Best 3 Randys Almost Famous Chili Recipes

Indulge in a culinary journey with Randy's Almost Famous Chili, a tantalizing dish that promises to warm your soul and tantalize your taste buds. This savory and versatile chili is a symphony of flavors, crafted with a delectable blend of spices, tender meats, and hearty beans. Whether you prefer a classic beef chili, a smoky vegetarian chili, or a spicy turkey chili, this article has a recipe for every palate. Get ready to embark on a culinary adventure as we explore the secrets behind this almost-famous chili and uncover the recipes that will make you the star of your next gathering.

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

THE BEST CHILI

The Best Chili image

There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1/4 cup vegetable oil
1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1 1/2 cups low-sodium beef broth
One 28-ounce can whole peeled tomatoes, crushed
Two 15.5-ounce cans kidney beans, undrained
Sour cream, shredded Cheddar and sliced scallions, for serving
Tortilla chips, for serving

Steps:

Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

RANDY'S ALMOST FAMOUS CHILI

Randy's Almost Famous Chili image

I developed this Chili recipe several years ago & I won 2nd place in a local chili contest. It's become a family & friend favorite...my brother-in-law is considered a "chili connoisseur" & he says it's the best he has ever had! One time, a friend's wife ate 5 bowls of it, that I KNOW of.....YIKES!!! Hope you enjoy it, too! BTW....I do NOT put in kidney beans or macaroni, but you do whatever you like. IMO that's a darn good way to ruin chili!!!

Provided by Ackman

Categories Onions

Time 8h30m

Yield 1 large crockpot, 10-12 serving(s)

Number Of Ingredients 14

Ingredients

3 -4 lbs ground chuck
1 large Spanish onion, coarsely chopped
2 -3 stalks celery, coarsely chopped
2 -3 garlic cloves, chopped fine
1 1/2 teaspoons Lawry's Seasoned Salt
1 (28 ounce) can whole tomatoes, undrained
1 (28 ounce) can crushed tomatoes
2 cups tomato juice
1 (10 ounce) can green chilies, drained & chopped (I use the mild)
2 tablespoons chili powder
2 tablespoons sea salt
1 1/2 teaspoons oregano
1 1/2 teaspoons cumin seeds
2 -3 teaspoons hot sauce (I use TRAPPEY'S)

Steps:

In a large dutch oven or skillet, melt 2 T. butter flavored CRISCO.
Add the first 4 ingredients & season with the LAWRY's.
Cook & stir occasionally, until all pink is almost gone & vegetables are soft, but not brown.
Drain well.
Place in a large crockpot.
Add remaining ingredients.
Using your hands, crush the the whole tomatoes.
Stir well.
Cook on low setting for 6-8 hours, stirring occasionally.
Correct the seasonings to your taste.
Best if cooled & reheated the next day.
Serve with a crusty bread or corn bread.
ENJOY!

JUST LIKE WENDY'S® CHILI

Just Like Wendy's® Chili image

After trying several clone recipes and adjusting them to my tastes, I've concocted what I think is the best clone. Serve topped with finely diced white onions and/or shredded cheese. Enjoy!

Provided by MontanaChef

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

Time 1h35m

Yield 10

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 pounds ground beef
2 stalks celery, chopped
1 onion, chopped
1 green bell pepper, chopped
3 (14 ounce) cans stewed tomatoes
1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL)
1 (14 ounce) can tomato sauce
1 cup water
2 (1.25 ounce) packages chili seasoning (such as McCormick® Mild Chili Seasoning Mix)
1 (14 ounce) can kidney beans, undrained
1 (14 ounce) can pinto beans, undrained
salt and ground black pepper to taste
1 tablespoon white vinegar, or more to taste

Steps:

Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Stir and break the ground beef into crumbles and cook until no longer pink, about 5 more minutes.
Stir celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.
Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 28.8 g, Cholesterol 55.1 mg, Fat 14.8 g, Fiber 7.8 g, Protein 22.6 g, SaturatedFat 4.7 g, Sodium 1521 mg, Sugar 8.3 g

Tips:

Use a flavorful chili base. This can be made with a variety of ingredients, such as ground beef, pork, or lamb; beans, such as kidney beans, black beans, or pinto beans; and vegetables, such as onions, peppers, and tomatoes.
Add chili powder, cumin, and oregano to the chili base. These spices are essential for creating a classic chili flavor.
Use a variety of chili peppers to add heat. The type of chili pepper you use will determine the spiciness of the chili. For a mild chili, use mild chili peppers, such as ancho or pasilla peppers. For a spicy chili, use hot chili peppers, such as cayenne or habanero peppers.
Simmer the chili for at least 30 minutes. This will allow the flavors to meld and develop.
Serve the chili with your favorite toppings. Common toppings include cheese, sour cream, onions, and cilantro.

Conclusion:

Randy's Almost Famous Chili is a delicious and easy-to-make chili that is perfect for a party or a weeknight dinner. With its flavorful chili base, variety of chili peppers, and simmered spices, this chili is sure to be a hit with everyone who tries it. So next time you're looking for a delicious chili recipe, give Randy's Almost Famous Chili a try. You won't be disappointed!