Indulge in a tantalizing culinary journey with our carefully curated collection of 5-alarm or less chili recipes. Embark on a flavor-packed adventure as we explore a spectrum of chili variations, each offering a unique blend of spices, textures, and tastes. From the classic all-beef chili, a hearty and robust rendition, to the intriguing white chicken chili, a creamy and flavorful twist on a traditional favorite, our recipes cater to diverse preferences. Vegetarian enthusiasts will delight in the meatless chili, a symphony of vegetables and beans simmering in a rich broth. Spice enthusiasts, prepare to be thrilled by the 5-alarm chili, a fiery and intense concoction that ignites your taste buds. And for those seeking a milder experience, the mild turkey chili offers a delightful balance of flavors without compromising on satisfaction. Whether you crave a hearty meal on a chilly evening or a flavorful addition to your next gathering, our 5-alarm or less chili recipes promise an unforgettable culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
FOUR-ALARM RIB-EYE CHILI
Provided by Valerie Bertinelli
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- Heat the oil in a medium Dutch oven over medium-high heat. When the oil is hot, add the rib-eye and cook until browned all over and the fat has rendered, 4 to 5 minutes. Remove the rib-eye to a baking sheet and turn the heat down to medium.
- Add the onions, poblanos, bell peppers, Anaheim peppers, serranos and garlic to the Dutch oven and sauté until softened, 5 minutes. Add the chili powder, coriander, cumin, cayenne and 1 teaspoon salt; cook for another 2 to 3 minutes to toast the spices. Next, stir in the tomato paste; cook, stirring, for 2 minutes to toast the tomato paste and incorporate it into the vegetables. Deglaze the pot with the lager, bring to a boil and cook until reduced by half, 5 minutes. Add the chipotle puree, crushed tomatoes, pinto beans, kidney beans, corn and the rib-eye. Bring the chili to a simmer and cook, partially covered, for 30 minutes, until the chili has thickened and the rib-eye is very tender. Season with salt to taste. Serve with your favorite toppings.
5 ALARM CHILI
Some like it REAL hot!
Categories Main Dish Chili Beef Beans and Grains Bell pepper
Time 16h
Yield 20
Number Of Ingredients 38
Steps:
- The day before. (Skip if using canned beans.) Place the dried beans and chili powder in a container large enough to allow water to cover by at least 2 inches. Leave on counter over night, at least 6 hours, or 12 hours in the refrigerator. After soaking the beans. If the beans have been soaking under refrigeration pull out at least 2 hours before cooking. In a 8 qt dutch oven or sauce pot over low heat add olive oil. When the oil shimmers add the meat and cook until done. Next add the onions, bell peppers, jalapeno, and seranos, sweat until onion is translucent. While the onion meat mixture is sweating, in a food processor or blender add the garlic, green chilies, chipotle, and pasilla. Blend until smooth. Ad garlic mixture to onion mix and cook 3 to 5 minutes. Add beans and enough water to cover. At this time add the scotch bonnets, cumin, and corriander. Increase heat to med high and bring to a boil. Reduce heat to low and cover. Cook stirring occasionally until beans are tender adding water as needed. Add tomato paste. Cook until paste disolves add water if to thick.
Nutrition Facts :
FIVE-ALARM CHILI
This hearty Five-Alarm Chili is loaded with enough spice to call in the fire department. The spice comes from 5 different sources: jalapeno, chipotle in adobo, chili powder, cayenne, and ancho.
Provided by Christin Mahrlig
Categories Chili
Time 1h15m
Number Of Ingredients 19
Steps:
- Combine ancho chilis and 1 1/2 cup water in a medium microwave-safe bowl and microwave until softened, about 2 1/2 to 3 minutes. Drain and discard liquid.
- Place ancho chilis, tomatoes and their juice, remaining 2 cups water, tortilla chips, and chipotle in adobo sauce in a blender and process until smooth, about 1 minute. Set aside.
- Heat 2 teaspoons oil in a Dutch oven until oil starts to smoke. Add ground beef, 1 teaspoon salt, and pepper and cook until well-browned, breaking into pieces with spoon, 10 to 15 minutes. Drain meat in a colander and set aside.
- Heat remaining 4 teaspoons oil in Dutch oven and add onions and jalapenos with seeds. Cook for approximately 5 minutes, until onion is nicely browned. Stir in garlic, cumin, chili powder, oregano, coriander, sugar, and cayenne and cook until fragrant, about 30 seconds.
