THE BEST EVER CHILI
My dad and my father-in-law are the gurus in our chili-loving clan. But after my honeymoon to New Mexico, inspired by the fresh and fragrant chile peppers at the Santa Fe farmers market, I felt it was time to introduce them to my spicy, meaty version with a touch of masa harina. -Sarah Farmer, Taste of Home Culinary Director
Provided by Taste of Home
Time 1h40m
Yield 8 servings.
Number Of Ingredients 23
Steps:
- Combine chiles and enough boiling water to cover; let stand until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard stems and seeds. Process chiles, tomato paste, garlic and reserved liquid until smooth. , In a small skillet, toast chili powder, paprika and cumin over medium heat until aromatic, 3-4 minutes; remove and set aside. In a Dutch oven, cook and stir ground beef and steak seasoning over medium-high heat until beef is no longer pink, about 5 minutes; remove and drain. , Sprinkle steak cubes with 1 teaspoon each salt and pepper. In same Dutch oven, brown beef in batches in 1 tablespoon oil over medium-high heat; remove and set aside. Saute onion and poblano pepper in the remaining 1 tablespoon oil until tender, about 5 minutes. Stir in toasted spices, oregano and pepper flakes. Add the cooked meats along with stock, beer, tomatoes, beans, remaining salt and pepper, and chile paste mixture. Cook over medium heat 20 minutes; reduce heat to low. Stir in masa and simmer 30-45 minutes longer. Serve with desired toppings. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 473 calories, Fat 20g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 1554mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 7g fiber), Protein 41g protein.
EMERIL'S CHILI
Provided by Emeril Lagasse
Categories main-dish
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.
- Mix the masa and water together. Slowly stir in the masa slurry, add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.
EMILY'S EXCELLENT TACO CASSEROLE
This is a super speedy dinner I like to make when it is getting late and I haven't cooked yet. Chili, corn chips and cheese are topped with lettuce and tomato. Spice it up with your favorite salsa. Vegetarian chili can be found with the regular chili - it is often labeled as 'fat free'. This recipe can easily be doubled, and cooked in a 9x13 inch baking dish.
Provided by your mom
Categories Main Dish Recipes Casserole Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chips in the bottom of a 9 inch square baking dish. Pour chili straight from the can over the chips. Sprinkle shredded cheese over the top.
- Bake for 20 to 25 minutes in the preheated oven, until chili is bubbling and cheese is melted. Top with lettuce, tomato, sour cream and salsa in the pan, or after serving (if people are picky).
Nutrition Facts : Calories 476.9 calories, Carbohydrate 48.8 g, Cholesterol 42.5 mg, Fat 24 g, Fiber 7.9 g, Protein 18.9 g, SaturatedFat 10.3 g, Sodium 972.4 mg, Sugar 5.4 g
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