Hearty Ground Beef Chili Food

HEARTY BEEF CHILI

Steps:

• Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add onions and bell pepper and cook until softened, about 8 minutes. Stir in garlic, chili powder and cumin and cook until fragrant, about 30 seconds.
• Add beef and salt and cook about 8 minutes until beef is no longer pink, breaking the meat into small pieces with a wooden spoon.
• Stir in beans, broth and tomatoes. Simmer over medium heat, stirring occasionally, until the flavors meld, about 1 hour. Stir in vinegar. Serve with toppings, as desired.

HEARTY GROUND BEEF CHILI

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir ground beef in the hot pot until browned and crumbly, about 10 minutes. Add onion, celery, and green bell pepper. Cook until onion is translucent, about 5 minutes.
• Stir diced tomatoes, light red beans, dark red beans, black beans, diced tomatoes with chile peppers, and chili powder into the meat mixture. Bring to a boil. Reduce heat to low and let simmer until chili has started to thicken, about 1 hour. Season with vinegar, salt, and pepper. Garnish with Cheddar cheese.

HEARTY BEEF & BEAN CHILI

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 6-qt. slow cooker. , Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until heated through.

HEARTY BEEF CHILI

Steps:

• In a 6-quart slow cooker, combine both cans of undrained tomatoes, the vegetable juice, chili powder, cumin, oregano, and garlic. Stir in the meat, onion, celery, and sweet pepper.
• Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
• If using low-heat setting, turn to high-heat setting. Stir in the beans. Cover and cook for 15 minutes more. Spoon into bowls. If desired, serve with toppers.

HEARTY GROUND BEEF CHILI

Steps:

• Saute the diced onion in the oil until soft, about 5-7 minutes.
• Add the ground beef and cook until browned, about 5-7 minutes.
• Add in the tomatoes and chili seasoning.
• Stir to combine. The mixture should be thick.
• Pour in the 3 cans of beans, undrained.
• If you like hot sauce, add it here.
• Stir well and cook over medium-high heat until the chili boils.
• Once boiling, reduce heat to low, cover, and let simmer for 30 minutes.
• Stir occasionally in order to prevent burning on the bottom of the pan.
• Serve warm topped with cheddar cheese or sour cream.
• In the Crockpot:
• Cook as the onion and ground beef as directed above and move to the Crockpot.
• Add in all the other ingredients and stir.
• Cook on LOW for 6 hours.
• To Freeze:
• Let chili cool before packaging.
• Package in gallon ziplock bags or airtight containers.
• To thaw, let it sit in your refrigerator overnight or run warm water over the ziplock.
• Heat in a large pan until warm and bubbling.

GROUND BEEF CHILI

Steps:

• In a stockpot, cook the beef, onion, green pepper and celery over medium heat until meat is no longer pink and vegetables are tender; drain., Stir in the beans, tomato puree, salsa, tomatoes, broth, water, seasonings and, if desired, browning sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. If desired, garnish with chopped onion and cheese.

HEARTY BEEF CHILI

Steps:

• In large resealable food-storage plastic bag, place half of the beef and 1 tablespoon of the flour; seal bag and shake to coat. Repeat with remaining beef and flour. In 4-quart Dutch oven, heat oil over medium-high heat. Cook beef in oil until brown on all sides; drain, if desired.
• Stir in remaining chili ingredients except cornmeal, beans and chiles. Heat to boiling; reduce heat to low. Cover; simmer 3 hours or until meat is tender.
• Stir in cornmeal; cook and stir about 1 minute to thicken. Add beans and chiles; cook until thoroughly heated. Remove bay leaves. Serve chili with garnishes.

HEARTY BEEF CHILI

Steps:

• In a medium bowl add steak, flour and season with a little salt, pepper and garlic powder. Stir to coat the meat. Set aside.
• In a large pot or dutch oven over medium heat brown the ground beef. Once it has browned strain the meat. Set aside.
• Add olive oil to the pot and then brown the diced chuck steak. Remove steak from pot and reserve any juices left over in the pot from the steak.
• Add the onions, jalapeño and garlic and sauté for 2 minutes.
• Add the beer to deglaze the pot. Be sure to scrape up the bits from the bottom. Bring to a boil.
• Add the remaining ingredients (except garnishes) and ground beef and steak to the pot.
• Simmer for about 2 hours or until thickened. Season to taste with salt and pepper.
• Ladle into bowls and top with shredded cheese, onions, jalapeños and sour cream.

