BBQ BEEF AND BAKED BEAN CHILI
BBQ Beef and Baked Bean Chili
Provided by The Rachael Ray Staff
Number Of Ingredients 26
Steps:
- Preheat oven to 450F
- Preheat a heavy bottomed pot over medium heat with vegetable oil and brown the bacon until crisp
- Remove to a paper towel-lined plate to drain, leaving the fat in the pot
- Add the sirloin to bacon drippings in the pan, using the back of a wooden spoon or a potato masher to break it up while it browns
- Season with the chili powder, cumin and ground black pepper
- Add the onion and garlic, and cook until softened, about 7-8 minutes
- Add the beans, brown sugar, Worcestershire and beer, and cook 5 minutes
- Add the chili sauce and season with salt to taste
- While the chili is simmering away, mix up the biscuit mix with milk, scallions, and half of the cheese
- Drop 6 spoonfuls of biscuit batter onto an ungreased cookie sheet and bake 10 minutes
- Top with remaining cheese and cook for 3 more minutes
- A few minutes before serving, add the reserved bacon back to the pot and stir to combine
- Serve the chili ladled into bowls with a cheesy biscuit on top
BEEF AND BLACK BEAN CHILI WITH GREEN ONION CORN CAKES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 21
Steps:
- In a large deep skillet or pot, brown ground beef in oil over high heat. Season meat with salt and pepper, then add Worcestershire sauce. Reduce heat to medium high when the meat is browned and crumbled, then add onion, garlic, red peppers, jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 minutes. Stir in broth and scrape up pan drippings. Stir in diced and pureed tomatoes and black beans. When the mixture comes to a bubble, reduce heat to simmer and stir in cilantro, optional.
- Mix together 2 packages of corn muffin mix with 1 cup milk, 2 beaten eggs, 2 tablespoons vegetable oil and sliced scallions. Batter should be thick. Heat a nonstick skillet or griddle pan over moderate heat. Nest a pat of butter into folded paper towel and wipe hot pan surface with it to lightly grease. Pour corn cake batter into the hot griddle pan or skillet in 3 or 4-inch rounds. Cook 2 or 3 minutes on each side, until golden. Transfer to a plate and repeat with remaining batter.
- To serve, top bowls of beef and black bean chili with green onion corn cake toppers. Eat the chili and corn toppers as you would a pot pie, grabbing some of the corn cake with each spoonful of chili.
COWBOY CHILI AND BAKED BEAN POT
Provided by Rachael Ray : Food Network
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add the bacon, cook until browned, and remove with slotted spoon. Add the beef, brown well, and then add the potatoes, onions, chiles, carrot, garlic, chile powder, and bay leaf. Season the mixture liberally with salt and pepper, and cook 10 minutes more, stirring frequently.
- Add the beer and stir about 2 minutes, or until the beer almost cooks out completely. Stir in the stock, thick Worcestershire sauce, baked beans, and tomatoes, and thicken to desired consistency, about 20 to 45 minutes over a steady simmer for loose to super-thick chili. Cool and store for make-ahead meal.
- Reheat over medium heat with a little water, if necessary, to loosen up the chili, so it will heat through without scorching. Serve in shallow bowls topped with green onions.
BEEF AND PORK ITALIAN CHILI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat a large Dutch oven over medium-high heat. Add EVOO, the beef and pork; brown and crumble. Season with the chili powder, salt and pepper. Add the carrot, celery, onion, garlic, rosemary, bay leaf and cloves and cook for 8 to 10 minutes to soften the vegetables. Add the tomato paste and stir a minute. Add the beef stock, diced tomatoes and passata or tomato sauce. Simmer to combine the flavors and thicken. Cool and store; reheat over medium heat.
- To serve, bring the chicken stock to a boil in a small saucepot, whisk in the polenta, 3 minutes. Stir in the butter, cheese, salt and pepper.
- Serve the chili with polenta alongside.
VEG-HEAD THREE-BEAN CHILI
This Tex-Mex pleaser is another vegetarian happy medium to please meat-eaters and meat-free-ers alike.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
- Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.
