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 BEEF CHILI
Using sirloin and sausage makes this chili especially hearty. Garnish with shredded Monterey Jack cheese, pickled jalapenos, and thinly sliced red onion, as desired.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 2h30m
Number Of Ingredients 14
Steps:
- Heat a Dutch oven (or a heavy 5-quart pot with a tight-fitting lid) over high heat until a drop of water sizzles upon contact. In three batches, cook sirloin until no longer pink; remove each batch with a slotted spoon. Set aside.
- Add sausage, breaking it up into small pieces; add onion and jalapenos. Season with salt and pepper. Cook, stirring frequently, until sausage and onion are browned, about 5 minutes.
- Return sirloin to pot. Stir in chili powder, cumin, oregano, tomatoes (with juice), cornmeal, cinnamon, bay leaves, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until sirloin easily breaks apart with a spoon, about 2 hours.
- Stir in beans; cook until heated through, about 5 minutes. Discard cinnamon and bay leaves. Serve.
Nutrition Facts : Fat 25 g, Fiber 4 g, Protein 33 g
CHUNKY BEEF CHILI
Make and share this Chunky Beef Chili recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 2h10m
Yield 9 cups
Number Of Ingredients 17
Steps:
- Brown meat in batches in a Dutch oven over med-high heat.
- Remove meat, reserving drippings in Dutch oven.
- Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes.
- Stir in tomato paste; cook 5 minutes.
- Add cooked beef to Dutch oven; stir in beef broth and the next 9 ingredients.
- Bring to a boil; lower heat to low and simmer, uncovered, stirring occasionally, 1 1/2 hours or until beef is tender.
- Serve with cornbread and desired toppings.
Nutrition Facts : Calories 343.7, Fat 13.1, SaturatedFat 5.7, Cholesterol 133.1, Sodium 1394.2, Carbohydrate 12.7, Fiber 3.3, Sugar 7, Protein 46.6
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
BEST EVER CHUNKY CHILI
This is the best homemade chili recipe ever. A real crowd pleaser; I'll be making enough, in a BIGGER pressure cooker tomorrow, for a "potato bar" party for 65, which inspired me to share the family-sized recipe here (leftovers are wonderful!).
Provided by Sharon Anne
Categories Beans
Time 2h
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Cover beans with water and bring to a boil; set aside to soak at least 1 hour. Rinse, discarding bean water and recover beans with more water by 2-inches. Season and pressure cook, see tips (or soak overnight, then season and cook for 60-90 min, adding water as necessary).
- Tips: Bring a 5 qt pressure cooker up to 15 lb pressure (PSI, 2nd ring for 2nd generation cookers). Cook 15 minutes @ sea level (adding 1 minute per 1000 ft in altitude) or consult the Ball Blue Book.
- Softening Beans: NEVER add acidic foods (such as tomato products, lemon juice or vinegar) BEFORE the beans are fully softened.
- In a 2nd large stock pot, brown the meat and veggies, add remaining ingredients and softened beans, simmer uncovered 1 hour.
Nutrition Facts : Calories 248.6, Fat 4.2, SaturatedFat 1.3, Cholesterol 12.8, Sodium 839.6, Carbohydrate 44, Fiber 9.4, Sugar 19, Protein 13.6
CHUNKY CHILLI
I absolutely love a chilli con carne, and this recipe uses steak which falls apart once cooked instead of mince. A great one for those who hate red kidney beans too!
Provided by naomihaf
Time 1h15m
Yield Serves 3
Number Of Ingredients 35
Steps:
- Fry the onion over a medium-high heat in a drizzle of olive oil for 5 mins until softening. Add the steak and brown all over.
- Throw in the chopped peppers and the garlic - give everything a good mix.
- Stir in the spices & make sure everything is coated. Cook for 1 minute.
- Add the beans, passata, tomato purée, stock cube & water and bring to the boil. Once bubbling, reduce the heat, pop a lid on the pan & simmer for 40-50 mins until thickened.
- Cook your rice according to packet instructions. Serve the chilli over the rice with the sliced spring onions & fresh chilli, coriander leaves, grated cheese, soured cream, guacamole & squeeze of lime juice.
- I like to bake sliced tortilla wraps in the oven for 10 mins at 180°C with a drizzle of olive oil & sea salt for an extra side dish to mop up the sauce!
