GROUND BEEF CHILI WITH BEANS
A delicious mix of ground beef, chorizo, beans, and vegetables in a hearty tomato base. I entered it in a chili cook-off and it won!
Provided by Marla L
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h25m
Yield 12
Number Of Ingredients 20
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.
Nutrition Facts : Calories 686.5 calories, Carbohydrate 46.8 g, Cholesterol 105.9 mg, Fat 36.2 g, Fiber 13.6 g, Protein 41.8 g, SaturatedFat 12.9 g, Sodium 2477.5 mg, Sugar 10.2 g
BEEF AND BEAN CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
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.
BEEF AND BEAN CHILI
Adapted to serve 4 from South Beach Diet Online. Phase 1. I eliminated the oil, and added some extra vegetables and seasonings. This is a good base, but I like it a little spicy. Try cayenne, black pepper, and/or hot sauce to heat things up a little.
Provided by WendyMaq
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 364.5, Fat 12.8, SaturatedFat 4.8, Cholesterol 73.7, Sodium 960.7, Carbohydrate 33.6, Fiber 8.8, Sugar 11.4, Protein 30.8
EDNA JONES'S MEAT AND BEAN CHILI
This recipe is a variation of the chili recipe that my grandmother used to make. Hers was always good but over the years I've kicked it up a notch and even come up with a low-fat variation. To create the low-fat version, substitute ground turkey for the beef.
Provided by Food Network
Categories main-dish
Number Of Ingredients 17
Steps:
- Start by browning the ground beef in a large pot. Get two big yellow onions that could make the neighborhood cry. Quarter the onions and then slice them about 1/3 of an inch thick. (I like the onion pieces big so that they don't disappear in the chili.) When the meat is mostly browned, add the onions and cook until the meat is browned and the onions start to soften.
- Drain the liquid from all of the beans and add them in. Add crushed tomato, tomato paste and spices. Simmer on low (covered) for about an hour, stirring frequently. Uncover the chili and taste for seasoning. Add cayenne pepper and Durkee Red Hot sauce to taste. Cook uncovered for another hour until it starts to thicken. Don't forget to stir frequently.
- Serve in generous bowls with shredded cheddar on top and an ice-cold beer on the side.
BEAN-AND-BEEF CHILI
Provided by Food Network Kitchen
Time 2h40m
Yield 8 servings
Number Of Ingredients 13
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.
MEXICAN-STYLE BEEF AND BEAN CHILI
Channel the flavors of mole into this meaty chili with cinnamon and cocoa powder.
Provided by Food Network Kitchen
Time 3h
Yield 6-8
Number Of Ingredients 18
Steps:
- Preheat the oven broiler.
- Spread the tomatoes, garlic, poblanos, onion, and Serrano chile out on a rimmed baking sheet. Broil, flipping until charred on all sides, about 3 minutes for the garlic and 10 minutes for the rest of the vegetables. Cool slightly and then core the tomatoes, stem the chiles and peel the garlic. Transfer all of the charred vegetables to a blender and pulse into coarse sauce.
- Heat the oil in a large Dutch oven or pot over high heat. Sprinkle the meat with salt and pepper and working in batches, add the beef the oil and cook until browned on all sides, about 3 minutes per batch. Transfer the meat to a large plate as it is browned.
- Add the chili powder, cumin, flour, oregano, chipotle powder and cinnamon to the pan drippings and whisk to make a paste. Stir in the beer and 2 cups water. Return the meat to the Dutch oven along with the collected juices, the tomato-pepper mixture and 2 teaspoons salt. Bring to a boil, reduce the heat to low, cover, and simmer for 30 minutes. Add the beans bring back to a simmer and cook, uncovered, stirring occasionally, until the meat is tender and the sauce is thick, about 1 1/2 hours more. Stir in the cocoa powder and adjust the seasoning with additional salt and pepper. Serve with diced avocado, shredded red cabbage, cilantro leaves, Cotija cheese and lime wedges.
THREE BEAN AND BEEF CHILI
Cook a comforting pot of Ellie Krieger's hearty Three Bean and Beef Chili recipe from Food Network, featuring black, kidney and pinto beans.
