SANTA FE HOT AND SPICY CHILI
Provided by Robert Irvine : Food Network
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oil in a skillet and saute onions until translucent. Add garlic and saute until it begins to turn golden brown, being careful not to burn it. Add sausage and ground beef and cook until the meats are brown. Drain off any fat. Season with cumin, chili powder, salt, and pepper. Add beans and tomatoes and simmer 30 minutes.
HABANERO HELLFIRE CHILI
Tasty chili whose name says it all! Note: Whole Anaheim peppers are not widely available; this ingredient is optional, and you can use hot pepper sauce instead.
Provided by EDD RYAN
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h
Yield 8
Number Of Ingredients 20
Steps:
- Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop.
- Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water.
- Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.
Nutrition Facts : Calories 595 calories, Carbohydrate 47.9 g, Cholesterol 90.9 mg, Fat 31.9 g, Fiber 11.6 g, Protein 34.9 g, SaturatedFat 10.9 g, Sodium 1575.1 mg, Sugar 13 g
HOT AND SPICY CHILI
The biggest thing to know about this recipe is it is designed to be as hot or not as you want it. You can pick the hot sauce, and the type of peppers you use depending on how hot you want it. The Mongolian Fire Oil is deceiving in name. The oil adds mild warmth to the full mouth, not a flaming burst so do not worry about adding the full amount. A small taste on the tip of the tongue will show how not "HOT" it is.
Provided by Katmarie85
Categories Peppers
Time 2h30m
Yield 6 quarts
Number Of Ingredients 18
Steps:
- Prep all veggies in separate containers. Slice all peppers, do not separate seeds, chop onion and slice or chop garlic.
- Pour tomato sauce and diced tomatos into large pot and use medium to high heat. Stir often to prevent burning sticking to bottom.
- Add peppers, onion, garlic and peppers to sauce as you stir.
- Brown the ground beef in a separate pan over high heat until color is more brown than pink and add to pot WITH oil from browning.
- Repeat as needed until all beef is used. I recommend doing this is small amounts using a spatula to "stir" beef. "A metal spatula is recommended as you will have to break apart pieces that stick together,.
- Make sure the stew beef is cut into small cubes, 2 to 3 fingers in width, and brown in pan as done previously with ground beef and add to pot with oil.
- Remove the skin from the spicy sausage and brown the filing like above and add to pot with oil.
- add beer to pot.
- Open and add cans of beans one at a time stirring as they are added. - Drain the beans for a thicker final chili or add all for a thinner one.
- Lower heat to medium low and let chili simmer for an hour or two stirring to prevent sticking at bottom of pot.
- Add Three tablespoons of Mongolian fire oil.
- Add 1/8 to 1/4 cup chili powder Add Red pepper, chili powder and favorite hot sauce until desired spice level is attained.
- Let simmer for 2 or more hours, stirring each 15 min max, to fully cook meat and allow for spice infusion.
Nutrition Facts : Calories 1245.1, Fat 77.1, SaturatedFat 28.3, Cholesterol 243, Sodium 2164.5, Carbohydrate 59.4, Fiber 14.2, Sugar 8.7, Protein 74
SWEET AND SPICY CHILI
This recipe for sweet and spicy chili is the result of much experimenting. I knew I had perfected it when my husband took a pot to work, where one guy ate five bowls himself!
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 13 servings (1 cup each).
Number Of Ingredients 20
Steps:
- In a Dutch oven, brown steak in oil. Remove and set aside. Add the ground beef, onions and garlic to the pan; cook and stir over medium heat until meat is no longer pink. Drain., Return steak to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 2 hours or until beef is tender.
Nutrition Facts : Calories 338 calories, Fat 8g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 912mg sodium, Carbohydrate 44g carbohydrate (18g sugars, Fiber 10g fiber), Protein 23g protein.
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