GUY'S TEXAS CHILI RECIPE | GUY FIERI | FOOD NETWORK
Provided by Guy Fieri
Categories main-dish
Total Time 3 hours 0 minutes
Cook Time 40 minutes
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Remove the stems and seeds from the dried chiles and tear them into large pieces. Toast the chiles in a large skillet over medium-high heat until they start to change color, about 2 minutes. Transfer to a small bowl and add hot water to just cover the chiles. Cover and let steam for 15 minutes. Place the chiles and liquid in a blender and puree until smooth. Set aside.
- In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic, bell pepper, Fresno chile and Anaheim chiles and cook until the onion is translucent, 6 to 7 minutes. Add both kinds of beef and cook until browned and cooked through, 7 to 8 minutes.
- Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the beer and scraping up the browned bits from the bottom of the pot. Add the stock, blended chiles and salt and bring to a boil, then reduce the heat to a low simmer.
- Partially cover the pot and simmer until the beef is tender and the chili has thickened, about 2 hours. Remove from the heat. Stir in the cilantro, cover and keep warm until serving. Serve with toppings.
CHICKEN PATTIES RECIPE | GUY FIERI | FOOD NETWORK
Provided by Guy Fieri
Categories main-dish
Total Time 1 hours 5 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 23
Steps:
- In a medium saute pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool.
- Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.
- In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
- Serve with ketchup and mustard on toasted sesame buns with lettuce and tomato.
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GUY'S TEXAS CHILI RECIPE | GUY FIERI | FOOD NETWORK
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Reviews 4.3
Total Time 3 hours 0 minutes
Category main-dish
Reviews 4.3
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Category main-dish
- Partially cover the pot and simmer until the beef is tender and the chili has thickened, about 2 hours. Remove from the heat. Stir in the cilantro, cover and keep warm until serving. Serve with toppings.
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CHILI RICE RECIPE | GUY FIERI | FOOD NETWORK
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Category side-dish
Cuisine american
- Fluff with fork and garnish with green onions.
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DRAGON'S BREATH CHILI RECIPE | GUY FIERI | FOOD NETWORK
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Reviews 4.8
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- 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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- Partially cover the pot and simmer until the beef is tender and the chili has thickened, about 2 hours. Remove from the heat. Stir in the cilantro, cover and keep warm until serving. Serve with toppings.
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BEST BEEF CHILI RECIPE - HOW TO MAKE EASY ... - DELISH
This easy beef chili recipe from Delish.com is perfect for those wintery nights. Made with kidney beans, tomato paste, and ground beef, it's super easy to throw together and will satisfy any appetite.
From delish.com
Reviews 4.4
Total Time 40 minutes
Category autumn, winter, dinner, soup
Cuisine American
Calories 385 calories per serving
From delish.com
Reviews 4.4
Total Time 40 minutes
Category autumn, winter, dinner, soup
Cuisine American
Calories 385 calories per serving
- In a large pot over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more, then add tomato paste, stirring to combine. Add ground beef and cook until no longer pink. Drain fat and return to heat. Add chili powder, cumin, oregano, paprika, cayenne (if using), and season generously with salt and pepper. Pour in kidney beans and crushed tomatoes and bring chili to a boil. Reduce heat and simmer 20 minutes. Season with more salt and pepper, if necessary. Ladle into bowls and top with cheddar, sour cream, and green onions.
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