CONTEST-WINNING PEPPERONI PIZZA CHILI RECIPE: HOW TO MAK…
Pizza and chili together—what could be better? Fill folks up at halftime when you set out bowls of this chili. —Jennifer Gelormino, Pittsburgh, Pennsylvania
Provided by Taste of Home
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 12 servings (3 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook the beef, sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain., Stir in the salsa, beans, pizza sauce, pepperoni, water, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until heated through, about 20 minutes. Sprinkle servings with cheese.
Nutrition Facts : Calories 464 calories, FatContent 28g fat (11g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 1240mg sodium, CarbohydrateContent 21g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 33g protein.
DRAGON'S BREATH CHILI RECIPE | GUY FIERI - FOOD NETWORK
Provided by Guy Fieri
Categories main-dish
Total Time 2 hours 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 10 to 15 servings
Number Of Ingredients 34
Steps:
- Add the bacon grease and butter to a large stockpot over high heat. Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized, about 5 minutes. Add the garlic and saute 1 minute longer. Add the chuck and brown, about 4 minutes. Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through, 7 to 10 minutes. Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute.
- Add the tomato sauce and paste, and stir to caramelize, about 2 minutes. Stir in the beer and stock. Add the kidney and pinto beans; lower the heat and simmer, about 2 hours.
- Serve the chili in bowls over Double-Fried French Fries and garnish with crackers, green onions and Cheddar.
- Peel the potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
- Fill a large bowl with water and soak the potatoes, submerged, at least 30 minutes and up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
- Fit a heavy stockpot with a deep-fry thermometer and heat the oil to 325degress F.
- Remove the potatoes from the water and pat dry to remove excess water. Carefully place two handfuls of potatoes into the hot oil. There should be at least 1 inch of oil above the potatoes. Parcook until the potatoes are light brown, 5 to 7 minutes. Remove the potatoes, gently shaking off the excess oil and let them drain on a rack. Repeat the process until all of the potatoes are parcooked.
- Raise the heat of the oil to 350 degrees F. Cook the potatoes again, two handfuls at a time, until golden brown, about 2 minutes. Remove the potatoes from the oil, shake off the excess oil, place in a bowl and sprinkle lightly with salt and pepper. Repeat the process until all of the potatoes are cooked.
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