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.
MELANIE'S CHILI
This chili is so easy to make and is so good! Trust me. To make a double batch, double everything except the meat and onion. Use 1 can each of pinto and kidney beans, that is how I normally make it.
Provided by Melanie
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan over medium-high heat, cook beef and onion until meat is no longer pink. Stir in tomatoes, tomato sauce, beans, chili powder, cumin, cayenne and garlic. Cover, reduce heat and simmer 20 minutes.
Nutrition Facts : Calories 451.6 calories, Carbohydrate 54.2 g, Cholesterol 46.5 mg, Fat 13.3 g, Fiber 17.7 g, Protein 30.1 g, SaturatedFat 4.9 g, Sodium 524.4 mg, Sugar 6 g
72 MARKET STREET KICK-ASS CHILI
If you like your chili with a kick, this meaty, spicy one has it. The recipe calls for "chili-grind" meat, a cut you can ask your butcher to grind. The restaurant uses Bass ale but feel free to use any ale you like. This is the chili that I make for pot-lucks, in part because it is requested, but also I can be pretty sure it will be consumed before the party is over. The recipe was developed by chef Leonard Schwartz at the 72 Market Street Restaurant in the Venice community of Los Angeles, California. The restaurant is no longer there but many of their recipes live on in print. For example, you can find the restaurant's meat loaf recipe in the New Basics Cookbook by Rosso and Lukins. This chili recipe was published in the Los Angeles Times.
Provided by lynnski LA
Categories Meat
Time 2h
Yield 5 serving(s)
Number Of Ingredients 18
Steps:
- Cook bacon in a skillet until crisp; strain and reserve drippings for another use, set bacon aside.
- Saute beef and pork in a hot skillet with peanut oil until brown; add onions and jalapenos, cook until onions are tender.
- Add oregano, cumin, New Mexico and pastilla chiles, cayenne, garlic and salt to taste; stir then add tomato puree, tomatoes, water and ale.
- Bring to a boil, then reduce heat to a simmer, simmer until the meat is tender, about one hour.
- Add bacon and sprinkle with lemon juice just before serving.
Nutrition Facts : Calories 1547.2, Fat 108, SaturatedFat 39.8, Cholesterol 388.5, Sodium 1179.6, Carbohydrate 31.4, Fiber 6.7, Sugar 16.5, Protein 106.6
JUST LIKE WENDY'S® CHILI
After trying several clone recipes and adjusting them to my tastes, I've concocted what I think is the best clone. Serve topped with finely diced white onions and/or shredded cheese. Enjoy!
Provided by MontanaChef
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h35m
Yield 10
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Stir and break the ground beef into crumbles and cook until no longer pink, about 5 more minutes.
- Stir celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.
- Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 28.8 g, Cholesterol 55.1 mg, Fat 14.8 g, Fiber 7.8 g, Protein 22.6 g, SaturatedFat 4.7 g, Sodium 1521 mg, Sugar 8.3 g
MIGHTY MATT'S KICK-BUTT CHILI
Ground beef, a tomato base, pinto beans, and a variety of spices are combined to make a fiery hot chili that is perfect for a cold winter's day. The key to the heat is in the cayenne pepper so adjust to your individual taste. Double the recipe to make a crowd pleasing addition to your next football watching party. Serve with some shredded Cheddar cheese and fresh chopped onion, if desired.
Provided by Slingblade
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large saucepan over high heat. Stir in the onion and garlic; cook and stir just until you start to smell the garlic, 2-3 minutes. Add the ground beef and cook, stirring frequently, until crumbly and no longer pink, about 5 minutes.
- Remove from heat and stir in the tomato sauce, tomatoes, and water. Season with the chili powder, cumin, salt, black pepper, oregano, cayenne, and sugar. Place the mixture over medium heat and bring to a boil. Reduce heat to low, cover and simmer for about 1 hour.
- Remove the cover and stir in the beans. Replace the cover and continue cooking until fully heated through, about 15 minutes.
Nutrition Facts : Calories 405.7 calories, Carbohydrate 27.8 g, Cholesterol 68.6 mg, Fat 21.1 g, Fiber 8.5 g, Protein 27.2 g, SaturatedFat 7 g, Sodium 1257.4 mg, Sugar 5.4 g
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