Are you looking for a hearty and flavorful chili recipe that will warm you up on a cold winter day? Look no further! Korbys Sunday Chili is a classic dish that has been enjoyed by families for generations. With its blend of savory spices, tender meat, and hearty beans, this chili is sure to become a favorite in your household. Whether you're serving it up for a casual dinner or a special occasion, Korbys Sunday Chili is guaranteed to be a hit. So gather your ingredients and get ready to experience the deliciousness of this timeless recipe.
Let's cook with our recipes!
FOOTBALL SUNDAY CHILI RECIPE
This chili recipe is perfect for chilly fall Sunday football games. It's also great for simmering in the slow cooker and will soon become one of your favorite football party recipes.
Provided by Homemade Cooking
Time 1h15m
Number Of Ingredients 9
Steps:
- Brown ground beef in a large skillet with onion and celery, a dash of salt and pepper, and about 1/2 a tablespoon of chili powder. While the beef is browning, add tomatoes (but NOT tomato juice) and chili beans to the pot. Use diced tomatoes for smaller chunks and stewed for large chunks, or chop up the stewed if you like smaller chunks but prefer the taste of stewed. When the beef is finished browning, drain off grease and add to the pot. Now add tomato juice. For chunkier chili, add less, and vice versa. Now add the remaining chili powder and another dash of salt and pepper, but DO NOT add brown sugar until after the chili is finished simmering. Simmer on medium low for 45 minutes. When done simmering, add the brown sugar and stir well. Serve with milk and crackers, or top with sour cream and cheese. Enjoy. Note: For spicier chili, omit brown sugar. Chili can also be simmered in a slow cooker for parties.
SUNNY'S GAME DAY CHILI
Provided by Sunny Anderson
Categories main-dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 25
Steps:
- In a large stock pot on medium-high heat add the vegetable oil, onion and jalapeno. Sprinkle with salt and saute until both are slightly tender. Remove the casing from the chorizo and add it to the pot. Using a wooden spoon or a potato masher, break up the links until they resemble ground meat. Saute until the orange-colored oil is released and the chorizo begins to slightly crisp about 10 minutes. Add the garlic, cumin, oregano, chili powder, thyme, paprika, red pepper flakes, tomatoes, and tomato paste. Stir all ingredients well and cook until the tomato skins begin to peel back and everything is a dark reddish-brown color, about 10 minutes.
- Add the turkey and gravy flavoring, then using a spoon or masher, break the ground turkey apart stirring frequently while cooking. Cook until the turkey is heated through, then add chicken stock, hot sauce, cinnamon stick, and salt and pepper, to taste. Stir in the cornmeal, lower to a simmer and cover. Cook for about 1 hour, stirring occasionally to release the chili from the bottom of the pot. Remove cinnamon stick when it begins to un-curl itself and soak up a bit of moisture becoming dense and hydrated, around 40 minutes into the simmer.
- Meanwhile, in a heavy pot or deep-fryer heat enough oil to fill the pot at least 3-inches deep to 350 degrees F. Stack the tortillas, a few at a time, and cut into 4 strips. When the oil reaches temperature, add 5 to 6 strips at a time and fry in batches until a tap from a spoon sounds hollow and bubbles begin to form on the strips, about 1 minute for each batch. Remove to a paper towel-lined plate and sprinkle each batch immediately with salt. About 30 minutes before serving add the cannellini beans to the chili and stir to heat through.
- Transfer the chili to a large serving bowl and serve with the tortilla chips and garnishes set up like a bar.
GAME DAY CHILI
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 14
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.
WENDY'S COPYCAT CHILI
Yield 8
Number Of Ingredients 13
Steps:
- Place ground beef in a large pot over medium-high heat. Stir and break the ground beef into crumbles and cook until no longer pink.
- Drain beef of excess grease.
- Return beef to pot, stir in celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes.
- Pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large pieces of stewed tomatoes.
- Stir in chili seasoning.
- Add kidney beans, pinto beans and season with salt and black pepper; bring to a boil.
