Baked Bean Chili Recipes

Steps:

• Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add the bacon, cook until browned, and remove with slotted spoon. Add the beef, brown well, and then add the potatoes, onions, chiles, carrot, garlic, chile powder, and bay leaf. Season the mixture liberally with salt and pepper, and cook 10 minutes more, stirring frequently.
• Add the beer and stir about 2 minutes, or until the beer almost cooks out completely. Stir in the stock, thick Worcestershire sauce, baked beans, and tomatoes, and thicken to desired consistency, about 20 to 45 minutes over a steady simmer for loose to super-thick chili. Cool and store for make-ahead meal.
• Reheat over medium heat with a little water, if necessary, to loosen up the chili, so it will heat through without scorching. Serve in shallow bowls topped with green onions.

Steps:

• In a Dutch oven or soup kettle, over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain. Add remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, combine flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened. , Transfer chili to an ungreased 13-in. x 9-in. baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400° for 15-17 minutes or until biscuits are lightly browned.

Steps:

• 1. In Dutch Oven or large stock pot, brown ground beef and drain off grease, add in remaining ingredients and bring to a boil, reduce heat and simmer for about an hour, stirring often to prevent burning to bottom of pot.
• 2. Taste test it to see if it needs more tomato sauce or if you want it a little more soupy you can add a little bit of water to it, however you will need to add another partial pack of chili mix to compensate for the change in flavor due to adding the water.
• 3. I serve it with Town House Crackers or Cornbread. Enjoy!!

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
• Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.

Steps:

• Note: If you like more meat, and less beans, replace the Drained can of beans with a second pound of meat.
• Heat oil in large skillet on medium heat.
• Add garlic, onion, and peppers to oil, and sautee until onions are translucent and soft.
• Add ground beef to the sauteed onions, garlic and peppers, brown the meat, and drain.
• Add meat and veggie mixture to crock pot.
• Add the drained and undrained beans to the crock put, and mix with the meat.
• Add the tomato paste, water, beef gravy, katsup, hot sauce, chili powder, cumin, salt and pepper to the crock pot.
• Stir all ingredients together until well blended.
• Cook in crok put on Low for 8-10 hours, or on high for 4 hours.
• Serve over rice, with hot dogs, or just have a bowl o' chili!

Steps:

• Heat oil in large saucepan; add onion and garlic. Cook for 5 minutes.
• Add sausage, beef, beans, soup, broth, chiles, chili powder and cumin.
• Bring to a boil; reduce heat to low.
• Cook for 15 minutes.
• Season with salt and ground black pepper. Garnish with cilantro, if desired.

Steps:

• Heat the oil in a large frying pan. Fry the mince and the onion over a medium to high heat until browned
• Add the chilli and spice powder and stir
• Add the baked beans and simmer for approx 10-15min until the onion is soft.
• Season with salt & pepper to taste. Serve with boiled rice or in a wrap.