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
HEARTY GROUND BEEF CHILI
After searching through several recipes, I decided to put this recipe together by using my favorite ingredients. The resulting ground beef chili is flavorful and hearty. It's excellent when served with homemade cornbread.
Provided by Krysie
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h35m
Yield 8
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir ground beef in the hot pot until browned and crumbly, about 10 minutes. Add onion, celery, and green bell pepper. Cook until onion is translucent, about 5 minutes.
- Stir diced tomatoes, light red beans, dark red beans, black beans, diced tomatoes with chile peppers, and chili powder into the meat mixture. Bring to a boil. Reduce heat to low and let simmer until chili has started to thicken, about 1 hour. Season with vinegar, salt, and pepper. Garnish with Cheddar cheese.
Nutrition Facts : Calories 352.8 calories, Carbohydrate 33.6 g, Cholesterol 54.4 mg, Fat 13.5 g, Fiber 11.7 g, Protein 24.8 g, SaturatedFat 4.6 g, Sodium 1001.6 mg, Sugar 5 g
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
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.
GROUND BEEF CHILI
Everyone who tastes my chili comments that it is restaurant-quality. It's especially good with homemade corn bread. I have always loved to cook, and I enjoy developing original recipes like this one. -Shannon Wright Erie, Pennsylvania
Provided by Taste of Home
Time 50m
Yield 16 servings (4 quarts).
Number Of Ingredients 20
Steps:
- In a stockpot, cook the beef, onion, green pepper and celery over medium heat until meat is no longer pink and vegetables are tender; drain., Stir in the beans, tomato puree, salsa, tomatoes, broth, water, seasonings and, if desired, browning sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. If desired, garnish with chopped onion and cheese.
Nutrition Facts : Calories 242 calories, Fat 11g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 611mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.
CHILI BEEF CORNBREAD CASSEROLE
This recipe is my potluck standby. And when I hear that someone may need a comforting home-cooked meal, I bring them this casserole. -Lorraine Espenhain, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in cornstarch, onion, chili powder and garlic powder. Stir in tomato sauce. Cook and stir 2 minutes or until thickened. Remove from heat., In a large bowl, whisk flour, cornmeal, sugar and baking powder. In another bowl, whisk eggs, milk and oil until blended; stir in corn. Add to flour mixture; stir just until moistened. Stir in cheese., Spread half the batter into a greased 2-qt. baking dish. Top with beef mixture. Spread remaining batter over filling., Bake, uncovered, until a toothpick inserted in cornbread portion comes out clean, 25-30 minutes. Let stand 5 minutes before serving. If desired, serve with sour cream and salsa.
Nutrition Facts : Calories 482 calories, Fat 22g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 773mg sodium, Carbohydrate 46g carbohydrate (10g sugars, Fiber 3g fiber), Protein 25g protein.
PAT'S FAMOUS BEEF AND PORK CHILI
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.
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
EASY BEEF CHILI
This recipe is for a hearty bean and beef chili. Easy to make and delicious.
Provided by jrcarew
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Cook ground beef in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Add bell pepper and onion. Cook and stir until the pepper and onion have softened, about 5 minutes. Drain and discard grease.
- Add corn, kidney beans, pinto beans, diced tomatoes, water, brown sugar, chili seasoning mix, and mustard to the pot. Cover and cook over medium heat for 20 minutes. Uncover, reduce heat to low, and cook until beans are tender, about 20 minutes more.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 39.2 g, Cholesterol 48.2 mg, Fat 16.8 g, Fiber 8.4 g, Protein 17.8 g, SaturatedFat 6.2 g, Sodium 1289.4 mg, Sugar 13.2 g
GROUND BEEF CHILI
Make and share this Ground Beef Chili recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 21
Steps:
- In a large Dutch oven, cook the beef and next 3 ingredients over medium heat until meat is browned and vegetables are tender; drain.
- Stir in the beans and remaining ingredients,except for additional onions and cheddar cheese.
- Bring to a boil; reduce heat; simmer uncovered, for 30 minutes or until chili reaches desired thickness.
- Ladle into serving bowls; garnish with chopped onion and cheddar cheese, if desired.
