CHILI
This bean-rich, ground beef chili will not only be delicious today, but it might even taste better tomorrow. Adjust the red pepper sauce to your own preference, and be sure to serve this easy chili recipe with plenty of optional toppings, including chopped black olives, fresh limes, guacamole, shredded cheese, salsa, shredded lettuce and sour cream.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 4
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, cook beef, onions and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes.
- Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; cook 1 hour, stirring occasionally.
- Stir in kidney beans. Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.
Nutrition Facts : Calories 360, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1/2, Fiber 8 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 6 g, TransFat 1/2 g
SUNDAY FOOTBALL CHILI
Okay, so everybody has a chili recipe. This one is nice and spicy and is particularly good after leftovers have been frozen and thawed. Add the usual compliments of crackers, shredded cheese, raw onions and cornbread and enjoy this while watching the game. We do.
Provided by Sherry Peyton
Categories Chili
Time 2h30m
Number Of Ingredients 15
Steps:
- 1. Brown the meat, onions, chilis, and all spices and herbs in a large pot.
- 2. Add tomatoes, corn and beans. Put on a low burner and slowly simmer (covered) for at least an hour, two would be better. Stir and check occassionally. Add water or tomato juice if too dry, or the tomato paste if it is too watery.
- 3. Enjoy with shredded cheese, sour cream, raw chopped onion, avocado, saltines, or any other additions you like.
SCOTT'S MOUNTAIN-THUNDER FOOTBALL CHILI
A great tasting, spicy and slightly smokey tailgating chili!
Provided by Food Network
Categories appetizer
Number Of Ingredients 25
Steps:
- Combine spice mixes in 2 separate containers. Set aside.
- In a 5-quart Dutch oven, heat shortening over medium heat and cook beef until no longer pink. Add onions, peppers, tomato sauce, beer, beef broth, chicken broth and Spice Mix 1, and bring to a boil. Lower heat and simmer for 1/1/2 hours.
- Stir in Spice Mix 2, chipotle sauce, maple syrup and Tabasco. Simmer 1/2 hour longer.
- Adjust seasoning if needed. Enjoy!
FOOTBALL CHILI
A fantastic chili that builds up in heat as you eat. Perfect for football. I won a chili cook off with this recipe. I make it in this size batch so I can freeze the leftovers. A friend gave me this recipe over 10 years ago and I have tweaked it over time. Serve with shredded cheese and/or oyster crackers. It is also good over pasta.
Provided by cincychic
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h25m
Yield 10
Number Of Ingredients 13
Steps:
- Heat a large stockpot over medium-high heat. Cook and stir beef in the hot stockpot until browned and crumbly, 5 to 7 minutes; drain. Add green bell pepper and onion to ground beef; saute until vegetables are tender, 5 to 10 minutes.
- Stir tomato juice, mild chili beans, hot chili beans, beer, chili powder, garlic salt, vinegar, allspice, red pepper flakes, and bay leaves into ground beef mixture. Cover stockpot with a lid and simmer at least 2 hours.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 47.4 g, Cholesterol 55.6 mg, Fat 15 g, Fiber 12.1 g, Protein 28.6 g, SaturatedFat 5.1 g, Sodium 1872 mg, Sugar 12.2 g
SUNDAY FOOTBALL CHEESE DIP AND CHIPS
Sunday football cheese dip. Serve with Tostitos® chips.
Provided by Lee Ellen BrunGates
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 20m
Yield 10
Number Of Ingredients 8
Steps:
- Heat a large pot over medium-high heat. Cook and stir beef in the pot until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir cheese, kidney beans, tomato sauce, tomatoes, green chilies, red onion, and cayenne pepper with the beef. Reduce heat to low. Cook and stir beef mixture until the cheese is melted completely, about 10 minutes.
Nutrition Facts : Calories 319.7 calories, Carbohydrate 12.7 g, Cholesterol 78.5 mg, Fat 19.7 g, Fiber 3.3 g, Protein 22.6 g, SaturatedFat 9.9 g, Sodium 948.4 mg, Sugar 4.8 g
SUNDAY CHILI
My football loving husband & friends love this chili while watching the games - it's worth the wait. I don't always measure the spices exactly,sometimes I add more chili powder & cayenne pepper. There's usually not leftovers, but it does freeze well.
Provided by Mellie4
Categories Beans
Time 5h30m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Brown ground beef in a large skillet over medium heat. Add in garlic and onion when meat is no longer red; drain.
- Stir crushed, Mexican and diced tomatoes in slow cooker. Add beef mixture and beef broth.
- Add all seasonings & bouillon cube, cover and cook on low for 5 hours or more, or 4 hours on high.
- If chili is too thin, add tomato paste as needed.
- Serve with all the trimmings - shredded cheddar, Monterey jack cheese, low fat sour cream, minced onions and garlic bread.
Nutrition Facts : Calories 302.4, Fat 8.1, SaturatedFat 3, Cholesterol 44.3, Sodium 852.7, Carbohydrate 35.6, Fiber 9.1, Sugar 2.8, Protein 24.2
SPICY TOUCHDOWN CHILI
For me, football, cool weather and chili just seem to go together. Whether I'm cheering on the local team on a Friday night or enjoying a Saturday afternoon of Oklahoma Sooner football with some friends, I enjoy serving this chili on game day. -Chris Neal, Quapaw, Oklahoma
Provided by Taste of Home
Time 4h30m
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 6-qt. slow cooker. Repeat with sausage., Stir in the next 13 ingredients. Cook, covered, on low 4-5 hours or until heated through. If desired, top with shredded cheddar cheese, sour cream and chopped green onions when serving.
Nutrition Facts : Calories 365 calories, Fat 15g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 901mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 9g fiber), Protein 22g protein.
FOOTBALL SUNDAY CHILI
I took a basic chili recipe out of a cookbook some years ago and been tweaking it ever since. Chili is so subjective, who can say which is the best, but I love the recipe below. Any amounts should be tweaked to taste, as I have over the last 10 years, but people have raved about it now for too long to keep to myself. This makes a massive pot that can feed up to 15 people. I usually freeze a bunch and save it for following Sundays. The real key, I think, is mixing in a bunch of different types of peppers. I list a few below, but be creative, you almost can't miss. All the spices are references, i actually keep tasting and adding throughout the afternoon until it's right. Usually tastes better after sitting overnight too, so doing it on College day and having on NFL day is twice the fun!.
Provided by emcdona2
Time 4h30m
Yield 1 Big Pot, 10-15 serving(s)
Number Of Ingredients 15
Steps:
- Dice all peppers and onions.
- Start browning meat in the same pot you'll cook the chili in (around a 16 quart pot), put a dash of all spices listed onto meat as it's browning.
- Before meat finishes browning, mix all onions and peppers in with meat.
- When meat is browned, dump all three cans of tomato puree into pot.
- Mince garlic, put in pot.
- Start mixing spices in as the puree heats up (I usually put a teaspoon of everything in right away, taste it, add more as the day goes on).
- Dump the remaining bottle of chili powder in (again, I portion it out as the day goes on, but by the end of the day, it's gone).
- Let cook for a minimum of a couple hours (longer the better, I usually go around four) then dump in both cans of beans (don't drain).
- Once chili comes back to a boil, it's good to go!
- Serve with cheddar cheese, sour cream and Italian bread.
Nutrition Facts : Calories 636.5, Fat 17.1, SaturatedFat 5.9, Cholesterol 61.7, Sodium 207, Carbohydrate 85.8, Fiber 26.1, Sugar 15.3, Protein 42.9
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