Loking for a hot healthy chili recipe. Lots of beans and extremely hot and spicy. turkey or beef recipes?

I would like this more on the vegetarian side, thick and heavy with beans and peas or pea mash. But meat is also needed as far as particular cuts sirloim, chuck....etc and how to cut and shred the meat.


Hope to hear from someone soon, preferably in texas but anyone who knows their chili will be welcome


Thanks a lot,


PhilipLoking for a hot healthy chili recipe. Lots of beans and extremely hot and spicy. turkey or beef recipes?
I personally love this recipe. If it's not hot enough for you, just add more cayenne pepper. Also, you can leave out the meat and use more beans (or leave out half the meat and add more beans).


Chili con Carne From Food Network Kitchens





2 1/2 pounds beef chuck, cut into 1 inch cubes


2 1/2 pounds pork shoulder, cut into 1 inch cubes


1 tablespoon kosher salt plus more to taste


Freshly ground black pepper


1/3 to 1/2 cup olive oil


2 large Spanish onions, chopped


10 large cloves garlic, minced


1/4 cup New Mexico red chile powder


2 tablespoons ancho chile powder


1 tablespoon ground cumin


2 teaspoons oregano, crushed (preferably Mexican)


6 cups beef or chicken broth, homemade or low-sodium canned (see note)


Two 15 1/2-ounce cans pinto beans, drained and rinsed


Serving suggestions: White rice, sour cream, chopped cilantro (fresh coriander), shredded cheddar, minced fresh or pickled jalapeno peppers.





Pat the meat dry with a paper towel and season with the salt and pepper. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan if needed. Transfer meat to a bowl and reserve.


Discard all but 2 tablespoons of the oil from the pan. Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and saute for 2 minutes more. Stir in the chili powders, cumin, and oregano and cook for 2 minutes. Whisk in 5 cups of the stock. Add the meat and any accumulated juices to the pot. Bring to a gentle simmer. Season the chili with salt and pepper to taste, and stew the meat with a cover slightly ajar until almost tender, about 3 hours.


In a food processor or blender puree half of the beans with the remaining stock. Add the bean mixture to the chili along with the whole beans. Simmer for 1 hour more or until the meat is tender. Season with salt and pepper to taste and serve with rice and selections of condiments, like sour cream, chopped cilantro, shredded cheddar, minced fresh or sliced pickled jalapenos.


Cook's Note: Try to avoid using canned beef broth because it can give the chili an unpleasant tinny taste. The chili tastes best if made a day a head, refrigerated, and reheated.Loking for a hot healthy chili recipe. Lots of beans and extremely hot and spicy. turkey or beef recipes?
Please never use kidney beans. The secret to good chili is mexi-beans,some fried bacon crumbled up and not to much chili powder. Ground Turkey is ok, if mixed with ground pork or beef. 50-50. Never add chili powder without liquifing it. But, please never use kidney beans!!!!!!!!!!
I think you would like this recipe --





White Bean Chicken Chili





1 tablespoon olive oil


1 small onion -- peel/chop fine


2 medium garlic clove -- peeled/chopped


1 medium red bell pepper -- chopped fine


30 ounces white beans, canned 鈥?undrained (two 15 oz. cans)


4 ounces green chiles -- canned/diced


1/2 teaspoon ground cumin


1 teaspoon chili powder


14 1/2 ounces chicken broth -- canned, low sodium


1/2 pound roasted chicken breast meat -- cut in 1/2 in. cubes


2 tablespoons lime juice


2 tablespoons cilantro -- minced


6 tablespoons salsa -- optional





In a large pot heat the olive oil over medium heat. Add the onion, garlic, and red pepper. Saut茅 5 minutes. Stir the white beans, chiles, cumin, chili powder and broth. Bring to a boil, reduce the heat and simmer 10 minutes. Stir in the chicken and simmer 5 minutes. Stir in the lime juice and cilantro.





A tablespoon of salsa can be used to garnish each serving of chili, if desired.


Serving Size: 6





Enjoy! ~-~

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