Beef Bean Tofu Chili Recipes

TOFU CHILI: A SPICY, FIERY, MEAT-FREE, VEGAN RECIPE

Steps:

• Leave your tofu in the freezer until frozen (overnight), then allow it to thaw naturally on the side. When it's soft, place your tofu into a tofu press and leave the excess liquid to drain thoroughly before preparing your homemade vegetarian chili.
• Pour oil into a large skillet or large pot on the stovetop and turn the heat to medium.
• Dice your onions and peppers, then saute them in the heated oil until they start to soften.
• Mince your garlic cloves and mix them with the onions and pepper. Take your block of tofu and crumble it into the skillet.
• Pour in your chili powder, cumin powder, paprika powder, and ancho chile powder. Mix all your ingredients together.
• Give your vegetarian chili with tofu a taste, then add in cayenne pepper powder as per your tastes. If you like your spiced tofu extra hot, then keep adding cayenne pepper!
• Cook all the spices and ingredients in the skillet for another 5 minutes before turning down the heat.
• Next, add your cans of tomatoes, black beans, and kidney beans to the mix. Pour in your vegan ale and add some tomato paste to thicken the chili tofu. Keep stirring, then allow your vegan chili with tofu to simmer for at least 30 minutes. You can keep it simmering for longer to thicken the sauce up. Alternatively, if it's too thick, just add a splash of water to the skillet while it's simmering.
• Towards the end of the simmering process, add your corn to the dish and stir through. Take another taste, and add more cayenne pepper powder and salt and pepper as you like. Allow to simmer for another 2 minutes, then turn off the heat.
• Allow to rest, then serve your freshly cooked vegan tofu chili to your hungry family and friends!

BEAN-AND-BEEF CHILI

Steps:

• Heat 1/2 tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
• Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add 1/3 cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
• Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
• Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls. Top with cheese, sour cream and/or avocado.
• Hot:
• This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat.
• Hotter:
• Add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed.
• Hottest:
• Add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans. Stir in 1 cup chopped pickled jalapenos before serving.

VEGETARIAN TOFU CHILI

Steps:

• In a large pot, saute the tofu in the 3 tablespoons of vegetable oil over medium-high heat for about 3 minutes.
• Add in the onion, green pepper, garlic, 1 cup of mushrooms, 3 tablespoons of chili powder, salt, pepper, 1/4 teaspoon of cayenne, and 1/2 teaspoon of cumin. Cook until the veggies are just barely tender, about 5 minutes.
• Next, add in the tomato sauce, the whole or diced tomatoes, the kidney beans, and the optional 1 tablespoon of sugar. Bring to a slow simmer. Cover and allow to cook for at least 45 minutes. Enjoy!

HEARTY VEGETARIAN TOFU CHILI

Steps:

• Saute first 4 in meduium heat.
• Add tofu, cumin, hot sauce, and salt and pepper and saute until crisp and lightly browned (10 min).
• Add rest of ingredients (beans, tomatoes, tomato sauce, carrots, and chili powder).
• Boil, reduce heat and simmer 45 to 55 minutes.

BEEF & BEAN TOFU CHILI

Steps:

• Heat oil in skillet over medium-high heat.
• Add garlic, onion and green pepper. Stir-fry 30 seconds. Stir in chili powder and sugar.Mix all together another 30 seconds.
• Add beef, breaking up with a wooded spoon.
• Add tofu, broth, and soy sauce.
• Reduce heat to low and simmer 5 minutes, stirring occasionally.
• Combine cornstarch and water. Stir gently into meat mixture until liquid thickens.
• This is now ready to serve. It goes nicely with steamed white or brown rice.

TOFU AND GREEN BEANS WITH CHILE CRISP

Steps:

• Heat oven to 450 degrees. In a baking dish or casserole, whisk together the chile crisp, soy sauce, vinegar, sesame oil, honey, garlic, ginger, scallions and cilantro.
• Add the tofu slices to the dish, and coat them with the sauce, then allow to marinate for as long as it takes to heat the oven and trim the green beans.
• Add the green beans to a large sheet pan, then drizzle the neutral oil on top and toss to coat. Slide the green beans to the sides of the pan, and arrange the slices of tofu in an even layer in the center of the pan. Pour remaining marinade over the tofu, and place in oven.
• Roast until the green beans start to blister, 20 to 25 minutes. Serve immediately with rice and extra chile crisp on the side.

MA-PO TOFU (SPICY BEAN CURD WITH BEEF)

Steps:

• In dry heavy skillet over moderate heat, toast peppercorns, stirring, until fragrant, 3 to 5 minutes. Transfer to bowl and let cool, then grind in spice grinder to fine powder. Set aside.
• In large pot over moderately high heat, bring 4 cups water to boil. Add tofu, remove from heat, and let steep, uncovered, 5 minutes. Using slotted spoon, transfer tofu to medium bowl and set aside.
• In small bowl, whisk together hot bean paste, black-bean paste, 2 tablespoons oyster sauce, and chili powder. Set aside.
• In small bowl, whisk together cornstarch and 3 tablespoons water. Set aside.
• In wok or heavy large sauté pan over moderate heat, heat oil until hot but not smoking. Add beef, ginger, garlic, and scallions and stir-fry until meat is browned, about 1 minute. Add rice wine and cook, stirring occasionally, until most of moisture evaporates, 1 to 2 minutes. Add hot bean paste mixture and cook, stirring occasionally, until mixture is incorporated and oil in pan turns red, about 1 minute.
• Add tofu, leeks, stock, light and dark soy sauces, and remaining 2 tablespoons oyster sauce and bring to boil. Whisk cornstarch mixture to recombine, then add to pan and cook, stirring occasionally, until juices thicken slightly, about 1 minute.
• Transfer to serving dish. Sprinkle with Sichuan peppercorn powder and cilantro, if using. Serve immediately.

BEEF AND BEAN CHILI

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)
• Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.