Beef And Black Bean Chili With Green Onion Corn Cakes Food

EASY BEEF CHILI RECIPE

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.

SMOKY BEEF, BLACK BEAN AND CORN CHILI

Steps:

• In a medium skillet, toast cumin over medium-high until fragrant, about 1 minute. Add beef and onion to skillet. Cook and stir until beef is browned and onion is tender, about 6 minutes.
• Transfer beef mixture to a 4- to 5-quart slow cooker. Add remaining ingredients (except toppers). Cover and cook on low 7 hours or on high 3 1/2 hours. Top as desired.

CARROLL SHELBY'S INSTANT POT BEEF CHILI WITH BLACK BEANS

Steps:

• Put beans in an Instant Pot and add water to one inch above the level of the beans. Lock on lid, select pressure cook high function for 10 minutes. Let pressure release naturally for 10 minutes, then release any additional pressure and drain beans. Select saute function, add oil and heat until shimmering. Add onions and cook, stirring, until softened, 2 to 3 minutes. Add garlic and stir for 30 seconds. Add beef, 1 teaspoon salt and ¼ teaspoon pepper. Cook, stirring to break up the meat, 6 to 7 minutes, until meat is cooked through. Season with spice packet and cayenne packet to taste. For thicker chili, stir in the masa packet. Mix well and cook for 30 seconds, stirring constantly. Add tomatoes, tomato paste, broth, beer (optional), Worcestershire, salt and jalapeño (optional). Cook and stir for 2 minutes, then return beans to the pot and stir well. Pressure cook on high for 22 minutes. Let pressure release naturally for 15 minutes, then quick release any remaining steam, if necessary. Serve it how you like it, with toppings such as sour cream, grated cheese, avocado, sliced jalapeño, chopped, cilantro, green onion and corn chips.

BLACK BEAN BEEF CHILI RECIPE

Steps:

• Heat vegetable oil in a large skillet, add ground beef and cook until browned and all juices came out on medium heat covered - about 10-15 minutes. Drain from grease and juices.
• In a large pan, heat olive oil on medium heat, add onions and garlic, cook for about 3 minutes, add carrot and continue cooking for 2 more minutes, stirring.
• Add cumin, paprika, chili powder, Italian seasoning to the onion mixture and continue cooking, stirring, to mix everything well. Add cooked and drained ground beef from step 1.
• Add canned tomatoes with juices, slicing tomatoes into small chunks before adding. Add beef broth. Bring mixture to boil and cook covered on low heat, simmering, for 1 hour.
• After 1 hour, add black beans, salt and continue cooking for 20 more minutes, covered.
• To serve, top with grated cheddar cheese, chopped green onions and sour cream.

BEEFY CORN AND BLACK BEAN CHILI

Steps:

• In 4-quart Dutch oven, cook beef and chili powder blend over medium-high heat for 6 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in frozen corn and beans, broth and tomato sauce. Heat to boiling; reduce heat. Cover; simmer 10 minutes. Uncover; simmer 5 minutes longer, stirring occasionally.
• Ladle chili into 6 bowls. Top with sour cream and onions.

BLACK BEAN CHILI

Steps:

• Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
• Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

VEGETARIAN BLACK BEAN AND CORN CHILI

Steps:

• Gather the ingredients.
• Heat 1 tablespoon of the oil in a large saucepan or Dutch oven. Add the onion, bell pepper, half of the salt, and the pepper. Sauté until slightly softened, about 3 minutes.
• Add the chili powder, cumin, and cayenne pepper. Stirring often, bloom the spices for about a minute.
• Stir in the garlic followed by the beans, corn, and tomato sauce. Season with remaining salt, or to taste. Finally, add the oregano by pinching between your fingers to allow the oils to activate. Bring to a simmer and cook, uncovered, for 20 minutes over medium-low heat, stirring occasionally.
• While the chili cooks, make the tortilla strips. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the cut tortillas and sauté for a few minutes until lightly browned and crisp.
• Remove to a paper-towel-lined plate; let drain. These tortilla strips will top your chili and give it a fantastically crunchy finishing touch.
• Serve your black bean and corn chili topped with tortilla strips, cheese, green onions, sour cream, and cilantro, if desired.

BEEF AND BLACK BEAN CHILI

Steps:

• In a large skillet cook ground beef, onion, sweet pepper, and garlic over medium heat until browned. Drain fat. Transfer meat mixture to a 3 1/2 to 4-quart slow cooker. Add beans, tomatoes, broth, cocoa powder, chili powder, cumin, and paprika.
• Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. Top with baguette slices and green onions, if desired.

BEEF AND BEAN CHILI

Steps:

• Use cooking spray on a large heavy-bottomed saucepan and saute beef with 1 teaspoon chili powder over medium-high heat until no longer pink. Remove with slotted spoon.
• Add green pepper, celery, onion, and garlic to skillet and cook until tender. Return beef to skillet.
• Add tomatoes with juice, salsa, and beans. Bring to boil, then reduce heat.
• While simmering, add Worcestershire and stir in remaining chili powder, cumin, and basil.
• Simmer for 20 minutes or until sauce thickens.

BEEF POBLANO BLACK BEAN CHILI

Steps:

• In a large skillet heat the olive oil over medium-high heat. Add the beef and cook for 10 minutes or until the beef is browned, stirring to crumble as it cooks. Remove the beef and drain the fat, set aside in a bowl.
• In a large pot heat the canola oil over medium-high heat. Add the onion, jalapeños, poblanos and garlic and sauté for 10 minutes, or until the onion becomes tender. Add the beer and scrape the pan to remove the browned bits. Cook for 10 minutes, or until half of the liquid evaporates.
• Add the chili powder and cumin and cook for 2 minutes, stirring frequently.
• Stir in the beef, tomato sauce, chicken broth, kidney beans, black beans and fire roasted tomatoes and let simmer for 20 minutes, or until the chili thickens up slightly.
• Ladle 1 1/2 cups into each bowl and top with your favorite garnishes and a side of corn bread.

