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
GROUND BEEF AND BEAN CHILI
My Significant Other's chili recipe. Check out Squirrel's Beanless Chili if you'd like to see mine.
Provided by Jennifer Cross
Categories Beans
Time 8h30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions and butter in large pan.
- Add jalapenos, and cook until tender.
- Add ground beef and brown.
- Add beef, and all other ingredients to a slow cooker.
- Cook on low heat for 8 hours.
Nutrition Facts : Calories 493.7, Fat 21.6, SaturatedFat 9, Cholesterol 124, Sodium 593.9, Carbohydrate 29.7, Fiber 8.3, Sugar 7, Protein 44.9
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.
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
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.
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
CHILI WITH BEEF 'N BEANS
I must give credit where credit is due. This recipe is a spin on ratherbeswimin' recipe for Chunky Beef Chili. We love it, the seasonings are spot on and remain unchanged. I use ground beef, Rotel tomatoes & beans. I am submitting for my own personal pleasure. The longer you simmer it, the better. If it gets too thick, add a little more beef stock. This is easily doubled. If you increase this recipe, be careful with the cayenne pepper, it's the only thing that adds considerable heat. Enjoy!
Provided by Chicagoland Chef du
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 686.3, Fat 19.7, SaturatedFat 7.2, Cholesterol 77.1, Sodium 1768, Carbohydrate 80, Fiber 25.5, Sugar 6.2, Protein 51.1
SOOZ'S CHILI (GROUND BEEF AND BEANS)
Although I have modified it some, I've been making this chili since 1977 when my then fiancé asked me to please use his ex-wife's recipe for chili because he didn't like mine as well! Guess we know why I didn't marry HIM! I know that there are a ton of Chili recipes on this board, but I'd like to have mine out there too for my family to have access to. I have two recipes for chili: this one (which is a bit sweeter and fairly mild) and one made with brisket. This is the one I make when I am in a hurry and I used it to make A Good Things Hully Gully (Frito Chili Salad) Recipe # 224143. I also serve this over corn bread or rolled in flour tortillas as burritos.
Provided by Sooz Cooks
Categories Healthy
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In a Dutch oven or large saucepan brown ground beef. In the last few minutes drain off the excess fat.
- Add cumin, garlic, paprika, oregano, onion powder, chili powder, Worcestershire sauce, black pepper, salt, sugar, tomato sauce, tomato paste, and diced tomatoes and mix well.
- Bring to a boil.
- Reduce heat. Cover and simmer for 1 hour.
- Add both cans of beans with their liquid.
- Cover and simmer for an additional hour (or more!).
- Serve in bowls over crumbled corn bread topped with shredded cheese and onions (for those who like onions).
- ****Sometimes I just brown the ground beef, add all of the rest of the the ingredients and then dump everything in a crock pot to simmer on low all day.***.
Nutrition Facts : Calories 335, Fat 10, SaturatedFat 3.9, Cholesterol 59, Sodium 963.8, Carbohydrate 35, Fiber 7, Sugar 6.6, Protein 27.7
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.
BEEF, BEAN, AND BEER CHILI
Hot chili is a very underrated summer menu item. Bring a big ol' thermos of this to a picnic or other warm weather cookout, and it makes a great side to those grilled burgers and dogs. Just have some insulated cups around, and maybe some hot sauce, and you're in business. But no matter what season it is, I hope you give this beef, bean, and beer chili a try soon.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h20m
Yield 6
Number Of Ingredients 18
Steps:
- Place a pot over high heat. Drizzle in vegetable oil. Add diced onion, ground beef, and salt. Break up meat with wooden spoon into small pieces as it browns. After meat browns and releases its juices, continue stirring until the released liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add garlic, chile powder, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 or 4 minutes.
- Stir in beer. Add cocoa powder, oregano, cayenne, water, and tomato puree; stir well. Bring to a simmer; adjust heat to medium-low. Simmer 30 minutes.
- Stir in diced green pepper and pinto beans. If mixture becomes too thick, add a bit more water. Simmer until peppers are tender and flavors have blended, about 30 more minutes.
Nutrition Facts : Calories 648.6 calories, Carbohydrate 27.3 g, Cholesterol 128.6 mg, Fat 43.9 g, Fiber 7.3 g, Protein 32.5 g, SaturatedFat 16.9 g, Sodium 1387.9 mg, Sugar 3.4 g
VEGETABLE BEEF CHILI
Marlene Muckenhirn's chili is big on fresh tomato taste. Says the Delano, Minnesota cook, "This recipe works well in a slow cooker."
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a 5-qt. Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, green peppers, onions and garlic. Cook over medium-low heat for 20-30 minutes or until vegetables are tender, stirring occasionally. , Add beans and seasonings; mix well. Simmer, uncovered, for 45-50 minutes or until thickened, stirring occasionally.
Nutrition Facts : Calories 194 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 614mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 7g fiber), Protein 15g protein.
VERY VEGGIE AND BEEF CHILI
This is a very hearty and chunky chili with tons of vegetables and can be made with either ground beef or ground turkey breast.
Provided by STARBOARDJEN
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h10m
Yield 8
Number Of Ingredients 21
Steps:
- Break ground beef into small pieces into a large pot over medium heat; cook and stir until beginning to brown, 3 to 5 minutes. Add onion, green bell pepper, yellow bell pepper, and carrot to ground beef; cook and stir until the vegetables begin to soften, 5 to 7 minutes. Stir zucchini and yellow squash into the beef mixture; continue cooking until the beef is completely browned, 3 to 5 minutes more. Drain excess liquid from the pot and return to medium heat.
- Stir crushed tomatoes, kidney beans, black beans, diced tomatoes, corn, and garlic into the beef mixture; bring to a boil. Season mixture with chili powder, brown sugar, paprika, oregano, cayenne pepper, cumin, salt, and black pepper.
- Reduce heat to low, place a cover on the pot, and cook chili at a simmer for 30 minutes.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 38.1 g, Cholesterol 42.6 mg, Fat 13 g, Fiber 11.4 g, Protein 19.6 g, SaturatedFat 4.9 g, Sodium 718.9 mg, Sugar 5.8 g
BEEF AND BEAN CHILI
This tangy chili from Linda Charlier of East Cleveland, Ohio, is chock-full of beef, beans and rich tomato flavor. Linda suggests serving it over cooked brown rice, a baked potato or with a crusty loaf of warm bread. "If there are any leftovers, it freezes well and also makes yummy omelets or filling for homemade burritos," she adds.
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 10 servings (2-3/4 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven, cook ground beef and onion over medium heat until meat is no longer pink; drain and set aside. , In the same pan, brown steak in oil on all sides. Add the mushrooms, zucchini and garlic; saute until mushrooms are tender. Drain. Stir in the tomato sauce, crushed tomatoes, light red kidney beans, black beans, water, seasonings and ground beef mixture., In a small bowl, mash 1/2 cup dark red kidney beans with a fork. Stir into chili. Add remaining kidney beans. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Uncover; simmer 20 minutes longer or until slightly thickened and meat is tender.
Nutrition Facts : Calories 290 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 766mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 10g fiber), Protein 25g protein. Diabetic Exchanges
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
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