BEAN & BEEF SLOW-COOKED CHILI
This chili may be loaded, but we love to build it up even more with toppings like pico de gallo, red onion, cilantro and cheese. -Mallory Lynch, Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain., Transfer beef mixture to a 5-qt. slow cooker. Drain one can of tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining tomatoes. Cook, covered, on low 6-8 hours to allow flavors to blend., Mash beans to desired consistency. Serve with toppings as desired., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 427 calories, Fat 7g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 1103mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 15g fiber), Protein 30g protein.
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.
SLOW COOKER BEEF CHILI
I know everyone has a slow cooker chili recipe that they say is the best... Well here is another one that I am adding to the list. I believe this one carries a good challenge to all of those out there. This has been a favorite always of my family and friends, so let me know what you think and let's create a melting pot for the perfect slow cooker chili dish. Serve topped with sour cream, shredded Cheddar cheese, chopped chives, hot sauce, and sliced jalapenos (or habanero if you like the heat).
Provided by Sahara B
Categories 100+ Everyday Cooking Recipes Slow Cooker Soups and Stews Chili
Time 8h25m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until softened, 4 to 5 minutes. Stir in ground beef, chili powder, cumin, salt, and pepper. Cook, stirring occasionally, until beef is lightly browned and crumbly, 5 to 8 minutes.
- Transfer beef mixture to a slow cooker. Stir in black beans, kidney beans, and diced tomatoes and chiles. Cover and cook on Low, stirring occasionally, 8 to 10 hours.
Nutrition Facts : Calories 409 calories, Carbohydrate 40 g, Cholesterol 52.2 mg, Fat 16.2 g, Fiber 15.7 g, Protein 27.3 g, SaturatedFat 5.6 g, Sodium 1232.3 mg, Sugar 0.6 g
SLOW COOKER GROUND BEEF CHILI
This slow cooker ground beef chili comes out great every time, thick and rich.
Provided by SapphireNinja
Categories 100+ Everyday Cooking Recipes Slow Cooker Soups and Stews Chili
Time 4h15m
Yield 6
Number Of Ingredients 8
Steps:
- 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 bottom of a slow cooker. Add kidney beans, crushed tomatoes, tomato sauce, bell pepper, onion flakes, chili powder, and cumin. Stir well.
- Cover and cook on Low until flavors have melded, at least 4 hours, up to 8 hours.
Nutrition Facts : Calories 349 calories, Carbohydrate 41.1 g, Cholesterol 47.3 mg, Fat 10.6 g, Fiber 14.8 g, Protein 25.4 g, SaturatedFat 3.7 g, Sodium 808.3 mg, Sugar 2.3 g
CHUNKY BEEF CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h50m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot, then add the ground beef. Cook until browned, 7 to 8 minutes. Add the garlic and cook for 2 minutes, then return the chuck roast back to the pot with the beer and tomatoes.
- Using scissors, snip the guajillo chiles into small strips. Add to the mixture and bring to a boil. Add the chili powder, cumin, oregano and 2 tablespoons salt, then reduce to a simmer and cook for an additional 10 minutes to allow the flavors to combine.
- Mix the masa with enough water to form a paste, then add it to the pot. Add the pinto and kidney beans and cook until the chili thickens, 5 to 10 minutes. Adjust the seasoning and simmer for 1 hour.
- Serve with fixings such as pico de gallo, sour cream and lime wedges.
RED BEEF CHILI
Bobby Flay brings his signature heat to this chili with layers of rich, spicy flavors. The onions and chiles are sauteed in reduced beer and chocolate, and maple syrup is stirred in at the end for sweetness. A dollop of toasted cumin crema on top adds a cool, creamy finish to this red-hot dish.
Provided by Bobby Flay
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Sprinkle the beef with salt and pepper and add one-third of the meat to the pan and saute until browned on all sides. Repeat with the oil and meat, draining any excess liquid from the pan between the batches. Return the meat to the pan, sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Cook until the beer is almost completely reduced. Remove the meat from the pan and set aside.
- In the same pan, add the remaining 1 tablespoon oil to the same pan and then add the onions and cook on medium heat until soft. Add the garlic and cook for 2 minutes. Add the habanero, Thai bird, jalapeno and poblano peppers and cook until soft, about 5 minutes. Add the ancho chile pepper, cascabel chile powder, chipotle pepper puree, pasilla chile powder and New Mexican chile powder, and cook an additional 2 minutes. Add the chicken stock and tomatoes, bring to a boil and cook until slightly thickened, 15 to 20 minutes.
