SOUTHWESTERN BLACK BEAN JERKY CHILI
I had this chili on my recent trip to Arizona and it is out of this world delicious. Chef Burke Perry at the Westin Kierland Resort and Spa in Scottsdale, Arizona, was kind enough to share the recipe with me. This makes a lot but I'm sure you can freeze it or feel free to reduce the amounts.
Provided by CookingONTheSide
Categories Meat
Time 1h30m
Yield 2 gallons
Number Of Ingredients 16
Steps:
- Brown ground beef in large skillet or dutch oven.
- Drain off fat from ground beef.
- Return beef to same pan and add diced onions.
- Saute for 2 minutes on medium heat.
- Add garlic, jerky and green bell peppers.
- Carmelize vegetables.
- Add tomato paste and deglaze with beef or chicken stock.
- Add chili sauce and then remaining ingredients except for the cilantro.
- Simmer on medium low heat for one hour or until all seasonings are fully incorporated into the chili.
- Season chili to taste at the end and take off the heat and add the fresh chopped cilantro.
- You want to try to keep the cilantro as green as possible.
- Serve the chili with shredded smoked mozzarella cheese or Monterey Jack.
- Note: Use very little salt in chili since you will get most of your needed salt from the jerky.
- Also, keep in mind that chipotle peppers are very spicy and you need just a little bit.
- Another suggestions: The chili could be served with fried tortilla chips or warm flour tortillas or flat bread would be nice as well.
ROUND 2 RECIPE - SOUTHWEST BEEF AND BLACK BEAN CHILI
Steps:
- Heat a large saucepan over medium heat and add the oil, diced onion and garlic and saute until the onions are golden, about 5 minutes. Add the tomatoes, pot roast, black beans, chili powder, and 2 cups water. Lower the heat and simmer for 30 minutes. Season with salt and pepper, to taste. Ladle the chili into serving bowls and sprinkle each bowl with 1 tablespoon of cheese. Serve hot.
- For Pot Roast:
- Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
- For Roasted Root Vegetables:
- One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.
SOUTHWESTERN CHILI
Steps:
- In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.
SOUTHWESTERN BLACK BEANS
This side dish is low in calories and fat and a quick way to dress up black beans, which are a good source of fiber and protein. Try it with pinto beans as well.
Provided by Food Network Kitchen
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Add the jalapeno and garlic and cook, stirring, until fragrant, about 30 seconds. Add the beans, 1/3 cup water, oregano and 1/8 teaspoon salt and cook, stirring, until most of the liquid is evaporated, about 3 minutes. Remove from the heat, stir in the lime juice and adjust seasoning. Transfer to a serving bowl, sprinkle with the cilantro and lime zest if using and serve.
Nutrition Facts : Calories 210 calorie, Fat 6 grams, SaturatedFat 1 grams, Sodium 780 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 10 grams, Sugar 1 grams
SOUTHWESTERN CHILI
Make and share this Southwestern Chili recipe from Food.com.
Provided by Cleanfreshcuisine
Categories Low Cholesterol
Time 2h25m
Yield 12 , 12 serving(s)
Number Of Ingredients 19
Steps:
- In a large skillet, saute the ground beef until browned and no longer pink. Transfer to a large stockpot and set aside.
- In the skillet, melt the butter and add the diced peppers and chopped onion. Cook, stirring frequently, until tender.
- Add cooked peppers and onion to the meat. Add the rest of the ingredients. Bring to a rolling boil over medium high heat. Stir frequently so that the chili doesn't stick.
- Turn heat to low and let simmer for 2 hours, stirring occasionally.
- Serve with a green salad and corn bread or crackers.
Nutrition Facts : Calories 695.1, Fat 21.6, SaturatedFat 9.1, Cholesterol 108.5, Sodium 949.8, Carbohydrate 77.7, Fiber 17.2, Sugar 16.5, Protein 50.1
VEGETARIAN BLACK BEAN CHILI
Vegetarian Black Bean Chili Recipe. Because I'm busy, I like dinnertime to be organized. My secret is keeping the pantry well stocked with basics like olive oil, kosher salt, and a variety of pastas and beans."
Provided by Robyn Fuoco
Categories Bean Tomato Vegetarian Quick & Easy Wheat/Gluten-Free Spice Bell Pepper Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 14
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
- Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.
SOUTHWESTERN BLACK BEAN CHILI
This is a different twist on chili. Corn, black beans, jalapenos, taco seasoning, sour cream and green onions give this recipe a taste of the Southwest. It's great with crushed tortilla chips or chili cheese corn chips sprinkled on top.
Provided by Lucky Clover
Categories Black Beans
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, add ground chuck and onions. Brown meat and drain.
- Add taco seasoning and stir.
- Reduce heat to medium-low. Add drained corn, undrained black beans, tomato soup, water, and jalapenos; stir. Cook until hot.
- Add 1/2 cup sour cream and 4 oz. shredded cheddar cheese. Mix well.
- When cheese is melted, pour into individual bowls and garnish with additional cheese, sour cream, green onions and tortilla chips or chili cheese corn chips if desired.
Nutrition Facts : Calories 365.3, Fat 18.3, SaturatedFat 9.9, Cholesterol 73, Sodium 433.1, Carbohydrate 28.5, Fiber 5.2, Sugar 5.1, Protein 24.1
SOUTHWESTERN CHIPOTLE CHILI WITH BLACK BEANS AND CORN
Clipped recipe from newspaper in 2007. Family favorite. I've used 1 lb of ground turkey or ground beef instead of the zucchini.
Provided by Cindy Rose
Categories Black Beans
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in 3 quart non-aluminum pot over medium high heat. Add onions, zucchini, cumin, chili powder, the chipotle puree and salt. Stir well and cook until softened, stirring often, about 7-10 minutes.
- Add broth, corn, beans, tomatoes and tomato paste. Heat to boil, reduce heat; simmer, partially covered, stirring occasionally, 30 minutes. Simmer, uncovered, to reduce slightly, about 15 minutes.
- Add water if chile is too thick.
- Top with cilantro. Pass sour cream and sliced green onions separtely.
Nutrition Facts : Calories 189.8, Fat 3.1, SaturatedFat 0.5, Sodium 410, Carbohydrate 37.3, Fiber 8.1, Sugar 6.4, Protein 8.4
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