Beef Chili Recipes With Beans

Steps:

• Pour tomatoes into a large stockpot over medium heat.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
• Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
• Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
• Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
• Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.

Steps:

• Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over high heat. Season the beef with salt and pepper. Add half the beef to the pot in a single layer and cook, turning, until browned, about 4 minutes. Remove with a slotted spoon to a bowl. Add 1 more tablespoon vegetable oil to the pot and brown the remaining beef; remove to the bowl.
• Reduce the heat to medium and add the remaining 2 tablespoons vegetable oil. Add the onion and cook, stirring occasionally, until softened and browned, about 5 minutes. Add the garlic and jalapeno and cook, stirring occasionally, until softened, about 2 minutes.
• Add the chili powder, cumin, 1/2 teaspoon salt and the tomato paste; cook, stirring, until deep red, about 2 minutes.
• Add the beef and any juices from the bowl, the tomatoes, beef broth and 2 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Cook, stirring and scraping the bottom of the pot occasionally, until the meat is fork-tender, about 1 1/2 hours.
• Add the beans with their liquid and simmer until the chili is thickened, 20 to 30 minutes. Season with salt, pepper and more chili powder. Top as desired.

Steps:

• Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

Steps:

• In a large Dutch oven, heat the oil over medium heat. Add the beef and chorizo and smoosh down. Start breaking up the chunks with a wooden spoon and let sear until the beef is no longer pink, about 5 minutes.
• Remove the meat from the pot and leave the fat. Then add the onions, chili powder, cumin, paprika and season with salt and pepper. Cook until the onions are soft, 7 to 8 minutes. Deglaze with the beer. Cook until the alcohol smell subsides, 3 to 4 minutes. Add the hot sauce, tomatoes, stock and the reserved meat. Simmer until thickened, stirring frequently, about 20 minutes. Adjust seasoning.

Steps:

• Heat 1/2 tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
• Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add 1/3 cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
• Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
• Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls. Top with cheese, sour cream and/or avocado.
• Hot:
• This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat.
• Hotter:
• Add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed.
• Hottest:
• Add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans. Stir in 1 cup chopped pickled jalapenos before serving.

Steps:

• Spray Dutch oven with nonstick spray. Brown meat in a Dutch oven over med-high heat. I like to leave it chunky but you can break up into any size pieces you like.
• Remove meat, reserving drippings in Dutch oven.
• Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes.
• Stir in tomato sauce; cook 5 minutes.
• Add cooked beef back into Dutch oven; stir in beef broth and the remaining ingredients.
• Bring to a boil; lower heat to low and simmer, uncovered, stirring occasionally, 60 - 90 minutes until desired consistency.
• Serving suggestions:
• Top with shredded cheddar cheese or pepper jack, crispy tortillas or oyster crackers
• Serve with corn bread.

Steps:

• Heat the oil in a large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking.
• Add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne and cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes.
• Increase the heat to medium-high and add half the beef. Cook, breaking up pieces with a wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
• Add the remaining beef and cook, breaking up pieces with a wooden spoon, until no longer pink, 3 to 4 minutes.
• Add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt.
• Bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour.
• Remove the lid and continue to simmer 1 hour longer, stirring occasionally (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer), until the beef is tender and the chili is dark, rich, and slightly thickened.
• Adjust the seasoning with additional salt.
• Serve with lime wedges and condiments (see note), if desired.

Steps:

• Remove seeds from ancho, guajillo, and pasilla chiles and place in a medium bowl. Pour in 3 cups boiling water and cover bowl tightly with plastic wrap; let sit until chiles are softened, 20-25 minutes. Transfer chiles and soaking liquid to a blender and blend on high until smooth, about 1 minute; set aside.
• Heat oil in a large Dutch oven or other heavy pot over medium-high. Season beef all over with salt and pepper. Working in 2-3 batches, cook, turning pieces once, until browned, about 5 minutes per side. Transfer to a plate.
• Reduce heat to medium; add onions and garlic to pot. Cook, stirring often to loosen browned bits from bottom of pot, until onions are translucent and very soft, 6-8 minutes. Add cumin and oregano and cook, stirring, until spices start to stick to pot, about 1 minute. Add tomatoes and brown sugar and scrape bottom of pot to loosen spices, then add lager. Bring to a lively simmer and cook, stirring occasionally, until beer is almost completely evaporated, 10-15 minutes.
• Meanwhile, cut beef into 1/2" pieces, discarding any large bits of fat or gristle.
• Add beef, reserved chile purée, and 2 cups water to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer gently, uncovered, until liquid is thickened and meat is very tender, 1 1/2-2 hours. Taste chili and season with more salt and pepper if needed. Remove from heat and stir in vinegar. Divide chili among bowls and top as desired.
• Do Ahead
• Chili can be made 4 days ahead. Let cool; cover and chill. Reheat gently over low, stirring occasionally, and adding a splash of water to loosen if needed.

Steps:

• Use cooking spray on a large heavy-bottomed saucepan and saute beef with 1 teaspoon chili powder over medium-high heat until no longer pink. Remove with slotted spoon.
• Add green pepper, celery, onion, and garlic to skillet and cook until tender. Return beef to skillet.
• Add tomatoes with juice, salsa, and beans. Bring to boil, then reduce heat.
• While simmering, add Worcestershire and stir in remaining chili powder, cumin, and basil.
• Simmer for 20 minutes or until sauce thickens.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)
• Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.

Steps:

• Put the onion, garlic, spices and beef in a non=stick frying pan. Stir fry over a medium heat for 5-6 minutes.
• Add the tomatoes, celery, carrots and seasoning. Bring to the boil, reduce the heat and simmer, stirring often. Cook for 15-20 minutes, until the beef is cooked and the veg is tender.
• Add the kidney beans and cook for a further 2 minutes.
• Serve with long-grain rice

Steps:

• Heat oil in large heavy-bottomed non-reactive Dutch oven over medium heat until shimmering but not smokng, 3-4 minutes. Add onions, bell pepper, garlic, cumin, coriander pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3-4 minutes. Add remainng beef and cook, breaking up pieces with wooden spoon until no longer pink, 3-4 minutes.
• Add beans, tomatoes, tomato puree, and 1/2 teaspoons salt; bring to a boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chli begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.
• SLOW COOKER OPTION: At the end of step 1, transfer the cooked beef mixture to a slow cooker; add the rest of the ingredients as directed in step 2. Cook the chili on high for 4 hours.