Best 6 Kick Ass Grey Cup Of Chilli Recipes

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Are you ready to tantalize your taste buds with a culinary masterpiece that will leave you craving for more? Look no further than the "Kick-Ass Grey Cup of Chili," a dish that combines bold flavors, hearty ingredients, and a touch of smokiness to create an unforgettable experience. Get ready to warm up your soul and satisfy your hunger with this exceptional chili recipe, perfect for any occasion.

Here are our top 6 tried and tested recipes!

MIGHTY MATT'S KICK-BUTT CHILI



Mighty Matt's Kick-Butt Chili image

Ground beef, a tomato base, pinto beans, and a variety of spices are combined to make a fiery hot chili that is perfect for a cold winter's day. The key to the heat is in the cayenne pepper so adjust to your individual taste. Double the recipe to make a crowd pleasing addition to your next football watching party. Serve with some shredded Cheddar cheese and fresh chopped onion, if desired.

Provided by Slingblade

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

Time 2h

Yield 8

Number Of Ingredients 15

2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2 pounds lean ground beef
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
2 ½ cups water
⅓ cup chili powder
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons dried Mexican oregano
2 teaspoons cayenne pepper
1 tablespoon white sugar
3 (15 ounce) cans pinto beans, drained

Steps:

  • Heat the olive oil in a large saucepan over high heat. Stir in the onion and garlic; cook and stir just until you start to smell the garlic, 2-3 minutes. Add the ground beef and cook, stirring frequently, until crumbly and no longer pink, about 5 minutes.
  • Remove from heat and stir in the tomato sauce, tomatoes, and water. Season with the chili powder, cumin, salt, black pepper, oregano, cayenne, and sugar. Place the mixture over medium heat and bring to a boil. Reduce heat to low, cover and simmer for about 1 hour.
  • Remove the cover and stir in the beans. Replace the cover and continue cooking until fully heated through, about 15 minutes.

Nutrition Facts : Calories 405.7 calories, Carbohydrate 27.8 g, Cholesterol 68.6 mg, Fat 21.1 g, Fiber 8.5 g, Protein 27.2 g, SaturatedFat 7 g, Sodium 1257.4 mg, Sugar 5.4 g

GREY CUP CHILI



Grey Cup Chili image

Hearty three-bean chili with vegetables. Served with thick slices of garlic bread, it's a Grey Cup party staple.

Provided by LINDA BAKER

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

Time 1h25m

Yield 10

Number Of Ingredients 24

1 ½ pounds extra lean ground beef
1 tablespoon minced garlic, or more to taste
1 cup chopped green bell pepper
1 cup chopped red onion
1 cup chopped carrot
1 cup chopped zucchini
1 cup chopped celery
1 tablespoon ground cumin
1 tablespoon chili powder
1 ½ teaspoons dried oregano
1 ½ teaspoons ground coriander
¼ teaspoon ground black pepper, or to taste
1 (28 ounce) can diced tomatoes
1 (14 ounce) can whole kernel corn, drained
1 (10.75 ounce) can condensed tomato soup
1 (4.5 ounce) can sliced mushrooms, drained
¼ cup barbeque sauce
1 package taco seasoning mix, or to taste
1 (19 ounce) can black beans, drained and rinsed
1 (19 ounce) can garbanzo beans, drained and rinsed
1 (19 ounce) can red kidney beans, drained and rinsed
1 (15 ounce) can baked beans in tomato sauce
½ cup chopped fresh cilantro, or to taste
1 tablespoon lime juice

Steps:

  • Cook and stir ground beef and garlic in a large non-stick pot over medium-high heat until beef is no longer pink, about 10 minutes. Stir bell pepper, red onion, carrot, zucchini, and celery into beef mixture; cook and stir until vegetables soften, about 5 minutes.
  • Stir cumin, chili powder, oregano, coriander, and black pepper into beef mixture; cook for 1 minute. Stir tomatoes, corn, tomato soup, mushrooms, barbecue sauce, and taco seasoning into chili; bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, for 20 minutes.
  • Stir black beans, garbanzo beans, kidney beans, and baked beans into chili; simmer until heated through, about 15 minutes. Remove chili from heat; stir in cilantro and lime juice.