CHUNKY CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat the butter and olive oil in a large pot over medium-high heat. Add the salt and pepper to the flour in a bowl and mix. Sprinkle the meat with salt and pepper, then toss in the flour. When the butter has melted and the oil is hot, add the meat to the pot and brown on all sides, 2 to 3 minutes per side. Add the garlic and stir. Dump in the tomato sauce, chili powders, cumin and hot sauce and stir to combine. Add the beer, beans and 1 cup hot water. Allow to simmer and cook, stirring occasionally, until the meat is tender, 2 1/2 to 3 hours.
- Meanwhile, mix together the sour cream, chipotle peppers and adobo sauce in a small bowl until combined. Set aside.
- Taste the chili and adjust the seasoning as needed.
- Serve the chili topped with the chipotle cream. Garnish with the diced red onion and cilantro.
SLOW-COOKER CHUNKY CHICKEN CHILI
Try out this chicken chili recipe for a bowl of tastiness! Our Slow-Cooker Chunky Chicken Chili recipe fits into your smart eating plan and is convenient.
Provided by My Food and Family
Categories Special Diets
Time 6h10m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Combine beans, salsa, tomato sauce and chili powder in Slow Cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 4 to 5 hours); stir.
- Serve topped with cheese.
Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 90 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 26 g
VEGAN CHUNKY CHILI
If you are entertaining mixed palates, this meal will satisfy all tastes. A from-scratch chili that uses many different vegetables as well as beans, lentils and tofu to provide that 'full' feeling that chili with meat offers. Add fresh parsley and basil to taste, if desired. I prefer to let the chili sit overnight in the refrigerator before serving.
Provided by Krista B
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 16h20m
Yield 10
Number Of Ingredients 18
Steps:
- Drain and rinse kidney beans, white beans and lentils. Combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
- Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
- Stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. Season with salt, pepper, onion powder, garlic powder and chili powder to taste. Simmer for 2 to 3 hours, or until desired consistency is reached.
Nutrition Facts : Calories 138.2 calories, Carbohydrate 23.4 g, Fat 1.6 g, Fiber 6.3 g, Protein 9.8 g, SaturatedFat 0.2 g, Sodium 280.8 mg, Sugar 4.6 g
CHUNKY BEEF CHILI
Serve some bowls of Chunky Beef Chili and get ready for the compliments! Everyone will love this beef chili recipe with onions, garlic, tomatoes and more.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook meat, onions, jalapeño peppers and garlic in large skillet sprayed with cooking spray on medium-high heat 5 to 7 min. or until meat is evenly browned, stirring occasionally.
- Stir in all remaining ingredients except cheese. Bring to boil; cover. Simmer on low heat 30 min. or until meat is done and chili is heated through, stirring occasionally.
- Serve topped with cheese.
Nutrition Facts : Calories 300, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 65 mg, Sodium 840 mg, Carbohydrate 28 g, Fiber 7 g, Sugar 7 g, Protein 32 g
CHUNKY VEGETARIAN CHILI
This robust chili teams rice, kidney and pinto beans, and a variety of colorful vegetables for a hearty meatless meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is cooked, stirring occasionally, 25-30 minutes. If thinner chili is desired, add more water.
Nutrition Facts : Calories 196 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 424mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
CHUNKY RED CHILI
Provided by Jamie Geller
Categories Soup/Stew Bean Beef Tomato Stew Kid-Friendly Dinner Meat Winter Small Plates
Yield 8 Servings
Number Of Ingredients 18
Steps:
- 1. Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking up the beef, until nicely browned, about 8 minutes. Remove the ground beef with a slotted spoon and set aside in a large bowl or place. Pour another tablespoon of oil into the pot; when hot, add the stew meat and cook until nicely browned on all side, about 8 minutes. Remove the stew meat with a slotted spoon and add it to the ground beef. Pour off the fat and any accumulated juices from the pot.
- 2. Heat the remaining 1 tablespoon oil. Add the onion and pepper, and cook until slightly softened, about 4 minutes. Return the meats to the pot and add the tomatoes, tomato sauce, kidney beans, black beans, sugar, Worcestershire, vinegar, chili powder, basil, cumin, salt, and bay leaves. Stir well to mix, breaking up the whole tomatoes with the back of a wooden spoon. Bring to a boil, reduce the heat to a simmer, and cook, covered, until the stew meat is soft, about 2 hours. Remove and discard the bay leaves. Divide the chili among 8 bowls and serve warm, with chips on the side, if you like.
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