Chili Recipes

• 3 dried ancho or guajillo chiles
• 1 to 2 cups boiling water
• 2 tablespoons tomato paste
• 3 garlic cloves
• 1/4 cup chili powder
• 1-1/2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 1 pound ground beef
• 1-1/2 teaspoons Montreal steak seasoning
• 2 pounds beef tri-tip roast, cut into 1/2-inch cubes
• 2 teaspoons salt, divided
• 2 teaspoons coarsely ground pepper, divided
• 2 tablespoons canola oil, divided
• 1 large onion, chopped (about 2 cups)
• 1 poblano pepper, seeded and chopped
• 1 teaspoon dried oregano
• 1-1/2 teaspoons crushed red pepper flakes
• 3 cups beef stock
• 1 bottle (12 ounces) beer
• 2 cans (14-1/2 ounces each ) fire-roasted diced tomatoes, undrained
• 1 can (16 ounces) kidney beans, drained
• 3 tablespoons masa harina
• Optional: American cheese slices, sour cream, shredded cheddar cheese, diced red onion and corn chips

The Best Ever Chili

Dinner , Lunch

Author: Taste Of Home

My Dad And My Father-in-law Are The Gurus In Our Chili-loving Clan. But After My Honeymoon To New Mexico, Inspired By The Fresh And Fragrant Chile Peppers At The Santa Fe Farmers Market, I Felt It Was Time To Introduce Them To My Spicy, Meaty Version With A Touch Of Masa Harina. -sarah Farmer, Taste Of Home Culinary Director

Time: 1h40m

Yield: 8 servings.

Number Of Ingredients: 23

• Combine chiles and enough boiling water to cover; let stand until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard stems and seeds. Process chiles, tomato paste, garlic and reserved liquid until smooth. , In a small skillet, toast chili powder, paprika and cumin over medium heat until aromatic, 3-4 minutes; remove and set aside. In a Dutch oven, cook and stir ground beef and steak seasoning over medium-high heat until beef is no longer pink, about 5 minutes; remove and drain. , Sprinkle steak cubes with 1 teaspoon each salt and pepper. In same Dutch oven, brown beef in batches in 1 tablespoon oil over medium-high heat; remove and set aside. Saute onion and poblano pepper in the remaining 1 tablespoon oil until tender, about 5 minutes. Stir in toasted spices, oregano and pepper flakes. Add the cooked meats along with stock, beer, tomatoes, beans, remaining salt and pepper, and chile paste mixture. Cook over medium heat 20 minutes; reduce heat to low. Stir in masa and simmer 30-45 minutes longer. Serve with desired toppings. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Calories 473 calories, Fat 20g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 1554mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 7g fiber), Protein 41g protein.

• 1 lb ground beef or 1 lb ground turkey
• 2 onions, diced
• 1 green pepper, diced
• 1 tablespoon jalapeno, finely chopped
• 1 (14 ounce) can Mexican-style tomatoes (like Rotel)
• 2 (8 ounce) cans tomato sauce
• 2 tablespoons cumin
• 2 tablespoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika (smoked if you can find it)
• 1 (14 ounce) can kidney beans, drained and rinsed
• 1 (14 ounce) can black beans, drained and rinsed
• 1 cup water
• sour cream
• cheddar cheese
• green onion

Award Winning Chili

Black Beans

Author: Kelbel

My Husband And I Created This Recipe Together. He Won A Chili Cook-off With This Recipe At Work. We Always Use Venison, But You Can Use Ground Beef Or Turkey.

Time: 2h15m

Yield: 6 serving(s)

Number Of Ingredients: 17

• In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
• Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
• Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
• Serve with desired toppings.

• 1 1/2 lbs ground beef
• 1 large chopped onion (yellow or white)
• 4 minced garlic cloves
• 2 tablespoons chili powder
• 1/2 teaspoon salt
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne
• 2 (15 1/2 ounce) cans kidney beans
• 1 (28 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 1/2 teaspoon Tabasco sauce
• 1 (4 ounce) can chopped jalapenos
• 1 teaspoon Splenda sugar substitute (or sugar)
• 1 cup dark beer (Newcastle or ?)
• 1 cup shredded cheese (cheddar or Mexican mix)
• 1/2 cup sour cream

The Best Bowl Of Chili I've Ever Had...

