ONE RECIPE, TWO MEALS: SOUTHWEST-STYLE CHILI
The chili starts off the same for everyone: browned seasoned beef, a dose of veggies, black beans, tomatoes and a little bit of tomato sauce. At this point the kids' version is ready! To up the ante for the adults, I added a bit of beer, beef stock, more chili powder, a minced jalapeno and brown sugar to round it out.
Provided by Bev Weidner
Categories main-dish
Time 1h5m
Yield 4 servings (2 kids, 2 adults)
Number Of Ingredients 17
Steps:
- Let's make the kids' version first. In a large pot, brown the ground beef all over, until no longer pink. If you need to drain the fat, go right ahead! Add the cumin, 1 teaspoon chili powder and a good pinch of salt. Saute for a minute or so. Add the garlic, onion and bell pepper. Saute until the veggies soften and the garlic is fragrant, another couple of minutes.
- Add the beans, diced tomatoes and tomato sauce. Stir to combine and let simmer for 10 minutes. Taste it. The kids will dig that, right?
- Ladle out about a cup for each of your littles. Top each bowl with shredded Cheddar and serve cornbread on the side!
- Now let's finish this out for the adults. To the pot, add the beer, beef stock, jalapeno, brown sugar and the remaining 2 teaspoons chili powder. It will feel pretty soupy at this point, but let it simmer for another 20 minutes or so, stirring once in a while. Taste it one more time for any seasoning adjustments. Maybe a little salt? Lime juice? Go for it.
- Serve it with shredded cheese, sliced jalapeno, sour cream and torn cilantro sprigs. Boom.
SOUTHWESTERN BEEF AND BLACK BEAN CHILI
Steps:
- Heat 2 Tbs. of the oil in a heavy-duty 6-quart pot over medium-high heat until shimmering hot. Season the beef with 1-1/2 tsp. salt and 3/4 tsp. pepper. Cook half of the beef, undisturbed, until browned, 2 to 3 minutes. Break up the meat and cook, stirring or turning occasionally, until well browned, 2 to 3 minutes. Transfer to a large plate. Add another 1 Tbs. oil to the pot, and brown the remaining beef; transfer to the plate along with any liquid from the pot.
- Add the remaining 1-1/2 Tbs. of oil, the onion, and garlic to the pot. Sprinkle with 1/2 tsp. salt and cook over medium heat, stirring occasionally, until softened and lightly browned, about 5 minutes. Stir in the bell pepper, jalapeño, chili powder, cumin, tomato paste, and New Mexico chile powder and cook, stirring, until fragrant, 1 to 2 minutes.
- Pour in the beer, turn the heat up to high, and cook, scraping the bottom of the pot to loosen any browned bits, until most of the liquid is evaporated, about 2 minutes.
- Add the canned tomatoes and beef broth and bring to a simmer.
- Turn the heat down to medium low. Purée 1-1/2 cups of the beans in a blender or food processor, adding a little stewing liquid as needed, and then stir the puréed beans into the stewing liquid in the pot. Add the remaining whole beans. Cover and simmer, stirring occasionally, for 30 minutes. Add the ground beef back to the pot, and cook for 30 minutes more. If the chili gets too thick, thin it with a little water.
- Add the corn and zucchini to the chili and cook until tender, about 10 minutes.
- Stir in the lime juice, and season with salt and pepper to taste.
- Serve with the garnishes.
Nutrition Facts : ServingSize 6 to 8, Calories 720 kcal, Fat 340 kcal, SaturatedFat 14 g, TransFat 39 g, Carbohydrate 52 g, Fiber 13 g, Protein 42 g, Cholesterol 90 mg, Sodium 850 mg, UnsaturatedFat 21 g
ROUND 2 RECIPE - BEEF AND BEAN BURRITOS
Provided by Sandra Lee
Time 18m
Yield 4 burritos
Number Of Ingredients 9
Steps:
- In a small pot over medium-high heat, add the oil. When it is hot, add the half the onions and cook until soft, 6 to 8 minutes. Add the No Bean Beef Chili and the beans. Stir and cook until hot.
- Wrap the tortillas in a damp towel and microwave for 30 seconds to make them warm and pliable.
- In a bowl, mix together the cabbage, tomatoes, remaining onions, and cilantro. Season with salt and pepper.
