Indulge in the ultimate comfort food experience with Bubbalicious Burger Chili, a tantalizing fusion of flavors that will delight your taste buds. This hearty and versatile dish combines the classic flavors of a juicy burger with the comforting warmth of a rich and savory chili, resulting in an explosion of flavors that will leave you craving more. Whether you're a fan of classic chili recipes or looking for a unique twist on a traditional burger, this recipe offers the perfect blend of both worlds. Discover the culinary journey that awaits you as we delve into the secrets of creating the ultimate Bubbalicious Burger Chili, along with exciting variations and tantalizing topping ideas to elevate your chili game. Get ready to embark on a flavor-packed adventure that will satisfy your cravings and leave you feeling fully contented.
Check out the recipes below so you can choose the best recipe for yourself!
VENISON BURGER AND STEAK CHILI
This is our home made deer chili recipe. We eat venison whenever possible as it is healthier than beef. This is a great chili to serve at parties and to get friends that think they don't like venison to try it out. They will be greatly surprised! Enjoy!
Provided by Jennifer Mills
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 3h15m
Yield 10
Number Of Ingredients 23
Steps:
- Cook sausage in a large skillet over medium-high heat until crumbled and browned; place into a large Dutch oven. Sear venison cubes until well browned; add to sausage. Add ground venison, and cook until crumbly and no longer pink; place into Dutch oven.
- Heat olive oil in the skillet over medium-high heat. Stir in the mushrooms, and cook until soft, about 2 minutes. Stir in onion and garlic, cook until the onion is translucent, about 2 minutes. Add the green and red peppers, red chile pepper, and jalapeno; cook until softened, then add to Dutch oven.
- Stir in tomato paste, tomato sauce, black beans, diced tomatoes, and water. Season with chili powder, paprika, cayenne, and oregano. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the venison pieces are tender, about 2 hours.
- Season to taste with salt and pepper, and stir in parsley before serving. To serve, sprinkle with shredded Cheddar cheese.
Nutrition Facts : Calories 481.6 calories, Carbohydrate 34.5 g, Cholesterol 127.7 mg, Fat 18 g, Fiber 11.6 g, Protein 44.7 g, SaturatedFat 7.8 g, Sodium 1515.3 mg, Sugar 11.5 g
CAROLINA BURGER CHILI
Provided by Food Network
Categories main-dish
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Combine the ground beef, chili powder, garlic, hot sauce, seasoning salt, beef base, cumin, pepper, onion and 1 cup water in a heavy-bottomed 4-quart stockpot and mix well. Cook the chili over medium-high heat until the ground beef is cooked, about 30 minutes. Whisk in the tomato paste, making sure to blend it into the chili well. Simmer until thickened and the tomato flavor is incorporated, about 5 minutes. Turn off the heat and serve over burgers!
HONEY GARLIC CHILE BURGERS WITH MANGO SLAW
My local butcher in Southampton, New York makes a garlic chile chicken sausage with traditional Thai ingredients that I love. So, I wanted to make my own version of that, but in burger form! I love the fresh flavor of this burger. The cool, crisp cabbage and sweetness of the mango in the slaw pair perfectly with spicy chile garlic paste and the salty umami flavor of the fish sauce in the patty. Every bite is better than the last!
Provided by Katie Lee Biegel
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the patties: In a medium bowl, combine the ground chicken, fish sauce, soy sauce, chile-garlic paste, garlic, ginger, sesame oil, cilantro and mint. Gently but thoroughly combine with your hands and form into 4 equal patties.
- Preheat the avocado oil in a large skillet over medium-high heat. Cook the patties until golden brown and the internal temperature reaches 165 degrees F, about 5 minutes per side.
- For the slaw: Meanwhile, in a large bowl, whisk together the lime juice, avocado oil, rice vinegar, honey and salt and pepper to taste. Add the cabbage, bell pepper, mango, cilantro, mint and scallions and toss to coat well. Season with salt if necessary. Set aside.
- For the mayo: In a small bowl, whisk together the mayonnaise, chile garlic paste and honey. Set aside in the refrigerator until ready to use.
