HEIDI'S FAMOUS CHILI
I have made this chili recipe for at least 14 years. I entered this recipe in a contest some years back and it won 2nd place! My kids actually cheer when they hear we're having chili for supper! Perfect for fall and winter meals or for taking to a chili supper at church. It has a wonderful flavor and texture--you can change the ingredients somewhat to suit your own taste but don't forget to add the 2 squares of baking chocolate. It heightens the flavor of the tomatoes.
Provided by Heidi in Wisconsin
Categories Pasta Shells
Time 45m
Yield 1 1/2 cups, 10 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef in a little oil or water, add onions.
- Add chili powder and RO-TEL diced tomatoes/chiles, stir and heat for several minutes.
- Add HOT chili beans (I use Brooks' Hot Chili Beans but you can use whatever brand is available--if you aren't "into" hot, you can try any style of chili beans). I rinse the cans and add 1/2 a can (1/2 cup) of water per can of beans so there's extra water for noodles. If you're not using noodles, don't add the water.
- After this mixture has heated, I add the 2 large cans of tomatoes, juice and all. Simmer. Add the 2 squares of unsweetened baking chocolate--it adds an extra dimension to the flavor of the tomatoes.
- When this is near-boiling, add noodles if you're going to. Simmer until these are done.
- Taste-test--you can add more chili powder if you like it really spicy.
- Remove from heat for 5-10 minutes and let rest. Stir once more before serving. It should have a nice, thick texture, not too runny. Makes 10 hearty servings, holds its flavor for leftovers.
- Serve with cornbread muffins, mexican cheese or mild cheddar, sour cream, and oyster crackers.
- Everytime I make this, I try to improve it. The recipe is a work in progress! Last night I added some garlic powder to the mix and it was quite good. I've added vermouth at times, tequila, beer (not so crazy about this), stewed whole tomatoes instead of diced (use 3 cans of whole tomatoes), and green peppers if they're available. It's all a matter of taste.
- Enjoy!
Nutrition Facts : Calories 361.2, Fat 14, SaturatedFat 6, Cholesterol 46.3, Sodium 742.1, Carbohydrate 39.6, Fiber 8.2, Sugar 6.8, Protein 23.1
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.
KENNY ROGERS' FIRE AND ICE CHILI
I got this off the internet several years ago and found it in a scrap recipe collection I'd had for awhile in storage.
Provided by Recipe Junkie
Categories Pork
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Drain pineapple, reserving syrup.
- In a Dutch oven, cook pork, half at a time, in hot olive oil till brown.
- Return all the meat to the pot.
- Add the first chopped onion and 1 clove garlic.
- Cook over medium heat till onion is tender, stirring occasionally.
- Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeno pepper and salt.
- Bring to boiling.
- Reduce heat.
- Cover and simmer the chili for 1 and 1/2 hours, stirring occasionally.
- Add the pineapple chunks.
- Cover and simmer for 30 minutes more.
- Let diners add their own toppers.
- To increase the spiciness of the chili, Kenny adds 2 more T of the jalapeno pepper.
Nutrition Facts : Calories 407, Fat 15.5, SaturatedFat 4.6, Cholesterol 97.5, Sodium 431.1, Carbohydrate 32.4, Fiber 5.5, Sugar 17, Protein 37.1
AWARD WINNING CHILI
My husband and I created this recipe together. He won a chili cook-off with this recipe at work. We always use venison, but you can use ground beef or turkey.
Provided by KelBel
Categories Black Beans
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
- Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
- Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
- Serve with desired toppings.
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