Best 8 Guy Fieris Chili Sauce Recipes

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Welcome, chili enthusiasts! Are you seeking a flavor-packed experience that will tantalize your taste buds and leave you craving more? Look no further than Guy Fieri's Chili Sauce, a culinary masterpiece that embodies the spirit of bold and fiery flavors. Get ready to embark on a culinary journey as we explore the secrets behind this delectable sauce, uncovering the perfect balance of spices, tomatoes, and secret ingredients that make it a true standout. Whether you're a chili aficionado or simply looking to spice up your next meal, this article will guide you through the essential steps and provide you with the knowledge to create an unforgettable chili sauce that will leave your taste buds dancing.

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

GUY'S TEXAS CHILI



Guy's Texas Chili image

Provided by Guy Fieri

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 20

2 dried chile de arbol peppers
2 dried ancho chile peppers
2 dried guajillo chile peppers
2 tablespoons extra-virgin olive oil
1 medium sweet onion, diced
4 cloves garlic, minced
1 red bell pepper, seeded and diced
1 Fresno chile pepper, seeded and minced
2 Anaheim chile peppers, seeded and diced
1 1/2 pounds beef chuck roast, cut into ½-inch cubes
1 1/2 pounds ground beef (80% lean)
2 tablespoons all-purpose flour
3 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon freshly ground black pepper
Pinch of cayenne pepper
1 12-ounce bottle Mexican beer
1 1/2 quarts low-sodium beef stock
1 tablespoon kosher salt
1/4 cup chopped cilantro

Steps:

  • Remove the stems and seeds from the dried chiles and tear them into large pieces. Toast the chiles in a large skillet over medium-high heat until they start to change color, about 2 minutes. Transfer to a small bowl and add hot water to just cover the chiles. Cover and let steam for 15 minutes. Place the chiles and liquid in a blender and puree until smooth. Set aside.
  • In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic, bell pepper, Fresno chile and Anaheim chiles and cook until the onion is translucent, 6 to 7 minutes. Add both kinds of beef and cook until browned and cooked through, 7 to 8 minutes.
  • Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the beer and scraping up the browned bits from the bottom of the pot. Add the stock, blended chiles and salt and bring to a boil, then reduce the heat to a low simmer.
  • Partially cover the pot and simmer until the beef is tender and the chili has thickened, about 2 hours. Remove from the heat. Stir in the cilantro, cover and keep warm until serving. Serve with toppings.

WEIRD SPAGHETTI



Weird Spaghetti image

Traditionally this is Cincinnati Chili, although I grew up with it as "Farmer's Market Spaghetti" that my Grandmother discovered at the 1933 World's Fair. I deemed it Weird Spaghetti as a child, but "Good weird! A family favorite, we enjoy with just pasta and cheese. Cincinnati Chili is served with shredded Cheddar, oyster crackers, chopped onion and kidney beans.

Provided by Guy Fieri

Categories     main-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 16

2 pounds ground beef, (80/20 lean muscle to fat ratio)
1 onion, finely diced
2 1/2 teaspoons ground cinnamon
2 1/2 teaspoons ground cloves
2 1/2 teaspoons ground cumin
2 1/2 teaspoons powdered ginger
2 1/2 teaspoons dry mustard
1 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3/4 teaspoon cocoa powder
1 1/2 cups tomato sauce
4 cups low-sodium beef stock
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 pound bucatini noodles, boiled in salted water, drained
1/4 cup freshly grated Parmigiano-Reggiano

Steps:

  • In a large saute pan over medium heat, brown the ground beef while breaking the mass into smaller pieces. While the meat is cooking and still a little pink, add the onion and saute until the beef is fully cooked and the onion turns translucent. Drain all of the fat from the pan. Add all the dry spices and cook for 2 to 3 minutes more, then stir in the tomato sauce. Once combined, incorporate the beef stock, vinegar and Worcestershire sauce. Bring to a simmer and cook for 1 hour. Put the cooked bucatini in a serving bowl and add the meat sauce. Garnish with Parmigiano-Reggiano and serve.

