Best Elswets Homemade Chili Southern Style Recipes
ELSWET'S HOMEMADE CHILI, SOUTHERN STYLE
This recipe adds a litte Southern flair to the standard chili recipe. It's an old standby for us, and depending on how many people you're feeding, this recipe is awesome for bagging several meals' worth and freezing it for later. It's an easy recipe, which turns out fantastic results. NOTE: The masa may be replaced by 1/2 cup yellow corn meal with a tablespoon all purpose flour. And the ground beef may be replaced with 3 pounds of shredded beef roast.
Provided by Pagan
Categories Vegetable
Time 3h10m
Yield 15-20 serving(s)
Number Of Ingredients 17
Steps:
- In a large stock pot, brown the ground beef seasoned with 1 teaspoon salt, 1 teaspoon pepper. When browned, you can either drain the grease and begin again with 3 tablespoons of oil, or use the grease. Remove beef and set aside for later, or use large skillet for next step.
- Saute garlic, onion, bell pepper, and celery until opaque [not clear, but not solid white, either]. Add beef [or add TO beef if using a skillet]. Stir well. Add chili beans, tomato, and water, remainder of spices and herbs.
- Simmer over medium-low [or just high enough to keep it bubbling lightly] for two hours, stirring occasionally.
- After two hours, add beef and return to a light boil. Using a large measuring cup with handle, dip out 1 cup of the hot juice from the pot. Add in the Masa, stirring constantly to prevent lumping. When mixed into a smooth paste, SLOWLY spoon the mixture into the pot. Stir WELL to ensure no lumps.
- Return to boil and cook an additional 30 minutes.
- Let stand an hour before serving. Reheat and serve hot with grated cheese, parsley flakes, and cornbread.
Nutrition Facts : Calories 581, Fat 15.6, SaturatedFat 5.8, Cholesterol 61.7, Sodium 1057, Carbohydrate 74.5, Fiber 15.2, Sugar 6.5, Protein 38.6
SOUTHWESTERN CHILI
Steps:
- In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.
FLAVORFUL SOUTHWESTERN CHILI
"This filling, hearty recipe comes from my grandmother," writes Jenny Greear from Huntington, West Virginia. "It's full of flavor, freezes beautifully and makes a complete, last-minute meal. I top it grated cheddar cheese and chopped black olives and serve tortilla chips on the side." JENNY'S TIP: "If I'm feeding a crowd, I increase the pinto beans to four cans to make the meat go farther."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Freeze option: Transfer cooled chili to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Place in a saucepan; heat through.,
Nutrition Facts : Calories 245 calories, Fat 7g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 580mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
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