- Reduce heat to low and simmer for 1 hour.
- Mix vinegar into chili.
- Ladle into bowls and serve.
Nutrition Facts : Servingsize 1 serving, Calories 1292 kcal, Fat 33 g, SaturatedFat 12 g, Cholesterol 480 mg, Sodium 4723 mg, Carbohydrate 52 g, Sugar 12 g, Protein 199 mg
JUST LIKE WENDY'S® CHILI
After trying several clone recipes and adjusting them to my tastes, I've concocted what I think is the best clone. Serve topped with finely diced white onions and/or shredded cheese. Enjoy!
Provided by MontanaChef
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h35m
Yield 10
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Stir and break the ground beef into crumbles and cook until no longer pink, about 5 more minutes.
- Stir celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.
- Mix kidney beans and pinto beans into chili, season with salt and black pepper, and bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 28.8 g, Cholesterol 55.1 mg, Fat 14.8 g, Fiber 7.8 g, Protein 22.6 g, SaturatedFat 4.7 g, Sodium 1521 mg, Sugar 8.3 g
BILL & DORDY'S SUNDAY CHILI
This is a signature recipe of my mom & dad's. Every Sunday after church and breakfast, Dad would start this chili. It simmered all day. More ingredients would be added as the pot got low. The neighborhood kids would walk into our kitchen and help themselves to a bowl. My brothers, sisters, and I still do this for our families. Hope you like it many do already.
Provided by 45 Carry Chef
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Begin browning the beef in a large pot, breaking it up with a wooden spoon.
- Peel the onions, cutting off the stem and root ends. The next step is essential to get the crescent slices of onion. Cut in half from stem to root end then pare off 1/4" crescents of onion letting it fall into the browning beef.
- Cook on Medium high until the onions are clear and the beef is cooked. Stirring frequently.
- Add the rest of the ingredients in this order: Garlic, tomato sauce, tomatoes (pour in the juice then take the tomatoes out of the can one at a time and squeeze them in your hand to break them up into chunks, chili powder, cumin. Stir to combine.
- When the mixture begins to come to a boil reduce the heat and simmer for at least an hour. If you simmer for more than 2 hours add another teaspoon of chili powder and cumin.
- Serve with thin pasta in a bowl or serve over lettuce in a bowl with saltines.
- Enjoy.
Nutrition Facts : Calories 331.8, Fat 12.9, SaturatedFat 4.7, Cholesterol 51.4, Sodium 650.4, Carbohydrate 33.3, Fiber 8.5, Sugar 8.7, Protein 23.3
KORBY'S SUNDAY CHILI
Steps:
- Brown the beef Deglaze the pan with the beer Add the Paprika, Chili and Cumin and stir until all of the liquid is absorbed. Add the remaining ingredients and cook covered stirring occasionally until you are ready to serve.
Tips:
- Choose the right chili powder. A good chili powder will have a deep red color and a smoky, slightly spicy flavor. Try to find a chili powder that is made with 100% pure chili peppers, without any fillers or additives.
- Use a variety of beans. Different beans have different flavors and textures, so using a variety will give your chili more depth. Some good options include pinto beans, black beans, red beans, and kidney beans.
- Add some vegetables. Vegetables will add sweetness, texture, and nutrients to your chili. Good options include onions, bell peppers, carrots, and corn. You can also add greens like spinach or kale at the end of cooking.
- Don't overcook the chili. Chili is best when it is simmered for a long time, but you don't want to overcook it. Overcooked chili will lose its flavor and become mushy.
- Season to taste. Chili is a versatile dish that can be seasoned to your liking. Add salt, pepper, cumin, oregano, and other spices to taste. You can also add a squeeze of lime juice or a dollop of sour cream to brighten up the flavors.
Conclusion:
Making chili is a great way to use up leftover ingredients and create a delicious and satisfying meal. With a little planning and effort, you can make a chili that your whole family will love. So next time you're looking for a quick and easy dinner option, give chili a try.
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