THE ULTIMATE CHILI
Easy recipe with little preparation time. This can also be made with ground turkey, and it tastes even better the next day!
Provided by Wendy
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 6h20m
Yield 6
Number Of Ingredients 13
Steps:
- In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and pepper.
- In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly.
- Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 49.5 g, Cholesterol 49.6 mg, Fat 11 g, Fiber 16.7 g, Protein 28.4 g, SaturatedFat 3.8 g, Sodium 1015 mg, Sugar 8.9 g
CLASSIC CHILI
Mom's homemade chili recipe was the best! She knew just the right ingredients to put her 'stamp' on it. I could eat it with my eyes closed and know it was hers. It amazed me that she could put it together in so little time. -Marjorie Carey, Alamosa, Colorado
Provided by Taste of Home
Time 2h
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.
Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 708mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 20g protein.
BEEF CHILI WITH KIDNEY BEANS
SOURCE INSIDE AMERICA'S TEST KITCHEN I found this on the web and made some changes. Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenne--or both. The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving. Leftovers can be frozen for up to a month. Substitute beer or bourbon for water.
Provided by Chef Shadows
Categories Beans
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking.
- Add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne and cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes.
- Increase the heat to medium-high and add half the beef. Cook, breaking up pieces with a wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
- Add the remaining beef and cook, breaking up pieces with a wooden spoon, until no longer pink, 3 to 4 minutes.
- Add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt.
- Bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour.
- Remove the lid and continue to simmer 1 hour longer, stirring occasionally (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer), until the beef is tender and the chili is dark, rich, and slightly thickened.
- Adjust the seasoning with additional salt.
- Serve with lime wedges and condiments (see note), if desired.
GREEN BEAN CHILI
When folks hear this recipe's name, they're certainly skeptical. But after one taste, they're asking for the recipe! This chili is especially nice for those who don't care for kidney beans found in most recipes. - Barbara Scott, Midland, Texas
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until heated through.
Nutrition Facts : Calories 178 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 769mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 4g fiber), Protein 16g protein.
RAJMA (KIDNEY BEANS) WITH GREEN PEPPERS
I found this on an Indian food blog and it looked interesting. Haven't tried it, but modified the ingredients slightly to make them more American-kitchen friendly.
Provided by windhorse23
Categories Curries
Time 25m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Rinse and drain the beans. Heat oil and saute cumin seeds, red chilli and green cardamom briefly.
- Next, put in the ginger, garlic and saute for a couple of minutes. Add the onions and fry till they turn translucent. Add tomatoes, green peppers and let it cook for another 2-3 minutes, covered, on medium heat. Then add the kidney beans.
- Mix the powdered spices together in a bowl and add. Stir fry till it all mixes together. Add about 1/4 cup water and close the lid. Let it cook for about 5-6 minutes on medium.
- Add salt and let it cook for another 4-5 minutes till it has turned to a thick curry. Garnish with cilantro if desired.
Nutrition Facts : Calories 365.6, Fat 4, SaturatedFat 0.6, Sodium 19.4, Carbohydrate 65.7, Fiber 19.9, Sugar 8.8, Protein 21.3
MEXICAN PORK CORN AND KIDNEY BEAN CHILI
Pork Tenderloin with a mix of onion, green peppers and celery. With canned Tomatoes and Kidney Beans and Corn. I do not know what else we could do better.
Provided by Braunda
Categories Pork
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat oil.
- Add the pork,celery,green pepper.
- Cook 5 minutes. Toss to brown on all sides.
- Add beans, tomatoes, corn, chili powder and cumin.
- Lower heat to medium and simmer for 15 minutes.
- Season with Salt and Pepper to taste.
Nutrition Facts : Calories 409.7, Fat 8.2, SaturatedFat 1.8, Cholesterol 37.4, Sodium 310.8, Carbohydrate 64.4, Fiber 14.7, Sugar 9.2, Protein 26.8
BEAN & PEPPER CHILLI
Use your choice of storecupboard pulses in this healthy vegetarian one-pot
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan. Add the onion and peppers, and cook for 8 mins until softened. Tip in the spices and cook for 1 min.
- Tip in the beans and tomatoes, bring to the boil and simmer for 15 mins or until the chilli is thickened. Season and serve with rice, if you like.
Nutrition Facts : Calories 246 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 14 grams sugar, Fiber 15 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium
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- In a large pot add the olive oil over medium high heat. Add the onion, bell pepper and garlic and sauté until almost tender. Add in the ground beef and cook and crumble until brown.
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