HEARTY GARDEN CHILI

Steps:

• Prepare all vegetables.
• In a medium-large sized pot, saute onions until glossy, then add garlic and saute for another minute or two.
• Add celery, peppers, and jalapeño peppers. If you want to cut back on cooking time, saute celery until somewhat softened, before adding onions and garlic.
• Add crushed tomatoes and water.
• Bring the pot to a boil.
• Put whole cloves in a tea strainer or other device to contain them. Bay leaves can also be added to strainer if desired. Add tea strainer with cloves to the pot, also add bay leaves, salt, chili powder, cumin, pepper, paprika, celery seeds, cayenne pepper, and honey. Stir well.
• Cover and simmer on low heat for 1-2 hours or until celery is mostly tender.
• Meanwhile, brown ground been until no longer pink, then immediately remove from heat and set aside, covered. Preferably, do not drain but keep the drippings.
• Drain beans and rinse, set aside.
• When chili is finished simmering and vegetables are tender, remove tea strainer and bay leaves.
• Add beans, cheese, heavy cream and meat plus drippings. Raise the heat to medium-high for a couple of minutes, stirring gently, until cheese has melted and chili is steaming.
• Serve with corn chips, sour cream, and shredded cheese.
• Prepare all vegetables.
• In a medium-large sized pot, saute onions until glossy, then add garlic and saute for another minute or two.
• Add celery, peppers, and jalapeño peppers. If you want to cut back on cooking time, saute celery until somewhat softened, before adding onions and garlic.
• Add crushed tomatoes and water.
• Bring the pot to a boil.
• Put whole cloves in a tea strainer or other device to contain them. Bay leaves can also be added to strainer if desired. Add tea strainer with cloves to the pot, also add bay leaves, salt, chili powder, cumin, pepper, paprika, celery seeds, cayenne pepper, and honey. Stir well.
• Cover and simmer on low heat for 1-2 hours or until celery is mostly tender.
• Meanwhile, brown ground been until no longer pink, then immediately remove from heat and set aside, covered. Preferably, do not drain but keep the drippings.
• Drain beans and rinse, set aside.
• When chili is finished simmering and vegetables are tender, remove tea strainer and bay leaves.
• Add beans, cheese, heavy cream and meat plus drippings. Raise the heat to medium-high for a couple of minutes, stirring gently, until cheese has melted and chili is steaming.
• Serve with corn chips, sour cream, and shredded cheese.

HEARTY BEEF CHILI

Steps:

• Over medium heat, warm up a gurgle of olive oil with about a Tbsp of minced garlic. I prefer fresh.
• Just as the oil sizzles, place stew meat in and brown on all sides. Two tips......first, don't try and cook it all the way through and second, dry stew meat off between paper towels. This will allow it to brown much better.
• After stew meat is browned, remove from pan and set aside in a bowl.
• Brown burger.....
• with onion and green pepper.
• After burger is browned, remove any excess grease. Then add your stew meat back into your pot.
• Add tomato sauce and spices along with your {liquid}. We use a favorite beer or cider, but feel free to use water if you'd prefer. Bring to a boil. Then turn heat down to a simmer. Add beans.
• Continue to simmer for 1-2 hours.
• Enjoy! Garnish with a bit of shredded cheese and avocado.

HEARTY CHILI

Steps:

• Into a large pot over medium heat, toss in the onions, bell peppers and garlic, and sauté until tender, 6 minutes. Sprinkle in the spices to toast: chili powder, cumin, salt and pepper, and stir for 1 minute.
• Add the beef and the sausage, and stir and brown, while breaking it up with the back of a wooden spoon until crumbly and cooked through.
• Rinse the canned beans to reduce salt.
• Once brown, add the crushed tomatoes, diced tomatoes, tomato sauce, and beans. Bring to a boil, reduce heat to low, and cook for 1 1/2 hours, stirring on occasion.

GROUND BEEF CHILI

Steps:

• In a large Dutch oven, cook the beef and next 3 ingredients over medium heat until meat is browned and vegetables are tender; drain.
• Stir in the beans and remaining ingredients,except for additional onions and cheddar cheese.
• Bring to a boil; reduce heat; simmer uncovered, for 30 minutes or until chili reaches desired thickness.
• Ladle into serving bowls; garnish with chopped onion and cheddar cheese, if desired.

