Best St Louis Chili Recipes
CHILI LOVERS CHILI
We are pretty passionate about our Chili around here, this my friends is my contribution to the Chili world; enter my "Chili Lovers Chili"! It will warm your bones on a cold day, it's rich, meaty, a little bit spicy, and oh so delicious!
Provided by Sparkles Of Yum
Categories Entree,Dinner
Time 3h25m
Number Of Ingredients 22
Steps:
- Heat a large stock pot over medium-high heat. Crumble the ground beef and sausage into the hot pot, and cook until evenly browned. Drain off excess grease, then add the onion and bell pepper.
- Pour in diced tomatoes and tomato paste, plus water. Pour in the kidney beans and chili beans. Season with chili powder, garlic, cumin, Louisiana Hot Sauce, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover leaving the lid cracked open a little room for steam to escape to help it thicken. Simmer over low heat for 2 to 3 hours, stirring occasionally.
- After 2 hours, taste, and adjust salt, pepper, and chili powder, maybe more onion powder, if necessary. The longer the chili simmers, the better it will taste. To thicken smash some of the beans on the bottom with a slotted spoon and stir, if it looks too thick add a little more water. It's that last hour the flavors really come together and you know it's ready. Remove from heat and serve.
- To serve, ladle into bowls, and add crackers, onions, cheese, sour cream.. however you like it. Plan on Chili Mac or Frito Pie with leftovers.
Nutrition Facts : Calories 567 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 106 milligrams cholesterol, Fat 31 grams fat, Fiber 8 grams fiber, Protein 41 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1 Bowl, Sodium 1703 milligrams sodium, Sugar 11 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
WHITE CHICKEN CHILI
The original recipe comes from Lewis & Clark's in St. Louis. I asked them for the recipe and they gave it to me! I have modified it a little bit over the years to make it a little easier and less time consuming. This chili gets rave reviews from everyone that has tried it. I served it at Bunco one night along with another kind of soup. There was barely enough of this leftover for my husband to have one bowl! I have also found that you can put alot less cheese than the recipe calls for and it is still good - however, you can never have too much cheese! Can you? It is best to make it a day or two ahead of time and just reheat and serve. The longer it sits the better it gets! It is great on a cold night with cornbread or hot crusty bread.
Provided by Sky Hostess
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large soup or stock pot saute onion in olive oil until translucent.
- Add garlic, chilies, cumin, cayenne pepper, and oregano. Saute for 2-3 minutes.
- Add chicken stock and chicken breasts. Cook until chicken is tender, approximately 15-20 minutes. Remove chicken from the pot and shred chicken with fork.
- Return chicken to pot and add the great northern beans and cheese. Simmer until cheese is melted, stirring occasionally.
- Serve with garnishes of sour cream and chopped jalapeno peppers.
- Enjoy!
Nutrition Facts : Calories 670.7, Fat 26.4, SaturatedFat 13.2, Cholesterol 150.4, Sodium 1004.7, Carbohydrate 43.2, Fiber 12.9, Sugar 3.8, Protein 65.3
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