Provided by Ellie Krieger
Categories main-dish
Time 1h25m
Yield 10 cups (serves 8, serving size 1 1/4 cup)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 295 calorie, Fat 8 grams, SaturatedFat 2.5 grams, Cholesterol 37 milligrams, Sodium 512 milligrams, Carbohydrate 35 grams, Fiber 10 grams, Protein 22 grams, Sugar 8 grams
CHILI WITH SAUSAGE, BEEF AND BEANS
This recipe is based on http://www.recipezaar.com/Chili-Con-Carne-With-Beans-11149. I realized when I was trying to explain to folks what I had changed that it took longer than to just say what was in it. So, based on that excellent recipe, here's one that builds on it and I think is even better. Thanks to Marty Hugo for the original recipe! This recipe becomes much better on the second and third days. So make it over the weekend and enjoy it all week, or make it a few days before your event!
Provided by ZJDad
Categories Pork
Time 2h15m
Yield 16 cups, 16 serving(s)
Number Of Ingredients 22
Steps:
- Brown ground beef, set aside.
- Cook sausage whole, lightly burning the skin on all four sides.
- Remove sausage from pan, Slice into relatively thick (1 cm) slices, and then slice those in half. Return to pan and cook until each piece is lightly burnt.
- Saute onions and garlic until onions are slightly wilted.
- Add all ingredients to a large stew pot, simmer for 2 hours, stirring occasionally.
- Serve with cheddar cheese, sour cream, and fritos as desired.
Nutrition Facts : Calories 474.5, Fat 24.5, SaturatedFat 8.6, Cholesterol 59.7, Sodium 1495.9, Carbohydrate 34.9, Fiber 7.5, Sugar 5.1, Protein 28
CLASSIC CHILI
Mom's homemade chili recipe was the best! She knew just the right ingredients to put her 'stamp' on it. I could eat it with my eyes closed and know it was hers. It amazed me that she could put it together in so little time. -Marjorie Carey, Alamosa, Colorado
Provided by Taste of Home
Time 2h
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.
Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 708mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 20g protein.
SOUTHERN LIVING BEEF AND BEAN CHILI
This recipe is form my Ultimate Southern Living cookbook and is written with very slight modifications. I have tried all sorts of chili recipes from competition to exotic and time consuming but I always come back to this one for its great taste and simplicity. I always cut the stew meat up into even smaller pieces before browning. I'm not sure what the "beans or no beans" argument is all about, but I'm born and raised in Texas and I do like some beans in my chili, it's up to you to add them or not....
Provided by carmenskitchen
Time 4h20m
Yield 10 cups
Number Of Ingredients 15
Steps:
- Saute first 5 ingredients in hot oil in a large skillet over medium high heat until tender.
- Remove veggies from pan.
- After cutting into smaller pieces, rub salt and pepper over stew meat and brown in skillet along with ground beef.
- Place sauteed veggies and meat into crock pot.
- Add tomato sauce and next five ingredients into beef mixture and stir well.
- Cook on high for 4 hours then on low for 2-3 more hours.
- If more liquid is needed, sometimes I add a bit of beef broth and some jalapeno juice (for extra spice) or just some extra water.
- Add beans the last hour of cooking.
- Serve with an assortment of condiments: shredded lettuce, shredded cheddar cheese. diced onion, tortilla chips.
Nutrition Facts : Calories 315.8, Fat 18.2, SaturatedFat 6.6, Cholesterol 61.2, Sodium 843, Carbohydrate 18.5, Fiber 5.7, Sugar 6.4, Protein 21.4
FOUR BEAN CHILI
I love chili, and every chili recipe is a little different. I also love different beans and a lot of veggies in my chili. I love this chili over rice, on nachos, hot dogs or just by itself. This chili taste even better the next day!
Provided by Leahjoy
Categories Black Beans
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Brown the ground beef or ground turkey over medium heat; drain off fat, and rinse in warm water.
- In a large pot, combine the meat and all remaining ingredients, bring to a simmer over low heat.
- Cook, stirring every 15 minutes for 2 1/2 hours.
- *Notes-Top chili with cheese, onions and sour cream.
- For less heat omit jalapeño peppers.
- All ingredients can be put in a crock pot and cooked throughout the day.
Nutrition Facts : Calories 314.7, Fat 9, SaturatedFat 3.3, Cholesterol 49.1, Sodium 1249.9, Carbohydrate 34.6, Fiber 10.7, Sugar 5.8, Protein 25.5
AWARD WINNING CHILI
My husband and I created this recipe together. He won a chili cook-off with this recipe at work. We always use venison, but you can use ground beef or turkey.
Provided by KelBel
Categories Black Beans
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
- Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
- Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
- Serve with desired toppings.
BEEF AND BEAN CHILI
A Beef and Bean Chili recipe, a fine version of a hearty classic.
Categories Bean Beef Tomato Super Bowl Low Cal Meat Ground Beef Fall Tailgating Healthy Jalapeño Simmer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 15
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.
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