SUMMER VEGETABLE CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the vegetable oil in a large pot over medium heat. Add all but a few tablespoons of the chopped red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes. Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper. Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes. Season with salt and pepper.
- Divide the chili among bowls. Top with the cheese, sour cream and/or cilantro; sprinkle with the reserved red onion. Serve with the tortillas.
CARROLL SHELBY'S CHILI CON CARNE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 3h45m
Yield Four to six servings
Number Of Ingredients 15
Steps:
- Cut the meat into quarter-inch cubes.
- Heat the oil in a skillet and cook the meat, stirring often, until browned.
- Transfer the meat to a kettle and add the onions and garlic. Cook briefly and add the chili powder, oregano, paprika, salt, cumin, tomato sauce and beer. Bring to the boil.
- Cover closely and cook over very low heat one hour. Add the cayenne pepper and cook two hours longer. As the chili cooks, skim the fat from the surface.
- Add the goat cheese and cumin seeds and Simmer, stirring, 30 minutes longer.
Nutrition Facts : @context http, Calories 583, UnsaturatedFat 19 grams, Carbohydrate 12 grams, Fat 38 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 17 grams, Sodium 819 milligrams, Sugar 4 grams, TransFat 1 gram
CARROLL SHELBY'S CHILI
This recipe comes from Jane Butel's Chili Madness cookbook. I tried several of her recipes, but after I tried this one, I didn't make another, because this was SO good!! The cheese is the secret ingredient--it gives it such a smooth, rich flavor.
Provided by MaryMc
Categories One Dish Meal
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
- Remove the unrendered suet and crumble meat into the pot. Break up any lumps with a fork and cook, stirring occasionally. until meat is evenly browned.
- Add tomato sauce, beer, crushed red chile, garlic, onion, oregano, paprika, 1 teaspoons of the cumin, and salt. Stir to blend and bring to a boil.
- Lower heat and simmer uncovered, stirring occasionally, for 1 hour.
- Taste and adjust seasonings, adding cayenne pepper.
- Simmer uncovered 1 hour longer.
- Stir in the cheese and the remaining 1/2 teaspoons cumin.
- Simmer 1/2 hour longer, stirring often to keep cheese from burning.
- I serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side.
- The cookbook actually called for 1/4 cup of crushed red chile pepper, but unless you have a taste for fire, use less! I use half that amount, and I really like hot food.
Nutrition Facts : Calories 1122.8, Fat 85.8, SaturatedFat 44.4, Cholesterol 242.7, Sodium 1615.3, Carbohydrate 11.4, Fiber 1.5, Sugar 3.9, Protein 68.3
CAROL'S SUMMERTIME CHILI
Categories Soup/Stew Beef Super Bowl High Fiber Low/No Sugar Dinner
Yield 8 bowls
Number Of Ingredients 9
Steps:
- Cook ground beef with onion soup mix, a dash of onion and garlic salt, and stir occasionally until beef is brown; then drain. Next, stir in stewed tomatoes, the 1 T. of oregano crushed leaves, chopped chives, extra-hot chili powder, and the kidney beans. Heat this mixture to boiling, and then reduce heat and simmer, covered for 1 hour. Stir occasionally. This tastes great served with chopped onions, and/or over corn bread.
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- Heat oil in a Dutch oven over medium-high. Add onion, bell pepper, and serrano chile; cook, stirring often, until onions are translucent, about 5 minutes. Add beef and garlic; cook, stirring often to crumble beef, until meat is browned, about 5 minutes. Stir in chili powder, cumin, salt, coriander, and oregano. Cook, stirring often, until fragrant, about 1 minute. Stir in crushed tomatoes, pinto beans, lady peas, diced tomatoes, zucchini, squash, and corn, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 45 minutes. Stir in water, 1/4 cup at a time, if chili seems too thick.
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