pressure-flavorful-base-for-beans.html?r=4 Can I freeze the leftovers? Absolutely. If properly sealed, they should last several months in the freezer. I would recommend freezing it in individual portions. So, any time you have the urge for a chili fix, just take it out of the freezer. If you are using Ziploc bags, do not toss the bag into a pot of boiling water, they are not designed to withstand the extreme heat of boiling. My suggestion would be to remove the frozen chili from the bag, place it in a small saucepan over low, low heat, cover, and allow that low heat to speed up the defrosting process.
- 4. What about the chili seasoning? There are a lot of chili seasonings on the market, and you probably have your favorite. Since I enjoy homemade, this is the one I used for this recipe. It is not a powder but a paste: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/chili-paste-essentials-up-your-game.html If you prefer a chili powder, this is one that works well with this recipe: https://www.justapinch.com/recipes/soup/soup-chili/diy-kick-butt-chili-powder.html?r=2 Why are you using chicken stock? My first batch used beef stock, and although it tasted okay, it was a bit too heavy for my tastes. So, I changed to chicken stock, and it came out perfect. Tamari sauce or liquid aminos in a chili? Okay, definitely not a traditional ingredient in a good pot of Texas chili; however, just a bit will deliver that Unami flavor that we love so much. If you wish, you could use a bit of Worcestershire sauce.
- 5. Gather your ingredients (mise en place).
- 6. Cut your beef into small cubes or use ground beef. I ground mine thickly, in what is known as a chili grind. Regular, store-bought, ground beef will do just fine.
- 7. Add the oil to a pot over medium heat, and then add the beef.
- 8. Allow to cook down, until all the liquid has evaporated, and the beef begins to brown, about 12 - 14 minutes.
- 9. Add the onions and garlic, then cook, stirring occasionally, until the onions soften, and the garlic is fragrant, about 6 - 8 minutes.
- 10. Add the seasoning spices.
- 11. Stir until combined, about 1 minute.
- 12. Add the liquid ingredients, and gently simmer for about 30 minutes.
- 13. Add the beans.
- 14. Gently simmer, partially covered, for about 60 minutes.
- 15. PLATE/PRESENT
- 16. Serve while nice and hot with some crusty bread, and good conversations. Enjoy.
- 17. Keep the faith, and keep cooking.
More about "autumn chili recipes"
3 MUST-TRY CHILI RECIPES NOW THAT IT'S FINALLY FALL
From foodnetwork.com
Author Rachel TrujilloEstimated Reading Time 2 mins
26 FALL CHILI RECIPES TO WARM YOUR SOUL | DINEWITHDRINKS
From dinewithdrinks.com
4.8/5 (14)Category Food & DrinkEmail [email protected]Total Time 20 mins
PUMPKIN CHILI RECIPE – THE BEST NO TOMATO CHILI RECIPE
From oldworldgardenfarms.com
AUTUMN CHILI - ROMBAUER VINEYARDS
From rombauer.com
PUMPKIN CHILI (AWARD WINNING) - A SPICY PERSPECTIVE
From aspicyperspective.com
HEALTHY FALL PUMPKIN CHILI RECIPE | CHEW OUT LOUD
From chewoutloud.com
PERFECTLY FESTIVE AUTUMN HOLIDAY CHILI - DELUSCIOUS BITES
From delusciousbites.com
4 HEALTHY CHILI RECIPES TO TRY THIS FALL - CAPTEL.COM
From captel.com
30 BEST AUTUMN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CLASSIC FALL CHILI RECIPE — GATHERED LIVING
From gatheredky.com
5 PERFECT SOUP RECIPES FOR FALL, ACCORDING TO TIKTOK - THE DAILY DOT
From dailydot.com
'EAT SMARTER' WITH THIS SLOW COOKER BEEF CHILI FOR FALL AND SHOP THE …
From goodmorningamerica.com
AUTUMN HARVEST CHILI WITH PUMPKIN - JUGGLING WITH JULIA
From jugglingwithjulia.com
BEST PUMPKIN CHILI RECIPE - HOW TO MAKE PUMPKIN …
From thepioneerwoman.com
SLOW COOKER FALL HARVEST CHILI - FRESH APRON
From freshapron.com
6 HEALTHY FALL CHILI RECIPES | FOOD NETWORK HEALTHY …
From foodnetwork.com
20+ THREE-STEP CHILI RECIPES FOR FALL - EATINGWELL
From eatingwell.com
CROCKPOT CHIPOTLE QUESO CHICKEN CHILI. - HALF BAKED …
From halfbakedharvest.com
RECIPE: AUTUMN SEAFOOD CHILI | WHOLE FOODS MARKET
From wholefoodsmarket.com
PUMPKIN CHILI - EASY FALL CHILI RECIPE SERVED WITH …
From inspiredbycharm.com
CHICKEN CHILI BAKE, APPLE CIDER DONUT LOAF AND MORE FALL RECIPES TO ...
From msn.com
OUR 17 VERY BEST CHILI RECIPES - SIMPLY RECIPES
From simplyrecipes.com
AWARD-WINNING CHILI AND OTHER SWEATER WEATHER RECIPES - AL.COM
From al.com
THIS AWARD WINNING CHILI RECIPE IS PERFECT FOR FALL
From insidehook.com
You'll also love