TEXAS NO BEANS CHILI
This thick and hearty No-Beans Chili is deeply flavored thanks to an authentic blend of spices, plenty of tomatoes and a generous portion of ground beef. You'll love the sizzling Southwest flavor of this meaty, no-beans recipe!
Provided by Katerina | Diethood
Categories Dinner
Time 40m
Number Of Ingredients 18
Steps:
- Heat oil in a Dutch oven set over medium-high heat.
- Add the ground beef to the hot oil; season with salt and pepper, and cook until browned, breaking it up with a wooden spoon while it cooks.
- Once browned, stir in the onions, bell pepper, and garlic.
- Continue to cook for 4 minutes, or until veggies are softened.
- Stir in chili powder, cumin, dried oregano, and paprika.
- Add tomato paste; stir to combine and cook for 3 minutes.
- Stir in the tomatoes.
- Stir in the broth, scraping up any browned bits from the bottom of the pot.
- Add bay leaf and bring chili to a steady simmer; reduce heat and continue to simmer for 25 to 30 minutes, stirring occasionally. Please note that, at this point, you can let the chili cook for 3 to 4 hours, as long as there is enough liquid. If you would like to cook it for longer, make sure to add more liquid to the pot, 1 cup at a time, stirring occasionally. Water is OK to use for the extra liquid.
- Remove from heat.
- Remove bay leaf and taste for salt and pepper; adjust accordingly.
- Ladle into bowls; garnish with cheese, jalapenos, sour cream, and cilantro.
- Serve.
Nutrition Facts : Calories 251 kcal, Carbohydrate 13 g, Protein 28 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 541 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
EASY NO-BEAN CHILI
Chili, without the beans-just beef, tomatoes, onions, and lots of great spices. Make it ahead, freeze the leftovers, and eat it for days.
Provided by Nick Evans
Categories Dinner Freezer-friendly Make-ahead
Time 50m
Yield 6
Number Of Ingredients 23
Steps:
- Add the tomatoes and beef stock to the chili: Use the liquid to scrape up any bits stuck to the pan.
Nutrition Facts : Calories 491 kcal, Carbohydrate 26 g, Cholesterol 135 mg, Fiber 6 g, Protein 49 g, SaturatedFat 8 g, Sodium 777 mg, Sugar 12 g, Fat 22 g, ServingSize 6 servings, UnsaturatedFat 0 g
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.
CHILI-BEANS
Provided by Food Network
Categories main-dish
Time 3h20m
Yield about 2 quarts
Number Of Ingredients 26
Steps:
- In a heavy Dutch oven over medium-high heat, cook the bacon until the fat is completely rendered and the bacon is crisp, 4 to 6 minutes. Remove the bacon using a slotted spoon and set on the side. Add the cubed chuck, chili powder, cumin, and Southwest Essence to the hot rendered fat in the pan and cook, stirring occasionally, until the meat is well browned, 4 to 6 minutes. Add the onions, bell pepper, garlic and oregano and cook until soft, about 4 minutes. Add the tomatoes, broth, water and beans and bring to a boil. Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally, until meat and beans are tender and sauce is thick and flavorful, about 1 1/2 to 2 hours. (Note: add more liquid if the sauce gets too thick before the beans are tender.) When the beans are tender and sauce is thickened, add the brown sugar, ketchup, and mustard and cook until thick and flavors have come together, about 20 to 30 minutes longer.
- Serve hot.
- Combine all ingredients thoroughly.
CHILLI SIN CARNE
A warming vegetarian dish.
Provided by bexhep
Time 2h
Yield Serves 4
Number Of Ingredients 18
Steps:
- Put a heavy bottomed pan on a low heat to warm up.
- Prepare all your veg, chop the onion, mushrooms, leeks, red peppers into bite size bits. Chop the chilli (deseed if you don't like really hot chilli), crush and chop the garlic cloves and peel and chop the carrot (0.5 cm pieces).
- Add a good glug of oil to your pan and add the chilli powder, cumin, smoked paprika and chilli flakes (if you don'ÃÂt like really spicy food, leave out the chilli flakes). Get the spices warm in the oil (they may go a little smoky) and then add the onion. Leave to gently cook on a low heat for 10 mins so the onions caramelize a little.
- Now add a few cubes of dark chocolate but ý tsp brown sugar works just as well.
- Add the garlic and the chopped fresh chilli cook for a minute and then add a splash of whiskey (or beer) and cook off the alcohol. You should have a nice paste now.
- Throw in the rest of the veggies and stir so they are covered by the paste and cook for 5-10 minutes to soften.
- Add enough chopped tomatoes or passata or a combination of both until you have enough for the chilli (I tend to buy large cartons/tins, so usually have bits lying around the fridge). Add a good squirt of tomato puree or tomato ketchup and turn up the heat to bring the chilli up to the boil.
- Open your can of kidney beans and rinse under cold running water, once your chilli is upto temperature, mix in the kidney beans, season to taste, cover the pan and leave to simmer gently for at least 1 hour, 1.5 - 2 is better (as is making a day earlier and chilling overnight in the fridge).
- Serve as you like.
- With rice and tortilla chips to dip, or layer tortilla chips on a baking tray, cover with the chilli and some grated cheese and bake in a hot oven for 10 minutes. Or, in a tortilla wrap with sour cream and grated cheese.
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
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