Best 4 The Best Chili I Ever Ate Recipes

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**Experience a Culinary Symphony: Discover the Best Chili You'll Ever Taste**

Prepare to embark on a tantalizing culinary journey with a dish that will ignite your taste buds and leave you craving more. This comprehensive article presents a symphony of chili recipes, each meticulously crafted to showcase the essence of this beloved comfort food. From the classic Texas-style chili, brimming with bold flavors and a touch of heat, to the vegetarian chili, bursting with a vibrant array of vegetables and spices, this article offers a chili experience that caters to every palate.

Indulge in the secrets of creating the perfect chili, exploring variations that span the spectrum of flavors and textures. Discover the art of balancing spices, the dance between heat and sweetness, and the symphony of textures that come together to create a truly exceptional chili. Whether you prefer a slow-simmered, hearty chili or a quick and easy weeknight chili, this article has a recipe that will satisfy your cravings.

Uncover the secrets behind the perfect chili, from selecting the finest ingredients to perfecting the cooking technique. Learn how to coax the maximum flavor from your chosen ingredients, creating a rich and complex broth that forms the foundation of a truly memorable chili. Explore the art of layering flavors, introducing a harmonious blend of spices, herbs, and vegetables that come together to create a symphony of taste.

Let your taste buds embark on a journey through the diverse world of chili, discovering variations that showcase the culinary heritage of different cultures. From the fiery heat of the Mexican chili to the smoky depths of the Hungarian goulash, this article presents a global exploration of chili, inviting you to savor the unique flavors that define each variation.

So, gather your ingredients, prepare your taste buds, and get ready to embark on a culinary adventure that will forever change the way you view chili. With a treasure trove of recipes and expert insights, this article is your ultimate guide to creating the best chili you've ever tasted.

Let's cook with our recipes!

THE BEST EVER CHILI



The Best Ever Chili image

My dad and my father-in-law are the gurus in our chili-loving clan. But after my honeymoon to New Mexico, inspired by the fresh and fragrant chile peppers at the Santa Fe farmers market, I felt it was time to introduce them to my spicy, meaty version with a touch of masa harina. -Sarah Farmer, Taste of Home Culinary Director

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h40m

Yield 8 servings.

Number Of Ingredients 23

3 dried ancho or guajillo chiles
1 to 2 cups boiling water
2 tablespoons tomato paste
3 garlic cloves
1/4 cup chili powder
1-1/2 teaspoons smoked paprika
2 teaspoons ground cumin
1 pound ground beef
1-1/2 teaspoons Montreal steak seasoning
2 pounds beef tri-tip roast, cut into 1/2-inch cubes
2 teaspoons salt, divided
2 teaspoons coarsely ground pepper, divided
2 tablespoons canola oil, divided
1 large onion, chopped (about 2 cups)
1 poblano pepper, seeded and chopped
1 teaspoon dried oregano
1-1/2 teaspoons crushed red pepper flakes
3 cups beef stock
1 bottle (12 ounces) beer
2 cans (14-1/2 ounces each ) fire-roasted diced tomatoes, undrained
1 can (16 ounces) kidney beans, drained
3 tablespoons masa harina
Optional: American cheese slices, sour cream, shredded cheddar cheese, diced red onion and corn chips

Steps:

  • Combine chiles and enough boiling water to cover; let stand until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard stems and seeds. Process chiles, tomato paste, garlic and reserved liquid until smooth. , In a small skillet, toast chili powder, paprika and cumin over medium heat until aromatic, 3-4 minutes; remove and set aside. In a Dutch oven, cook and stir ground beef and steak seasoning over medium-high heat until beef is no longer pink, about 5 minutes; remove and drain. , Sprinkle steak cubes with 1 teaspoon each salt and pepper. In same Dutch oven, brown beef in batches in 1 tablespoon oil over medium-high heat; remove and set aside. Saute onion and poblano pepper in the remaining 1 tablespoon oil until tender, about 5 minutes. Stir in toasted spices, oregano and pepper flakes. Add the cooked meats along with stock, beer, tomatoes, beans, remaining salt and pepper, and chile paste mixture. Cook over medium heat 20 minutes; reduce heat to low. Stir in masa and simmer 30-45 minutes longer. Serve with desired toppings. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 473 calories, Fat 20g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 1554mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 7g fiber), Protein 41g protein.