- Puree with an immersion blender. Add the beef back to the pan, reduce the heat to medium, cover and simmer until the chili is thick and the beef is tender, about 1 hour 15 minutes. If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes. Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings. Serve with Toasted Cumin Crema.
- Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper. Place in a squeeze bottle for serving.
PORK, BEEF, AND BLACK BEAN CHILI
Categories Bean Beef Pork Sauté Fall Tailgating Simmer Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 20
Steps:
- Heat olive oil in heavy large pot over medium-high heat. Add ground pork and ground beef and sauté until brown, about 3 minutes. Add cubed beef and garlic and sauté 5 minutes. Add 2 cups water; bring to boil. Add cumin, chili powder, oregano, salt, and cayenne pepper. Reduce heat, cover, and simmer 10 minutes. Add tomato paste and sugar and simmer 5 minutes. Add tomatoes, onions, and peppers and simmer until vegetables are tender, about 30 minutes.
- Add black beans and cilantro to chili. Add beef broth 3/4 cup at a time, until thinned to desired consistency. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.) Bring chili to simmer. Ladle hot chili into bowls; top with grated cheddar cheese and serve.
CRISPY CHILI BEEF RECIPE BY TASTY
Here's what you need: frying steak, cornflour, chinese 5 spice, salt, pepper, oil, red chilis, spring onion, ginger, red bell pepper, garlic paste, soy sauce, sweet chilli sauce, red wine vinegar, tomato ketchup, spring onion, red chilli
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Slice the steaks into thin strips and place into a small bowl.
- Add the cornflour, 5 spice, salt, and pepper. Mix until evenly coated.
- Carefully heat the oil in a deep saucepan until it reaches 190°C (375°F).
- Carefully place the beef strips into the oil and fry for about 4-5 minutes, until golden brown.
- Place on some tissue to soak up the excess oil and set a aside.
- Meanwhile, prepare the sauce by adding a tablespoon of oil to a frying pan. Frying the chilies, spring onion, and ginger over a medium heat for a few minutes. Add garlic paste and fry for another minute.
- Stir in the soy sauce, sweet chili sauce, red wine vinegar, and tomato ketchup until thick.
- Stir in the beef steaks until evenly coated.
- Garnish with spring onion and red chilies.
- Enjoy!
BEEF AND BLACK BEAN CHILI WITH TOASTED CUMIN CREMA AND AVOCADO RELISH
Steps:
- Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
- Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
- Serve with a dollop of Toasted Cumin Crema and Avocado Relish.
- Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
- Combine all ingredients in a small bowl and season with salt and pepper.
BEEF AND BLACK BEAN CHILI WITH TOASTED CUMIN CREMA (BOBBY FLAY)
I posting this recipe to save it. My husband got this recipe out of Maxim Magazine. We made it to the best of our ability but we had to make substitutions because we just couldn't find some of the chili powders. We ended up just using 5 Tbs. of commercial chili powders in place of the 3 Tbs. of ancho chili powder, 1 Tbs. pasilla chili powder, and 1 Tbs. ground cumin. It was still very good. We also substituted ground buffalo for about 1/2 of the beef. Then we made it extra fancy pants... we topped it with the cumin crema, sliced avocado and apple smoked Gruyere.
Provided by Andi the grate
Categories Black Beans
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Heat two tablespoon of oil in a large pot with a lid over hight heat. Salt and pepper the beef and layer half in the pot.
- Brown on all sides. Remove to a plate and repeat with the remaining oil and meat.
- Remove all but two tablespoons of fat from the pot.
- Cook onions until soft.
- Add garlic and jalapeno, cook for one minute.
- Add ancho powder, pasilla powder, and cumin; cook two minutes.
- Add beer and cook until reduced by half.
- Return beef to pot, add rest of ingredients except beans and lime juice.
- Bring to a boil. Reduce heat to medium, cover, and simmer for 45 minutes.
- For the Toasted Cumin Crema: Whisk together creme fraiche (or sour cream), cumin, kosher salt and black pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- While Crema is chilling, add beans to chili pot and continue cooking till the meat is fork-tender, 20 to 30 minutes.
- Remove from heat; add lime juice and salt and pepper.
- Serve with a spoonful of Toasted Cumin Crema.
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