Best Block Party Chili Recipes
CHILI FOR A CROWD
Here's a creative idea for serving chili at your next winter party! Serve hearty chili in bread bowls you can eat.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 16
Number Of Ingredients 10
Steps:
- In 8-quart Dutch oven or stockpot, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked and onions are tender; drain.
- Stir in tomatoes, bean liquid, tomato sauce, chili powder, sugar and salt, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 1 1/4 hours.
- Stir in beans. Simmer uncovered about 15 minutes, stirring occasionally, until desired consistency.
- Heat oven to 350°F. Cut off the tops of bread loaves. Scoop out bread from the loaves, leaving a 1-inch thick wall. Brush the insides of the loaves with olive oil. Place on ungreased cookie sheet. Bake about 5 minutes or until light golden brown. Place on serving plates. Spoon chili into bread bowls.
Nutrition Facts : Calories 380, Carbohydrate 34 g, Cholesterol 70 mg, Fat 1/2, Fiber 8 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 10 g, TransFat 1 g
BLOCK PARTY BEANS
-LaDonna Daley, Elyria, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield about 25 servings.
Number Of Ingredients 13
Steps:
- In a large Dutch oven, cook beef over medium heat until no longer pink; drain. Add onion and celery; cook, uncovered, until tender. Stir in the soup, tomato paste and ketchup; simmer, uncovered, 15-20 minutes. , Spoon into a large roaster. Stir in the beans, brown sugar and mustard. Bake, uncovered, at 350° for 1 hour.
Nutrition Facts : Calories 150 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 465mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 4g fiber), Protein 10g protein.
BLOCK PARTY CHILI
Make and share this Block Party Chili recipe from Food.com.
Provided by Red_Apple_Guy
Categories Meat
Time 2h15m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- The chile powder can be purchased (McCormicks sells an ancho powder)or made at home using equal weights of anchos and guajillo dried peppers. Stem and deseed them and roast in a 300 F oven or indirectly on the grill. Roast the anchos for 8 minutes and the guajillos for 4 minutes. Cool and grind in a blender to a fine powder.
- Roast the corriander and cumin in a medium hot skillet for 3 or 4 minutes until the spices are fragrant. Grind them to a powder in a blender or mortar and pestle.
- Mix the spices and divide into 3 parts.
- Cook the ground chuck until it's gray and drain the grease.
- Cook the onion until transparent and add the garlic. Cook about 1 minute longer.
- Add the onion to the beef and add the tomatoes, bouillion cube and enough water to cover.
- Add the first portion of spices.
- Cook for 1 hour addling water if needed.
- Add the second portion of spices.
- Add the beans and lime juice.
- Cook for 30 more minutes.
- Add the last of the spices and cook for 15 more minutes adding water if needed.
- Taste and add salt and cayenne as needed.
Nutrition Facts : Calories 219.7, Fat 6, SaturatedFat 2.1, Cholesterol 50.2, Sodium 907, Carbohydrate 18.5, Fiber 6, Sugar 2, Protein 23.3
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