THE BEST CHILI YOU WILL EVER TASTE



The Best Chili You Will Ever Taste image

This is the best chili recipe I have ever tried. I'm not sure where the recipe originated, but it is amazing! Sometimes, I don't bother adding all four cans of the kidney beans and it still turns out wonderful. Once anyone tastes this chili, they will be begging for the recipe!! Enjoy!

Provided by AmandaAOates

Categories     Lunch/Snacks

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 20

2 teaspoons oil
2 onions, chopped
3 cloves garlic, minced
1 lb lean ground beef
3/4 lb beef sirloin, cubed
1 (14 1/2 ounce) can diced tomatoes
1 can dark beer
1 cup strong coffee
2 (6 ounce) cans tomato paste
1 can beef broth
1/2 cup brown sugar
3 1/2 tablespoons chili sauce
1 tablespoon cumin
1 tablespoon cocoa
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon coriander
1 teaspoon salt
4 (15 ounce) cans kidney beans
4 chili peppers, chopped

Steps:

  • Heat oil.
  • Cook onions, garlic and meat until brown.
  • Add tomatoes, beer, coffee, tomato paste and beef broth.
  • Add spices Stir in 2 cans of kidney beans and peppers.
  • Reduce heat and simmer for 1 1/2 hours.
  • Add 2 remaining cans of kidney beans and simmer for another 30 minutes.

THE BEST CHILI I EVER ATE



The Best Chili I Ever Ate image

Make and share this The Best Chili I Ever Ate recipe from Food.com.

Provided by jefranck7433

Categories     Lunch/Snacks

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons vegetable oil
2 lbs ground meat (I used venison)
1 cup diced onion
1 medium green bell pepper
16 ounces diced tomatoes
16 ounces tomato juice
16 ounces baked beans
16 ounces kidney beans (drained)
1 1/2 teaspoons salt
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon crushed red pepper flakes
1 cup cheddar cheese (grated)
2 cups corn muffin mix
15 ounces creamed corn
1/2 cup milk
1/2 cup sugar

Steps:

  • Brown ground meat in oil.
  • Place in large pot.
  • Add onion, tomatoes, tomato juice, beans, kidney beans, salt, garlic, chili powder, and red pepper.
  • Cook on medium heat for 30 minutes, and stir occasionally.
  • In a separate bowl combine cream corn, corn muffin mix, milk and sugar.
  • Pour chili in deep 9x13-inch baking dish.
  • Sprinkle cheese on top.
  • Pour the cornmeal mixture evenly over top of chili.
  • Bake in oven at 400 degrees for 35 minutes, or until cornbread on top is golden brown.

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

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.

Tips:

  • Use a variety of chili peppers. This will give your chili a more complex flavor. Some good options include ancho, guajillo, and chipotle peppers.
  • Soak your dried peppers before using them. This will help to rehydrate them and make them easier to grind.
  • Brown your meat before adding it to the chili. This will help to develop its flavor and prevent it from becoming tough.
  • Use a good quality beef broth. This will help to give your chili a rich, flavorful base.
  • Add some dark chocolate to your chili. This will help to add a subtle sweetness and depth of flavor.
  • Let your chili simmer for at least 2 hours. This will help to develop the flavors and make your chili more delicious.
  • Serve your chili with your favorite toppings. Some good options include cheese, sour cream, and avocado.

Conclusion:

The best chili is the one that you make yourself. With a little time and effort, you can create a delicious chili that your family and friends will love. So experiment with different ingredients and flavors until you find a recipe that you love. And don't forget to enjoy the process!

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