Nutrition Facts : Calories 466.6 calories, Carbohydrate 63.4 g, Cholesterol 46.8 mg, Fat 12 g, Fiber 14.8 g, Protein 28.7 g, SaturatedFat 4.1 g, Sodium 1488 mg, Sugar 13.3 g

SAM'S NO.3 KICKIN' GREEN CHILI



Sam's No.3 Kickin' Green Chili image

Provided by Food Network

Time 1h10m

Yield 5 quarts

Number Of Ingredients 13

25 fresh Anaheim green chiles or five 4 1/2-ounce cans green chiles
3 sticks (12 ounces) butter or margarine, plus more for sauteing pork
3 pounds pork, cut into 1/2-inch cubes
2 large white onions, cut into 1/2-inch dice
1 tablespoon plus 1 teaspoon salt
1 3/4 teaspoons ground black pepper
1 3/4 tablespoons ground dry mustard powder
2 teaspoons dried oregano
2 teaspoons granulated garlic
6 large tomatoes, cut into 1/2-inch dice
Two 14 1/2-ounce cans diced tomatoes
3 fresh jalapenos, diced, optional for added heat
1 cup flour

Steps:

  • If roasting your own chiles: Preheat an outdoor grill to high. Place the Anaheim chiles on the grill and cook, turning to cook evenly, until the skins blister and blacken. Remove from the grill and place in a plastic bag. Seal the bag and let the chiles stand for 5 to 10 minutes. Remove the skin, stems and seeds and chop into 1/4-inch pieces.
  • Heat some butter in a large pot and add the cubed pork. Cook about15 minutes, and then add the onions and spices. Cook on low heat, stirring occasionally. When the pork has cooked through, add the fresh tomatoes, canned tomatoes, green chiles and jalapenos, if using. Stir occasionally.
  • After 5 minutes, add 8 cups water. Bring to a low boil. Stir occasionally. Increase the heat and bring the chili to a rolling or high boil.
  • In separate pan, melt the butter or margarine and whisk in the flour, stirring until creamy.
  • Slowly add the roux to the chili, stirring constantly, and shut off the heat. Continue to stir so that the roux is evenly distributed. (Roux amount can be adjusted depending on desired consistency or thickness.)
  • Let stand 5 minutes and serve in a bowl or smothered!

GAME DAY CHILI



Game Day Chili image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
3 pounds ground meat (any combination of ground beef chuck, pork shoulder or veal shoulder)
Kosher salt and freshly ground black pepper
6 cloves garlic, finely chopped
2 large onions, chopped
2 bunches scallions, chopped (about 2 cups)
2 tablespoons tomato paste
6 tablespoons chile powder
One 12-ounce bottle dark beer, such as Dos Equis
Two 28-ounce cans whole fire-roasted tomatoes, crushed by hand
2 cups chicken stock
2 tablespoons red hot sauce, such as Tabasco
2 tablespoons green hot sauce, such as Tabasco
Suggested toppings: 1 cup lightly whipped and chilled creme fraiche, sliced jalapenos, fresh cilantro leaves, diced tomatoes, sliced cherry peppers, shredded Monterey Jack and shredded Cheddar

Steps:

  • In a large Dutch oven, heat the oil over medium-high heat. When the oil is hot, add the ground meat. Cook and stir occasionally until browned all over and you can hear a slight crackling in the pan, letting you know the moisture has cooked away, about 15 minutes. Season with salt and pepper.
  • Reduce the heat to medium. Add the garlic, onions and half of the scallions and cook until wilted, about 5 minutes. Make a space in the pan and drop in the tomato paste. Let toast for 1 minute and then stir into the meat. Sprinkle on the chile powder. Cook and stir until fragrant, about 2 minutes.
  • Pour in the beer and cook until almost reduced away, about 4 minutes. Pour in the tomatoes and stock and season with the red and green hot sauce. Adjust the heat so the chili is gently simmering and cook, uncovered, until the chili is thick, dark red and flavorful, about 1 1/2 hours. Serve in bowls with the remaining scallions and suggested toppings.

