EASY CHILI
This easy chili recipe has everything you love about the dish. It's richly seasoned, hearty and free of any hard-to-find ingredients or unnecessary steps. After a quick bit of chopping and sautéing, stir in stewed tomatoes, beans and seasonings, and you'll be well on your way to serving up this favorite winter pick-me-up dinner. If you're serving this at a get-together or on game day, impress your crowd by setting up a toppings grazing board! Fill bowls with different types of cheese, sour cream, chopped cilantro, guacamole, fresh salsa and corn chips-the topping possibilities are endless.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Add beef, onions, green peppers and garlic; cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked. Drain.
- Add tomatoes, beans, tomato sauce, onion soup mix, water, chili powder, paprika and pepper sauce. Heat to boiling; reduce heat. Cover; simmer 20 minutes, stirring occasionally. Top each serving with 1 tablespoon cheese.
Nutrition Facts : Calories 280, Carbohydrate 26 g, Fiber 8 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 480 mg
WEEKNIGHT TWO-BEAN CHILI
This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.
- Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.
- Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.
QUICK CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Add the oil to a Dutch oven and set over medium heat. When hot, add the beef and cook, stirring to break up the meat, until browned, 8 to 10 minutes. Add the garlic and stir, then add the tomato sauce, chili powder, ancho chile powder and salt and pepper to taste. Cook for a minute, then add the kidney and pinto beans and the chili sauce. Bring to a boil, reduce to a simmer and simmer for 30 minutes.
QUICK WEEKNIGHT CHILI
I often make this chili when I'm short on time. It uses mostly pantry ingredients so it's very convenient and fast. It can be simmered longer if you like, but I enjoy the fresher taste of the green peppers when it's served right away.
Provided by CountryMama
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook beef in oil until almost done.
- Chop onion and green pepper into 1/2" pieces and add to beef. Cook, stirring often 3-5 minutes depending on how soft you want the veggies.
- Add remaining ingredients, bring just to a boil, and reduce heat to low.
- Simmer at least 10 minutes.
Nutrition Facts : Calories 491, Fat 16.5, SaturatedFat 5.5, Cholesterol 73.7, Sodium 1385.5, Carbohydrate 49.8, Fiber 13.5, Sugar 10.4, Protein 38.7
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