chili recipe anyone? homeade & hearty?

Answer 1

Easy Chili



"If you like spicy and hot you will love this. It will make you say 'yum yum'!"

INGREDIENTS
1 pound ground beef
1 cup chopped onion
1/2 cup chopped green bell pepper
2 1/2 tablespoons chili powder
1 clove garlic, minced
1 bay leaf
1/2 teaspoon ground cumin
4 teaspoons finely chopped jalapeno chile peppers
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (16 ounce) can chili beans, undrained
salt and pepper to taste

DIRECTIONS
In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat.
Add the chili powder, garlic, bay leaf, cumin, chile peppers, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat through.

Servings Per Recipe: 6

Answer 2

1

Answer 3

INGREDIENTS

* 1 pound ground beef
* 1 onion, chopped
* 2 cups tomato puree
* 1 (15 ounce) can kidney beans
* 4 potatoes, cubed
* 2 1/2 tablespoons chili powder
* 2 teaspoons salt
* 2 cups water

DIRECTIONS

1. In a large saucepan over medium high heat, saute the ground beef and the onions about 5 minutes, or until the onions are almost tender. Drain the fat. Add the pureed tomatoes, kidney beans, potatoes, chili powder, salt and water.
2. Reduce heat to low and simmer about 30 minutes, or until potatoes are tender. Add another cup of water if a thinner chili is desired.

Answer 4

Bean-less Chili (my husband won't eat veggies)
2 lb beef chuck or shin, in 1/2" cubes
8 T olive oil
5 T med-hot chili powder
5 T Masa (Mexican flour)
1 lb Hot Sausage
1 medium onion, chopped finely (he never can tell it's in there..ha ha)
8 garlic cloves
1 T oregano
2 tsp cumin, ground
2 tsp salt
1 tsp Fresh ground pepper
4 lb canned crushed or chopped Italian plum tomatoes
24 oz beer, Dos Equis or other Mexican beer (any darker beer will do)
6 oz tomato paste

Toss meat with 3 T. olive oil, 2 T. chili powder, and Masa in non-aluminum
bowl. Let stand in refrigerator overnight.

Heat 3 T. oil in large, heavy skillet over med-hi heat. Brown the
meat in batches (do not crowd) on all sides, about 5 minutes.
Transfer to a large pot, using slotted spoon. Add Sausage to skillet
and brown well. Transfer to pot using slotted spoon. Reduce heat to
med-lo. Add more oil to skillet, if necessary. Add onions and cook
until translucent, about 10 minutes. Add garlic, chili powder,
oregano, cumin, salt and pepper. Stir 3 minutes then transfer to
pot. Stir in tomatoes, beer and tomato paste. Bring to a boil then
reduce heat. Cover and simmer until meat is very tender, stirring
occasionally, about 3 hours. Uncover during last hour if necessary
to thicken liquid into sauce.

Answer 5

I have the best chili recipe for you, I saw this recipe five years ago or so on Food TV called "Calling All Cooks" I tried it and my family loved it and had become part of my repertoire ever since.

EL CID CHILI

2 tablespoons olive oil
2 pounds sirloin steak, cut into 1-inch cubes
1/2 pound ground beef
12 ounces chorizo sausage, casing removed, cut into 1/2 cubes
1 large yellow onion, coarsely chopped
1/4 cup chili powder
1 tablespoon garlic salt
2 teaspoons cumin
1 teaspoon dried basil
2 (14.5-ounce) cans beef broth
2 (14.5-ounce) cans whole tomatoes, drained
1 cup cilantro, chopped
1 cinnamon stick
3 bay leaves
2 green jalapenos, slit lengthwise 3 times each
1 tablespoon yellow cornmeal
Salt and pepper, to taste
Garnish with Cheddar and sour cream, if desired.

Place oil in a large, heavy pot over medium heat. Brown the sirloin in batches. Remove to a bowl with a slotted spoon. Add ground beef, chorizo and onions to the pot and brown. Make sure to break up the meat. Return sirloin to the pot. Stir in remaining ingredients, except for garnishes. Bring to a boil, reduce heat, simmer for 2 hours. Stir occasionally, breaking up tomatoes. Before serving, discard cinnamon stick, bay leaves and jalapenos. Garnish, if desired.

