FEED-A-CROWD CHUNKY BEEF CHILLI
The ultimate make-ahead dish, this chilli con carne can be frozen for up to 2 months - simply add more chillies to turn up the heat
Provided by Katy Greenwood
Categories Dinner, Main course
Time 3h
Number Of Ingredients 17
Steps:
- Drain the chillies and discard the seeds and stalks. Roughly chop and put in the small bowl of a food processor with the garlic, 2 tbsp of the oil, the red wine vinegar, cumin and oregano. Whizz to a paste.
- Put the meat in a bowl or resealable food bag, pour on the paste and rub all over the meat. Leave to marinate overnight (or for at least 4 hrs).
- Heat oven to 160C/140C fan/gas 3. Heat the remaining oil in a large, lidded flameproof casserole dish and cook the onions for a few mins until beginning to soften. Add the meat and all the paste to the dish and cook for about 5 mins, turning the meat until browned all over. Pour in the tomatoes and add the cinnamon. Stir everything together, then add 100ml water and bring to the boil. Put on the lid, transfer to the oven and cook for 1 hr 45 mins.
- Remove the lid and stir in the red peppers, chocolate, sugar and all the beans. Return to the oven for another 20 mins. To serve, stir in the lime zest and juice, season to taste, and scatter over the coriander.
Nutrition Facts : Calories 445 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 0.6 milligram of sodium
CHUNKY BEEF CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h50m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot, then add the ground beef. Cook until browned, 7 to 8 minutes. Add the garlic and cook for 2 minutes, then return the chuck roast back to the pot with the beer and tomatoes.
- Using scissors, snip the guajillo chiles into small strips. Add to the mixture and bring to a boil. Add the chili powder, cumin, oregano and 2 tablespoons salt, then reduce to a simmer and cook for an additional 10 minutes to allow the flavors to combine.
- Mix the masa with enough water to form a paste, then add it to the pot. Add the pinto and kidney beans and cook until the chili thickens, 5 to 10 minutes. Adjust the seasoning and simmer for 1 hour.
- Serve with fixings such as pico de gallo, sour cream and lime wedges.
CHUNKY CHILI-OVEN CASSEROLE
Looking for a fast and easy casserole? Try this one, with meaty, chunky chili and a melted cheese topping.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Crumble meat onto bottom of 13x9-inch baking dish, breaking up any large pieces; top with onions. Cover with layers of chili, corn, olives and 1 cup cheese.
- Mix stuffing mix and water. Spoon over cheese; cover with foil.
- Bake 30 min. Sprinkle with remaining cheese.
Nutrition Facts : Calories 520, Fat 25 g, SaturatedFat 12 g, TransFat 1.5 g, Cholesterol 85 mg, Sodium 1430 mg, Carbohydrate 43 g, Fiber 6 g, Sugar 6 g, Protein 31 g
CHUNKY OVEN CHILI
I could eat chili every day! And I love the aroma as it wafts through the house while the chili simmers. What I don't like is how that same aroma soaks into my clothes and hair. A slow cooker might solve the tagalong aroma problem, but it's not my choice because I would need to brown in a separate pan. What to do? Hey! How about using the oven? Chunky Oven Chili is browned and simmered in the oven using only one pot and in a relatively short time, with no need for the cook to hang over the pot and absorb the luscious but unhumanly aromas. This is an easy and delicious variation on chili that won't make you smell like onions and garlic.
Provided by Netter6
Categories < 4 Hours
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375º. Use convection if you have it.
- Place vegetables and seasonings into soup pot or dutch oven.
- Mix ingredients together to coat meat and vegetables with seasonings.
- Place pot into preheated oven and cook for 15 - 20 minutes to brown meat and soften vegetables.
- Once the meat has been browned, add the tomatoes, tomato paste, 3 cans of beans and water. Stir to combine. Use more or less water to suit your preference.
- Return pot to oven and continue cooking for about an hour, stirring now and then if you like.
- Add more liquid if you like your chili less thick.
Nutrition Facts : Calories 646, Fat 22, SaturatedFat 7.6, Cholesterol 77.1, Sodium 1256.8, Carbohydrate 76.3, Fiber 25.2, Sugar 11.2, Protein 44.4
SLOW-COOKED CHUNKY CHILI
Pork sausage, ground beef and plenty of beans make this chili a marvelous meal. I keep serving-size containers of it in my freezer at all times so I can quickly warm up bowls on busy days. -Margie Shaw, Greenbrier, Arkansas
Provided by Taste of Home
Time 4h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. , Cover and cook on high for 4-5 hours or until vegetables are tender. If desired, serve with shredded cheese, chopped onion and sour cream. , Freeze option: Before adding toppings, cool chili. Freeze chili and toppings separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with toppings.
Nutrition Facts : Calories 329 calories, Fat 13g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 1158mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 9g fiber), Protein 21g protein.
HEALTHY CHILLI
Use chunks of stewing beef in this healthy chilli con carne for a robust and filling dish. Serve with rice and coriander
Provided by Katy Greenwood
Categories Main course
Time 2h20m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan and cook the beef pieces for a few mins on each side until browned all over. Remove from the pan with a slotted spoon and set aside.
- Add the onion to the pan, with extra oil if needed, and cook until softened. Stir in the garlic, cumin and chipotle paste, and cook for 1 min. Sieve the kidney beans, reserving the sauce. Add this sauce, along with the chopped tomatoes and a can full of water, to the pan. Stir well, then return the meat to the pan. Bring to a simmer, then cook, covered, for 2 hrs or until the beef is tender (or bake in the oven for 3 hrs at 160C/140C fan/gas 3).
- Add the reserved kidney beans and lime zest, season and warm through. Serve with a scattering of coriander leaves, the lime wedges to squeeze over, and rice, if you like.
Nutrition Facts : Calories 300 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium
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