PINTO BEAN CHILI
Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili.
Nutrition Facts : Calories 787 calories, Fat 34g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1373mg sodium, Carbohydrate 72g carbohydrate (4g sugars, Fiber 18g fiber), Protein 51g protein.
TEXAS CHILI WITH BEANS
Very spicy and tasty chili for those cold days. It will make hot days a lot hotter. Serve with tortillas or great over hamburger patties with fresh diced onion, cheese and oyster crackers. If you don't like it hot, don't add the jalapeno and serrano peppers.
Provided by Christine Bettiga
Categories Beans
Time 5h
Yield 12 serving(s)
Number Of Ingredients 26
Steps:
- Heat water to a boil, cover and cook beans for 10 minutes.
- remove from burner and let kettle sit for 1-2 hours.
- Add water if needed to cover beans, add beef stock.
- Cook on low.
- In a skillet, heat oil, add meat, peppers, garlic and onion.
- Cook until meat is brown.
- Do not drain.
- Add all skillet ingredients, spices add other ingredients to the beans.
- Simmer covered till beans are soft, stirring occasionally.
- Add more seasoning to your liking and water if necessary (I like alot of liquid).
- Cook time approximately 3 hours.
Nutrition Facts : Calories 326.7, Fat 12.6, SaturatedFat 4.7, Cholesterol 51.4, Sodium 570.7, Carbohydrate 31.8, Fiber 9.4, Sugar 4.5, Protein 23.6
TERRY'S TEXAS PINTO BEANS
An old fashioned 'pot of beans' recipe. It starts with dry pinto beans, onion, and chicken broth. Add green chili salsa, jalapeno and cumin for the spicy kick.
Provided by Fooddude
Categories Side Dish Beans and Peas
Time 2h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.
Nutrition Facts : Calories 209.6 calories, Carbohydrate 37.9 g, Cholesterol 1.4 mg, Fat 1.1 g, Fiber 12.2 g, Protein 13.2 g, SaturatedFat 0.3 g, Sodium 95.1 mg, Sugar 2.1 g
TEXAS-STYLE CHILI
Calling a dish "Texas Chili," especially if you're not a native of that state, is clearly asking for trouble. But this recipe, refined over years of potlucks and Super Bowl parties, is too good to keep under wraps. Its depth of flavor, from different chile types, makes this recipe stand out. It also has whole spices, unsweetened chocolate and dark beer that meld seamlessly into a brick-red sauce that naps the succulent meat. The meat can be cut into large chunks, or, more traditionally, thin slices, especially if you are using a tougher cut than chuck. Sirloin also makes good chili. If you have masa harina, the corn flour used to make tortillas, that will make the gravy even thicker, but it is not necessary. Like many vigorously spiced dishes, this one tastes even better a day or two after it is made and will hold its flavor well for at least a week.
Provided by Julia Moskin
Categories dinner, lunch, soups and stews
Time 2h
Yield 12 servings
Number Of Ingredients 17
Steps:
- In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.
- Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square. Sprinkle with salt.
- In a large, heavy pot over high heat, heat oil until shimmering. Working in batches to avoid crowding the pan, brown the meat, turning occasionally until crusty. Adjust heat to prevent scorching. As it is cooked, remove the meat to drain on paper towels. Add more oil as needed for browning, but do not clean out the pot.
- To the empty but crusty pot, add onion, garlic, jalapeños, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add meat, beer, tomatoes, chocolate, whole dried chiles and 1 quart water. Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender. Remove the dried chiles. Taste and add salt if necessary.
- Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.
- Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion and cilantro. Add Fritos for crunch, or dip tortillas into the spicy gravy.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 341 milligrams, Sugar 3 grams, TransFat 0 grams
REAL TEXAS CHILI
This chili contains no onions, beans or tomatoes. It is even better the next day. Season to your tastes as it may be too spicy for you. You can also add pinto beans, sour cream and lime juice, if desired.
Provided by AICIRTAP
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 2h20m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.
- In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
- Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.
Nutrition Facts : Calories 489.3 calories, Carbohydrate 4.9 g, Cholesterol 114 mg, Fat 37 g, Fiber 1.4 g, Protein 33.1 g, SaturatedFat 14 g, Sodium 740.9 mg, Sugar 0.3 g
TEXAS STYLE CHILI BEANS
My Grandma Rowan made the best Chili Beans. She was from a little town called Leakey near San Antonio TX. When I was 13, she taught me how to make them. She used "French's Texas Style Chili-O", however, I haven't been able to find it in years. Regular Chili-O just doesn't taste right. For the past 15 years or so I have been using Carroll Shelby's Chili Fixin's. It is the closest chili mix I have been able to find. You only need about a 1/3 or so of the package. We found it at Albertson's. If you can't find Carroll Shelby's you can experiment with other chili mixes to get the flavor that suits your taste, It just won't be the same.
Provided by Connie R.
Categories Tex Mex
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pick, and clean beans, remove any rocks, dirt, half or shriveled beans; rinse. Put beans in a 5 or 6 quart Dutch oven and fill with water. Bring to a boil. Let boil for 5 minutes, turn off heat and let set at least 1 hour. Drain, rinse and return beans to pan.
- Meanwhile prepare chili; brown hamburger, onions, and garlic in a skillet, drain excess fat, add Chili Kit, (add salt and cayenne to taste.) and tomato sauce. Let simmer 15 minutes; add to beans.
- Fill pan with water and cook until beans are tender, about an hour. Serve with fresh homemade cornbread, sliced tomatoes and cucumbers soaked in vinegar.
Nutrition Facts : Calories 209.2, Fat 9.4, SaturatedFat 3.4, Cholesterol 50.7, Sodium 366.5, Carbohydrate 12.9, Fiber 0.9, Sugar 2.4, Protein 20.4
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