Best 3 Arrogant Chili Recipes

**Arrogant Chili: A Flavorful and Bold Culinary Journey**

Embark on a tantalizing culinary adventure with Arrogant Chili, a dish that embodies audacity and gustatory delight. This robust and flavorful chili is not for the faint of heart, as its name suggests. It's a symphony of bold spices, succulent meats, and a captivating blend of textures that will leave your taste buds in awe. Prepare to be captivated by the Arrogant Chili's fiery personality, as it ignites your senses and leaves you craving more. This article presents a collection of carefully curated Arrogant Chili recipes, each offering a unique take on this iconic dish. From the classic Arrogant Chili recipe that showcases the perfect balance of heat and flavor to creative variations featuring unique ingredients and cooking techniques, this article has something for every chili enthusiast. So, grab your apron, gather your ingredients, and let's embark on a culinary journey that will leave you feeling satisfied, invigorated, and utterly delighted.

Here are our top 3 tried and tested recipes!

CARROT AND LENTIL CHILI

Carrot and Lentil Chili image

I make this lentil chili in the fall or spring. I love the satisfying combination of fresh bright orange carrots and hearty earthy lentils. Filled with flavor and color, it leaves me energized and nourished. It's also affordable and a terrific way to fit in more veggies and legumes. I serve this with yogurt, sour cream or plant-based cheese. It also makes a fun dip for your favorite crackers or cubes of bread. -Rebekah Ranes, Sedona, Arizona

Provided by Taste of Home

Categories Lunch

Time 4h30m

Yield 8 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3/4 cup dried green lentils, rinsed
3/4 cup dried red lentils, rinsed
6 garlic cloves, minced
6 cups chopped carrots (about 10 medium carrots)
1 carton (32 ounces) reduced-sodium vegetable broth
1 tablespoon ground cumin
1 teaspoon salt
2 teaspoons paprika
1 teaspoon chili powder
1 can (15 ounces) crushed tomatoes, undrained
2 medium ripe avocados, peeled and cubed
Optional: Sour cream, sliced red onion and additional paprika

Steps:

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add lentils and garlic; cook 1 minute longer. Transfer to a 5- or 6-qt. slow cooker. Stir in carrots, broth and seasonings. Cook, covered, on low 4-6 hours or until vegetables and lentils are tender. , Stir in crushed tomatoes; cook, covered, 30 minutes longer. Serve with avocados and, if desired, sour cream, red onion and additional paprika., Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 310 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 574mg sodium, Carbohydrate 47g carbohydrate (11g sugars, Fiber 12g fiber), Protein 13g protein.

CHUCK ROAST CHILI

Chuck Roast Chili image

This is a hearty and delicious chili recipe that is just perfect for football games and cookouts.

Provided by Dustin Mathers

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 2h35m

Yield 10

Number Of Ingredients 22

Ingredients

1 (2 pound) chuck roast, or more to taste
2 tablespoons olive oil, divided
1 teaspoon apple cider vinegar
1 large onion, diced
2 green bell peppers, diced
2 cups chicken stock
1 cup water
2 (14.5 ounce) cans diced tomatoes
1 (15 ounce) can black beans
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans
3 tablespoons brown sugar
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon barbecue sauce
1 tablespoon ketchup
2 teaspoons minced garlic
1 teaspoon ground cumin
½ tablespoon hot sauce (such as Valentina®)
2 teaspoons mustard
2 teaspoons Worcestershire sauce
salt to taste

Steps:

Remove fat and ligaments from chuck roast and cut into 1/2-inch cubes.
Heat 1 tablespoon oil in a large pot over medium heat. Add cubed roast. Cook and stir until browned, about 5 minutes. Drain and discard grease. Transfer meat to a bowl and set aside.
Return pot to medium heat. Add remaining oil and vinegar, scraping up any bits at the bottom of the pot. Add onion and bell peppers and cook until onion is translucent, 5 to 10 minutes. Add stock and water. Add diced tomatoes, light kidney beans, dark kidney beans, brown sugar, tomato paste, chili powder, barbecue sauce, ketchup, garlic, cumin, hot sauce, mustard, Worcestershire sauce, and salt. Bring chili to a simmer, about 5 minutes.
Cover pot and simmer 2 to 4 hours.