- Pour in beer and bring to a simmer. Add in beans, ancho-tomato mixture, and beef and return to a simmer. Cover and reduce heat to low. Cook 50 to 60 minutes, stirring occasionally.
5 ALARM OR LESS CHILI
Some like it hot some don't. I like mine between 2 alarm and 3 alarm. I have a friend that likes 6 alarm. No matter how hot or how mild you like it, this is a great chili recipe
Provided by JANET JORDAN
Categories Beef
Time 1h
Number Of Ingredients 13
Steps:
- 1. Brown meat in large sauce pan, add tomato sauce and water mix well.Stir in all spices and simmer.
- 2. In a small bowl mix cornstarch with some warm water to make a paste add paste to chili and simmer.
- 3. Simmer for 45 minutes, stir occasionally.
- 4. For 2 alarm chili add 1 1/2 tsp. cayenne pepper for 3 alarm add 2 tsp. cayenne pepper. for 4 alarm add 2 1/2 tsp. cayenne pepper and 3 tsp for 5 alarm chili.
DING DONG EIGHT-ALARM CHILI
Categories Soup/Stew Bean Beef Pepper Super Bowl Dinner Brisket Spice Hot Pepper Fall Winter Tailgating Poker/Game Night Party Potluck Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Soak ancho chiles in hot water to cover until softened, about 30 minutes. Drain well.
- While chiles soak, mince 1 whole garlic clove and mash to a paste with 1/2 tablespoon salt, 1/2 tablespoon cumin, and 1/2 tablespoon chili powder. Pat beef dry and toss with spice mixture in a large bowl until coated.
- Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 3 or 4 batches, without crowding, turning occasionally, about 5 minutes per batch (lower heat as needed; spice mixture burns easily). Transfer beef as browned to another bowl. (Do not clean pot.)
- Purée anchos in a blender along with tomatoes (including juice), chipotles in adobo, cilantro, remaining 2 whole garlic cloves, and remaining 1/2 tablespoon salt until smooth.
- Add enough oil to fat in pot to total 3 tablespoons, then cook onions and chopped garlic over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to 10 minutes. Add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 2 minutes. Add chile purée and 1 chopped serrano and simmer, stirring, 5 minutes. Stir in beer, water, and beef along with any juices accumulated in bowl and gently simmer, partially covered, stirring occasionally and checking often to make sure chili is not scorching, 2 hours.
- Taste sauce, then add more serrano if desired and continue to simmer, partially covered, until beef is very tender and sauce is slightly thickened, 1 to 2 hours more. (If chili becomes very thick before meat is tender, thin with water as needed.)
- Coarsely shred meat (still in pot) with 2 forks and cool chili completely, uncovered, then chill, covered, 1 to 2 days to allow flavors to develop.
- Reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes. Add beans (if using) and simmer, stirring, 5 minutes.
CHILI.... FIVE ALARM
Developed in 1885 by Joseph Steinwald, son of a cheese maker in Colby, Wisconsin. THIS IS FOR A CROCKPOT, but can be made on the stove top.
Provided by Timothy H.
Categories Black Beans
Time 8h35m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet brown the beef, drain and set aside.Add onion and garlic sautee' on medium heat for about 5 minutes.
- Using a slotted spoon scoop the beef into a large crock pot. Combine all the ingredients in the crock pot EXCEPT, spicy topping!
- Stir to mix very well. Cook on low for 8-10 hours or on high for 4-5 hours. If you are cooking on high you must stir once and awhile.
- In a bowl, combine all the ingredients for topping. Stir well to combine all the flavors together. Refrigerate until ready to serve. Drop a couple of spoon fulls on top! Sprinkle with colby cheese, Serve.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the chili will be. This includes using fresh vegetables, high-quality meat, and flavorful spices.
- Brown the meat well: Browning the meat adds flavor and depth to the chili. Be sure to brown the meat in batches so that it doesn't steam.
- Don't skimp on the spices: Chili is a dish that should be full of flavor. Don't be afraid to use a variety of spices, including chili powder, cumin, oregano, and paprika.
- Let the chili simmer: The longer the chili simmers, the better the flavors will develop. Simmer the chili for at least 30 minutes, or even longer if you have time.
- Serve with your favorite toppings: Chili is a versatile dish that can be served with a variety of toppings. Some popular toppings include shredded cheese, sour cream, diced onions, and avocado.
Conclusion:
5-Alarm or Less Chili is a delicious and easy-to-make chili recipe that is perfect for a weeknight meal. The recipe is customizable, so you can adjust the heat level and add your favorite toppings. Whether you like your chili mild or spicy, this recipe is sure to please everyone at your table.
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