Best Zone Chili Recipes

The Best Chili image

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup vegetable oil
1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1 1/2 cups low-sodium beef broth
One 28-ounce can whole peeled tomatoes, crushed
Two 15.5-ounce cans kidney beans, undrained
Sour cream, shredded Cheddar and sliced scallions, for serving
Tortilla chips, for serving

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.

Zone Chili image

Provided by Susan K

Categories Beans

Time 15m

Yield 3 blocks, 2 serving(s)

Number Of Ingredients 11

3 cups diced tomatoes
3/4 cup canned kidney beans, rinsed
6 ounces lean ground turkey, browned & rinsed
2 tablespoons catsup
1 tablespoon yellow mustard
2 (1 g) packets artificial sweetener (I use Splenda)
1 teaspoon cumin
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon garlic powder
1/2 teaspoon salt
3 -4 tablespoons chili powder (or to taste-I like a lot)

Steps:

Put tomates into a medium saucepan and crush with a potato masher to release some of the juice.
Add the remaining ingredients and stir well.
Heat on medium heat until the chili starts to boil.
This recipe does not add any of the required fats, although some of the ingredients have fat on their own. I usually eat some nuts along with the chili to account for the fat blocks.

Nutrition Facts : Calories 364.6, Fat 10.5, SaturatedFat 2.5, Cholesterol 67.5, Sodium 2106, Carbohydrate 49.5, Fiber 13.8, Sugar 20.8, Protein 25