TEXAS CHILI



Texas Chili image

Provided by Guy Fieri

Categories     main-dish

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 76

2 ancho chiles
2 dried chiles de arbol
2 dried guajillo chiles
2 tablespoons olive oil
1 large onion, diced
1 large red bell pepper, stemmed, seeded and diced
2 Fresno chiles, stemmed, seeded and minced
2 Anaheim peppers, stemmed, seeded and diced
2 pounds beef chuck roast, cut into 1/2-inch cubes
2 pounds coarse ground beef
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
8 cups low-sodium beef stock
One 12-ounce bottle beer, amber preferred
Pinch paprika
3 tablespoons masa harina
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 to 1 1/2 cups Cheddar-Beer Cheese Sauce, recipe follows
1 cup sour cream
1/4 cup thinly sliced scallions
1/2 cup minced red onion
1 cup broken salted crackers
2 ancho chiles
2 dried chiles de arbol
2 dried guajillo chiles
2 tablespoons olive oil
1 large onion, diced
1 large red bell pepper, stemmed, seeded and diced
2 Fresno chiles, stemmed, seeded and minced
2 Anaheim peppers, stemmed, seeded and diced
2 pounds beef chuck roast, cut into 1/2-inch cubes
2 pounds coarse ground beef
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
8 cups low-sodium beef stock
One 12-ounce bottle beer, amber preferred
Pinch paprika
3 tablespoons masa harina
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 to 1 1/2 cups Cheddar-Beer Cheese Sauce, recipe follows
1 cup sour cream
1/4 cup thinly sliced scallions
1/2 cup minced red onion
1 cup broken salted crackers
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup half-and-half
One 12-ounce bottle beer, amber preferred
2 cups grated sharp Cheddar
1 cup cream cheese
2 teaspoons Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
Pinch cayenne
5 to 6 turns fresh ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup half-and-half
One 12-ounce bottle beer, amber preferred
2 cups grated sharp Cheddar
1 cup cream cheese
2 teaspoons Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
Pinch cayenne
5 to 6 turns fresh ground black pepper

Steps:

  • Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside.
  • In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl.
  • Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the chile puree, stirring to combine. Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours. Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm.
  • Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers.
  • Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside.
  • In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl.
  • Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the chile puree, stirring to combine. Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours. Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm.
  • Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers.
  • In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve.
  • In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve.

DRAGON'S BREATH CHILI



Dragon's Breath Chili image

Provided by Guy Fieri

Categories     main-dish

Time 2h25m

Yield 10 to 15 servings

Number Of Ingredients 34

3 tablespoons bacon grease or canola oil
2 tablespoons unsalted butter
3 Anaheim chiles, roasted, peeled, chopped
3 poblano chiles, roasted, peeled, chopped
2 red bell peppers, diced
2 jalapenos chiles, minced
2 yellow onions, diced
1 head garlic, minced
1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
2 pounds ground beef, coarse grind
1 pound bulk Italian sausage
3 tablespoons chili powder
2 teaspoons cayenne pepper
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons hot paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cups tomato sauce
1 cup tomato paste
12 ounces lager beer
1 cup chicken stock
Two 15.5-ounce cans kidney beans, with juice
Two 15.5-ounce cans pinto beans, with juice
Double-Fried French Fries, for serving, recipe follows
Saltine crackers, for garnish
1 bunch green onions, thinly sliced
1 cup shredded Cheddar
Four 4- to 5-inch-long russet potatoes
8 cups canola oil
1 tablespoon fine grain sea salt
1 teaspoon freshly ground black pepper

Steps:

