CHILI SEXY RECIPES

Name: Chili
Prep time: 30 min
Total time: 1 h 50 min
Yield: 4
Ingredients: 1 lb ground beef (at least 80% lean); 1 cup chopped onions; 2 cloves garlic, finely chopped, or 1/4 teaspoon garlic powder; 1 tablespoon chili powder; 2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/2 teaspoon red pepper sauce; 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained; 1 can (19 oz) Progresso™ red kidney beans, undrained

CHILI RECIPE - BETTYCROCKER.COM

Chili Recipe - BettyCrocker.com image

The beans! The spices! The meat! When it comes to homemade Chili, what's not to love? With a myriad of flavorful ingredients and just four simple steps, it's no wonder this is known as our best Chili recipe. This homemade Chili recipe pairs perfectly with a crisp fall day. Warm-up after a little Sunday football or cozy up to a weekday meal your family will love. If you're like us, one bowl of our Chili made from scratch is never enough, especially when piled high with all our favorite toppings!

Provided by Betty Crocker Kitchens

Total Time 1 hours 50 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 lb ground beef (at least 80% lean)
1 cup chopped onions
2 cloves garlic, finely chopped, or 1/4 teaspoon garlic powder
1 tablespoon chili powder
2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon red pepper sauce
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (19 oz) Progresso™ red kidney beans, undrained

Steps:

In 3-quart saucepan, cook beef, onions and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes.
Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; cook 1 hour, stirring occasionally.
Stir in kidney beans. Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.

Nutrition Facts : Calories 360 , CarbohydrateContent 30 g, CholesterolContent 70 mg, FatContent 1/2 , FiberContent 8 g, ProteinContent 29 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 910 mg, SugarContent 6 g, TransFatContent 1/2 g

SEXY, SPICY CHILI FOR THE GOURMET COWGIRL - WSTRN NORTH ...

Sexy, Spicy Chili for the Gourmet Cowgirl - Wstrn North ... image

I came up with this Chili after trying to match the ingredients in recipe #328352 - an OUTSTANDING recipe! It is so delicious, I figured I would share my version for those who do not have the products for Liza's FABULOUS chili recipe. The different peppers add a number of levels of heat to the chili and the different flavors are discernible. I do believe this is the best chili I have ever put in my mouth! If you do not like spicy foods, keep searching. This chili is spicy, but certainly not over the top torture! I found it paired well with Amstel Light, Corona and Negra Modello!

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 1 Cowgirl Batch, 18-20 serving(s)

Number Of Ingredients 24

Ingredients

2 lbs ground beef or 2 (12 ounce) bags veggie crumbles
1/2-1 teaspoon cumin
2 large sweet yellow onions, coarsely chopped
1/2 red bell pepper, coarsely chopped
1/2 orange bell pepper, coarsely chopped
1/2 green bell pepper, coarsely chopped
2 teaspoons olive oil
2 tablespoons garlic, minced
3 (14 1/2 ounce) cans diced fire-roasted tomatoes
1 (14 1/2 ounce) can diced tomatoes with chipotle peppers (petite, diced Furmano's)
1 (4 1/2 ounce) can diced green chilies (chopped, Old El Paso)
ground black pepper, to taste
1 (19 1/2 ounce) can charro beans (found in authentic Mexican grocery section, pinto beans, La Sierra)
1 (19 3/4 ounce) can pinto beans (Whole Pinto Bean, La Costena)
1 (27 ounce) can pinto beans in chili sauce (Bush's Best Chili Beans~ Pinto beans in chili sauce)
1 serrano pepper, cut into small pieces (I used a jarred pepper)
2 fresh New Mexico green chilies, diced
Mrs Dash southwest chipotle seasoning mix
3 -4 tablespoons chili powder
1 teaspoon crushed red pepper flakes
cayenne pepper
sour cream (optional)
1/4 green onion, chopped (optional)
1 -2 tablespoon shredded cheddar cheese (optional) or 1 -2 tablespoon shredded Mexican blend cheese (optional)

Steps:

Brown meat in skillet and sprinkle with cumin. Brown in large chunks and do not overcook - the insides of the big chunks should be a little pink. While you are browning the meat, heat up a large pot or dutch oven on another burner. If using veggie crumbles you can skip this step.
In large pot or dutch oven, saute onions and peppers in olive oil for about 5 - 7 minutes. They should just start to turn golden. If using veggie crumbles - add them once the onions start to cook down.
Add garlic, cans of tomatoes and can of green chilies, cook until heated through (about 5 min or so.) Season with pepper.
Add cans of beans to tomato mixture along with drained browned ground beef (if not using veggie crumbles).
Add hot peppers and seasonings.
Lower heat and let simmer for 2 hours. Taste chili throughout cooking period and adjust all seasonings as needed. I found I needed to add more chili powder as it cooked. Add chipotle seasoning as it cooks until there is just a hint of smokiness. Adjust heat at this point with cayenne.
Serve with your favorite cornbread.

Nutrition Facts : Calories 175.5, FatContent 8.6, SaturatedFatContent 3.1, CholesterolContent 34.3, SodiumContent 131.4, CarbohydrateContent 12.2, FiberContent 3.8, SugarContent 1.8, ProteinContent 12.8

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