EASIEST EVER CHILI
This hearty beef chili with green peppers, kidney beans, and chili powder is ready to serve in half an hour.
Provided by Bird's Eye
Categories Trusted Brands: Recipes and Tips Birds Eye®
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Brown ground beef with Recipe Ready Chopped Green Peppers, Onions in medium saucepot.
- Add remaining ingredients and simmer uncovered, 20 minutes.* Serve, if desired with shredded Cheddar cheese and sour cream.
Nutrition Facts : Calories 363.5 calories, Carbohydrate 26.5 g, Cholesterol 74.3 mg, Fat 14.9 g, Fiber 9.4 g, Protein 28.9 g, SaturatedFat 5.6 g, Sodium 661.4 mg, Sugar 2.8 g
WORLD'S EASIEST CHILI
This is a great low-fat option for a quick chili, if you don't want to use a slow cooker. All you need is a stovetop and about a half hour and you're good to go. It might not impress the chili-critics, but it's a very satisfying meal at the end of a long day!
Provided by MrsMM
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat, drain.
- Heat oil over medium heat, add onions and cumin seeds until onions are clear and seeds pop.
- Add tomatoes, beans, meat and all seasonings.
- Simmer over low-medium heat for 15-20 minutes.
- Note: you can add just about anything to this to jazz it up to your level. We add hot sauce and one chopped green chili. The cumin REALLY brings out the flavors.
Nutrition Facts : Calories 311.9, Fat 17, SaturatedFat 3.6, Cholesterol 89.7, Sodium 288.4, Carbohydrate 16.1, Fiber 4.5, Sugar 5.1, Protein 24.2
WORLD'S BEST CHILI
Provided by Jamie Deen
Categories cold weather comfort food fall Family Supper guys night tailgating winter
Time 25m
Yield 6 to 8
Number Of Ingredients 19
Steps:
- Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the onion, peppers, and celery and sauté until soft, about 4 minutes. Add the garlic and sauté for 1 to 2 minutes, just until fragrant. Stir in the beef, breaking it up with the back of your wooden spoon, and cook until browned, about 5 minutes.
- Stir in the chili powder, cumin, oregano, and cayenne and sauté for about 2 minutes more. Stir the tomato paste into the beef; this will intensify the flavor. Add both cans of diced tomatoes with their juices, the beer, and all the beans, stirring to combine.
- Bring the chili to a boil, then reduce to a simmer, cover with a lid, and cook on medium-low for a good 2 hours, stirring on occasion to keep the chili from sticking to the bottom of the pan.
- Cook's Note: One of the best things about making a big pot of chili is that you can freeze the leftovers. All the flavors will continue to marry together so it'll be even better when you reheat it.
THE BEST CHILI
There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
- Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
- Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
- Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
- Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
- Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
- Top with sour cream, Cheddar and scallions. Serve with tortilla chips.
BEST HOMEMADE CHILI
I won a prize of the country fair with this homemade chili recipe! We like our chili hot, so I add lots of red pepper, you can add as much or as little as you like. -Ruby Callander, Elk Grove, California
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 16-20 servings.
Number Of Ingredients 11
Steps:
- In a large Dutch oven or soup kettle, brown beef with onions until the beef is brown and the onions are tender; drain. Stir in spices and tomato sauce. , Simmer, uncovered, for 1 hour, stirring occasionally. Combine flour and vinegar; stir into chili. Simmer another 15 minutes or until thickened.
Nutrition Facts : Calories 208 calories, Fat 11g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 336mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.
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