EASY BEEF CHILI RECIPE
This easy beef chili is a simple and delicious as chili gets. Flavorful ground beef simmered with aromatic spices, beans, tomatoes, and whole kernel corn.
Provided by Dina
Categories Main Course
Time 2h5m
Number Of Ingredients 14
Steps:
- Cook the ground beef in a large Dutch oven pot over high heat.
- Once the beef is fully cooked add in the chopped onion and minced garlic and sautéed the onion until it becomes translucent.
- Now add the chopped green bell pepper, chili powder, cumin, oregano, salt, and pepper. Sauté for about 4-5 minutes over medium-high heat.
- Then add in the kidney beans, pinto beans, diced tomatoes, and tomato sauce.
- Cook all the chili ingredients over low heat for about 1 hour and 30 minutes.
Nutrition Facts : Calories 469 kcal, Carbohydrate 44 g, Protein 29 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 64 mg, Sodium 1157 mg, Fiber 12 g, Sugar 5 g, ServingSize 1 serving
SUPER EASY SHREDDED BEEF CHILLI
A delicious and simple home made chilli using shredded beef and very few ingredients. If you like a spicier chili, you can add jalapenos or other types of peppers at the same time you add the tomatoes and green chilis.
Provided by Alikun
Categories Roast Beef
Time 8h15m
Yield 1 pot, 16 serving(s)
Number Of Ingredients 12
Steps:
- Cut roast in fourths, cook meat in a frying pan on high heat with the olive oil until each side is browned, only cook one or two pieces of meat at a time so you do not overcrowd the pan.
- Put the browned meat, tomatoes, water, greens chillies, and taco seasoning in a large crock pot. Cook on medium heat.
- After about 6 hours add the beans to the rest of the ingredients, then cook an additional 2 to 3 hours.
- Check on the chili from time to time, if it begins looking too thick then add more water as needed.
- The chili is done when the beef begins looking stringy after stirring.
- When chilli is done serve with sour cream, crushed tortilla chips, cheese, and/or green onions.
Nutrition Facts : Calories 275.3, Fat 9.3, SaturatedFat 3, Cholesterol 66.3, Sodium 219.7, Carbohydrate 19.8, Fiber 6.8, Sugar 2.6, Protein 29.3
SHREDDED BEEF CHILLI TACO BOWLS
Serve these crunchy taco bowls with a choice of toppings for a flavour-packed crowd-pleaser. You won't need plates - just lots of napkins
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course, Supper
Time 6h15m
Number Of Ingredients 12
Steps:
- Heat oven to 170C /150C fan/gas 4. Tip the beef stock, spices, garlic, passata and chilli paste (or tomato purée, if using) into a large flameproof casserole dish and season. Place on a medium heat, bring to a simmer, then add the beef and coat in the sauce. Cover and braise in the oven for 5-6 hrs, or until the beef is really tender. Remove from the oven and leave to rest for around 30 mins.
- Using two forks, shred the beef into the sauce. Until this point, the dish can be prepared up to three days ahead - the flavours will improve over time. To reheat, stir in the beans and place on a low heat, then squeeze in the lime juice and keep warm on a low heat or in a low oven. Stir through the coriander just before serving.
- To make the taco bowls, heat oven to 190C/170C fan/ gas 5. Brush each tortilla with a little oil, then tuck into a small ovenproof bowl or pudding basin and hold in place with a ball of foil. Cook for 8-12 mins until crisp. This can be done in batches if needed. If cooking ahead, leave to cool and keep in a large airtight container overnight. To serve, half-fill the tacos with the red cabbage & pickled chilli slaw, top with the chilli and sprinkle with your choice of toppings.
Nutrition Facts : Calories 741 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 23 grams sugar, Fiber 15 grams fiber, Protein 52 grams protein, Sodium 1.4 milligram of sodium
CRISPY CHILLI BEEF
Ditch the takeaway and whip up this Chinese flash-fried steak with a sweet gingery sauce and red peppers
Provided by Cassie Best
Categories Dinner, Main course
Time 40m
Number Of Ingredients 15
Steps:
- Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
- Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
- Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
- Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
- Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
- Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
- Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.
Nutrition Facts : Calories 454 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 2.2 milligram of sodium
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