BEST BEEF CHILI
Everyone needs a recipe for classic ground beef chili. Make this one your go-to! Featuring corn, peppers, tomatoes, and beans, it makes enough to freeze for later.
Provided by Sally Vargas
Categories Dinner Soup Stew 1-Pot Freezer-friendly Make-ahead
Time 1h45m
Yield 12
Number Of Ingredients 25
Steps:
- Purée and add the tomatoes: In a blender, pulse the tomatoes and their juices for 5 seconds to break them up. Add them to the pot with the water and bring to a boil.
- Add the beans and corn: Add the beans and corn and cook, stirring, for 5 minutes, or until hot. Taste and add more salt or chili powder, if you like.
- Serve with garnishes: Set out bowls of your favorite garnishes for serving. This chili keeps for about a week, covered, in the refrigerator and up to 3 months when frozen.
Nutrition Facts : Calories 512 kcal, Carbohydrate 32 g, Cholesterol 93 mg, Fiber 10 g, Protein 35 g, SaturatedFat 10 g, Sodium 567 mg, Sugar 8 g, Fat 29 g, ServingSize 8 to 12 servings, UnsaturatedFat 0 g
THE BEST CHILI
There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
- Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
- Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
- Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
- Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
- Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
- Top with sour cream, Cheddar and scallions. Serve with tortilla chips.
BEST CHILI RECIPE
The best chili recipe you'll ever eat is right here! Our beef chili is made with ground beef, beans, diced tomatoes, and a homemade chili seasoning.
Provided by Lee Funke
Categories Chili
Time 45m
Number Of Ingredients 19
Steps:
- First, heat a large stockpot over medium/high heat.
- Then, add ground beef, yellow onion, and minced garlic and sauté for 7-10 minutes or until beef is fully browned.
- Next, add pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup to the pot and stir to combine.
- Add spices and 1 cup of broth and stir to combine.
- Bring beef chili to a boil, then reduce heat to low and let simmer for 10-15 minutes to thicken.
- Top with your favorite toppings and enjoy!
Nutrition Facts : Calories 367 kcal, Sugar 11 g, Fat 14 g, Carbohydrate 38 g, Fiber 11 g, Protein 24 g, ServingSize 1 serving
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.
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
AWARD WINNING CHILI
My husband and I created this recipe together. He won a chili cook-off with this recipe at work. We always use venison, but you can use ground beef or turkey.
Provided by KelBel
Categories Black Beans
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
- Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
- Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
- Serve with desired toppings.
BEEF CHILLI
Low fat spicy chilli
Provided by gojojo4a
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Put the onion, garlic, spices and beef in a non=stick frying pan. Stir fry over a medium heat for 5-6 minutes.
- Add the tomatoes, celery, carrots and seasoning. Bring to the boil, reduce the heat and simmer, stirring often. Cook for 15-20 minutes, until the beef is cooked and the veg is tender.
- Add the kidney beans and cook for a further 2 minutes.
- Serve with long-grain rice
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.
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