Best Pools Brew Red Chili Recipe 465 Recipes

Red Chili image

Provided by Food Network

Time 2h10m

Yield 3 3/4 gallons

Number Of Ingredients 11

3 pounds ground chuck
2 pounds spicy breakfast sausage
2 pounds chopped onion
3 tablespoons minced garlic
1 (46-ounce) can tomato juice
1 (106-ounce/no. 10) can whole tomatoes with juice, chopped
4 ounces chili powder (diluted and mixed with 1 quart water)
5 tablespoons ground cumin
4 tablespoons salt
1 1/2 tablespoons cayenne pepper
2 (106 ounce/ No. 10) cans kidney beans

Steps:

In a stockpot over medium heat, brown the meats. When they are halfway done, add in the onion and garlic and continue to saute until the onions are clear. Add tomato juice, tomatoes, chile powder, cumin, salt, and cayenne pepper and thoroughly stir to blend and incorporate all the flavors and seasonings. Simmer for 1 hour.
Add the beans and simmer for 30 minutes. Remove from heat; cool down quickly via an ice bath. Cover and refrigerate. Before serving or freezing, skim fat from the top of the chili.

Pools Brew Red Chili Recipe - (4.6/5) image

Provided by á-3145

Number Of Ingredients 29

For the chili:
3 tablespoons vegetable shortening
3 1/2 pounds tri-tip roast (excess fat trimmed), cut into 1-inch cubes
3 cups low-sodium beef broth
3 cups low-sodium chicken broth
1 1/2 cups tomato sauce
3 pitted prunes
Tabasco sauce (optional)
Spice group 1:
1 1/2 tablespoons paprika
2 teaspoons onion powder
1 1/2 teaspoons garlic powder
3 teaspoons beef bouillon
1 1/2 teaspoons chicken bouillon
1/2 teaspoon seasoned salt
2 1/4 teaspoons New Mexico chili powder
2 1/4 teaspoons ground New Mexico chile pepper
Spice group 2:
1 1/2 tablespoons ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon seasoned salt
2 1/4 tablespoons chili powder
2 1/4 tablespoons Texas-style chili powder
2 1/4 teaspoons ground New Mexico hot chile pepper
2 1/4 teaspoons New Mexico light chili powder
Spice group 3:
3 teaspoons Texas-style chili powder
1 1/2 teaspoons ground cumin
Heaping 1/4 teaspoon garlic powder

Steps:

Melt the shortening in a large wide pot over medium heat. Working in batches, add the beef and cook until browned on all sides, about 5 minutes. Transfer to a colander to drain, then rinse with water and return to the pot. Add the beef broth, chicken broth, tomato sauce, prunes, 10 cups water and Spice Group 1 to the pot. Bring to a boil, then reduce the heat to medium and cook, stirring occasionally, until the meat is tender, about 2 1/2 hours. Stir in Spice Group 2 and cook 15 minutes, then stir in Spice Group 3 and cook 15 more minutes. Season with salt and add Tabasco sauce to taste.