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.
CHILES EN NOGADA
Steps:
- For the chiles: In a medium saute pan over medium heat, heat the vegetable oil. Add the chicken and cook until it starts to turn white, about 5 minutes. Add the onions and cook until translucent, about 5 minutes. Add the apples, apricots, cranberries, pears, raisins and garlic and cook for 2 minutes. Stir in the tomato paste and cook for 2 more minutes. Add the wine and simmer until the chicken is tender, about 5 minutes. Season with sugar, salt and pepper, and then remove from the heat.
- Stuff each roasted poblano pepper with one-quarter of the chicken mixture and set aside.
- For the sauce: In a medium saute pan over medium-low heat, cook the shallots in the vegetable oil until translucent, about 3 minutes. Add the garlic and cook until it turns a light caramel color, about 5 minutes. Add the wine and simmer until it is almost completely evaporated, about 15 minutes. Add the heavy cream and simmer until reduced by half, about 15 more minutes. Stir in the almonds and season with salt and pepper.
- To serve, place each stuffed poblano pepper on a plate and top with 2 tablespoons sauce. Garnish with the cilantro and pomegranate seeds.
TOMASITA'S RED CHILE
Provided by Food Network
Time 5h35m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Rinse the chile pods 5 times, then let soak in water in a bucket or large bowl for 5 hours or so.
- After the chiles have soaked for 5 hours, discard the water. Put the chile pods in a blender. Tamp the pods down into the blender, then add water to the top. Blend well into a paste.
- Put the paste in a large saucepan over medium heat.
- Make a roux. Put the oil in a saucepan, over medium heat, heat up slightly, add the flour and stir constantly. The flour should get toasted and brown, but do not burn it, about 5 minutes.
- Drizzle the roux into the red chili and mix to combine. This will make it thicker and change the color slightly, but it should not get white in color. The chili and liquid should just look darker and less bright than the red chili without any roux. Add enough roux and water to get the chili to the right consistency, which should be like gravy. You may not use all the roux.
- Add the garlic and salt. Leave the chili in the pot to simmer for 20 minutes, stirring regularly. Do NOT bring it to a boil, as that may burn the flour in the roux. Add more salt and garlic if needed and serve.
WHITE BEAN AND CHICKEN CHILI
To get yourself through the week, cook up a pot of Giada De Laurentiis' veggie-packed White Bean and Chicken Chili recipe from Giada at Home on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h23m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
- Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.
GUADALUPE CHILI
This is a camping recipe and is done outside with coals underneath and on top. (you might be able to do this in the oven also.) This is the first dutch oven recipe that my husband and I tried when we camped in Baxter State Park on Daicy Pond a few years ago. We loved it and have made it many times since. The amount of coals depends on the weather, so if it's a bit chilly outside, then you might need more coals and vice-versa.
Provided by Holly Deshane @Hollylovesnewrecipes
Categories Chili
Number Of Ingredients 8
Steps:
- Brown beef, onion and butter in the open dutch oven.
- Add beans, chili powder, salt and sauce and cook for 15 minutes in covered oven.
- Mix the cornbread as directed on the package, and add to top of meat and beans. Place lid on oven.
- Cook for 20-30 minutes until cornbread is done.
- For this recipe we use the large (12-14 inch) dutch oven. And, we might put about 15 coals underneath, and about 10-12 on top. Just keep checking periodically to make sure the chili does not burn
CHILI'S FIRE-GRILLED CORN GUACAMOLE
I worked at Chili's for 2 1/2 years and just this year they came out with the most delicious guacamole I'd ever tried. This is the authentic recipe for it.
Provided by misaistheboofy
Categories Avocado
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Husk and wash corn, then deep fry for 1 minute.
- Wash jalapeno(s) and deep fry for 1 minute.
- Place corn on the cob and jalapeno(s) on gas grill and cook until slightly blackened on each side.
- Remove corn kernels from cob and measure out 1 cup of kernels.
- Finely chop jalapeno(s) after removing stem.
- In a large bowl, mash the avocados.
- Mix in pico de gallo, fire-grilled corn kernels, jalapenos, lime juice, cilantro, and salt.
- Serve with tortilla chips and salsa.
- Enjoy!
GUADALUPE RIVER PUDDING
When I was little my aunt used to make this when I came to visit. It is so easy to make and delicious. It makes a lot so you can separate it out into tow 8x8 pans and freeze one for later.
Provided by 911spatcher
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- For the crust:.
- Finely crumble the butter and flour together. Add chopped nuts and mix together. Grease 9x13 pan and pat into the bottom. Bake 350 for 20 minutes. Let cool.
- Mix together the cream cheese, powdered sugar and cool whip. Whip with electric mixer until smooth. Spread on the crust.
- Mix together the pudding mixes and milk, beat until thickened. Spread the pudding on top of the cream cheese mixture. It works best to drop large dollops of pudding in various spots and then smooth out.
- Spread remaining Cool Whip on top of the pudding and garnish with chocolate curls.
- Refrigerate to set. Cut and serve. Can freeze for several months.
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