BLACK BEAN AND BEEF CHILI WITH GREEN SOUR CREAM
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Toast the chiles in a saucepot over medium-high heat. Add the stock and simmer to reconstitute, 10 minutes, then puree with 2 to 4 tablespoons of the liquid until smooth. In a large pot or Dutch oven, heat the vegetable oil over medium-high to high heat. To the pot add the mushrooms and brown. Then add the meat, brown and crumble. Season the meat with the coriander, cumin, paprika, salt and pepper. Then add the onions, garlic, tomato paste, thyme, Worcestershire, bay leaf and cinnamon stick. Deglaze with the beer and add the beans and pepper puree and simmer 45 minutes. Remove the cinnamon stick and bay leaf. Serve right away, or cool, refrigerate and then reheat on the stovetop. When ready to serve, peel and pit the avocado. Puree the avocado, sour cream and lemon juice, and season with salt. Top the chili with the cheese, green sour cream and serve with the chips.
BBQ BEEF AND BAKED BEAN CHILI - RACHAEL RAY
Make and share this BBQ Beef and Baked Bean Chili - Rachael Ray recipe from Food.com.
Provided by CookingONTheSide
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 450°F
- Preheat a heavy bottomed pot over medium heat with vegetable oil and brown the bacon until crisp.
- Remove to a paper towel-lined plate to drain, leaving the fat in the pot.
- Add the sirloin to bacon drippings in the pan, using the back of a wooden spoon or a potato masher to break it up while it browns.
- Season with the chili powder, cumin and ground black pepper.
- Add the onion and garlic, and cook until softened, about 7-8 minutes.
- Add the beans, brown sugar, Worcestershire and beer, and cook 5 minutes.
- Add the chili sauce and season with salt to taste.
- While the chili is simmering away, mix up the biscuit mix with milk, scallions, and half of the cheese.
- Drop 6 spoonfuls of biscuit batter onto an ungreased cookie sheet and bake 10 minutes.
- Top with remaining cheese and cook for 3 more minutes.
- A few minutes before serving, add the reserved bacon back to the pot and stir to combine.
- Serve the chili ladled into bowls with a cheesy biscuit on top.
Nutrition Facts : Calories 1003.2, Fat 53.7, SaturatedFat 22.3, Cholesterol 153.3, Sodium 1679.1, Carbohydrate 73.4, Fiber 12.1, Sugar 19.5, Protein 52.7
GAME DAY BEEF & BEAN CHILI VIA. RACHAEL RAY
Make and share this Game Day Beef & Bean Chili Via. Rachael Ray recipe from Food.com.
Provided by Mama_Girl13
Categories Winter
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In a large dutch oven, heat the oil over high heat. Working in batches, brown the beef for 5 minutes. Transfer to a plate.
- Pour off all but 2 tablespoons of fat from the pot. Add the onions and stir over medium-low heat until soft, 8 minutes. Stir in the garlic and 3 cups water, scraping the pan. Return the meat to the pot. Stir in the chile powder, cumin, oregano, 1 tablespoons coarse salt, 112 teaspoons pepper and the cayenne; cook over low heat for 5 minutes. Stir in the tomatoes and tomato sauce. Cook, stirring, for 40 minutes.
- Skim the fat from the surface. Stir in the beans and cook for 5 minutes. Serve with the toppings.
Nutrition Facts : Calories 199.1, Fat 4.3, SaturatedFat 0.6, Sodium 403.7, Carbohydrate 33.8, Fiber 10.7, Sugar 3.7, Protein 10.5
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- In a large dutch oven, heat the oil over high heat. Working in batches, brown the beef for 5 minutes. Transfer to a plate.
- Pour off all but 2 tbsp. of fat from the pot. Add the onions and stir over medium-low heat until soft, 8 minutes. Stir in the garlic and 3 cups water, scraping the pan. Return the meat to the pot. Stir in the chile powder, cumin, oregano, 1 tbsp. coarse salt, 1 1/2 tsp. pepper and the cayenne; cook over low heat for 5 minutes. Stir in the tomatoes and tomato sauce. Cook, stirring, for 40 minutes.
- Skim the fat from the surface. Stir in the beans and cook for 5 minutes. Serve with the toppings.
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