BEEF AND BLACK BEAN CHILI WITH GREEN ONION CORN CAKES

Steps:

• In a large pot, brown beef over med-high, seasoning with salt and pepper. Drain grease and add worcestershire, onion, garlic, red peppers, and jalapeno. Cook 5 min then add chili powder and cumin, and cook 2 more minute Stir in broth and scrape up drippings. Stir in tomatoes, tomato sauce, and beans. When it comes to a bubble, reduce heat to a simmer and cook 15 minutes. Stir in cilantro just before serving.
• Mix together muffin mix, milk, eggs, oil and scallions. Batter should be thick. Heat a nonstick skillet or griddle over moderate heat. Nest a pat of butter into a folded paper towel and wipe hot pan surface with it to lightly grease. Pour corn cake batter onto hot pan in 3-4 inch rounds. Cook 2-3 min on each side, until golden. Transfer to a plate and repeat.
• To serve, top bowls of chili with corn cakes. Eat the chili and corn cake as you would a pot pie, grabbing some of the corn cake with each spoonful of chili.

BEEF AND BLACK BEAN CHILI WITH GREEN ONION CORN CAKES

Steps:

• In a large deep skillet or pot, brown ground beef in oil over high heat. Season meat with salt and pepper, then add Worcestershire sauce. Reduce heat to medium high when the meat is browned and crumbled, then add onion, garlic, red peppers, jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 minutes. Stir in broth and scrape up pan drippings. Stir in diced and pureed tomatoes and black beans. When the mixture comes to a bubble, reduce heat to simmer and stir in cilantro, optional.
• Mix together 2 packages of corn muffin mix with 1 cup milk, 2 beaten eggs, 2 tablespoons vegetable oil and sliced scallions. Batter should be thick. Heat a nonstick skillet or griddle pan over moderate heat. Nest a pat of butter into folded paper towel and wipe hot pan surface with it to lightly grease. Pour corn cake batter into the hot griddle pan or skillet in 3 or 4-inch rounds. Cook 2 or 3 minutes on each side, until golden. Transfer to a plate and repeat with remaining batter.
• To serve, top bowls of beef and black bean chili with green onion corn cake toppers. Eat the chili and corn toppers as you would a pot pie, grabbing some of the corn cake with each spoonful of chili.

3-BEAN BEEF CHILI RECIPE (VIDEO)

Steps:

• Preheat a large frying pan and add the butter/olive oil. Once oil is hot, add the ground beef. Break apart the beef into small pieces, season generously with salt and fry until browned all over. Add the spices: chili powder, ground cumin, tarragon and smoked paprika. Cook for 1 minute, then remove the ground beef into a clean bowl.
• Into the same pan, add the diced onion, pepper and garlic. Saute for 4 to 5 minutes until the onion is translucent and tender; set aside.
• Meanwhile, heat the beef broth in a large soup pot. Add less broth for a thicker chili. Once the broth comes to a boil, add the ground beef, onion-pepper mixture, Worcestershire, Marsala cooking wine, tomato sauce and diced tomatoes. Bring the soup back up to a simmer and simmer for 15 to 20 minutes, allowing the flavors to develop.
• Drain the canned beans first, then add to the soup. Season soup to taste with salt, then simmer for another 10 minutes.
• When serving, top the soup with grated cheddar cheese, corn, diced avocado, diced green onion, sliced jalapeno or chili peppers and tortilla chips.

SLOW COOKER CHILI WITH BLACK BEANS AND CORN

Steps:

• Brown beef in skillet.
• Add garlic powder, 1 tsp. salt and 1 tsp. pepper.
• Remove mixture to crockpot that's been sprayed with cooking spray.
• Add remaining ingredients.
• Cook on high for 4-5 hours or low for 7-8 hours until done.
• Ladle soup into bowls.
• Garnish with your favorite toppings.

GROUND BEEF AND BLACK BEAN CHILI

Steps:

• Peel the onion and dice it.
• Remove the stem and seeds from the bell pepper and dice.
• Peel and mince the garlic.
• Place a large deep skillet or Dutch oven over medium heat. Add the ground beef to the skillet and cook for about 4 minutes, breaking it up and stirring frequently.
• Add the diced onion and bell pepper and continue to cook until the onion is tender. Add remaining ingredients.
• Reduce the heat to the lowest level and simmer for about 1 to 2 hours, or transfer to the slow cooker and cook on low for 3 to 4 hours.
• Serve the chili with cornbread or crackers.

CORN AND BLACK BEAN CHILI

Steps:

• In a large pot or dutch oven, brown 1 lb of ground beef.
• While the beef browns dice up one onion, one red pepper and mince 4 cloves garlic. Also open and drain 3 cans of black beans, set aside. Combine the spices into a bowl and set aside.
• Once the ground beef is browned, drain the oil.
• Add the onions, bell pepper, spices and garlic to the ground beef. Cook for 5 minutes.
• Add the spices, Worcestershire sauce, beef broth and crushed tomatoes. Bring to a boil and simmer for 45 minutes.
• Add the corn and continue to cook for 15 minutes.
• Time to eat and enjoy! Serve and top with cheddar cheese, onions and sour cream.