Best 2 Best Midwest Chili Youll Ever Eat No Noodles Or Kidney Beans Recipes
Welcome to the ultimate guide to cooking the best Midwestern chili you'll ever taste, without noodles or kidney beans! This hearty and flavorful dish is a staple of Midwestern cuisine, and it's sure to satisfy your cravings for a warm and comforting meal. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more. In this comprehensive article, we'll uncover the secrets to creating the perfect Midwestern chili, guiding you through every step of the process. From selecting the finest ingredients to mastering the art of slow cooking, we'll provide you with all the tips and tricks you need to whip up a pot of chili that will impress your family and friends. So grab your apron and let's get started on crafting the best Midwestern chili you'll ever eat!
Here are our top 2 tried and tested recipes!
MIDWEST BEST CHILI
This is a version of the famous "Wendys" restaurant chili. It is a popular version most familiar to midwesterners. An all around good recipe.
Provided by Koz4721
Categories Beans
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Brown the ground beef in chili pot over medium heat.
- Drain excess fat.
- Add remaining ingredients.
- cook on medium high heat until it simmers.
- Stir about every 15 minutes, for 2 to 3 hours.
- Remove from heat and rest 15 minutes before serving or cool immediately then reheat tomorrow for better yet.
Nutrition Facts : Calories 337.8, Fat 9, SaturatedFat 3.3, Cholesterol 49.1, Sodium 1135.1, Carbohydrate 39.3, Fiber 11.7, Sugar 8.1, Protein 26.9
BEST MIDWEST CHILI YOU'LL EVER EAT * NO NOODLES OR KIDNEY BEANS
Nothing like going out on a limb with that title, right? :-) Made in the slow-cooker or a bean pot in the oven or in a pot on the stove-top, any way you prepare it---it comes out D-E-L-I-C-I-O-U-S! (Not that I'm biased!)
Provided by Debber
Categories Deer
Time 4h15m
Yield 1 slow-cooker, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Fry ground meat; as it finishes, add the onion and sauté together.
- While that is working, open all the cans and dump into slow-cooker; add the seasonings; stir to mix.
- When meat is browned and onions are transparent or golden brown, add the green pepper, cook 1-2 more minutes; then add to the bean mixture; mix well.
- Cook on high for 3-4 hours; medium for 4-6; low for 6-8 hours.
- Serve with corn/tortilla chips in bottom of bowl, chili next, and cheese sprinkled over the top; onions & sour cream optional.
- NOTE: This is actually even BETTER as leftovers!
Tips:
- Use a variety of meats for a more flavorful chili. Chuck roast, ground beef, and ground pork are all good options.
- Don't be afraid to experiment with different spices. Chili powder, cumin, oregano, and garlic are all classic chili spices, but you can also add others like smoked paprika, cayenne pepper, or chipotle powder.
- Let the chili simmer for at least an hour, or even longer, to allow the flavors to meld together.
- Serve the chili with your favorite toppings, such as shredded cheese, sour cream, onions, or jalapenos.
Conclusion:
This Midwest chili recipe is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, this chili is sure to be a hit. So next time you are looking for a comforting and delicious meal, give this Midwest chili recipe a try.
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