Best 2 Big Red Chili Recipes

Indulge in the bold flavors of Big Red Chili, a hearty and versatile dish that promises a culinary adventure. This delectable one-pot meal is a symphony of fire-roasted tomatoes, succulent beef, and a symphony of spices that dance on your palate. With three distinct variations – Classic Big Red Chili, Vegetarian Big Red Chili, and Turkey Big Red Chili – this recipe caters to diverse dietary preferences and ensures that every taste bud is satisfied. Whether you prefer the traditional beef-based chili, a meatless marvel, or a leaner turkey option, the Big Red Chili family has something for everyone. Ready your taste buds for a tantalizing journey as we delve into the secrets of this iconic chili, exploring its rich history, uncovering the nuances of each variation, and providing step-by-step instructions to recreate this culinary masterpiece in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

BIG DADDY'S TEXAS RED CHILI

Big Daddy's Texas Red Chili image

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

Ingredients

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

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

BIG RED CHILI

Big Red Chili image

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

Ingredients

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

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.

Tips:

To make the chili ahead of time, cook it according to the recipe and then let it cool completely.
Store the chili in an airtight container in the refrigerator for up to 3 days.
You can also freeze the chili for up to 2 months.
Thaw the chili in the refrigerator overnight before reheating it.
Reheat the chili over medium heat until it is warmed through.
Serve the chili with your favorite toppings, such as shredded cheese, sour cream, and onions.

Conclusion:

This Big Red Chili recipe is a hearty, flavorful dish that is perfect for a cold day. It is also easy to make and can be tailored to your own taste preferences. Adding this tasty recipe to your cooking repertoire is a great way to spice up your meals and impress your friends and family members. Whether you serve it as a main course or a side dish, this chili is sure to be a hit.