Feeling Chili?
Sep 18, 2012 | 991 views | 0 0 comments | 9 9 recommendations | email to a friend | print
Few foods fit a season as well as chili fits fall. As fall approaches and football is underway, foodies know full well nothing can warm the body better than a bowl of chili. Here are some of the best chili recipes, ranging from mild to extremely spicy.

Mild

1 large onion, finely

chopped

1 lb. lean ground beef

1 small red pepper,

finely chopped

1 small green pepper,

finely chopped

1 bottle chili sauce

2 (15 oz.) cans tomato

sauce

1 tablespoon salt

1 tablespoon ground

black pepper

1 tablespoon chili powder

1 large can red kidney

beans, drained

1 small can

mushrooms, sliced

1 cup granulated sugar

In a large frying pan, combine together the onion, ground beef and peppers and saute the mixture over medium heat until the beef is completely cooked and the vegetables are tender. Drain grease.

In a large stockpot, combine together the chili sauce, tomato sauce, salt, pepper, chili powder, red kidney beans, sliced mushrooms and granulated sugar. Add in the meat mixture and stir to combine all ingredients together. Cover your pot and slow cook the chili over low heat for 2-3 hours, stirring every 20-25 minutes. Serve immediately.

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Hot

1 onion, chopped

1 green bell pepper,

chopped

1 clove garlic, minced

2 tablespoons olive oil

2 pounds ground beef or

turkey

4 (11.5 oz.) cans tomato-

vegetable juice cocktail

1 (10.75 oz.) can condensed

tomato soup

1 (16 oz.) can chili beans,

drained

1/8 teaspoon cayenne pepper

3 tablespoons chili powder

1 tablespoon soy sauce

1 cup water

In a large skillet over medium heat, saute the onion, green bell pepper and garlic in the oil for 5 minutes, or until tender. Stir in the beef and cook until brown. Transfer these ingredients to a slow cooker.

Then, to the slow cooker, add tomato-vegetable juice, soup, chili beans, cayenne pepper, chili powder, soy sauce and water.

Cover slow cooker and cook on low setting for 2 hours.

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Firehouse

1.5 pounds ground beef

1.5 pounds bulk Italian sausage

3 cans (14.5 oz each) stewed

tomatoes

2 cans (16 ozs each) kidney

beans, rinsed and drained

1 cup chopped onion

1 large green pepper,

chopped

1 can (6 oz) tomato paste

2 jalapeno peppers, finely

chopped

2 tablespoons chili powder

2 tablespoons white vinegar

1 tablespoon spicy brown

mustard

1 tablespoon dried oregano

2 garlic cloves, minced

1.5 teaspoons ground cumin

1.5 teaspoons hot pepper

sauce

1 teaspoon salt

1 teaspoon paprika

In a Dutch oven, cook beef and sausage over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently.

Sprinkle individual servings of Spicy Chili with shredded cheddar cheese and chopped onion if you like. Plus, a dollop of sour cream can cut some of the spiciness.
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