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.
EASY CHILLI BEANS
This is a fantastic recipe - one of my favorites. It's quick and easy to make, low in fat and it tastes delicious! Great for people on the go (or singletons like myself!) - it makes heaps and stores well in the fridge or freezer, so you can whip it out and chuck it in the microwave whenever. Try using as a topping on a baked potato or nachos, and add some cheese or sour cream for
Provided by Tennille
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in pan.
- Add onion and cook on medium heat until softened.
- Add the kidney beans and tomatoes, then stir in the rest of the ingredients.
- Bring to a slight boil.
- Simmer for approx 20 minutes (longer if you like), stirring occasionally.
- Serve with rice.
RIC'S CHILI BEANS
Here it is, my DH has decided to give it up .... that is his recipe for his famous Chili Beans. Ric has been making this dish for as long as I've known him. The one dish everyone requests for potlucks, family gatherings or just a warm week night dinner. I'm not a big Chili fan, but these are the best and In under 30 minutes makes this quick warm and definite comfort food.
Provided by Vseward Chef-V
Categories Meat
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- On Medium high heat brown ground beef in a skillet or dutch oven.
- Add 1/4 tsp blk pepper and the onion salt with seasoned salt. Drain.
- Add beans and tomato sauce, chili powder and 1/4 tsp black pepper.
- Simmer 15 minutes, stirring occasionally.
- Seve as a side to meat or serve in bowls as a meal.
- We enjoy saltine crackers, chips or tortillas with this chili.
Nutrition Facts : Calories 802.7, Fat 51.7, SaturatedFat 20.1, Cholesterol 231.3, Sodium 1354.1, Carbohydrate 16.3, Fiber 3.5, Sugar 9.2, Protein 66.2
CHILI BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 12h25m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Rinse the beans under cold water, sorting out any rocks/particles. Cover in cold water and soak for 6 to 8 hours.
- Drain the beans and place in a stockpot with the ham hock; cover with fresh water by 2 inches. Add the tomato sauce, chili powder, brown sugar, white vinegar, garlic, onions, 1 tablespoon salt and 2 teaspoons pepper.
- Bring to a boil, lower the heat and simmer, adding a little more liquid if the level gets too low, until the beans are tender, 3 to 4 hours. Taste, and season with additional salt and pepper if needed.
BLACK BEAN CHILI
A chili that is best when prepared with fresh vegetables, but still delicious with canned or frozen. Serve by itself or over rice.
Provided by JANED
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 40m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 164.3 calories, Carbohydrate 28 g, Cholesterol 0.9 mg, Fat 2.8 g, Fiber 9.9 g, Protein 9 g, SaturatedFat 0.4 g, Sodium 897.4 mg, Sugar 4.3 g
MEXICAN CHILI BEANS
In Mexico, chili is made from vegetables, including various chili peppers, and seasonings. Chili con carne (with meat) has meat added, and chili beans have beans. We in the U.S. have generalized chili to mean almost anything with chili powder in it. I got this recipe 40 years ago from a Mexican lady that was almost my mother-in-law, and she was a great traditional cook. Learned by watching because my Spanish is a little lacking.
Provided by rontaylor1998
Categories Onions
Time 24m
Yield 3 quarts, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Sort and wash beans.
- Cover beans plus one (1) inch with beef stock, bring to a rolling boil for five (5) minutes, turn off heat, cover and let stand one (1) hour.
- Add remaining ingredients, bring to a boil, reduce heat to a slow simmer, cover and cook about four (4) hours or until beans are tender and sauce has thickened, adding beef broth as need to keep beans slightly covered.
- Freely substitute 2 lbs small red kidney beans, or pinto beans, or a combination of the two (2).
- You may also substitute 3/4 lb of salt pork, diced, for the smoked bacon, adjusting salt as needed.
BEAN & PEPPER CHILLI
Use your choice of storecupboard pulses in this healthy vegetarian one-pot
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan. Add the onion and peppers, and cook for 8 mins until softened. Tip in the spices and cook for 1 min.
- Tip in the beans and tomatoes, bring to the boil and simmer for 15 mins or until the chilli is thickened. Season and serve with rice, if you like.
Nutrition Facts : Calories 246 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 14 grams sugar, Fiber 15 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium
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
THREE BEAN MEXICAN CHILLI
A great healthy dish suitable for veggies, vegans and meat eaters alike
Provided by blulou
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- If using dried beans, soak and cook as recommended on the packaging prior to starting the chilli
- Add the carrot, celery, onion, garlic and fresh chilli if using to the oil in a large wide pan on a medium hot heat and sweat until onions are translucent, about 10 mins
- Add tomato puree and stir for 30 seconds, then add the cumin, coriander, bay and cinnamon, smoked paprika and dried chilli if using. Stir fry for a minute.
- Add chopped tomatoes, chopped pepper and soy sauce, bring to simmer, cover and leave on low heat for 10-20mins, stirring occasionally, until veg is cooked through. Adding pepper at this step leaves a bit of crunch. If you like it more cooked add with other veg at step one.
- Add all the beans, stir, bring to simmer, cover and cook on low heat for 10-15 minutes until beans are hot. Keep an eye on it, add a couple of tblsp of water if it is a bit dry.
- Add chopped coriander leaves and serve with a dollop of sour cream and plain rice.
BEST DAMN CHILI
After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.
Provided by Danny Jaye
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h50m
Yield 12
Number Of Ingredients 28
Steps:
- Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
- Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
- Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
- Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.
Nutrition Facts : Calories 406.3 calories, Carbohydrate 27.6 g, Cholesterol 74.4 mg, Fat 21.1 g, Fiber 7 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1014.5 mg, Sugar 7.4 g
CHILI CON CARNE WITH BEANS
This is my father-in-laws recipe for chili. I love to make it on a cold winter night. Sometimes I serve it with Corn Chips in the bottom of the bowl, topped with the chili and then top the chili with grated cheddar cheese
Provided by Marty Hugo
Categories One Dish Meal
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Saute meat, onions and garlic until done.
- Add remaining ingredients and simmer for 2 hours.
- The beer is optional but does add a good flavor and, of course, the alcohol is cooked out during cooking.
FIVE-BEAN CHILLI
Batch-cook this vegan five-bean chilli, then freeze in portions for busy weeknights. With beans, tomatoes and peppers, it's full of nutritious, filling veg
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 14
Steps:
- Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
- Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.
Nutrition Facts : Calories 439 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.04 milligram of sodium
MIXED BEAN CHILI
Easy crockpot recipe. We think its really tasty. Can be served over rice, nacho chips or as a filler for tortillas. Or just serve it with bread.
Provided by HVLS1842
Categories One Dish Meal
Time 10h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Soak the dried beans overnight.
- heap a little oil in a large pan. Add onion and garlic and cook for about 5 minutes, until softened.
- Stir in cumin and chilli powder and cook, stirring, for about 1-2 minutes.
- Add the drained beans and stock and bring to the boil. Boil vigorously for about 10 minutes.
- Trnasfer the mixture to the crockpot. Cover and cook on low for 10 hours, until the beans are tender.
- About 20 minutes before serving, add the chopped yellow pepper and stir.
- Season with salt and pepper and stir in the sugar.
- Serve immediately.
Nutrition Facts : Calories 370, Fat 4.4, SaturatedFat 1, Cholesterol 7.2, Sodium 370.6, Carbohydrate 61.2, Fiber 13.4, Sugar 8.3, Protein 23.4
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