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.
SPICY MONTANA CHILI
This thick and chunky chili has some kick to it. I like to top it with shredded cheddar and then serve it with a side of cornbread. -Donna Evaro, Casper, Wyoming
Provided by Taste of Home
Categories Lunch
Time 5h30m
Yield 8 servings (about 2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a large skillet, cook the beef, onion and peppers over medium heat until the meat is no longer pink, 5-7 minutes; crumble beef; drain., Transfer to a 4- or 5-quart slow cooker. Stir in the beans, tomatoes, tomato juice, jalapenos, garlic, cumin, chili powder, salt and cayenne. Cover and cook on low for 5-6 hours or until heated through. If desired, top with shredded cheddar cheese.
Nutrition Facts : Calories 365 calories, Fat 15g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 920mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 9g fiber), Protein 28g protein.
PEORIA CHILI
'WHEN you come into the house and pick up the aroma of this chili, it seems to welcome you and warm the entire house. My mother was a very good cook, and this meal of chili, corn bread, hot cinnamon cocoa and devil's food cake brings back some of my fondest memories of her.'
Provided by Allrecipes Member
Time 2h20m
Yield 10
Number Of Ingredients 9
Steps:
- In a large kettle or Dutch oven, brown beef and onion. Drain off fat; add all remaining ingredients except beans and cheese. Cover and simmer 2-3 hours. Adjust seasonings, if necessary. Stir in beans and heat through. Before serving, top with shredded cheddar cheese, if desired.
Nutrition Facts : Calories 453 calories, Carbohydrate 23.5 g, Cholesterol 91.7 mg, Fat 29.2 g, Fiber 5.6 g, Protein 24.3 g, SaturatedFat 12.7 g, Sodium 872.4 mg, Sugar 9.7 g
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