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
BEEF CHILI MASALA
Garam masala is a blend of spices that you find in most Indian households, and you can easily find the blend in your neighborhood grocery store. This aromatic mixture usually contains black pepper, cardamom, cinnamon, cloves, coriander, nutmeg and turmeric, and takes chili from ordinary to extraordinary. Serve this flavorful chili with basmati rice, lime wedges, yogurt, and chopped cilantro.
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- In a large heavy-bottomed saucepan or Dutch oven, toast the coriander seeds, chili powder, cumin seeds, fennel seeds, red pepper flakes, turmeric and black pepper at high heat until they begin to pop and are fragrant. Add the butter and onion and cook, stirring occasionally, until the onion is translucent, 5 minutes. Add the garlic, ginger and scotch bonnet pepper and cook until the garlic is golden.
- Add the beef and stir with a wooden spoon to break up any lumps. Cook, stirring, until browned, about 10 minutes. Add 2 cups of water and the tomatoes, reduce heat to medium, and simmer for 10 minutes. Add the cinnamon stick, star anise, lime juice, salt, vinegar and potatoes; increase heat to bring to a boil. Reduce to a simmer, cover, and cook until the beef is tender, 30 minutes. Add the peas, garam masala and cilantro and cook another 10 minutes. Taste and add more salt, if necessary. Remove cinnamon stick, star anise and the scotch bonnet if it is not dissolved before serving.
SKINNY SALSA-BEEF CHILI
44% more fiber • 61% less fat • 60% less sat fat than the original recipe. You'll get a kick out of a chili that's peppered with healthified ingredients.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- In 4-quart nonstick Dutch oven, cook beef and onion over medium-high heat, stirring occasionally, until beef is thoroughly cooked; drain. Return to Dutch oven. Add garlic; cook and stir 1 minute.
- Stir in remaining ingredients except sour cream and green onions. Heat to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally, until slightly thickened. To serve, top individual servings with sour cream and green onions.
Nutrition Facts : Calories 260, Carbohydrate 34 g, Cholesterol 35 mg, Fiber 9 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 8 g, TransFat 0 g
KIDNEY BEAN CHILI, INDIAN STYLE (RAJMA IN MASALA)
This is one of the signature dishes of North India, and is spicy, aromatic, flavourful, and simply out of this world! For the authentic feel, try to stick to the original recipe ingredients as much as possible, but you may also use suitable substitutes as mentioned. This is from "Vegetable Delights" by Malini Bisen. Note: Prep. time does not include pre-soaking time for the beans.
Provided by Anu_N
Categories Curries
Time 1h40m
Yield 5 cups, 10 serving(s)
Number Of Ingredients 15
Steps:
- Wash the kidney beans well and soak in water overnight.
- Next morning, steam them until tender; or cook in a large pot of water for about an hour or until tender.
- Remove 1/2 cup of cooked beans, crush coarsely and keep aside.
- Grind 1 onion, ginger, coriander seeds, chili peppers, cumin, turmeric, peppercorns, and cinnamon to a very fine paste.
- Heat ghee in a large saucepan over medium-high heat.
- Add the chopped onions and saute until golden brown.
- Add the ground paste and saute, sprinkling water occasionally, until the ghee starts separating from the paste.
- Add the cooked beans (not the crushed beans), stir for a while and add salt and dried mango powder.
- Pour 3 cups of water and add the crushed beans.
- Mix well and bring to a boil, twice.
- Serve hot over steamed rice, chappatis, or whole-wheat tortillas.
GROUND BEEF CHILI
Make and share this Ground Beef Chili recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 21
Steps:
- In a large Dutch oven, cook the beef and next 3 ingredients over medium heat until meat is browned and vegetables are tender; drain.
- Stir in the beans and remaining ingredients,except for additional onions and cheddar cheese.
- Bring to a boil; reduce heat; simmer uncovered, for 30 minutes or until chili reaches desired thickness.
- Ladle into serving bowls; garnish with chopped onion and cheddar cheese, if desired.
INDIAN BEEF MASALA FRY
This is a very traditional South-Indian preparation of beef...a slightly spicy dry side-dish. The flavour is more authentic when it is prepared using coconut oil instead of regular vegetable oil.Extremely simple,it tastes great when paired with pulao or even pita bread & hummus.
Provided by Seeprats
Categories Meat
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Marinate the beef with half of the the sliced onions, green chillies, ginger, curry leaves, coriander powder, garam masala, pepper and red chili powder. Keep aside for at least half an hour.
- Sauté the remaining half of the onions till golden brown. Add the red chilies and sauté for a few more minutes.
- Next add the marinated beef and half a cup of water. Add salt to taste. Cover and cook on low heat till the beef is tender.
- Once the beef is well cooked, stir-fry continuously till it turns dry and dark brown in colour.
- Separately, heat the ghee and fry the shredded coconut till brown.
- Add the coconut to the fried beef, stir on medium heat for 5 minutes till it is well mixed.
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