BEEF AND BEAN CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over high heat. Season the beef with salt and pepper. Add half the beef to the pot in a single layer and cook, turning, until browned, about 4 minutes. Remove with a slotted spoon to a bowl. Add 1 more tablespoon vegetable oil to the pot and brown the remaining beef; remove to the bowl.
- Reduce the heat to medium and add the remaining 2 tablespoons vegetable oil. Add the onion and cook, stirring occasionally, until softened and browned, about 5 minutes. Add the garlic and jalapeno and cook, stirring occasionally, until softened, about 2 minutes.
- Add the chili powder, cumin, 1/2 teaspoon salt and the tomato paste; cook, stirring, until deep red, about 2 minutes.
- Add the beef and any juices from the bowl, the tomatoes, beef broth and 2 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Cook, stirring and scraping the bottom of the pot occasionally, until the meat is fork-tender, about 1 1/2 hours.
- Add the beans with their liquid and simmer until the chili is thickened, 20 to 30 minutes. Season with salt, pepper and more chili powder. Top as desired.
BEEF, BLACK BEAN AND JALAPENO CHILI
Can you ever have too many chili recipes? Trick question.
Provided by Katie Workman
Categories Main Course
Time 55m
Number Of Ingredients 14
Steps:
- In a large pot or Dutch oven brown the meat stirring frequently to break it up into crumbles, until no pink remains. Turn it into a colander to drain.
- Return the pot to medium heat, and add the oil. When the oil is hot, add the onions, carrots, and celery and sauté for 5 minutes until the vegetables start to become tender. Add the tomatoes, beans, browned beef, jalapeno, chili powder, garlic powder, cumin, bay leaves, and salt and pepper. Bring to a simmer and simmer for about 20 minutes, stirring occasionally. Either serve immediately, or cool and refrigerate or freeze until ready to reheat and serve.
- Serve in bowls with all of the garnishes.
Nutrition Facts : Calories 452 kcal, Carbohydrate 39 g, Protein 27 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 64 mg, Sodium 430 mg, Fiber 13 g, Sugar 9 g, ServingSize 1 serving
SLOW-COOKER BEEF AND BLACK-BEAN CHILI
There's no need to soak these dried beans because they simmer in the slow cooker. Save a little of the chopped red onion for a fresh garnish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 6h10m
Number Of Ingredients 8
Steps:
- In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream and reserved onion.
Nutrition Facts : Calories 524 g, Fat 25 g, Fiber 13 g, Protein 35 g
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.
MEXICAN-STYLE BEEF AND BEAN CHILI
Channel the flavors of mole into this meaty chili with cinnamon and cocoa powder.
Provided by Food Network Kitchen
Time 3h
Yield 6-8
Number Of Ingredients 18
Steps:
- Preheat the oven broiler.
- Spread the tomatoes, garlic, poblanos, onion, and Serrano chile out on a rimmed baking sheet. Broil, flipping until charred on all sides, about 3 minutes for the garlic and 10 minutes for the rest of the vegetables. Cool slightly and then core the tomatoes, stem the chiles and peel the garlic. Transfer all of the charred vegetables to a blender and pulse into coarse sauce.
- Heat the oil in a large Dutch oven or pot over high heat. Sprinkle the meat with salt and pepper and working in batches, add the beef the oil and cook until browned on all sides, about 3 minutes per batch. Transfer the meat to a large plate as it is browned.
- Add the chili powder, cumin, flour, oregano, chipotle powder and cinnamon to the pan drippings and whisk to make a paste. Stir in the beer and 2 cups water. Return the meat to the Dutch oven along with the collected juices, the tomato-pepper mixture and 2 teaspoons salt. Bring to a boil, reduce the heat to low, cover, and simmer for 30 minutes. Add the beans bring back to a simmer and cook, uncovered, stirring occasionally, until the meat is tender and the sauce is thick, about 1 1/2 hours more. Stir in the cocoa powder and adjust the seasoning with additional salt and pepper. Serve with diced avocado, shredded red cabbage, cilantro leaves, Cotija cheese and lime wedges.
BLACK BEAN CHILI
A chili that is best when prepared with fresh vegetables, but still delicious with canned or frozen. Serve by itself or over rice.
Provided by JANED
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
- Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.
Nutrition Facts : Calories 164.3 calories, Carbohydrate 28 g, Cholesterol 0.9 mg, Fat 2.8 g, Fiber 9.9 g, Protein 9 g, SaturatedFat 0.4 g, Sodium 897.4 mg, Sugar 4.3 g
BEEF, BEAN, AND BEER CHILI
Hot chili is a very underrated summer menu item. Bring a big ol' thermos of this to a picnic or other warm weather cookout, and it makes a great side to those grilled burgers and dogs. Just have some insulated cups around, and maybe some hot sauce, and you're in business. But no matter what season it is, I hope you give this beef, bean, and beer chili a try soon.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h20m
Yield 6
Number Of Ingredients 18
Steps:
- Place a pot over high heat. Drizzle in vegetable oil. Add diced onion, ground beef, and salt. Break up meat with wooden spoon into small pieces as it browns. After meat browns and releases its juices, continue stirring until the released liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add garlic, chile powder, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 or 4 minutes.
- Stir in beer. Add cocoa powder, oregano, cayenne, water, and tomato puree; stir well. Bring to a simmer; adjust heat to medium-low. Simmer 30 minutes.
- Stir in diced green pepper and pinto beans. If mixture becomes too thick, add a bit more water. Simmer until peppers are tender and flavors have blended, about 30 more minutes.
Nutrition Facts : Calories 648.6 calories, Carbohydrate 27.3 g, Cholesterol 128.6 mg, Fat 43.9 g, Fiber 7.3 g, Protein 32.5 g, SaturatedFat 16.9 g, Sodium 1387.9 mg, Sugar 3.4 g
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- Heat oil in large heavy-based pot (or casserole pot) over medium-high heat. Add onions and sauté until transparent, then add the green peppers (or capsicum), jalapeños and garlic; sautéing for a further minute, until the garlic is fragrant.
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