  • Add the bacon grease and butter to a large stockpot over high heat. Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized, about 5 minutes. Add the garlic and saute 1 minute longer. Add the chuck and brown, about 4 minutes. Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through, 7 to 10 minutes. Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute.
  • Add the tomato sauce and paste, and stir to caramelize, about 2 minutes. Stir in the beer and stock. Add the kidney and pinto beans; lower the heat and simmer, about 2 hours.
  • Serve the chili in bowls over Double-Fried French Fries and garnish with crackers, green onions and Cheddar.
  • Peel the potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
  • Fill a large bowl with water and soak the potatoes, submerged, at least 30 minutes and up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
  • Fit a heavy stockpot with a deep-fry thermometer and heat the oil to 325degress F.
  • Remove the potatoes from the water and pat dry to remove excess water. Carefully place two handfuls of potatoes into the hot oil. There should be at least 1 inch of oil above the potatoes. Parcook until the potatoes are light brown, 5 to 7 minutes. Remove the potatoes, gently shaking off the excess oil and let them drain on a rack. Repeat the process until all of the potatoes are parcooked.
  • Raise the heat of the oil to 350 degrees F. Cook the potatoes again, two handfuls at a time, until golden brown, about 2 minutes. Remove the potatoes from the oil, shake off the excess oil, place in a bowl and sprinkle lightly with salt and pepper. Repeat the process until all of the potatoes are cooked.

GUY FIERI'S CHILI SAUCE



Guy Fieri's Chili Sauce image

From Guy Fieri's Food cookbook, this is great in sauces, spreads, sandwiches dressings, barbeque sauce, etc. Enjoy!

Provided by Sharon123

Categories     Sauces

Time 1h15m

Yield 1 1/2 cups

Number Of Ingredients 7

5 large roma tomatoes, quartered
1 onion, coarsely chopped
1 jalapeno, seeded, chopped (more or less for desired heat)
1/2 cup apple cider vinegar
2 tablespoons sugar
1/4 teaspoon salt
1/4-1/2 teaspoon red chili pepper flakes (or to taste for desired heat)

Steps:

  • In a medium saucepan over medium high heat, combine all the ingredients and bring to a boil.
  • Reduce heat to medium to keep liquid at a good simmer and cook for 25-30 minutes, until thickened and broken down, stirring occasionally.
  • Puree the mixture in a blender or food processor and return to the pan and simmer 25-30 minutes more, stirring occasionally.
  • Cool, refrigerate, and use for dressings, sandwich spreads, BBQ sauce, etc. The sauce will keep in the fridge for about 3 weeks.
  • Enjoy!

RYDER'S TURKEY CHILI



Ryder's Turkey Chili image

Provided by Guy Fieri

Categories     side-dish

Time 1h50m

Yield 10 to 15 servings

Number Of Ingredients 25

10 to 12 dried pasilla chile peppers
4 tablespoons canola oil
1 red bell pepper, diced
1 green bell pepper, diced
1 1/2 jalapeno peppers, minced (remove seeds for less heat)
9 cloves garlic, minced
2 small red onions, diced
3 pounds coarsely ground turkey (thigh and breast meat)
3 pounds coarsely ground turkey (thigh and breast meat)
1/3 cup tomato paste
3 cups tomato sauce
1 cup low-sodium chicken broth
1 tablespoon granulated onion
2 teaspoons granulated garlic
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground cumin
2 teaspoons cayenne pepper
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 cups canned pinto beans with liquid
3 cups canned kidney beans with liquid
2 cups canned black beans with liquid
Shredded Cheddar cheese, for garnish
Saltine crackers, for serving

Steps:

  • Rehydrate the pasilla peppers in hot water for 20 to 30 minutes, or until softened; drain. Remove the stems and seeds; dice the peppers.
  • Warm the oil in a large pot over high heat. Add the pasillas, bell peppers, jalapenos, garlic and onions and cook until caramelized, about 8 minutes. Add the turkey and gently stir, trying not to break up the meat too much; cook until the meat is no longer pink, about 5 minutes.
  • Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth. Add the granulated onion and garlic, chili powder, paprika, cumin, cayenne, 2 tablespoons salt and 2 teaspoons black pepper. Stir in the beans and their liquid, lower the heat and cook, uncovered, for at least 1 hour. Garnish with shredded cheddar and serve with saltines.

