Big Bills Win Or Lose Chili Recipes

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WILD BILL'S HOT DOG CHILI

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield Enough to top 20 hot dogs

Number Of Ingredients 8



Wild Bill's Hot Dog Chili image

Steps:

  • Heat a large pot over medium-high heat and add the olive oil and onions, stirring often until softened. Add the beef and brown, pouring off the excess fat if desired. Stir in 1 cup water, the chili powder, cumin and salt. Add another cup water and mix thoroughly. Cook on medium-high for 30 minutes, then add the saffron.
  • Simmer uncovered, stirring occasionally, until the meat is tender and the sauce is reduced and thickened, 1 1/2 to 2 hours. Cover and let cool to room temperature and then blend thoroughly in a food processor. Top the hot dogs with the chili and serve.

2 tablespoons olive oil
1/2 yellow onion, chopped
4 pounds ground grass-fed beef
8 teaspoons chili powder
4 teaspoons ground cumin
1 1/2 teaspoons salt
Pinch saffron
20 cooked hot dogs in buns

BIG BILL'S "WIN OR LOSE" CHILI

Hot and spicy, this delicious chili is not for the faint of heart! Dollop on some sour cream and dive into a steaming bowl - You'll be glad you did!

Provided by Bill Wentz

Categories     Chili

Time 3h30m

Number Of Ingredients 27



Big Bill's

Steps:

  • 1. In a large pot heat the ground chuck in vegetable oil, I like to use a potato masher to push down the beef as it is browning, once brown drain fat from meat. Add onions, pepper to the beef(green & jalapeno & can green chili) cook over med heat unti onions are soft. Add garlic, chili powder, cumin, sugar, thyme, cayenne, oregano and black pepper-heat over med. heat stirring often for 15 minutes.
  • 2. Pour in beef broth, pinto beans, diced tomatoes, tomato sauce, tomato paste, cider vinegar stir to mix well reduce heat and let it simmer at least 3 hours. 10 minutes before serving combine your "Mesa" mixture of 2tbs cornmeal and warm water until it forms a slight paste and stir thoroughly into your chili. Top with Cheddar & Jalapeno ENJOY!!!
  • 3. Serve with a skillet of Cornbread as the finishing touch....mmmmm down home goodness

3 lb 80/20 ground chuck
3 Tbsp vegetable oil
3 c beef broth
2 can(s) pinto beans (15 oz) rinsed and drained
2 can(s) diced tomatoes (14.5 oz) with juice
1 can(s) tomato paste (6 oz)
1 small can of ro-tel tomato sauce (new)
1 Tbsp sugar
1 Tbsp cider vinegar
1 large onion chopped and diced
1 large jalapeno seeded and chopped
1 medium green bell pepper seeded and chopped
1 small can chopped green chilis
4 tsp minced garlic
4 Tbsp chili powder
2 Tbsp chipotle chili powder
3 Tbsp ground cumin
1 tsp thyme
1 tsp oregano
1 tsp black pepper
2 tsp hot cayenne pepper
TOPPINGS
2 c extra sharp cheddar (grated)
1 c sliced pickled jalapeno
1 large fresh jalapeno seeded and diced
1 pt real sour cream
2 Tbsp yellow or white cornmeal (mixed with warm water to form

MY TRIPLE COOK-OFF WINNING CHILI

This recipe had the right amount of heat! The flavors blend well and it has fast become a favorite of many on the Crew!

Provided by Kelly Williams

Categories     Chili

Time 1h50m

Number Of Ingredients 22



My Triple Cook-Off Winning Chili image

Steps:

  • 1. Saute hamburger, green pepper, red bell pepper, jalapenos in a pan. Add 1 teaspoon (each) of salt, pepper, and garlic powder. Add 1/2 tsp black pepper.
  • 2. Drain the grease.
  • 3. Into a large stock pot or Crock Pot, add the sauteed hamburger meat. Then add the rest of the ingredients.
  • 4. Stir all and bring just to a low simmer. Reduce heat and cook for at least 1 1/2 hours on low. Stir gently and occasionally. You can do this on the stove or in a large Crock Pot. Either way works.
  • 5. Thick, rich, slightly sweet/slightly hot chili! Very unique! Enjoy!! :D

SAUTE, DRAIN GREASE:
3 lb lean hamburger
1 green bell pepper, diced
1 red bell pepper, diced
4-8 fresh jalapenos, diced small (add as many as you like for heat, but add at least 4 for mild for the kiddos. *i usually add all 8 for hotter!)
1 large onion, diced large
salt, pepper, and garlic powder to taste (start with about a tsp each salt and garlic powder and a 1/2 tsp pepper; you'll be adding more later)
DUMP INTO CROCK POT OR LARGE STOCK POT AND ADD:
1/3 c good chili powder
1 3/4 c ketchup, I use Heinz
3 Tbsp lemon juice concentrate
1/3 c dark brown sugar, can sub light but I just don't even buy that kind anymore because it always turns into a brick
1 Tbsp Worcestershire sauce, I use Lea & Perrins
2 tsp regular white vinegar
1 1/2 tsp yellow table mustard, French's
1 1/2 Tbsp cumin
3 c spicy hot V8 juice
1 (16 oz.) can(s) dark red kidney beans, rinsed and drained first in a colander til no longer foamy/bubbly
2 pkg fresh sliced mushrooms, 8 oz. each
2 can(s) Del Monte original stewed tomatoes, with the juice; crush tomatoes with hands as you add; 14 1/2 oz. each can
1 c beef bouillon, i use superior touch better than bouillon beef base (dissolve 1 tsp. beef base into 1 cup hot water to make 1 cup bouillon)
*more salt, pepper and garlic powder to taste

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