Big Red Chili Recipes

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BIG RED CHILI

Make and share this Big Red Chili recipe from Food.com.

Provided by dicentra

Categories     Meat

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 10



Big Red Chili image

Steps:

  • Cook beef in large skillet over medium heat until browned, about 5 minutes.
  • Combine beef and remaining ingredients, except salt and pepper, in slow cooker; cover and cook on low for 6-8 hours. Season to taste with salt and pepper.

8 ounces ground beef
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
1 large red onion, chopped
1 red bell pepper, chopped
2 tablespoons red wine vinegar
2 tablespoons chili powder
1/4 teaspoon allspice
2/3 cup picante sauce
salt and pepper

CINCINNATI-STYLE CHILI

Looking for a Cincinnati-Style dinner? Then check out this chili recipe made using Muir Glen® whole tomatoes and Progresso® dark red kidney beans that's ready in just 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 10

Number Of Ingredients 8



Cincinnati-Style Chili image

Steps:

  • Cook beef and about 1 1/2 cups of the onion in 4-quart Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain.
  • Stir in tomatoes, beans, tomato sauce and chili powder, breaking up tomatoes. Cook uncovered over medium heat about 10 minutes, stirring occasionally, until desired consistency. Meanwhile, cook and drain spaghetti as directed on package.
  • Cover and refrigerate half of chili for another meal. Spoon remaining chili over hot spaghetti; sprinkle with cheese and remaining onion.

Nutrition Facts : Calories 380, Carbohydrate 47 g, Cholesterol 45 mg, Fat 1/2, Fiber 9 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 7 g, TransFat 0 g

1 pound ground beef
2 large onions, chopped (2 cups)
2 cans (14.5 oz each) Muir Glen™ whole tomatoes, undrained
2 cans (15 oz each) Progresso™ dark red kidney beans, undrained
2 cans (8 oz each) tomato sauce
2 tablespoons chili powder
1 package (7 oz) spaghetti
1 1/4 cups shredded Cheddar cheese (5 oz)

BIG DADDY'S TEXAS RED CHILI

BD says, "My standard chili served me well over the years until I discovered the joy of Internet shopping. This gave me access to all sorts of wonderful ingredients previously unavailable. For chili this meant access to real chiles. Ancho chiles (the dried form of the Poblano) can be rehydrated and simmered to create a wonderful puree that adds character and depth to all sorts of dishes. Not wanting to change my original chili recipe (nostalgia, you know) I created Texas Red. This chili recipe is now my very favorite." StevenHB: Favorite chili of my older daughter and the rest of the family as well. See: http://www.bigdaddyskitchen.com/cookbook/recipes/Big%20Daddy's%20Texas%20Red.htm

Provided by StevenHB

Categories     Meat

Time 2h

Yield 12 serving(s)

Number Of Ingredients 20



Big Daddy's Texas Red Chili image

Steps:

  • Beef should be "course chili grind" or sliced into 1/4-inch or less strips about 1-inch long. Anaheim chiles are frequently called green chiles in the market.
  • Remove the seeds and stem from the Ancho chiles. Put the chiles into a small saucepan and cover with water. Bring to a boil, reduce heat and simmer for 15 minutes. When done remove from heat, cover and set aside.
  • While the chiles are simmering brown the ground pork, drain and set aside. Heat the olive oil over medium-high heat. Add the beef round and ground black pepper to taste, to the pot. Break up any lumps and cook, stirring occasionally until the meat is evenly browned.
  • Stir in the ground chili powder, salt, cumin, garlic, bay leaf and onions. Add beef broth to barely cover. Bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes (adding more broth if necessary).
  • While the beef and onions are simmering place the Ancho chiles in a blender with about ¼ cup of the water from the saucepan and whir until pureed. Stir the pureed Anchos and all remaining ingredients into the meat mixture and simmer for a ½ hour.
  • For best results allow chili to cool completely and then reheat.

Nutrition Facts : Calories 353.1, Fat 21.3, SaturatedFat 6.5, Cholesterol 82.4, Sodium 882.4, Carbohydrate 11.3, Fiber 3.3, Sugar 3.4, Protein 30.1

1 (28 ounce) can low-sodium crushed tomatoes (lo-salt)
2 (15 ounce) cans beef broth
1 lb ground pork
2 lbs beef round steak
4 medium dried ancho chiles
3 tablespoons chili powder (Pendery's Top Hat chili powder blend preferred)
1 tablespoon ground cumin
2 tablespoons cider vinegar
1 tablespoon paprika
1 teaspoon salt
1 tablespoon Mexican oregano
3 dried hot chili peppers, of your choice crushed (optional, depending on desired heat)
6 garlic cloves, minced
2 cups cooked pinto beans (optional)
2 medium bay leaves
2 medium onions, chopped
2 (7 ounce) cans anaheim chilies, chopped
1/4 cup pickled jalapeno pepper, chopped
ground black peppercorns
1/4 cup olive oil

CHILI

This bean-rich, ground beef chili will not only be delicious today, but it might even taste better tomorrow. Adjust the red pepper sauce to your own preference, and be sure to serve this easy chili recipe with plenty of optional toppings, including chopped black olives, fresh limes, guacamole, shredded cheese, salsa, shredded lettuce and sour cream.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 4

Number Of Ingredients 10



Chili image

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, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1/2, Fiber 8 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 6 g, TransFat 1/2 g

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

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