BEEF CHILI
Provided by Food Network Kitchen
Time 2h55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Season the beef with salt and pepper. Heat a Dutch oven over medium heat with 2 teaspoons vegetable oil; sear the beef in two batches, adding up to 2 teaspoons more vegetable oil, until browned on all sides, 4 to 6 minutes per batch. Using a slotted spoon or tongs, transfer the beef to a plate as it browns.
- Reduce the heat to medium. Add the remaining 2 teaspoons oil to the pot; add the onion, red pepper and garlic. Cook, stirring, until onion is soft, 8 to 10 minutes. Stir in the cocoa, chili powder, oregano, cumin and coriander; cook until fragrant, about 1 minute. Add the corn meal and tomato paste and cook until the tomato paste sticks to bottom and caramelizes, about 2 minutes. Stir in 6 cups water, scraping tomato paste from bottom of pan; bring to a simmer. Add the reserved beef and beans; partially cover the pot and adjust the heat to maintain a gentle simmer until the beef is tender, 1 1/2 to 2 hours.
- Serve chili with fresh salsa, lime wedges, and brown rice, if desired.
Nutrition Facts : Calories 186, Fat 4 grams, SaturatedFat 0.4 grams, Cholesterol 23 milligrams, Sodium 421 milligrams, Carbohydrate 23 grams, Fiber 3 grams, Protein 18 grams
BEEF CHILI FIVE WAYS
[DRAFT]
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 Servings
Number Of Ingredients 7
Steps:
- 1) Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. 2) Stir in beans, broth, tomatoes and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Garnish with Toppings, as desired. Moroccan Variation: Prepare recipe as directed above, adding 1/4 teaspoon pumpkin pie spice and 1/4 cup chopped pitted dates or golden raisins with ingredients in step 2. Serve over hot cooked couscous. Garnish with toasted sliced almonds, chopped fresh mint and Greek yogurt, as desired. Mexican Variation: Prepare recipe as directed above, adding 1 tablespoon cocoa powder with ingredients in step 2. Garnish with chopped fresh cilantro, pepitas (pumpkin seeds) and corn tortilla chips, as desired. Serve with corn tortillas. Italian Variation: Prepare recipe as directed above, adding 1-1/2 teaspoons fennel seed with ingredients in step 2. Before removing from heat, stir in 3 cups fresh baby spinach. Cover; turn off heat and let stand 3 to 5 minutes or until spinach is just wilted. Serve over hot cooked orecchiette or cavatappi, if desired. Garnish with grated Parmesan cheese and pine nuts, as desired. Cincinnati Variation: Prepare recipe as directed above, adding 3 tablespoons white vinegar and 1 teaspoon ground cinnamon with ingredients in step 2. Serve over hot cooked elbow macaroni. Garnish with chopped white onion, sour cream and shredded Cheddar cheese, as desired. Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160degreesF. Color is not a reliable indicator of Ground Beef doneness.
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 BEEF CHILI
This recipe is for a hearty bean and beef chili. Easy to make and delicious.
Provided by jrcarew
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Cook ground beef in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Add bell pepper and onion. Cook and stir until the pepper and onion have softened, about 5 minutes. Drain and discard grease.
- Add corn, kidney beans, pinto beans, diced tomatoes, water, brown sugar, chili seasoning mix, and mustard to the pot. Cover and cook over medium heat for 20 minutes. Uncover, reduce heat to low, and cook until beans are tender, about 20 minutes more.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 39.2 g, Cholesterol 48.2 mg, Fat 16.8 g, Fiber 8.4 g, Protein 17.8 g, SaturatedFat 6.2 g, Sodium 1289.4 mg, Sugar 13.2 g
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
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
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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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