Answer 6

I start out with 5 pounds hamburger optional (cooked), mix in 1 large can of tomato sauce, 1 can of tomato paste, 1 large can of fine chopped tomatoes, 1 large onion (chopped fine), 1can of chili beans, and a box of elbow macaroni, boil before adding ( if you like), a pinch or two of salt, season with chili powder to taste. If too much chili powder, use celery salt to dilute the chili powder... Let simmer for a couple of hours, then enjoy!!!

Answer 7

Try some Indonesian/Malaysian Chilli called "Belacan" (pronounced "Be-lah-chan):

Ingredients:

10 hot peppers (Variety:Long Hots; can substitute with 15 to 20 serrano peppers)

2 tablespoon toasted dried shrimp paste

3/4 teaspoon salt

Preparation:

1. Wash peppers and discard stems. Allow to air dry or use papers towels to dry them off.


2. Roughly cut up the peppers and place into a blender together with all of the other ingredients. Process till all the peppers are chopped up into very small pieces.


3. Spoon into a clean container and keep refrigerated.


This sambal can be eaten with all your Asian dishes, especially rice. Spoon some of the sambal into a small container and add some freshly squeezed lime juice. This lime sambal is especially good with grilled fish.

Answer 8

MY REBEL-YELL CHILI

warning! not for the faint of heart!

Ingredients:

2.5 to 3lbs of meat, any one or combination of, yet not limited to, ground or shredded or whatever beef, pork, chicken, roadkill, anything but I prefer to have venison in there somewhere. best I ever made is with from some leftover smoked bbq pork (for those you for whom pork is a no-no, smoked bbq beef brisket is an awsome alternative) I cooked on my smoker throw'd in with some ground venison.

one medium sized onion, chopped finely (gotta food processor?)

5 tbsp dark chili powder (less for more delicate types)

3 tsp ground cumin (the most important yet least appreciated ingredient)

3 tsp crushed oregano

1 tsp salt

1 tsp ground black pepper

1/2 tsp garlic powder ( I use a whole tsp , I like garlic)

a few shakes of paprika, creole seasoning (either Ronrico or Zatarans or something similiar) and ground cayenne pepper.

one 15 ounce can of tomater sauce

one can of rotel (or similiar) extra hot dice tomaters & green chili's (go with the mild iffen you don't feel brave)

two cans of beans, whatever you like, kidney, pinto, red beans, black beans, navy beans, whatever. Last time I used a can of Trappy's seasoned black beans and a can a Trappy's halapeno pinto beans, turned out REAL good!and dont drain 'em, use the juice in the cans! (or not, hey, who am I to say?)

finely chop the onion. put onion and meat in either a very large high walled fryer pan or big cookpot. On medium high, cook 'til meat is browned and onion kinda clear. Add tomater sauce and rotel (or your equivilant), pour pure cold water (or your favorite beer) into the empty tomater sauce can, swish it around (probably the only time you ever hear me use the word "swish" lol) and pour that into the pot/pan, stir. add seasonings, stir. add beans, stir. Leave temp on med high until it gits ta bubblin' real good, but not to long. turn temp down to low, let simmer for at least a half an hour. then yer done! Iffen ya like thick chili, please don't put masa flour or anything like that in it, that just ruins it. Just leave the temp up and keep stirrin' it 'till the liquid cooks down, that'll thicken it just fine. Iffen ya like soupy chili, like I do sometimes, dont add liquid to the whole batch, just add it to your individual serving. I promise this will be some of the best chili ya ever ate, especially on a cold day.

serving suggestions:

ice cold glass of milk on yer left
ice cold beer ( if ye partake of such) on yer right
shredded sharp chedder cheese and saltine crackers within reach.

thats all there be to it! now git in the kitchen and try this! you'll thank me!

Answer 9

Easy....a few cans of tomato sauce, a few dashes of hot sauce (depending on how hot you like it), a pinch or two of sugar (to cut the acidity in the tomato sauce), some ground meat (turkey or beef), onions, garlic....anything you'd like really. Let simmer for about 1 hour. Pour on white rice and eat with Frito corn chips...yum!

Answer 10

Here's a couple...first one has meat, second is vegetarian.

http://allrecipes.com/Recipe/Boilermaker-Tailgate-Chili/Detail.aspx

http://allrecipes.com/Recipe/The-Best-Vegetarian-Chili-in-the-World/Detail.aspx