AWARD WINNING CHILI RECIPE NO BEANS RECIPES

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DEVON'S AWARD-WINNING CHILI RECIPE | FOOD NETWORK



Devon's Award-Winning Chili Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 3 hours 45 minutes

Prep Time 30 minutes

Cook Time 3 hours 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 20

5 pounds beef brisket, cut in 1-inch cubes
1/4 cup olive oil
2 cups chopped yellow onions
6 large garlic cloves, minced
2 tablespoons chili powder
1 tablespoon red pepper flakes, crushed
1 tablespoon cayenne pepper, or to taste
2 tablespoons ground cumin
2 green peppers, seeded and diced
1 bay leaf
6 cups tomatoes, chopped with their liquid
Salt and freshly ground black pepper
1/2 cup strong coffee
Two 15-ounce cans kidney beans
2 tablespoons chopped basil leaves
Sour cream
Grated Cheddar
Diced tomato
Tortilla chips
Guacamole (see recipe)

Steps:

  • Pat the brisket cubes dry with paper towels. Heat the oil in a very large heavy-bottomed pot and quickly brown the meat, in batches, on all sides. Transfer the brisket to a separate bowl and set aside. Saute the onion and garlic in the same oil over medium heat until limp, but not brown, about 8 to 10 minutes. Add the chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute. Add the green peppers, bay leaf, tomatoes with their juice, the reserved meat, 1 tablespoon of salt and 1 teaspoon pepper and bring to a boil. Reduce the heat, cover the pot with a tight fitting lid and simmer for 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste. Add the coffee, cover the pot and simmer for 1 more hour.
  • Add the kidney beans and basil, and warm through. Transfer the chili to a large serving bowl and serve with sour cream, grated Cheddar, diced tomato, tortilla chips and guacamole.

BEST CHILI RECIPE - AWARD WINNING TEXAS RED CHILE



Best Chili Recipe - Award Winning Texas Red Chile image

Debbie Ashman, winner of the Terlingua International Chili Championship, has a 22-pound jalapeño statue that proves her chili is the world's best.

Provided by Esquire Editors

Categories     main dish

Total Time 2 minutes

Prep Time 0S

Cook Time 2 minutes

Yield 1

Number Of Ingredients 23

2 lb. coarsely ground beef
8 oz. "El Pato" tomato sauce
15 oz. beef broth
1 tbsp. onion powder
2 tsp. garlic powder
2 tsp. beef crystals
1 tsp. chicken crystals
1 tbsp. Pacific Beauty paprika
1 tbsp. Mexene chili powder*
1/2 tsp. cayenne
1/4 tsp. black pepper
1 package Sazon Goya
1 tbsp. Mexene chili powder
1 tbsp. Hatch mild chili powder
2 tbsp. Cowtown light chili powder
1 tbsp. Mild Bills dark chili powder
1 tsp. cumin
1/4 tsp. white pepper
1 tsp. onion powder
1 tsp. garlic salt
1/4 tsp. cayenne
3/4 tbsp. Cowtown light chili powder
1 tbsp. cumin

Steps:

  • Separately mix the spices for each dump. Gray the meat and drain grease. Slow boil meat in beef broth and 1 equal can of distilled water. Add Dump 1 and medium boil for 60 minutes. Add Dump 2 and medium boil for 45 minutes. Add Dump 3 and medium boil for 15 minutes. In last five minutes taste for heat—adjust as required.

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