Beef Chili Masala Recipes

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MOM'S CLASSIC BEEF CHILI



Mom's Classic Beef Chili image

A classic ground beef and beans chili, updated!

Provided by Kristen

Time 1h45m

Yield 10

Number Of Ingredients 15

3 tablespoons vegetable oil, divided
2 medium bell peppers, chopped
1 large onion, chopped
2 cloves garlic, chopped
2 pounds ground beef
2 (16 ounce) cans crushed tomatoes
2 cups beef broth
¼ cup chili powder
3 tablespoons tomato paste
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon cayenne pepper
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can black beans, drained

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



Beef Chili Masala image

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

1 teaspoon coriander seeds
1/2 teaspoon red chili powder
1/4 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon red pepper flakes
1/2 teaspoon turmeric
1/4 teaspoon black pepper
3 tablespoons unsalted butter
1 large onion, coarsely chopped
3 cloves garlic, minced
One 1-inch piece fresh ginger, peeled and minced
1 scotch bonnet pepper (scotch bonnets are very hot!)
1 pound ground beef
One 14.5-ounce can petite diced tomatoes
1 cinnamon stick
1 star anise
Juice of 1 lime or 1 teaspoon dried mango powder
1 1/2 teaspoons salt
1 teaspoon white vinegar
3 small waxy potatoes (any type you like), cut into small cubes (about 1 1/2 cups)
1/2 cup frozen peas
1 1/2 teaspoons garam masala
1 tablespoon chopped fresh cilantro (or to taste)

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



Skinny Salsa-Beef Chili image

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

1 lb extra-lean (at least 90%) ground beef
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 cans (14.5 oz each) Muir Glen™ organic no salt added diced tomatoes, undrained
1 jar (16 oz) Muir Glen™ organic mild or medium salsa
1 can (15 oz) Muir Glen™ organic tomato sauce
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
1 can (15 oz) Progresso™ black beans, drained, rinsed
1/2 cup water
2 tablespoons chili powder
2 teaspoons sugar
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
Reduced-fat sour cream, if desired
Chopped green onions, if desired

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)



Kidney Bean Chili, Indian Style (Rajma in Masala) image

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

2 1/2 cups uncooked kidney beans
1 medium onion, peeled,quartered and
2 medium onions, peeled,finely chopped
1/2 inch ginger, peeled,chopped
1 tablespoon coriander seed
1 green chili pepper
4 red chili peppers
1/2 teaspoon cumin seed
1/4 inch turmeric or 1/8 teaspoon turmeric powder
10 black peppercorns or 10 black pepper, to taste
2 cinnamon sticks or 1/8 teaspoon ground cinnamon
2 tablespoons ghee or 2 tablespoons clarified butter
1 teaspoon dried mango powder
2 teaspoons salt
3 cups water

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



Ground Beef Chili image

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

3 lbs ground beef
1 large onion, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
2 (16 ounce) cans kidney beans, rinsed and drained
1 (29 ounce) can tomato puree
1 (16 ounce) jar salsa
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (26 ounce) can condensed beef broth, undiluted
1 -2 cup water
1/4 cup chili powder
2 tablespoons Worcestershire sauce
1 tablespoon dried basil
2 teaspoons ground cumin
2 teaspoons steak sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
1 1/2 teaspoons browning sauce (optional)
additional chopped onion (optional)
shredded cheddar cheese (optional)

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



Indian Beef Masala Fry image

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

2 lbs beef, small cubes
1 red onion, sliced finely (big)
4 green chilies, minced
1/2 inch gingerroot, finely chopped
2 teaspoons coriander powder
1 teaspoon garam masala
1/2 teaspoon black pepper
1 teaspoon red chili powder
4 red chilies (dried,seeds removed)
8 -10 curry leaves
4 tablespoons shredded coconut (dried)
1/2 teaspoon ghee
salt

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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