Best 3 Nanas Chili Recipes

Indulge in the sweet and spicy symphony of Nanas Chili, a delightful dish that tantalizes your taste buds with a harmonious blend of flavors. Hailing from the vibrant streets of Trinidad and Tobago, this culinary gem is a beloved staple, often served at lively gatherings and special occasions. Nanas Chili boasts a vibrant red hue, a testament to the generous amount of tomatoes and chili peppers that form its base. This fiery concoction is further enriched with an array of aromatic spices, including cumin, coriander, and turmeric, which dance together in a flavorful tango. But what truly sets Nanas Chili apart is the addition of sweet pineapple, a tropical twist that adds a layer of complexity and intrigue. This captivating dish is a true testament to the culinary heritage of Trinidad and Tobago, a vibrant mosaic of cultures and flavors.

Within this comprehensive article, you'll discover a collection of carefully curated Nanas Chili recipes, each offering a unique take on this beloved dish. From traditional preparations that stay true to its Trinidadian roots to innovative variations that incorporate modern culinary techniques, these recipes cater to a wide range of tastes and preferences. Whether you're a seasoned home cook or just starting your culinary journey, you'll find the perfect recipe to satisfy your craving for this tantalizing dish. So, gather your ingredients, prepare your palate, and embark on a culinary adventure that will transport you to the vibrant streets of Trinidad and Tobago with every bite.

Here are our top 3 tried and tested recipes!

NANA'S CHILI

Nana's Chili image

My dad gave me a Penzey's spice catalog years ago and this recipe was in it for a good basic chili. It is a great base to make as your own. There is so much you can do with this recipe. It does require some patience as it does take 3 hours to simmer. So worth the wait! I call it Nana's Chili because my 3 year old grandson...

Provided by Jeri Haywood

Categories Chili

Time 3h

Number Of Ingredients 15

Ingredients

2 lb ground beef
3 Tbsp vegetable oil
1 medium onion - chopped
1 red bell pepper - chopped
3 clove garlic - minced
1/2 tsp fresh ground black pepper
1 tsp ground cumin
1/2 tsp ground chipotle pepper
1/2-1 1/2 tsp crushed red peppers
3 Tbsp chili powder
3 c hot water
1 - 26 oz can tomato puree
2 - 16 oz diced tomatoes, canned
2 - 16 oz kidney beans, canned - drained
1 - 2 tsp salt

Steps:

1. Brown ground beef. Drain fat and set aside. Heat 3 tablespoons of oil in heavy pot over medium high heat, adding onions when hot. Saute for 4-5 minutes. Add bell pepper and garlic. Continue cooking for 2-3 minutes more. Add black pepper, ground cumin, ground chipotle pepper, crushed red peppers and chili powder, while continually stirring until spices begin to stick to bottom of pot and brown (30-45 seconds). Quickly add 3 cups of hot water. Add tomato puree, diced tomatoes and the juice they were packed in. Add kidney beans and salt. Add the ground beef. Stir when chili begins to boil. Reduce heat to low and cover. Ideally the chili should be simmered 3 hours to let all the flavors blend together. Stir about every 15 minutes. If you don't have 3 hours, use less chipotle and crushed red peppers.

NAN'S CHILI

Nan's Chili image

This chili is great with or without beans. I prefer without, but my family prefers with. It's an adaptation of Wic Fowlers chili mix. I measured the ingredients one time and added my own touches to change the recipe to our taste. You can speed up cooking time using the pressure cooker for 15 minutes.

Provided by PanNan

Categories Meat

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs lean ground beef
2 (8 ounce) cans tomato sauce
1 (14 1/2 ounce) can diced tomatoes
2 cups water
1 tablespoon dried onion flakes
1 tablespoon instant minced garlic
2 teaspoons paprika
3/4 teaspoon cumin
1/4 teaspoon red cayenne pepper
1/3 cup chili powder
1 1/2 teaspoons salt
2 (15 ounce) cans red kidney beans, drained

Steps:

Brown ground beef.
Add tomato sauce, tomatoes and water.
Stir in the onion, garlic and seasonings.
Add beans and simmer 30- 45 minutes.
Serve with saltine crackers to crush into the chili.

Nutrition Facts : Calories 505.4, Fat 17.3, SaturatedFat 6.5, Cholesterol 98.3, Sodium 1208.4, Carbohydrate 44.4, Fiber 15.4, Sugar 6.4, Protein 45.4

NANA'S GREEN CHILE MAKE-AHEAD BREAKFAST CASSEROLE

Nana's Green Chile Make-Ahead Breakfast Casserole image

A delicious, easy casserole with sausage, eggs, sour cream, cheese and green chiles--make ahead the night before for a easy, "you'll-want-seconds" meal. This recipe must be prepared the night before it is to be baked.

Provided by Trisha

Categories Breakfast and Brunch Eggs

Time 9h25m

Yield 8

Number Of Ingredients 8

Ingredients

½ cup salted butter, divided
5 slices white sandwich bread, or as needed
1 pound bulk pork sausage
12 large eggs
⅓ cup sour cream
1 teaspoon ground black pepper
2 cups shredded Cheddar cheese
1 (4 ounce) can chopped green chilies

Steps:

Butter the bottom and sides of an 8 1/2x11-inch baking dish with butter.
Use remaining butter to coat 1 side of each bread slice. Place bread butter-side down in the prepared pan until entire bottom is covered in a single layer.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, crumbly, and almost fully cooked, about 5 minutes. Sprinkle sausage over bread in an even layer.
Beat eggs, sour cream, and pepper with either a whisk or electric beater. Pour evenly over sausage.
Mix Cheddar cheese and green chiles together in a separate bowl. Sprinkle evenly over the egg mixture. Cover and put in the refrigerator for 8 hours, to overnight.
To bake: Do not preheat the oven. Place, uncovered, in an oven and set to 350 degrees F (175 degrees C). Bake until brown on top, about 1 hour.

Nutrition Facts : Calories 532.9 calories, Carbohydrate 10.6 g, Cholesterol 375.9 mg, Fat 43.1 g, Fiber 0.6 g, Protein 25.9 g, SaturatedFat 21.2 g, Sodium 1144.3 mg, Sugar 1.9 g

Tips:

Choose ripe, flavorful pineapples: The quality of your pineapples will significantly impact the taste of your chili. Look for pineapples that are heavy for their size, have a golden-yellow color, and give off a sweet, fragrant aroma.
Don't be afraid to experiment with different chili peppers: The type of chili pepper you use will determine the heat level of your chili. If you prefer a milder chili, use milder peppers like bell peppers or poblanos. If you like it hot, use hotter peppers like habaneros or Scotch bonnets.
Roast your chili peppers before adding them to the chili: Roasting the chili peppers will help to deepen their flavor and give them a slightly smoky taste. You can roast the peppers in a hot oven or on a grill.
Use a variety of beans: Using a variety of beans will add different textures and flavors to your chili. Some good options include black beans, kidney beans, and pinto beans.
Add some sweetness to balance out the heat: A little bit of sweetness can help to balance out the heat of the chili peppers. You can add sweetness with ingredients like pineapple, honey, or brown sugar.
Let your chili simmer for a long time: The longer you simmer your chili, the more time the flavors will have to develop. Simmer your chili for at least 1 hour, or even longer if you have the time.

Conclusion:

Pineapple chili is a delicious and unique twist on the classic chili recipe. The pineapple adds a sweet and tangy flavor that complements the heat of the chili peppers. This chili is perfect for a party or potluck, and it's also a great way to use up leftover pineapple. So next time you're looking for a new chili recipe to try, give pineapple chili a try. You won't be disappointed!