GREEN CHILE SAUCE



Green Chile Sauce image

Provided by Guy Fieri

Time 20m

Yield 4 1/2 cups

Number Of Ingredients 10

2 tablespoons canola oil
3/4 cup finely diced Spanish onion
1/2 large jalapeno, seeded and minced
1 clove garlic, chopped
4 tablespoons flour
1 (27-ounce) can roasted green chiles, chopped, juices reserved
1/2 cup white vinegar
2 teaspoons sea salt
1 teaspoon fresh cracked black pepper
2 tablespoons fresh lime juice

Steps:

  • In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
  • Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
  • Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.

GUY FIERI'S CAROLINA PULLED PORK RECIPE - (4.5/5)



Guy Fieri's Carolina Pulled Pork Recipe - (4.5/5) image

Provided by SEFeiler

Number Of Ingredients 20

8 pound bone in pork picnic shoulder
1/3 cup freshly cracked black pepper
3 tablespoons paprika
2 tablespoons granulated garlic powder
2 tablespoons granulated onion powder
1/4 cup salt
1/4 cup chili powder
1/4 cup ground cumin
1/4 cup dark brown sugar
1/4 cup hot dry mustard
1 teaspoon cayenne
1 cup hickory chips, prepped, method follows
MOP SAUCE
1 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon freshly cracked black pepper
2 tablespoons cayenne pepper
1 tablespoon salt
2 tablespoons canola oil

Steps:

  • Rinse and dry the pork shoulder. Let rest at room temperature for 1 1/2 hours. In a small bowl, combine black pepper, paprika, garlic powder, onion powder, salt, chili powder, cumin, brown sugar, dry mustard and cayenne. Rub mixture all over the pork. Arrange the oven racks in the middle and lower parts of the oven and preheat to 225 degrees F. Put a sheet tray on the lower rack and the pork directly on the middle rack, uncovered. Put the cast iron pan with the hickory chips on the floor of the oven. Remove the chips after 2 hours of cook time. The entire cooking time will be 8 to 10 hours. Apply mop sauce every hour throughout the cooking time. In the last hour of cook time, remove pork, wrap it tightly in plastic wrap, and then in aluminum foil and return to the oven for 1 more hour. Remove the pork from the oven to a work surface. Let rest until cool enough to pull the pork from the bones. To serve, cut the buns in half and pile up some pulled pork. Top with the Vinegar Sauce, then a large spoonful of the Fo Slaw and a final spoonful of sauce. Cover with the bun top and serve. HICKORY CHIPS Soak the chips submerged in water for 15 minutes. While chips are soaking, preheat a 9-inch cast iron pan on the stove top over medium heat until it is ash-white hot. Remove chips from the water and add to the cast iron pan. Put the pan on the bottom floor of the oven for the first 2 hours of pork cooking time. MOP SAUCE Combine all the ingredients in a medium bowl and reserve.

Tips:

  • Always use ripe tomatoes. Ripe tomatoes are sweeter and have a more intense flavor than unripe tomatoes.
  • Use a variety of peppers. Different peppers provide different levels of heat and flavor. For a mild chili sauce, use green bell peppers. For a medium chili sauce, use poblano peppers. For a hot chili sauce, use cayenne peppers or habanero peppers.
  • Don't be afraid to experiment with different spices. Common spices used in chili sauce include cumin, chili powder, garlic powder, onion powder, and paprika. You can also add other spices, such as oregano, thyme, or cayenne pepper, to create a unique flavor.
  • Simmer the chili sauce for at least 30 minutes. This will allow the flavors to meld and develop.
  • Taste the chili sauce as you cook it and adjust the seasonings as needed.

Conclusion:

Guy Fieri's chili sauce is a delicious and versatile condiment that can be used on a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild, medium, or hot, there is a Guy Fieri chili sauce recipe out there for you. So next time you are looking for a way to add some flavor to your food, give Guy Fieri's chili sauce a try.

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