- Spread the mayo on the rolls. Transfer the patties to the rolls and top with the slaw. Serve.
FIVE-STAR CHILI BURGERS WITH HOMEMADE RELISH
Steps:
- Gently stir all the ingredients together in a mixing bowl. You might like to adjust the quantities - not too much - until you have a relish that perfectly suits your tastes.
- If you like, keep a little of the parsley aside to sprinkle on the top of the relish as a summery green garnish.
- Cold is cool. Ground chuck with a good fat content needs to stay cold so that the fat only starts to melt when your patty hits the heat. For the very little mixing that's needed, a steel bowl and wooden spoon will help keep the temperatures low.
- So, tip all the ingredients - except the olive oil and salt - into a mixing bowl. Now gently, and I mean gently, stir the mix just enough to bring all the ingredients evenly together. Good. Time now to form your patties.
- Divide the patty mix evenly into four. Gently hand-mould the mix into four patties that are no more than 3/4 inch thick and four inches in diameter.
- What's really important here is to avoid compacting the patties too much. Use just enough hand pressure so that the mix holds together in somewhat flattish discs. A neat-edged, uniformly round shape is way less important than a lightly compacted patty.
- Now pop them onto a plate and let them chill in the refrigerator for at least 10 minutes.
- Heat the skillet* over a high heat for a minute or so until it's really hot. As that's happening, use your fingers to quickly spread a 1/4 teaspoon of olive oil over each patty's top and bottom. Now sprinkle a good pinch of salt over each oiled side. Grand. Your patties are heading for that hot, hot skillet right now.
- Lay the patties into the skillet and let them sit on that searing heat for two minutes on each side. That will give you medium rare patties - each with a nicely charred, just slightly crunchy outside and a still just pinkish, juicy inside. Perfect. Don't be tempted to fiddle with the patties as they cook, just let them be for those two minutes each side.
- Remove the patties and set them aside on a warm plate. It's time to put a little toasted color onto the buns. So, slice each bun through its waistline, and add all four tops - cut side down - to the skillet and turn the heat to high. Leave them on that heat for 90 seconds so they just pick up a little toasty golden colour. Done. Turn off the heat and remove the tops from the skillet.
- Spread a generous layer of the relish onto the untoasted bottom of each bun. Lay a patty on top and then spread another kindly helping of relish onto the patty's top. That's it. Done! Serve at once with napkins.
Nutrition Facts : Calories 520 kcal, Carbohydrate 6 g, Protein 33 g, Fat 41 g, SaturatedFat 13 g, TransFat 2 g, Cholesterol 122 mg, Sodium 2271 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 26 g, ServingSize 1 serving
CHILI BURGERS
These are hearty, zippy sandwiches which are a crowd pleaser. People are pleasantly surprised to find beans in this recipe.-Dolores Skrout, Summerhill, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a saucepan over medium heat, brown beef; drain. Add beans, soup, celery, green pepper, onion, ketchup, brown sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Serve on buns.
Nutrition Facts :
Tips:
- Use fresh ingredients: Fresh, high-quality ingredients will make your chili taste better. If possible, use fresh vegetables, herbs, and spices.
- Brown the meat well: Browning the meat adds flavor and helps to develop the chili's overall flavor.
- Don't overcook the chili: Overcooked chili can become tough and lose its flavor. Simmer the chili for just long enough to allow the flavors to meld, about 1-2 hours.
- Season the chili to taste: Taste the chili as it cooks and adjust the seasonings as needed. You may need to add more chili powder, cumin, or salt.
- Serve the chili with your favorite toppings: Some popular toppings for chili include shredded cheese, sour cream, diced onions, and jalapeños.
Conclusion:
Bubbalicious Burger Chili is a delicious and easy-to-make chili recipe that is perfect for a party or potluck. The chili is made with ground beef, bacon, and a variety of vegetables, and is seasoned with a variety of spices. The chili can be served with a variety of toppings, such as shredded cheese, sour cream, and diced onions. By following the tips in this article, you can make sure that your Bubbalicious Burger Chili is the best it can be. So next time you're looking for a hearty and flavorful chili recipe, give this one a try.
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