Super Thick N Beefy Chili Recipes

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THICK & CHUNKY BEEF CHILI

Hearty, flavorful ingredients and a thick, rich sauce make this a satisfying chili that's sure to win compliments on your cooking. It's a great way to serve a crowd during the big game or to warm up on a chilly evening. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 3h30m

Yield 4 quarts.

Number Of Ingredients 18



Thick & Chunky Beef Chili image

Steps:

  • In a large Dutch oven, cook bacon until crisp; remove to paper towels to drain. Reserve 3 tablespoons drippings. , Brown beef in drippings. Add onion; cook until onions are tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in the next 12 ingredients. , Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours. , Add beans and heat through. Discard bay leaf. Garnish with cheese if desired.

Nutrition Facts : Calories 369 calories, Fat 11g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 1001mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 8g fiber), Protein 26g protein.

12 ounces center-cut bacon, diced
2 pounds beef stew meat, cut into 1/4-inch cubes
2 medium onions, chopped
4 garlic cloves, minced
3 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 cup barbecue sauce
1 cup chili sauce
1/2 cup honey
4 teaspoons reduced-sodium beef bouillon granules
1 bay leaf
1 tablespoon chili powder
1 tablespoon baking cocoa
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1-1/2 teaspoons ground cumin
1/4 teaspoon cayenne powder, optional
3 cans (16 ounces each) kidney beans, rinsed and drained
Shredded reduced-fat cheddar cheese, optional

SUPER THICK N' BEEFY CHILI

Everyone who has tried it has loved this chili; serve with salad, cornbread, and biscuits and you've got yourself a winnin' meal!

Provided by Angela Harris

Categories     Beef Chili

Time 7h

Yield 8

Number Of Ingredients 13



Super Thick N' Beefy Chili image

Steps:

  • Place beans in a large pot and cover with 7 cups water; bring to a boil. Cook beans for 10 minutes. Reduce heat to low, cover pot, and simmer until beans are tender, about 1 1/2 hours; drain.
  • Mix beans, 1 cup water, beef roast, barbeque sauce, chipotle peppers, cilantro, cooking wine, garlic, chili powder, cumin, beef bouillon powder, red pepper flakes, and liquid smoke together in a slow cooker.
  • Cook on High until meat shreds easily when chili is stirred, 5 to 7 hours (or cook on Low for 12 hours). Stir chili to distribute meat before serving.

Nutrition Facts : Calories 365.1 calories, Carbohydrate 44.4 g, Cholesterol 38.6 mg, Fat 10.5 g, Fiber 14.9 g, Protein 23.8 g, SaturatedFat 3.8 g, Sodium 419.8 mg, Sugar 7.5 g

1 pound dried small red beans
8 cups water, divided
1 ½ pounds beef roast, cut into quarters
¾ cup barbeque sauce
3 chipotle peppers in adobo sauce - rinsed, seeded, and chopped
¼ cup chopped fresh cilantro, or more to taste
2 tablespoons red cooking wine
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon beef bouillon powder
⅛ teaspoon red pepper flakes
5 dashes liquid smoke flavoring

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