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Pour browned beef into slow cooker. Add diced tomatoes, tomato sauce, 1/2 cup water or beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste. Stir mixture, cover with lid and cook on low heat for 5 - 6 hours.
*For Stove Top - In a large pot mix together browned hamburger, tomatoes, onion, tomato sauce, chili beans and water. Simmer for one hour, stirring occasionally. After a hour add chili powder, garlic salt, cumin and oregano. Simmer for an additional 2 hours.
Ingredients 3 lbs lean ground beef. 2 medium onions diced. 4 cloves garlic minced. 1 bottle light beer. 28 oz whole tomatoes with juice. 14 oz diced tomatoes. 14 oz tomato sauce. 15 oz kidney beans.
Place the ground beef in the bottom of the slowcooker. Top with all spices. Add liquid ingredients. Cook on high for 4 hours, medium for 6, or low for 8. Add kidney beans and cook for another 20 minutes.
I’ve come to the conclusion based on lots of feedback from friends and family over the years, that this truly is the best chili recipe on the planet. The Best Ways to Eat Chili. Here’s what I love about chili y’all. It’s easily the most versatile main dish EVER. Think about this for a second: Chili is great on it’s own, served in a ...
This recipe for The Best Crock Pot Chili gets better as it cooks low and slow in the slow cooker. Ground beef, seasonings and tons of flavor! THE BEST CROCK POT CHILI. For me, there is nothing more comforting on a cool fall day than some delicious chili and warm CORNBREAD straight out of the oven!
Burgoo is a spicy stew, similar to Irish or Mulligan stew, often served with cornbread or corn muffins. It is often prepared communally as a social gathering. It is popular as the basis for civic fund-raisers in the American Midwest and South.
Gumbo () is Creole stew popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and what Louisianians call the "Holy Trinity" of vegetables, namely celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). The dish derived its name from Africa meaning okra, which may have derived the name from a source such as the Choctaw word for filé (kombo). Gumbo can be made with or without okra or filé powder. The preferred method in the historical New Orleans variation is with a French dark roux. The flavor of the dish has its origins in many cultures. Creole gumbo generally contains shellfish, and a dark roux, filé, or both. Tomatoes are traditionally found in Creole gumbo and frequently appear in New Orleans cuisine. Cajun gumbo is generally based on a dark roux and is made with shellfish or fowl. Sausage or ham is often added to gumbos of either variety. After the base is prepared, vegetables are cooked down, and then meat is added. The dish simmers for a minimum of three hours, with shellfish and some spices added near the end. If desired, filé powder is added after the pot is removed from heat. Gumbo is traditionally served over rice. A third, lesser-known variety, the meatless gumbo z'herbes, is essentially a gumbo of slow-cooked greens. The dish combines ingredients and culinary practices of several cultures, including African, French, Spanish, German, and Choctaw. Gumbo may have been based on traditional native dishes, or may be a derivation of the French dish bouillabaisse, or Choctaw stew, but most likely all of these dishes contributed to the original recipe. It was first described in 1802, and was listed in various cookbooks in the latter half of the 19th century. The dish gained more widespread popularity in the 1970s, after the United States Senate dining room added it to the menu in honor of Louisiana Senator Allen Ellender. The popularity of chef Paul Prudhomme in the 1980s spurred further interest in the dish.
Chili con carne or chilli con carne (), meaning "chili with meat" and sometimes known as simply "chili" or "chilli", is a spicy stew containing chili peppers, meat (usually beef), and often tomatoes and beans. Other seasonings may include garlic, onions, and cumin. Geographic and personal tastes involve different types of meat and ingredients. Recipes provoke disputes among aficionados, some of whom insist that the word "chili" applies only to the basic dish, without beans and tomatoes. Chili con carne is a frequent dish for cook-offs and is used as an ingredient in other dishes.