- Place a tortilla on your work surface and spread 1/4 of the chili and bean mixture down the middle. Sprinkle with 1/4 cup cheese and about 1/4 cup of the cabbage mixture. Fold the sides of the tortilla about 1/4 of the way in towards the center. Roll up from the bottom, making sure to tuck in the sides as you roll. Repeat with remaining ingredients.
ROUND 2 RECIPE - BEAN AND CHEESE CHALUPAS
Provided by Sandra Lee
Time 25m
Yield 4 serving
Number Of Ingredients 10
Steps:
- Heat the oil in a medium skillet over medium heat. When the oil is hot, fry the tortillas, 1 at a time, on both sides until they are crisp. Remove from the oil and drain on a sheet tray lined with a brown paper bag or paper towels.
- Preheat the broiler.
- Put the fried tortillas on a sheet tray and top each with 1/4 of the bean mixture and 1/4 of the cheese. Put under the broiler until the cheese is melted and bubbling, about 2 minutes.
- In a medium bowl mix together the tomato, onion, and chili powder, and season with salt, to taste.
- Remove the tortillas from the sheet tray to individual serving dishes and top with shredded cabbage, the tomato mixture, and a tablespoon of sour cream.
BEEF AND BEAN CHILI
Adapted to serve 4 from South Beach Diet Online. Phase 1. I eliminated the oil, and added some extra vegetables and seasonings. This is a good base, but I like it a little spicy. Try cayenne, black pepper, and/or hot sauce to heat things up a little.
Provided by WendyMaq
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Use cooking spray on a large heavy-bottomed saucepan and saute beef with 1 teaspoon chili powder over medium-high heat until no longer pink. Remove with slotted spoon.
- Add green pepper, celery, onion, and garlic to skillet and cook until tender. Return beef to skillet.
- Add tomatoes with juice, salsa, and beans. Bring to boil, then reduce heat.
- While simmering, add Worcestershire and stir in remaining chili powder, cumin, and basil.
- Simmer for 20 minutes or until sauce thickens.
Nutrition Facts : Calories 364.5, Fat 12.8, SaturatedFat 4.8, Cholesterol 73.7, Sodium 960.7, Carbohydrate 33.6, Fiber 8.8, Sugar 11.4, Protein 30.8
BEEF AND BLACK BEAN CHILI
Years ago this was in our local news paper as a contest winner. I have shared it over the years and have gotten back raves. If you use ground beef which I have done with success try to use a lean ground or cook 1/2 way drain the fat. Since the key to this recipe is to infuse the beef with the peppers, onion and garlic you need to saute it along with the meat or add it in 1/2 way if using a fattier ground.
Provided by Idle Chef
Categories Beans
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Trim excess fat from roast & cut into 1/2 inch cubes. Heat oil in dutch oven over medium heat until oil is hot. Add green peppers,onion, jalapenos, and garlic. Saute this for 10 minutes or until tender, stirring frequently.
- Increase heat to HIGH and add cubed beef.
- Cook for 6 minutes or until beef is no longer pink, stirring frequently.
- Reduce heat to low and stir in chili powder, cumin, salt and pepper.
- Cook and stir 1 minute and add tomatos.
- Cover and simmer around 1.5 hours (if you can wait).
- Add beans and simmer 10 minutes.
Nutrition Facts : Calories 592.4, Fat 38.1, SaturatedFat 13.2, Cholesterol 104.3, Sodium 818, Carbohydrate 29.6, Fiber 9.7, Sugar 7.8, Protein 35.1
SOUTHWESTERN CHILI
This is an excellant Chili recipe featuring chicken. It will become a favorite of all who try! It won't be long and they will be asking for more!
Provided by Mel25935
Categories Stew
Time 46m
Yield 14 serving(s)
Number Of Ingredients 15
Steps:
- In a large pan over medium heat, sauté chicken, peppers, garlic and onions in oil until the chicken is no longer pink and vegetables are tender, about 5-7 minutes.
- Add chili powder, cumin and cayenne pepper; stirring for 1 minute.
- Add the tomatoes and broth.
- Reduce heat; simmer uncovered for 15 minutes.
- Stir in remaining ingredients.
- Reduce heat; cover and simmer for 10-15 minutes or until chicken is tender.
Nutrition Facts : Calories 240.3, Fat 7.3, SaturatedFat 1.2, Cholesterol 41.5, Sodium 987, Carbohydrate 24.2, Fiber 6, Sugar 8.2, Protein 20.6
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