One Dish Meal

Author: Dee Licious

I Actually Took 5 Chili Recipes And Took Out All The Things I Didn't Like And Kept All The Things I Did. This Has Become My Very Own Version Of The Perfect Bowl Of Chili!

Time: 1h

Yield: 4-6 serving(s)

Number Of Ingredients: 17

• Cook ground beef in large frying pan.
• While cooking, stir and chop beef with spatula to crumble.
• Continue cooking for about 7 minutes or until the meat is brown and cooked through.
• Add the onion, garlic, chili powder, salt, cumin, oregano, cayenne, and tabasco.
• Cook while stirring, until onion is translucent, about 5 minutes.
• Transfer to large pot. Add the Kidney beans (juice and all), canned tomatoes (juice and all), the tomato paste, jalapenos (yep, juice and all), splenda (or sugar), and beer.
• Stir well and bring to a boil.
• Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
• Top individual bowls of chili with a dollop of sour cream and a generous sprinkle of cheese.

• 4 tablespoons olive oil
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 1 Anaheim chile pepper, chopped
• 2 red jalapeno pepper, chopped
• 4 garlic cloves, minced
• 2 ½ pounds lean ground beef
• ¼ cup Worcestershire sauce
• 1 pinch garlic powder, or to taste
• 2 beef bouillon cubes
• 1 (12 fluid ounce) can or bottle light beer (such as Coors®)
• 1 (28 ounce) can crushed San Marzano tomatoes
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 (12 ounce) can tomato paste
• ½ cup white wine
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon brown sugar
• 1 tablespoon chipotle pepper sauce
• 2 ½ teaspoons dried basil
• 1 ½ teaspoons smoked paprika
• 1 teaspoon salt
• ½ teaspoon dried oregano
• ½ teaspoon ground black pepper
• 2 (16 ounce) cans dark red kidney beans (such as Bush's®)
• 1 cup sour cream
• 3 tablespoons chopped fresh cilantro
• ½ teaspoon ground cumin

Best Damn Chili

Soups , Stews and Chili Recipes , Chili Recipes , Beef Chili Recipes

Author: Danny Jaye

After Years Of Adjustments I Have Found A Recipe For All To Enjoy. Previous Ones Were Either Too Hot Or Too Mild, This One Even Was To The Liking Of My Finance Who Hates Chili.

Time: 2h50m

Yield: 12

Number Of Ingredients: 28

• Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
• Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
• Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
• Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Calories 406.3 calories, Carbohydrate 27.6 g, Cholesterol 74.4 mg, Fat 21.1 g, Fiber 7 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1014.5 mg, Sugar 7.4 g

• 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

The Best Chili

main-dish

Author: Food Network Kitchen

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.

Time: 1h30m

Yield: 4 to 6 servings

Number Of Ingredients: 16

• 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.

• 2 pounds lean ground beef
• 2 large yellow onions, chopped
• 3 cloves garlic, chopped
• 3 cups water
• 2 (15 ounce) cans tomato sauce
• 2 (14.5 ounce) cans diced tomatoes
• 3 tablespoons soy sauce
• 2 tablespoons dried Italian herb seasoning
• 3 bay leaves
• 1 tablespoon seasoned salt, or to taste
• 2 cups uncooked elbow macaroni

Classic Goulash

Soups , Stews and Chili Recipes , Stews , Goulash Recipes

Author: Pathunt

Easy Recipe For Making A Classic Goulash. Can Also Be Done In A Slow Cooker. Inspired By Paula Deen's Bobby's Goulash.

Time: 1h20m

Yield: 8

Number Of Ingredients: 11

• Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
• Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
• Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

Calories 385.5 calories, Carbohydrate 34.1 g, Cholesterol 74.3 mg, Fat 14.6 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 5.6 g, Sodium 1466.1 mg, Sugar 9.1 g

• 2 tablespoons vegetable oil
• 1 pound lean ground beef
• 1 cup chopped onion
• 2 cloves garlic, chopped
• 2 (15 ounce) cans kidney beans
• 1 (28 ounce) can crushed tomatoes
• 2 tablespoons chili powder
• 1 tablespoon distilled white vinegar
• salt to taste
• ground black pepper to taste

Simple Chili

Soups , Stews and Chili Recipes , Chili Recipes , Beef Chili Recipes

Author: Teresa Jeffries

This Is Delicious On A Cold Wintry Day. Add Fresh Cornbread And Salad For A Great Meal.

