Best 2 Chili Sharon Style Recipes

Feast your taste buds on Sharon-style chili, where unique flavors take center stage. Savor the smoky, rich aroma and the tantalizing blend of spices that give this chili its distinctive character.

Sharon-style chili is a delightful symphony of flavors, with three variations to suit every palate. The first recipe embraces the classic, featuring ground beef and a harmonious blend of spices. For those seeking a vegetarian option, the second recipe showcases the hearty goodness of black beans, mushrooms, and vegetables, all simmering in a savory tomato broth. And for a taste of the extraordinary, the third recipe introduces lamb, adding a depth of flavor that will leave you craving more.

No matter your preference, Sharon-style chili promises an unforgettable culinary experience. So, gather your ingredients, ignite your stove, and embark on a journey of taste that will leave you utterly satisfied.

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

CHILI COLORADO - RECIPE

Chili Colorado - Recipe image

Chili Colorado is a traditional Mexican recipe of pork or beef stewed nice and slow in a rich red chili sauce, hence the name "colorado", which means "colored red", not from the state of Colorado.

Provided by Mike Hultquist

Categories Main Course

Time 1h5m

Number Of Ingredients 14

Ingredients

6 ancho chili peppers (stemmed and seeded)
6 guajillo peppers (stemmed and seeded)
3 chiles de arbol (stemmed and seeded)
1 teaspoon Mexican oregano
½ teaspoon cumin
Salt and pepper to taste
1 tablespoon olive oil
1 small onion (chopped)
2 jalapeno peppers (chopped (optional - I like the extra heat and flavor))
2 cloves garlic (chopped)
2 pounds beef chuck roast (cubed (1/2 cubes))
¼ cup flour
Salt and pepper to taste
2 cups beef stock (chicken or vegetable stock are good, too)

Steps:

Make the sauce first by dry toasting the dried peppers in pan about a minute per side, until the skins blister a bit.
Set them into a bowl and cover with hot water for 20 minutes, until they are very soft.
Transfer the peppers to a blender with oregano, cumin, a bit of salt and pepper, and 1 cup of the soaking water. Blend until nice and smooth.
Strain the sauce and set aside.
Heat a large pot to medium heat and add the olive oil.
Add the onion and peppers and cook until softened, about 5 minutes.
Toss the cubed chuck roast in the flour with a bit of salt and pepper to coat them.
Add the garlic and coated beef to the pan. Brown the beef on all sides, about 5 minutes or so.
Add the red sauce and stock and bring to a quick boil.
Reduce the heat, cover, and simmer for at least 30 minutes to let the flavors develop. Longer is better.
If you'd like to thicken the chili, remove the cover and increase the heat. Cook until the moisture cooks out and your preferred thickness is achieved.
Serve!

Nutrition Facts : Calories 344 kcal, Carbohydrate 25 g, Protein 26 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 78 mg, Sodium 238 mg, Fiber 8 g, Sugar 13 g, ServingSize 1 serving

CHILI - SHARON STYLE

Chili - Sharon Style image

I keep this chili in the refrig nearly all winter long. We actually eat it for breakfast, lunch and dinner. Always a hit with friends and family. I tweeked this chili and used ideas from several different chili recipes to come up with one my family surrendared to as "their all around favorite"

Provided by Chef Sharon R

Categories Beans

Time 2h20m

Yield 6 quarts, 12-16 serving(s)

Number Of Ingredients 21

Ingredients

1 1/2 lbs lean ground beef
1 (29 ounce) can tomato sauce
1 (15 ounce) can tomato sauce
4 (15 ounce) cans Italian stewed tomatoes (OR crushed or diced tomatoes)
4 (15 ounce) cans red kidney beans (drained)
2 (15 ounce) cans white beans (drained) or 2 (15 ounce) cans white kidney beans (drained)
1 (15 ounce) can black-eyed peas (drained)
2 (15 ounce) cans black beans (drained)
1 (15 ounce) can corn (drained)
1 bell pepper, chopped
1 yellow onion, chopped
3 medium garlic cloves, minced
1 jalapeno pepper, chopped- (seeds removed as desired, more seeds=more heat)
2 tablespoons chili powder
2 tablespoons dried chipotle powder
2 teaspoons cumin (ground)
2 teaspoons black pepper or 2 teaspoons mccormicks hot shot pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper (or to taste, I like about 3/4 teaspoon)
1 tablespoon cocoa powder
1 1/2 tablespoons Worcestershire sauce

Steps:

Brown ground beef - drain fat and rinse meat in colander with water if needed.
Sauté both type peppers, garlic & onion until soft.
Dump remaining ingredients in pot.
Simmer for a several hours on low heat.

Tips:

Use a variety of beans. This will give your chili a more complex flavor and texture. Some good options include kidney beans, black beans, pinto beans, and white beans.
Don't skimp on the spices. Chili is a dish that should be full of flavor, so don't be afraid to add a generous amount of spices. Some essential chili spices include chili powder, cumin, paprika, and garlic powder.
Let the chili simmer. The longer you simmer the chili, the more time the flavors have to meld together. Aim to simmer the chili for at least 30 minutes, but longer is even better.
Serve the chili with your favorite toppings. Some popular chili toppings include cheese, sour cream, onions, and jalapenos. You can also serve the chili over rice or cornbread.

Conclusion:

If you're looking for a delicious and easy-to-make chili recipe, then Sharon's chili is the perfect choice for you. With its simple ingredients and straightforward instructions, this chili is sure to become a family favorite. So next time you're in the mood for a hearty and flavorful meal, give Sharon's chili a try. You won't be disappointed!