BEEF AND POTATO CHILI
This dish uses the recipe for "Ground Beef and Potatoes (Oh so simple)" on this website as its base. I added veggies and spice to make it a meal. It's comfort food, but a tad healthier than some comfort foods.
Provided by cathianne
Categories One Dish Meal
Time 40m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil, garlic, and pepper flakes over medium-high heat.
- Add potatoes, bell pepper, and onion. Sprinkle chili powder over vegetables. Cook until potatoes are almost soft and starting to turn translucent (about 12 minutes).
- Add ground beef. Using the leanest ground beef will mean that you can cook everything together because you won't have to drain the beef. It saves time and tastes richer. Chop up the beef as it's cooking so that it is crumbly. Cook until it is mostly brown. You may want to add more chili powder at this point.
- Add tomatoes and turn down heat slightly. Allow them to become soft. I like to gently mash them with a potato masher at this point. Let the whole mixture simmer for about 10 minutes.
- Serve with corn bread. I like to get the corn bread (which takes 20 minutes) in the over right before I add the ground beef. Everything is done at about the same time.
Nutrition Facts : Calories 501.1, Fat 13.2, SaturatedFat 3.6, Cholesterol 70.3, Sodium 106.9, Carbohydrate 64.8, Fiber 9.1, Sugar 5.7, Protein 32.3
CHILI III
This recipe has been handed down from my mother-in-law. What makes it so unique, is that it has potatoes in it. This chili recipe has always been a hit with my family.
Provided by Nena Charles
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Yield 7
Number Of Ingredients 8
Steps:
- In a large saucepan over medium high heat, saute the ground beef and the onions about 5 minutes, or until the onions are almost tender. Drain the fat. Add the pureed tomatoes, kidney beans, potatoes, chili powder, salt and water.
- Reduce heat to low and simmer about 30 minutes, or until potatoes are tender. Add another cup of water if a thinner chili is desired.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 39.9 g, Cholesterol 55.1 mg, Fat 18.2 g, Fiber 9 g, Protein 18.2 g, SaturatedFat 7.1 g, Sodium 1159.3 mg, Sugar 5.3 g
MOM'S CLASSIC BEEF CHILI
A classic ground beef and beans chili, updated!
Provided by Kristen
Time 1h45m
Yield 10
Number Of Ingredients 15
Steps:
- Place a large frying pan over medium-high heat until hot, about 45 seconds. Add 1 tablespoon oil, then add peppers and onion; saute until soft, about 6 minutes. Add garlic and saute until fragrant, about 2 minutes. Transfer mixture to a large soup pot and set aside.
- Increase the heat under the frying pan to high and let the pan get very hot, about 90 seconds. Add 1 tablespoon oil, then add 1/2 of the ground beef; cook and stir in the hot skillet until browned and crumbly, about 6 minutes. Transfer to the soup pot, and drain and discard grease from the frying pan. Repeat with remaining oil and beef.
- Add tomatoes, broth, chili powder, tomato paste, cumin, oregano, salt, and cayenne pepper to the beef mixture; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 45 minutes.
- Add kidney beans and black beans; simmer until beans are heated through, about 15 minutes.
Nutrition Facts : Calories 366.8 calories, Carbohydrate 26.6 g, Cholesterol 55.7 mg, Fat 19.6 g, Fiber 9.7 g, Protein 23.3 g, SaturatedFat 6.4 g, Sodium 904.9 mg, Sugar 2.1 g
BAKED POTATOES WITH CHILI
To devise this recipe, I just experimented with ingredients I had on hand-and was delighted with the results! It can easily be doubled to serve more people. And except for the wonderful taste, the best part is that it's a "meal in a spud"...you don't even need a side dish!-Nadine Behrend, Everett, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Bake potatoes in a microwave or conventional oven. In a skillet, brown ground beef; drain. Add onion and zucchini; saute until onion is transparent. Heat chili in a saucepan; stir in ground beef and vegetables. Slice baked potatoes open; add a pat of butter if desired. Spoon chili into each potato and top with cheese, sour cream and salsa.
Nutrition Facts : Calories 595 calories, Fat 15g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 732mg sodium, Carbohydrate 84g carbohydrate (9g sugars, Fiber 10g fiber), Protein 31g protein.
BEEFY SWEET POTATO CHILI
There's no better way to warm up than with a bowl of this chili. We created this recipe with friends when we lived in Seattle, where cold and rainy days are plentiful. Sweet potatoes are the secret ingredient, but even if you leave them out, you'll still have a tasty basic chili. -Jonell Tempero, Omaha, Nebraska
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 17
Steps:
- Place potatoes in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° until tender, stirring once, 20-25 minutes., Meanwhile, in a Dutch oven, cook the beef, celery, onion, green pepper, garlic and jalapeno over medium heat until meat is no longer pink and vegetables are tender, breaking meat into crumbles; drain., Stir in the broth, tomatoes, chili powder, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the sweet potatoes, beans and butter; heat through.
Nutrition Facts : Calories 471 calories, Fat 22g fat (9g saturated fat), Cholesterol 104mg cholesterol, Sodium 956mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 8g fiber), Protein 36g protein.
INSTANT POT BEEF AND SWEET POTATO CHILI
The sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili. If you like your chili extra spicy, serve some extra harissa paste alongside for stirring in.
Provided by Molly Baz
Categories Chili Instant Pot Onion Bacon Ground Beef Garlic Cumin Paprika Stock Sweet Potato/Yam Bean Sour Cream Cilantro Cheddar Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 14
Steps:
- Finely chop onions. Set aside 1/2 cup for serving.
- Place bacon in Instant Pot and cook on Sauté setting (or cook over medium-high heat in pressure cooker), stirring occasionally, until dark golden brown and most of the fat is rendered, 6-8 minutes. Using a slotted spoon, transfer bacon to a medium bowl.
- Let pot heat up again for at least 2 minutes before adding beef; season with 2 tsp. salt. Cook, undisturbed, until browned underneath, 8-10 minutes. Break into bite-size pieces, then transfer to bowl with bacon. Add remaining chopped onion, garlic, cumin, and paprika to pot and cook, stirring occasionally, until softened, about 5 minutes. Add harissa and cook, stirring constantly, until it starts to stick to bottom of pot, about 2 minutes. Add stock, potatoes, beans, and remaining 1/2 tsp. salt, stirring to combine. Return reserved bacon and beef to pot and stir again to combine.
- Lock lid and cook chili at high pressure 40 minutes. Let steam release naturally. Stir chili until most of the potatoes have broken down (they will thicken the chili in the process and become part of the liquid). If chili seems too thick, stir in a little bit of water or more stock to loosen. Taste and season with salt if needed.
- Divide chili among bowls. Top with sour cream, cilantro, cheese, and reserved onion.
BAKED POTATOES WITH SPICED BEEF CHILI
Categories Beef Potato Tomato Bake Sauté Dinner Spring Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Pierce potatoes in several places with fork. Microwave potatoes on high 7 minutes, turning once. Transfer potatoes to oven and bake until tender, about 20 minutes.
- Meanwhile, saut&) beef in heavy large skillet over medium-high heat 4 minutes, breaking up meat with back of fork. Mix in chili powder, oregano and cinnamon. Add tomatoes and bring sauce to simmer, breaking up large tomato pieces with fork. Reduce heat, cover and simmer 8 minutes to blend flavors. Uncover and simmer until sauce thickens slightly, stirring often, about 3 minutes. Add vinegar; season sauce with salt and pepper.
- Split potatoes crosswise or lengthwise; fluff insides lightly with fork. Place on plates. Ladle beef over potatoes.
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