Time: 35m

Yield: 8

Number Of Ingredients: 10

• In a 2 quart saucepan, brown hamburger in vegetable oil. Add onion and garlic, and cook until the onion is soft. Pour off any excess fat.
• Stir in beans, crushed tomatoes, chili powder, and vinegar. Salt and pepper to taste. Heat to boiling, and reduce heat. Cover, and simmer 30 minutes.

Calories 315.8 calories, Carbohydrate 26.5 g, Cholesterol 42.6 mg, Fat 16.2 g, Fiber 9.4 g, Protein 17.8 g, SaturatedFat 5.3 g, Sodium 415.7 mg, Sugar 1 g

• 2 lbs ground beef
• 2 garlic cloves, chopped
• 1 (8 ounce) can tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground oregano
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 cup masa harina (corn flour, found in the Mexican food section of many supermarkets)
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 -2 cup cheddar cheese, shredded for serving
• 1 cup onion, chopped for serving
• 2 -3 cups tortilla chips, for serving
• 6 -8 lime wedges, for serving

Simple, Perfect Chili

Beans

Author: Azparzych

This Is A Recipe By Ree Drummond (the Pioneer Woman) On Food Network. Saw Her Make This One Saturday Morning And It Looked So Easy And Tasty...and It Is!!

Time: 1h35m

Yield: 6-8 serving(s)

Number Of Ingredients: 15

• Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
• After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and /or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

Calories 654.3, Fat 32.6, SaturatedFat 13.4, Cholesterol 122.6, Sodium 1097, Carbohydrate 45.7, Fiber 13.2, Sugar 4.9, Protein 45.3

• ⅓ cup all-purpose flour
• ½ teaspoon garlic salt
• ½ teaspoon ground black pepper
• 2 pounds beef for stew, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 ½ cups beef broth
• ½ cup red wine
• 1 tablespoon Worcestershire sauce
• 3 potatoes, diced
• 4 carrots, sliced
• 1 stalk celery, chopped
• 2 cloves garlic, minced
• 2 bay leaves
• 1 (1.5 ounce) package beef stew seasoning mix (such as McCormick®)
• 1 teaspoon paprika

Best Of All: Slow Cooker Beef Stew

Soups , Stews and Chili Recipes , Soup Recipes , Beef Soup Recipes

Author: Bobbee Valentine

I Have Tried Many Beef Stew Recipes From This Site. This Is The One! I Took The Best From Each And Got This No-fail Version.

Time: 7h45m

Yield: 10

Number Of Ingredients: 16

• Whisk flour, garlic salt, and black pepper together in a small bowl; pour into a large resealable plastic bag. Place stew beef in bag, seal the bag, and shake to coat beef to coat completely.
• Heat olive oil in a large skillet over medium-high heat; saute coated beef in hot oil until browned on all sides, about 10 minutes. Stir onion into beef; saute until onion is softened, 5 to 7 minutes. Pour beef and onions into a slow cooker.
• Stir beef broth, red wine, and Worcestershire sauce together in a bowl. Pour broth mixture into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Transfer broth mixture to the slow cooker.
• Mix potatoes, carrots, celery, garlic, bay leaves, beef stew seasoning mix, and paprika into beef mixture.
• Cook on High for 1 hour. Reduce heat to Low and cook until meat is tender, 6 to 7 hours.

Calories 249.5 calories, Carbohydrate 21.5 g, Cholesterol 47.9 mg, Fat 8.2 g, Fiber 2.6 g, Protein 19.3 g, SaturatedFat 2.4 g, Sodium 636.8 mg, Sugar 2.5 g

• 2 pounds beef stew meat, cut into 1-inch pieces
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 1 onion, chopped
• 1 ½ cups beef broth
• 3 potatoes, diced
• 4 carrots, sliced
• 1 stalk celery, chopped

Slow Cooker Beef Stew I

Beef , Soups , Stews and Chili Recipes , Stews

Author: Buchko

A Hearty, Savory Slow Cooker Stew With Potatoes, Carrots, Celery, Broth, Herbs And Spices. You Won't Be Slow To Say 'yum'!

Time: 12h20m

Yield: 6

Number Of Ingredients: 13

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g