WHITE CHILI WITH A KICK



White Chili with a Kick image

Store-bought rotisserie chicken makes this spicy chili easy, but you could also cook your own. We like it with various combinations of sour cream, green onions, cheese and salsa on top. -Emmajean Anderson, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 16

1 large onion, chopped
6 tablespoons butter, cubed
2 tablespoons all-purpose flour
2 cups chicken broth
3/4 cup half-and-half cream
1 rotisserie chicken, cut into bite-sized pieces
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (11 ounces) white corn, drained
2 cans (4 ounces each) chopped green chiles
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon hot pepper sauce
1-1/2 cups shredded pepper jack cheese
Optional: Salsa and chopped green onions

Steps:

  • In a Dutch oven, saute onion in butter. Stir in flour until blended; cook and stir until golden brown, about 3 minutes. Gradually add broth and cream. Bring to a boil; cook and stir until thickened, about 2 minutes., Add the chicken, beans, corn, chiles, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese until melted. , If desired, garnish each serving with salsa and green onions.

Nutrition Facts : Calories 424 calories, Fat 21g fat (11g saturated fat), Cholesterol 113mg cholesterol, Sodium 896mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein.

WORLD'S BEST GREEN CHILI



World's Best Green Chili image

I got this recipe from the guy giving out free sample tastes at Sam's. It's very good, but it makes alot of chili (3 gal). It was easy to half though

Provided by Wapiti

Categories     Pork

Time 1h15m

Yield 3 gallons, 21 serving(s)

Number Of Ingredients 15

8 lbs cubed lean pork
6 slices bacon
28 ounces diced tomatoes
28 ounces green chilies
1 1/2 gallons chicken broth
4 ounces chopped jalapenos (hot)
3/4 teaspoon ground cumin
3/4 teaspoon granulated garlic
3/4 teaspoon paprika
3/4 teaspoon oregano
3/4 teaspoon basil
3/4 teaspoon parsley
3/4 teaspoon salt
3/4 teaspoon white pepper
3/4 teaspoon cayenne pepper

Steps:

  • Start chicken broth in a large pot, (to a slow simmer).
  • Brown bacon, save grease (make a bacon sandwich).
  • Brown cubed pork in bacon grease, add enough flour to absorb grease, and lightly brown flour.
  • Add pork to simmering chicken broth, whisk vigorously (to avoid lumps).
  • simmer for 45 minutes.
  • Add rest of the ingredients,and simmer for another 45 minutes.
  • Serve with warm tortillas.

Tips:

  • Prep Ahead: Chop and prep your ingredients beforehand to streamline the cooking process.
  • Use Quality Ingredients: Fresh, flavorful ingredients make all the difference. Don't skimp on the quality.
  • Choose Your Beans Wisely: Different beans offer unique flavors and textures. Experiment with various types to find your favorites.
  • Don't Overcook the Beans: Overcooked beans can become mushy and lose their flavor. Cook them just until tender.
  • Add Spices Gradually: Start with a moderate amount of spices and adjust to your desired level of heat.
  • Use a Good Quality Broth: A flavorful broth forms the base of your chili. Choose a broth that complements the other ingredients.
  • Don't Forget the Toppings: Toppings like sour cream, cheese, and avocado add extra flavor and texture to your chili.
  • Let the Chili Simmer: Simmering allows the flavors to meld and deepen. Aim for at least 30 minutes of simmering time.

Conclusion:

With careful preparation and attention to detail, you can create a delicious and satisfying Grey Cup of Chili that will be a hit at your next gathering. Experiment with different ingredients and techniques to find your ideal chili recipe. Remember, the best chili is the one that you and your loved ones enjoy the most. So get creative, have fun, and enjoy the process of making this classic dish. Whether you're a seasoned chili-maker or a beginner cook, this guide provides you with the essential tips and tricks to create an unforgettable Grey Cup of Chili.

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