STOVETOP CHILI
Need a no-brainer, great chili recipe? One that is made with pantry ingredients, is flavorful enough for adults, but not too spicy for kids? Our Stovetop Chili checks all the boxes and more. Not only that, but it makes a great freezer meal. Yes, you can freeze chili! We'll show you how. P.S. Or, use this Instant Pot Chili recipe to make it in the pressure cooker.
Provided by Thriving Home
Categories Soup
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- In a large stock pot or dutch oven over medium-high heat, heat the oil. Once the oil is shimmery, add in the onions and saute until tender, about 4-5 minutes. Add in the garlic and saute another 30-60 seconds.
- Add ground beef to the pot and cook until no more pink is visible. Drain excess fat if necessary. (Tip: Place a metal colander over a large bowl and drain the meat. Then discard the cooled grease into the trash later.)
- Stir in the kidney beans, black beans, tomato sauce, broth, tomato paste, diced tomatoes, chili powder, cumin, cayenne, salt, and pepper. (Freezing instructions begin here.)
- Bring to a boil, stirring almost constantly, and then reduce to a simmer. Simmer for about 20 minutes, stirring regularly to avoid scorching the bottom.
- Taste and adjust salt and pepper amounts. Serve topped with your favorite chili toppings, like shredded cheese, sour cream, avocado, green onion, or any other favorite toppings.
Nutrition Facts : Calories 264 calories, Sugar 6.2 g, Sodium 967.7 mg, Fat 6.2 g, SaturatedFat 1.7 g, TransFat 0.1 g, Carbohydrate 28.5 g, Fiber 9.8 g, Protein 25.9 g, Cholesterol 45.2 mg
INSTANT POT® CHILI
The basis for this recipe came from another site. I modified it a bit so, rather than put my changes as comments for his recipe (I hate when people do that), I am posting it as a separate recipe. I have some hints at the bottom for night-before preparations.
Provided by Carolyn LaLumiere Miller
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground beef. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer cooked beef to a separate container.
- Pour oil into the Instant Pot® and select Saute function. Add onion, garlic, and salt. Cook until softened, 5 to 7 minutes. Make a hole in the center of the mixture and add chili powder, cumin, and oregano. Let spices sit for 30 seconds, then stir into the onion. Return cooked beef to the pot and add water. Stir, being sure to scrape any browned bits from the bottom.
- Stir beans, crushed tomatoes, and tomato paste into the beef mixture. Close and lock the lid. Select Chili function and set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 45.1 g, Cholesterol 39.5 mg, Fat 10.6 g, Fiber 16.8 g, Protein 25.1 g, SaturatedFat 3.2 g, Sodium 837.6 mg, Sugar 1.6 g
CHILI FOR BEGINNERS
Comfort food for babies! I found this recipe in Blender Baby Food by Nicole Young. She suggests this recipe for babies 8 months and older. For older kids you can add cheese. You can also serve this in a biscuit bowl or a split baked potato.
Provided by CookingSandefer
Categories Low Cholesterol
Time 25m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a skillet, brown beef over medium-high heat, breaking up any larger pieces until no longer pink, about 7 minutes. Drain off fat and return beef to skillet.
- Add tomatoes with juice, kidney beans, green pepper and corn. Cover, reduce heat and simmer for 15 minutes, until vegetables are very tender. Let cool.
- Transfer to blender and puree on high speed to desired consistency.
Nutrition Facts : Calories 129.5, Fat 4.7, SaturatedFat 1.8, Cholesterol 27.9, Sodium 265.2, Carbohydrate 11.3, Fiber 2.7, Sugar 3.2, Protein 11.2
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