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.
HALFTIME CHILI
Make and share this Halftime Chili recipe from Food.com.
Provided by Jollymae
Categories Meat
Time 1h55m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in large Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are soft and lightly browned, about 8 minutes. Add beef and sauté until browned, about 5 minute Add chili powder, cumin, basil, bay leaves, oregano and thyme. Stir 2 minutes. Mix in jalapeños, tomatoes, broth, beer, tomato paste, and barbecue sauce. Bring to a boil and then reduce heat to a simmer. Let simmer until thickened to desired consistency, stirring occasionally to reincorporate the ingredients, about 1 hour and 15 minute Mix in the beans and heat an additional 5 minutes.
Nutrition Facts : Calories 424.2, Fat 24.5, SaturatedFat 8.6, Cholesterol 92.5, Sodium 517.8, Carbohydrate 20.8, Fiber 4.3, Sugar 6.9, Protein 29.4
HALF-TIME CHILI
The original version of this recipe used round steak and ground beef, but I substitute pork sirloin and ground pork, which is cheaper and has a better texture. Great for game day - start simmering this hearty chili In the morning and it'll be prime for halftime. I usually serve it with grated cheese, chopped onion, sour cream, hot sauce, and corn chips.
Provided by ColoRobO
Categories Steak
Time 3h20m
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Salt and pepper the meat liberally, then saute diced pork and ground pork with the onions and peppers in batches.
- Add all remaining ingredients and bring to a boil.
- Reduce heat and simmer covered for 2 hours, stirring occasionally.
- Add additional chili powder and/or hot sauce to taste.
- Continue simmering uncovered on low heat for 1 hour to thicken.
Nutrition Facts : Calories 297, Fat 11.2, SaturatedFat 3.9, Cholesterol 32.7, Sodium 840.1, Carbohydrate 31.8, Fiber 9.4, Sugar 9.4, Protein 15.8
HALFTIME CHILI
Provided by Richard Snyder
Categories Soup/Stew Beer Bean Beef Tomato Super Bowl Kid-Friendly Ground Beef Winter Potluck Bon Appétit Santa Monica California Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are translucent, about 8 minutes. Add chuck and sauté until brown, breaking up meat with back of spoon, about 5 minutes. Add chili powder, cumin, basil, oregano and thyme. Stir 2 minutes. Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes. Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Refrigerate until cold, then cover. Rewarm over low heat before serving.)
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