HEARTY SIRLOIN CHILI

Steps:

• Heat oil in large heavy pot over medium high heat. In a pie plate combine salt, pepper and flour with a fork. Toss sirloin cubes with flour to coat. Shake off excess flour. Brown sirloin in pot on all sides and remove meat to a plate. If necessary add more oil to pan and add onions. Cook onions over medium heat until they begin to soften. Stir in green, red and jalapeno peppers and cook for 3 to 5 minutes. Add chili powder, cumin and oregano. Return browned meat to pan and pour in beer and beef stock. Bring to a boil and cover and reduce heat to a simmer. Cook for 45 minutes or until meat is tender. Add crushed tomatoes and cook for 20 minutes. Stir in black and kidney beans and gently simmer for 10 minutes. Garnish with Cheddar, onion, scallions and sour cream.

SLOW COOKER HEARTY CHILI WITH BEEF OR VENISON

Steps:

• Cook and drain meat.
• Add all ingredients except cheese to the crock pot.
• Mix ingredients well
• Cook on low heat for 6 hours.
• When serving, top each bowl with shredded cheese.

HEARTY BEAN AND BEEF CHILI

Steps:

• Heat 1 Tbsp oil in large pot on medium. Add beef, cumin, chili powder, and 1/2 tsp each salt and pepper and cook, breaking up beef, until browned, about 10 min. Transfer beef to paper towel-lined plate.
• Return pot to medium; add remaining Tbsp olive oil, then onion, and cook until tender, 4 to 5 min. Stir in garlic and cook 1 min. Add tomatoes and cook until they release their juices, about 5 min. Add 2 cups water and simmer until slightly thickened, about 10 min.
• Transfer half of beans to small bowl and mash with fork. Add to pot along with whole beans and reserved beef and heat through.

BEEF-AND-BEAN CHILI

Steps:

• In a large heavy pot, brown the ground beef with the garlic until it's totally cooked. Drain off most of the excess fat, leaving a little behind for moisture and flavor.
• Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the liquid level seems low, add up to 1½ cups water to keep the chili from burning.
• Stir the beans into the chili. In a small bowl, combine the masa harina with 1/2 cup water and stir with a fork until smooth, then stir into the chili. Let simmer for another 10 minutes to thicken. Taste and adjust the seasonings. Top with cheese, bacon and jalapeños.

GROUND BEEF CHILI RECIPE

Steps:

• In a large pot (capable of holding at least 3 liters) at medium-high heat, warm up the broth.
• Add the onion, bell pepper, and garlic to the pot. Stirring occasionally until the vegetables soften.
• Add the ground beef.
• Using a wooden spoon, gently break down the meat until the beef is in small pieces and cooked through.
• Stir in the spices, beans, and tomatoes.
• Bring to a boil, reduce heat to a simmer and cover for 20 minutes.
• Top with cheese and cilantro if you like. Best served hot.

CLASSIC BEEF CHILI RECIPE

Steps:

• HowToStep
• Heat a large saucepan over medium-high. Add oil, then beef, onion, red pepper and garlic. Cook, stirring occasionally, until beef is browned and vegetables are tender, about 4 to 5 minutes. ##Stir in broth, chipotle chili powder, dried oregano, cumin and coriander until combined. Add tomatoes, beans and salt. ##Bring to a boil over high, then reduce heat to low. Simmer, stirring occasionally, 15 minutes. Serve with shredded cheddar cheese, sour cream and chopped cilantro, if desired. ##Make it in an Instant Pot in 35 minutes: Select sauté setting. When pot is hot, add oil, then beef, onion, red pepper and garlic. Cook, stirring occasionally, until vegetables are tender, around 3 minutes. Stir in broth, spices, tomatoes, beans and salt. Secure lid and cook on high pressure for 10 minutes. Slowly and carefully do a quick release of the pressure valve. Serve with shredded cheddar cheese, sour cream and chopped cilantro, if desired.

20 BEST GROUND BEEF SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a ground beef soup in 30 minutes or less!

HEARTY BEEF CHILI

Steps:

• Cook ground beef, onion, red pepper and garlic in large saucepan, stirring occasionally, until beef is browned and vegetables are tender.Stir in Knorr® Homestyle Stock - Beef and chipotle chili pepper until Stock is melted.Stir in tomatoes and beans.Bring to a boil over high heat.Reduce heat to low and simmer, stirring occasionally, 15 minutes.Serve, if desired, with shredded cheddar cheese, sour cream and/or chopped cilantro.*Use more ground chipotle chili powder if desired.Tip: Throw together this chili recipe while making your dinner for Sunday night. Refrigerate and serve on a busy weeknight.