QUICK SPICY CHILI
Add a little beef and a little beer and a little chipotle, and you've got chili in no time.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large heavy skillet over medium-high heat. Add the onions, garlic, chili powder, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Stir in the tomato paste, the chipotle chiles and sauce, and cook for 1 minute. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 3 minutes.
- Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes and beans and bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes. Adjust the seasoning with salt and pepper and serve with desired assorted toppings.
SPICY CHILI
This spicy chili recipe is the culmination of several years' worth of experimenting to get just the right flavor. For those who like their chili very hot, the secret is to add more jalapenos. The most I ever used in a recipe was five...was it spicy! -Liesha Hoek, Somerset, New Jersey
Provided by Taste of Home
Time 1h
Yield 12 servings (3 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. If desired, serve with additional jalapeno and sour cream.
Nutrition Facts : Calories 256 calories, Fat 13g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 669mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.
DAN'S SPICY CHILI
This is my own creation. I went through the cupboards one night and see what I had available for chili. This is what I came up with. I think it is very good.
Provided by Tarlain
Categories Black Beans
Time 2h50m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Remember my recipes are just guidelines, not rules. If you do not like something in it, remove it or substitute something else.
- If you are going to use peppers, it is best to toast them in the broiler or over an open flame to burn the skins. Optional: Split them open and remove the veins and seeds (lower heat, fruitier flavor).
- Coarsely chop the onion.
- Add the onion, garlic, and olive oil to a hot skillet; sauté until the onions are translucent.
- Add ground beef or stewing beef to the onions and garlic.
- When the beef is browned, go ahead and drain grease if there is any.
- Now add the 2 cups of water, tomato paste and diced tomatoes to the beef mixture.
- Start adding your spices as the mixture comes to a low boil.
- Lower your burner to simmer and add your beans.
- Let simmer for 1 to 2 hours until desired thickness.
- Optional: You can also transfer your chili to a slow cooker at this point and cook for an even longer period of time.
- More Fire: Add some of your favorite hot sauce. I use something called Vicious Viper.
- Extra Veggies: I like to add a can of whole kernel corn, but any other veggie will work.
Nutrition Facts : Calories 455.2, Fat 22.5, SaturatedFat 7.5, Cholesterol 77.1, Sodium 1045.4, Carbohydrate 34.7, Fiber 11.3, Sugar 7.8, Protein 31.6
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