Beef Chili With Stewed Pinto Beans Recipes

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:

• Heat oil in a large skillet over medium-high heat. Add stew meat and brown for 2 minutes, stirring often. Add chili powder and cumin; cook and stir until fragrant, about 1 minute. Stir in flour and cook for 1 minute more. Transfer meat to a large slow cooker.
• Add diced tomatoes, black beans, kidney beans, 1 1/2 cups beef broth, onion, bell pepper, parsley, barbecue sauce, brown sugar, garlic, and salt to the slow cooker; stir until well combined.
• Cover and cook on Low, stirring occasionally, until beef is tender, 6 to 8 hours. Thin the chili with remaining beef broth as it cooks, if consistency is too thick.

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:

• Place pinto beans into a pot and cover with several inches of cool water; let soak, 8 hours to overnight.
• Drain beans and add fresh water to cover. Bring to a boil; reduce heat and let simmer until beans are soft, 40 to 45 minutes.
• While beans are cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with seasoned salt in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and set aside.
• Heat olive oil in a skillet over medium heat. Add onion and saute until soft, translucent, and starting to brown, about 5 minutes. Add garlic and saute for 2 minutes more. Add cumin, dried cilantro, and Mexican oregano and saute for 1 minute more.
• Drain beans. Mix with browned beef, onion mixture, diced tomatoes, chicken broth, 1 cup water, and tomato paste in a heavy stockpot. Simmer over low heat for 45 minutes, adding more water as needed to achieve desired consistency for the stew.
• Add green onion, cilantro, and lime juice. Serve hot.

Steps:

• In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
• Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.

Steps:

• Cover beans with water, bring to boil and drain. Add fresh water to cover. Add onion and bouquet garni and simmer gently, covered, for 30 minutes.
• Using rubber gloves to protect your hands from juices, which can sting your eyes, remove stems and seeds from the chilies. Tear them into strips and place in large bowl. Add three cups boiling water and let the chilies soak for 30 minutes.
• Season beans with salt and pepper; simmer until cooked (about 30 minutes more), adding more water if necessary. Discard bouquet garni.
• Meanwhile, pat the meat cubes dry with paper towels. Heat oil in large, enameled cast-iron casserole. Brown cubes of meat a few at a time, turning them with tongs so that they brown on all sides. When all meat has been browned, return it to casserole.
• Pour chilies and soaking liquid into bowl of a food processor or blender along with garlic. Blend until smooth (as two batches if you prefer).
• Add chili-garlic liquid to meat along with remaining ingredients and three cups of water. Simmer for one hour, adding more water as necessary to keep chili from drying out. Taste and correct seasoning. (If chili isn't hot enough, add more paprika). Simmer for another 30 minutes.
• Serve the beans separately.

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:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili.