Best Chili Ever
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How To Make Chili - Homemade Chili Recipe #MrMakeItHappen #ChiliRecipe
Fall is upon is... which for me, immediately informs me that it's Chili Time! Chili is one of those recipes that I constantly tweak and add a pinch of this or that and I hope you do the same. This dish should be a reflection of your personal flavor profile... Use this recipe as a baseline and season it to taste and enjoy!
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Shopping List:
2.25 lbs Ground Beef (80/20 or 85/15)
4 cloves minced garlic
1 diced onion
2 large jalapenos
1/2 red bell pepper
1/2 green bell pepper
3-4 slices of thick cut bacon (optional)
4 oz black beans
15 oz kidney beans
smoked paprika, ancho chile powder, chipotle chile powder (to taste 1/4 tsp or so)
cinnamon sugar (to taste)
salt, pepper, garlic, onion powder
6-8 oz mexican beer or chicken stock
1 tbsp better than bouillon chicken or beef base
2 tbsp tomato paste
worcestershire sauce & hot sauce (to taste)
14oz can crushed tomatoes
8oz can tomato soup
14oz fire roasted diced tomatoes
3 dashes of liquid smoke
2-3 tbsp brown sugar (if needed)
Cayenne pepper (as needed for heat)
Directions:
Start by adding a bit of cooking oil and your 3 slices of thick cut bacon. Once bacon begins to get crispy, remove it and add the ground meat directly to the pot. Once browned, begin adding your seasonings as seen in the video. Next, add in your diced veggies and mix to incorporate. Deglaze the pot with your beer or chicken stock. Bring to a boil and then reduce to a simmer. Begin adding in your tomato products and beans and cover to simmer for 30-60 minutes stirring occasionally (do not let anything stick to the bottom and burn! heat should be on low) Taste for seasoning and add whatever you feel it needs (more spice - add cayenne or hot sauce... add brown sugar or cinnamon sugar to sweeten if desired) Total cook time should be around 2 hours to allow all of the flavors to come together. Serve with your favorite chili toppings and enjoy!
Alex Guarnaschelli's Slow-Cooker Chili | The Kitchen | Food Network
Alex gets the most flavor out of this ultimate comfort food by browning her chili ingredients on the stovetop before moving everything to the slow cooker!
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Slow Cooker Chili
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 8 hr
Active: 40 min
Yield: 6 to 8 servings
Ingredients
3 tablespoons canola oil
2 pounds ground beef chuck, broken apart
Kosher salt
2 medium yellow onions, finely chopped
8 medium cloves garlic, minced
1 Fresno chile, halved, seeded, cut into 1/2 inch slices
1 red bell pepper, halved, seeded, cut into 1/2 inch slices
3 tablespoons tomato paste
1 (28 ounce) can whole, peeled tomatoes
2 tablespoons chili powder
1 bay leaf
1/2 teaspoon ground cumin
1/2 teaspoon allspice
2 teaspoons red pepper flakes
2 tablespoons apple cider vinegar
1 (15.5 ounce) can black beans, drained and rinsed
Optional garnishes:
Shredded cheddar
Sour cream
Sliced avocado
Thinly sliced scallions
Lime wedges
Tortilla chips
Directions
Special equipment: a slow cooker
Brown the meat: In a large saute pan heat 1 tablespoon of the oil over medium heat. When the oil begins to smoke lightly, add the beef and season with salt. Cook over medium heat, stirring with a wooden spoon, until the meat browns, about 5 minutes. Transfer beef to a large mixing bowl.
Brown the vegetables: In the same pan, stir in the onions and the remaining oil. Add the garlic, chiles, bell pepper, tomato paste, and a generous pinch of salt. Cook until the vegetables start to brown, about 5 minutes.
Cook the chili: While the vegetables are cooking, to the slow cooker add the tomatoes, chili powder, bay leaf, cumin, allspice, red pepper flakes, and 2 cups of water; stir to combine. Add the vegetables to the bowl of meat and stir to combine, then add to the slow cooker. Stir in the vinegar. Cover and set the cooker to low; cook for about 8 hours. Check after a couple of hours. Stir and taste for seasoning. Thirty minutes or so before serving, turn the slow cooker to high and stir in the black beans and cook for an additional 30 minutes.
Serve: Allow it to rest for about 15 minutes before serving. Stir in the scallions. Taste for seasoning. Serve with any or all of the following: cheddar, sour cream, avocado, scallions, lime wedges, and tortilla chips.
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Alex Guarnaschelli's Slow-Cooker Chili | The Kitchen | Food Network
This Slow Cooker Chili Recipe SLAPS. ????????????????
Save this short for reference, & share it with someone who loves to throw down in the kitchen. ????
✅ Macro Information: (4oz. Serving w/o toppings)
Calories: 370
Fats: 6g
Carbs: 44g
Proteins: 35g
???? Ingredients & Instructions
???? Ingredients:
* 1 - 15oz. can black beans, drained & rinsed
* 2 - 15oz. cans dark red kidney beans, drained & rinsed
* 3 garlic cloves, minced
* 1 large onion, diced
* 2lbs. lean ground beef, (90/10 or 93/7)
* 2 tsp cumin powder
* 1.5 tbsp chili powder
* 1 tsp dried oregano
* 1.5 tsp salt
* .5 tsp black pepper
* 1 tsp garlic powder
* 1 tbsp sugar
* 2 - 15oz. cans of diced tomato
* 2 - 15oz. tomato sauce
* 1 - 10oz. diced tomatoes & green chilis
???? Instructions:
1. Drain, & rinse both black beans & kidney beans - set aside
2. Mince garlic & dice onion - set aside
3. Cook lean ground beef on medium-high heat for 5-10min. - breaking it up & cooking evenly
4. Add onion, garlic, & seasonings
5. Cook for 5min.
6. Transfer mixture to your slow cooker, & add canned tomatoes, tomato sauce, & tomatoes w/ green chili
7. Mix all ingredients together in the slow cooker & secure the lid
8. Cook on high for 3-4hrs.
9. Stir, & serve however you like best
10. Enjoy! ???? ???? ????
This one will be a staple for game days, meal preps, & any time you need a hearty, easy-to-make meal. ????
If you make it, tag me & let me know what you think. ????