TEXAS CHILI FRIES
The delicious chili goes together in minutes and then cooks while you run errands. The only way to make it even better is to pour it over crisp french fries and sprinkle with cheese. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Place onion and carrot in a 5-qt. slow cooker. Toss beef with 2 tablespoons flour. In a Dutch oven, heat oil over medium heat; brown beef in batches. Transfer meat to slow cooker. , Drain tomatoes; reserving liquid. In a small bowl, whisk drained liquid, chili seasoning and remaining flour until blended; pour over beef. Stir in the tomatoes, beans and peppers. Cook, covered, on low until meat is tender, about 6 hours., Prepare fries according to package directions. Serve chili over fries; sprinkle with cheese. If desired, top with sour cream and jalapeno slices.
Nutrition Facts : Calories 374 calories, Fat 16g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 5g fiber), Protein 19g protein.
U.P. NORTH CHILI
Our family is from Michigan, where we made up this recipe and ate it on many "chili" nights.
Provided by out of here
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground sirloin very well; add chopped onion.
- Cook until tender.
- Add the chili mix and the sugar.
- Add the sloppy joe mix.
- Add the drained kidney beans, stewed tomatoes (chopped up), and the water.
- After it comes to a boil, reduce the heat to low; add the pasta.
- Simmer until the pasta is tender.
- Serve with crackers or cornbread.
Nutrition Facts : Calories 438.4, Fat 18.1, SaturatedFat 7, Cholesterol 76, Sodium 628.1, Carbohydrate 39.3, Fiber 6.4, Sugar 14.1, Protein 30
DEVON'S AWARD-WINNING CHILI
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Pat the brisket cubes dry with paper towels. Heat the oil in a very large heavy-bottomed pot and quickly brown the meat, in batches, on all sides. Transfer the brisket to a separate bowl and set aside. Saute the onion and garlic in the same oil over medium heat until limp, but not brown, about 8 to 10 minutes. Add the chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute. Add the green peppers, bay leaf, tomatoes with their juice, the reserved meat, 1 tablespoon of salt and 1 teaspoon pepper and bring to a boil. Reduce the heat, cover the pot with a tight fitting lid and simmer for 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste. Add the coffee, cover the pot and simmer for 1 more hour.
- Add the kidney beans and basil, and warm through. Transfer the chili to a large serving bowl and serve with sour cream, grated Cheddar, diced tomato, tortilla chips and guacamole.
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- Boilermaker Tailgate Chili. "This chili recipe has now won us two chili cook-off blue ribbons! It is still our only chili recipe. Just two minor alterations: We used a whole bottle of Guinness beer and only used two cans of spicy chili beans, and we cooked it all day on low in our huge slow cooker," Patti Fritz says. "
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