Laurels Chili Recipes

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

The Best Chili image

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.

Ingredients

1/4 cup vegetable oil
1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1 1/2 cups low-sodium beef broth
One 28-ounce can whole peeled tomatoes, crushed
Two 15.5-ounce cans kidney beans, undrained
Sour cream, shredded Cheddar and sliced scallions, for serving
Tortilla chips, for serving

LAUREL'S CHILI

I've been cooking by the "eyeball and tastebud" method for so long that I can't share many of my tried and true recipes until I make them and write everything down, which is difficult! Anyway, this is my chili. This is the basic recipe. I add more "hot stuff" for hubby, and also anything that sounds good that I have lying around in the fridge, leftover salsa, etc. This makes a huge batch, I'd say 18-20 servings, but I make it and freeze it, as it freezes up so well. You may want to cut the recipe in half, though. Remember to soak the beans, overnight or quick-soak! Don't worry about the seemingly long list of ingredients, they come together quickly. The fresh lemon juice is imperative after the chili comes off the heat! Adjust the seasonings to your taste and enjoy!

Provided by Chef PotPie

Categories Low Cholesterol

Time 2h30m

Yield 16-18 serving(s)

Number Of Ingredients 24

Laurel's Chili image

Steps:

Brown the ground meat, onions and garlic in large stock pot; drain fat.
Add next 7 ingredients, soaked kidney beans through bell peppers.
Bring to simmer and add all remaining ingredients EXCEPT lemon juice.
Simmer, uncovered, stirring occasionally for 2-4 hours, until beans are tender and liquid has reduced to make a pleasantly thick chili.
Remove from heat, add lemon juice and stir.
It doesn't hurt to leave this sit for awhile, but it's now ready to serve with a dollop of sour cream and grated cheddar cheese if you like.
This is even better the next day!

Nutrition Facts : Calories 221.6, Fat 10.3, SaturatedFat 3.6, Cholesterol 39.1, Sodium 716.3, Carbohydrate 19.9, Fiber 3, Sugar 6.8, Protein 15.4

Ingredients

2 lbs ground beef
2 medium onions, chopped coarse
8 garlic cloves, minced
1 (16 ounce) package dried kidney beans, soaked overnight
2 (16 ounce) cans diced tomatoes, undrained
1 (14 ounce) can beef broth
1 (14 ounce) can vegetable broth
1 (10 1/2 ounce) can French onion soup
1 (16 ounce) can whole kernel corn, lightly drained
1 bell pepper, chopped, any color
1/4 cup chili powder
2 teaspoons cumin
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon toasted minced dried onion
1 tablespoon toasted minced dried garlic
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes
2 bay leaves
1 tablespoon unsweetened cocoa powder
1/2 teaspoon cinnamon
2 tablespoons brown sugar
1/4 cup fresh lemon juice

LAUREN'S CINCINNATI CHILI

I have searched far and wide for a recipe that compares to Goldstar or Skyline chili, to no avail. Finally, I took a number of decent recipes and blended them together with the help of a former Goldstar Chili employee. It's still not the same, but it feeds my cravings. The most important things about the chili is how you prepare the beef and the cinnamon and chocolate. I recommend refrigerating the chili overnight. It always tastes better the next day.

Provided by Lauren

Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes

Time 3h20m

Yield 8

Number Of Ingredients 16

Lauren's Cincinnati Chili image

Steps:

Cook the beef and onion in a large skillet over medium high heat, breaking up beef into tiny pieces, just until meat is no longer pink. Drain and place in a large Dutch oven or slow cooker. Stir in the water, garlic, cumin, cinnamon, allspice, cloves, salt, pepper, cayenne pepper, cider vinegar, Worcestershire sauce, bay leaves, tomato sauce, and chocolate. Simmer over medium low heat for 3 to 5 hours.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 11.1 g, Cholesterol 78.1 mg, Fat 17.1 g, Fiber 2.7 g, Protein 25.9 g, SaturatedFat 6.9 g, Sodium 808.2 mg, Sugar 4.8 g

Ingredients

2 pounds extra lean ground beef
2 onions, finely chopped
1 quart water
4 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoons ground cinnamon
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cloves
1 ½ teaspoons salt
2 teaspoons black pepper
½ teaspoon cayenne pepper
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 bay leaves
1 (15 ounce) can tomato sauce
½ ounce unsweetened baking chocolate

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Laurels Chili Recipes

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