Nutrition Facts : Calories 292.6 calories, Carbohydrate 33 g, Cholesterol 43.3 mg, Fat 9.1 g, Fiber 10.3 g, Protein 21.2 g, SaturatedFat 2.5 g, Sodium 727.1 mg, Sugar 8.7 g

ARROGANT CHILI

Arrogant Chili image

For times when plain old chili just won't do. Note: There's plenty more beans than there is beef in this recipe, and the measurements are just rough estimates of what I used, feel free to use whatever you like!

Provided by Megohm

Categories Beans

Time 1h15m

Yield 1 pot, 8-10 serving(s)

Number Of Ingredients 22

Ingredients

1 large onion, small dice
4 garlic cloves, minced
1 anaheim chili (or another fairly spicy pepper)
2 tomatoes, skinned and chopped into a smallish dice
1 lb ground beef
3 cups brewed coffee (do not make it horribly strong or this will kill your chili)
3 cups beef broth
2 (156 ml) cans tomato paste
1 tablespoon brown sugar
2 tablespoons cocoa powder
1 tablespoon Worcestershire sauce
4 tablespoons chili powder
1 teaspoon cumin
1/8-1/4 teaspoon cayenne pepper (or more)
3 -4 tablespoons louisiana hot sauce (or whatever you like best)
1 big bay leaf
1/2 teaspoon freshly cracked black pepper
1 1/2 teaspoons coarse sea salt
1/3 cup navy beans
1/3 cup black-eyed peas
1/2 cup pinto beans
3/4 cup kidney bean

Steps:

In a large, heavy pot , over medium, medium-highish, sautée onion and Anaheim chili pepper in a couple of Tbsp of oil When they soften, add tomatoes and cook for a minute or so, then add garlic and cook till it becomes fragrant.
Stir in a little bit of the beef broth, enough to easily add tomato paste without sloshing liquid all over. Add remaining broth and coffee once the tomato paste is in there and more or less homogeneously mixed.
Add the ground beef (I do not like to brown it in the pan, because I like little pieces of meat, not huge chunks, but you can do what you want), and break it up with a spatula until it's bitsy little pieces.
Add all remaining ingredients, and when it comes to a simmer, turn heat to low, cover with the lid ajar, and let cook for an hour or so (at least!), make sure to stir often though.
Check seasoning and serve with cornbread.

Nutrition Facts : Calories 259.9, Fat 10.2, SaturatedFat 3.8, Cholesterol 38.6, Sodium 1495.7, Carbohydrate 26.9, Fiber 7.8, Sugar 9.9, Protein 18.4

Tips:

Use high-quality ingredients: The better the ingredients, the better the chili will be. Opt for fresh, flavorful ingredients and avoid using canned goods whenever possible.
Don't be afraid to experiment: There are endless ways to make chili, so don't be afraid to experiment with different ingredients and flavors. Add in your favorite spices, vegetables, or even chocolate to create a unique and delicious chili.
Let the chili simmer for a long time: The longer the chili simmers, the more time the flavors have to develop. For the best results, simmer the chili for at least 2 hours, or even longer if you have the time.
Serve the chili with your favorite toppings: Chili is a versatile dish that can be served with a variety of toppings. Some popular options include sour cream, shredded cheese, diced onions, and jalapenos.

Conclusion:

Arrogant Chili is a delicious and flavorful dish that is perfect for a cold winter day. By following the tips above, you can make a chili that is sure to impress your friends and family. So next time you're looking for a hearty and satisfying meal, give Arrogant Chili a try!