BEEF CHILI WITH BACON & BLACK BEANS
I found this recipe in the March, 2003 issue of Cook's Illustrated Magazine. We just love this chili and hope that you will, too! It is best served with the optional condiments, the more variety, the better! The flavor is better if you make it a day or two before and then reheated, which means it makes great leftovers, too ;) Freezes well up to one month.
Provided by Bev I Am
Categories Meat
Time 2h35m
Yield 10 serving(s)
Number Of Ingredients 23
Steps:
- Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes.
- Pour off all but 2 tablespoons fat, leaving bacon in pot.
- Add onions, bell pepper, garlic, chili powder, 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 to 4 minutes.
- Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
- Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to 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 chili 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.
BLACK BEAN AND BEEF CHILI
This beef and bean chili has a secret ingredient that adds both a little sweetness and tang: dried cherries!
Provided by Food Network Kitchen
Time 4h
Yield 4-6
Number Of Ingredients 14
Steps:
- Bring 1 cup water to a boil and pour over the dried cherries in a small bowl. Steep the cherries until plump and soft, about 20 minutes. Puree the water, cherries and tomatoes in a blender and reserve.
- Sprinkle the beef cubes with salt and pepper. Heat the oil a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef, in two batches, stirring occasionally, until browned, about 7 minutes per batch. Remove the beef to a plate.
- Reduce the heat to medium, add the onions and peppers and cook, stirring, until the vegetables begin to soften, about 3 minutes. Add the chili powder and oregano, stirring until fragrant, about 30 seconds. Pour in the tomato-cherry sauce, the soy sauce, chipotle and 2 cups water. Return the beef to the pot and simmer the chili until the meat is tender, about 3 1/2 hours, adding water if necessary to keep the beef submerged.
- Add the black beans and bean liquid to the chili during the last 30 minutes of cooking. Serve with rice and sprinkle with Cheddar.
QUICK BEEF-&-BACON CHILI & BEANS
Another winner from our "The Chili Cookbook" by Norman Kolpas. This was easy to make, came together quickly, and made for a tasty lunch. We omitted the sour cream as neither of us really care for it.
Provided by Dr. Jenny
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a large saucepan, heat oil over medium heat. Add garlic, onions, bell pepper and bacon, and saute until onions are translucent and bacon begins to color slightly, 2 to 3 minutes.
- Add beef and saute, stirring to break up meat into fine particles, until evenly browned, 7 to 10 minutes.
- Add chili powder, cayenne and cumin and saute 1 minute more.
- Add remaining ingredients, except garnishes, bring to a boil and continue simmering until thick, about 20 minutes.
- Serve in individual bowls garnished with cheese, onion, and sour cream.
CHILI WITH BACON AND SAUSAGE
Bacon, ground beef, and pork sausage give this chili a unique flavor.
Provided by bigk
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h45m
Yield 10
Number Of Ingredients 15
Steps:
- Place bacon in a Dutch oven and cook over medium-high heat, stirring occasionally, until evenly browned, 7 to 10 minutes. Remove bacon to a paper-towel lined plate and drain most of the grease from the pan.
- Brown ground beef and sausage in the remaining bacon grease. Add bell peppers, serrano peppers, onion, and garlic. Add bacon and cook until meat and sausage are browned and peppers are tender, 7 to 10 minutes.
- Add marinara sauce, chili beans, chicken broth, water, salt, and pepper. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 1 hour.
Nutrition Facts : Calories 361.9 calories, Carbohydrate 21.7 g, Cholesterol 63.9 mg, Fat 21.4 g, Fiber 4.6 g, Protein 21.2 g, SaturatedFat 7.3 g, Sodium 1487.1 mg, Sugar 9.2 g
SMOKY BEEF AND BACON CHILI
A smoky, spicy, hearty chili with bacon and ground beef. Serve with your choice of toppings--sour cream and Cheddar cheese work well.
Provided by Nick Wilson
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h15m
Yield 6
Number Of Ingredients 18
Steps:
- Melt butter in a large pot over medium heat. Add bacon and cook until bacon begins to brown, about 4 minutes. Add onion, cover, and cook until translucent, 4 to 8 minutes. Add garlic; cook and stir for 2 minutes.
- Increase heat to medium-high. Add ground beef and cook and stir until browned and crumbly, 6 to 10 minutes. Stir in chili powder, paprika, cumin, salt, and cayenne pepper; cook for 2 to 4 minutes. Add tomatoes, beer, tomato sauce, Worcestershire, and hot sauce; stir well.
- Reduce heat to medium-low. Cover partially and cook until reduced, 30 to 45 minutes. Stir in black and kidney beans. Cook for an additional 10 to 15 minutes. Serve hot.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 36 g, Cholesterol 64.4 mg, Fat 14.8 g, Fiber 12.1 g, Protein 27.6 g, SaturatedFat 5.8 g, Sodium 1471.5 mg, Sugar 4.2 g
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