Lava In a Bowl: 5 Best Spicy, Smoky, Satisfying Chili Recipes
Spicy, smoky, and utterly satisfying: nothing beats chili for a hearty meal that will warm you to the core. What makes a good bowl of chili is a topic of heated debate. Some people like their chili with beans, others think the addition of beans is a cardinal sin. There are varieties of chili made with pretty much every meat imaginable and those that are vegetarian. Chili can be made so spicy that it threatens to melt your insides or mild enough that even the most pepper phobic among us will ask for seconds. These five recipes will cover all your chili making needs.
2 lbs lean ground beef1 can diced tomatoes with juice1 can tomato sauce1 1/2 cups chopped onion1/4 cup chopped red bell pepper2 tbsp chili powder2 tsp ground cumin1 1/2 tsp garlic powder1 tsp salt1/2 tsp fresh cracked black pepper1/2 tsp dried oregano2 tbsp brown sugar1/8 tsp ground cayenne pepper2 cups canned red beans, drained and rinsedCook ground beef in a skillet on medium high heat until it is thoroughly browned. Add beef and remaining ingredients to a large pot. Bring to a boil. Reduce heat and simmer for 1.5 hours.
1 tbsp olive oil
1 pound chicken breast cut into 1/2 inch cubes1 onion, chopped2 cloves garlic, chopped4 cups cooked white beans2 cups homemade chicken broth1/2 cup chopped green chiles1 tsp salt1 tsp ground cumin1 tsp fresh sage1/2 tsp ground black pepper1/4 tsp cayenne pepper1 cup sour cream1/2 cup half and half Saute chicken breast, onion, and olive oil in a large pot until chicken is cooked through, about 10 to 15 minutes. Mix the beans, chicken broth, green chiles, salt, cumin, sage, black pepper, and cayenne pepper into chicken mixture and bring to a boil. Reduce heat and simmer until the flavors have mingled, about 30 minutes. Remove the chili from heat; stir in sour cream and half and half until incorporated.
1 can diced tomatoes with juice1 can tomato paste1 carrot, sliced1 onion, minced1 head garlic, minced1 pinch crushed red pepper flakes1/4 cup chopped green bell pepper1/4 cup chopped red bell pepper1/3 cup bottled bbq sauce2 tbsp Worcestershire sauce5 slices bacon1 1/2 pounds ground pork1 tbsp chili powder1 tsp ground cumin2 cups cooked kidney beans1 tbsp chopped fresh cilantro1 tbsp chopped fresh parsleyIn a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, garlic, pepper flakes, bell peppers and BBQ sauce. While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove bacon and set aside. Cook pork in bacon grease until brown and drain. Stir chili powder into the ground pork.Mix seasoned pork, cumin and bacon into tomato mixture. Simmer for 1.5 hours over medium heat, adding additional water if necessary to keep chili from sticking to the bottom of the pan. Stir in beans, cilantro and parsley. Heat through and serve.
No Bean Chili
1/4 cup water2 large onions, minced2 pounds ground beef2 tablespoon olive oil4 red bell peppers, seeded and diced4 cans diced tomatoes1 can tomato paste4 cups beef stock1 pound chorizo sausage, ground1/2 cup diced green chiles3 tablespoons chili powder salt and fresh cracked black pepper to tasteHeat olive oil in a large pot. Add onions and bell peppers and cook until a brown crust forms on the bottom of the pot. Add water and use a wooden spoon to scrape the brown crust off of the bottom of the pot. Add ground beef and cook until beef is brown and crumbled, about 10 minutes. Season with salt and pepper and drain excess grease. Add diced tomatoes, tomato paste, beef stock, chorizo sausage, green chiles, and chili powder into mixture until combined. Bring the chili to a boil, reduce heat, and simmer until thickened, about 30 minutes. Cover and continue simmering to blend flavors, about 20 minutes more.
Vegetarian Pumpkin Chili
2 cups diced pumpkin2 cans diced tomatoes with juice1 can tomato paste1 cup vegetable stock2 tbsp olive oil1 1/2 cups chopped onion1/4 cup chopped red bell pepper2 tbsp chili powder2 tsp ground cumin1 head garlic, minced1 tsp salt1/2 tsp fresh cracked black pepper1/2 tsp dried oregano2 tbsp brown sugar1/8 tsp ground cayenne pepper2 cups canned red beans, drained and rinsedSaute pumpkin, onions, garlic, and bell peppers until onions are translucent and remaining vegetables are soft. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 1.5 hours. When the weather is cool and your family is hungry, nothing is better than a big bowl of chili. Throw one of these five recipes on the stove for a stick-to-your-ribs dinner that everybody will love.