CLASSIC CHILI RECIPE INGREDIENTS RECIPES

CLASSIC CHILI RECIPE: HOW TO MAKE IT - TASTE OF HOME

Classic Chili Recipe: How to Make It - Taste of Home image

Mom's homemade chili recipe was the best! She knew just the right ingredients to put her 'stamp' on it. I could eat it with my eyes closed and know it was hers. It amazed me that she could put it together in so little time. —Marjorie Carey, Alamosa, Colorado

Provided by Taste of Home

Categories Dinner Lunch

Total Time 02 hours 00 minutes

Prep Time 10 minutes

Cook Time 01 hours 50 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 16

Ingredients

1 medium green pepper, chopped
2 medium onions, chopped
1/2 cup chopped celery
1 tablespoon vegetable oil
2 pounds ground beef
2 cans (28 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
2 tablespoons Worcestershire sauce
1 to 2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
2 cans (16 ounces each) kidney beans, rinsed and drained
Tortilla chips, optional

Steps:

In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.

Nutrition Facts : Calories 259 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 708mg sodium, CarbohydrateContent 23g carbohydrate (7g sugars, FiberContent 7g fiber), ProteinContent 20g protein.

CLASSIC BEEF CHILI RECIPE | FOOD & WINE

Classic Beef Chili Recipe | Food & Wine image

If you don’t have a chili recipe in our back pocket, make this one your go-to for game day. Fresh poblano and toasty ancho chile powder provide a tame level of heat, making this a crowd-friendly dish that guests crank up by topping with a few slices of fresh jalapeño. And thanks to convenient canned beans, you can get this on the table in under an hour. Game on!

Provided by Robby Melvin

Categories Chili

Total Time 55 minutes

Yield 8

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
2 cups chopped yellow onion (from 1 large onion)
1 cup chopped poblano chile (from 1 chile)
8 garlic cloves, minced
3 pounds 90/10 lean ground chuck
1 (6-ounce) can tomato paste
1/3 cup ancho chile powder
2 tablespoons ground cumin
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh oregano
2 (15-ounce) cans dark red kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (28-ounce) can crushed tomatoes
2 cups lower-sodium chicken broth
1 (12-ounce) bottle of beer
Shredded cheddar cheese, sliced jalapeño chiles, sliced radishes, and sour cream, for serving

Steps:

Heat oil in a large Dutch oven over medium-high. Add onion, poblano, and garlic, and cook, stirring often, until tender, about 5 minutes. Add ground chuck, and cook, stirring occasionally, until beef crumbles and is no longer pink, 8 to 10 minutes. Drain beef mixture well, and return to Dutch oven over medium-high.
Add tomato paste, ancho chile powder, cumin, salt, pepper, thyme, and oregano, and cook, stirring often, 2 minutes.
Increase heat to high. Stir in beans, tomatoes, chicken broth, and beer, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until heated through, about 30 minutes. Serve chili with desired toppings.

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