Beef Chili With Stewed Pinto Beans Recipes

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AWARD WINNING CHILI RECIPE WITH GROUND BEEF & PINTO BEANS



Award Winning Chili Recipe With Ground Beef & Pinto Beans image

An award winning beef chili recipe with pinto beans - this is a classic one-bowl dinner idea that the whole family will love!

Provided by Kimberly Stroh

Categories     Recipes

Time 50m

Number Of Ingredients 15

2 LBS Lean Ground Beef
2 Tablespoons Vegetable Oil
1 10oz Can of Beef Broth
2 Gloves Garlic, Minced
1 Cup Onion, Chopped
2 Large Bay Leaves
2 Tablespoon Ground Cumin
2 Tablespoons Oregano Leaves, Crushed
1 Tablespoon Paprika
1 Tablespoon Red Pepper, Crushed
24 oz Crushed Tomato
4 Tablespoons Chili Powder
1 Jalapeno, Diced
2 Small Cans Chili Beans
3 Tablespoons Cornmeal

Steps:

  • In a large stockpot, sauté your minced garlic and onion with vegetable oil, over a medium heat.
  • Add your ground beef and break it up until it's browned off.
  • Add beef broth and let it simmer for a few minutes over medium heat.
  • Throw all of your spices, except for chili powder, into the chili and occasionally stir the mixture. I keep my bay leaves whole and just pull them out at the end. You can crush bay leaves though.
  • Add your can of crushed tomato and stir.
  • Add your diced jalapeño, chili bean and chili powder. If you want it spicy, add the jalapeño seeds into your chili. If you want to keep it mild, only add half of the jalapeño (no seeds) or omit all together.
  • Lastly, add your cornmeal. This acts a thickening agent. Stir it into your chili and keep your chili simmering for another 10 minutes. If you want even thicker chili, bring it to a boil and then reduce to a simmer, after adding your cornmeal.

Nutrition Facts : Calories 266 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 13 grams fat, Fiber 4 grams fiber, Protein 25 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 Cup, Sodium 493 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

BEAN-AND-BEEF CHILI



Bean-and-Beef Chili image

Provided by Food Network Kitchen

Time 2h40m

Yield 8 servings

Number Of Ingredients 13

2 to 4 tablespoons vegetable oil, plus more as needed
3 pounds boneless beef chuck, cut into 3/4-inch pieces
Kosher salt and freshly ground pepper
2 large onions, chopped
8 cloves garlic, chopped
1/3 cup plus 2 tablespoons chili powder
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can whole plum tomatoes, coarsely crushed with your hands
1 3/4 cups low-sodium beef broth
1/3 cup brewed espresso or strong coffee
2 15-ounce cans pinto beans, drained and rinsed
Shredded cheddar cheese, sour cream and/or diced avocado, for topping

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.

PINTO BEAN AND BEEF STEW



Pinto Bean and Beef Stew image

This savory pinto bean and ground beef stew is perfect for cilantro lovers. The combination of Mexican spices makes this a quick family favorite. Serve with cornbread.

Provided by Angela Naumann

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 9h50m

Yield 6

Number Of Ingredients 16

1 cup dried pinto beans
1 pound ground beef
1 teaspoon seasoned salt (such as Spike® seasoning)
1 tablespoon olive oil
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon ground cumin
1 tablespoon dried cilantro
2 teaspoons dried Mexican oregano
1 (14.5 ounce) can petite diced tomatoes
4 cups chicken broth
1 cup water, or more as needed
2 tablespoons tomato paste
½ cup diced green onions
½ cup chopped fresh cilantro, or more to taste
2 tablespoons freshly squeezed lime juice

Steps:

  • Place pinto beans into a pot and cover with several inches of cool water; let soak, 8 hours to overnight.
  • Drain beans and add fresh water to cover. Bring to a boil; reduce heat and let simmer until beans are soft, 40 to 45 minutes.
  • While beans are cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with seasoned salt in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and set aside.
  • Heat olive oil in a skillet over medium heat. Add onion and saute until soft, translucent, and starting to brown, about 5 minutes. Add garlic and saute for 2 minutes more. Add cumin, dried cilantro, and Mexican oregano and saute for 1 minute more.
  • Drain beans. Mix with browned beef, onion mixture, diced tomatoes, chicken broth, 1 cup water, and tomato paste in a heavy stockpot. Simmer over low heat for 45 minutes, adding more water as needed to achieve desired consistency for the stew.
  • Add green onion, cilantro, and lime juice. Serve hot.

Nutrition Facts : Calories 326.7 calories, Carbohydrate 30.2 g, Cholesterol 51.3 mg, Fat 12.5 g, Fiber 7.1 g, Protein 22.3 g, SaturatedFat 4 g, Sodium 1133.5 mg, Sugar 5.8 g

CHILI BEEF STEW



Chili Beef Stew image

"Given to me by my mother, this spicy stew became a favorite with my own five children," writes Evelyn Bullington from Temple City, California. We've pared it down for a twosome. Tip: Leftover beef broth can be frozen for a future use.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 2 servings.

Number Of Ingredients 12

1/2 pound beef stew meat, cut into 1-inch cubes
2 teaspoons canola oil
3/4 cup chopped onion
2/3 cup chopped green pepper
1 cup canned diced tomatoes
1/2 cup beef broth
2 tablespoons minced fresh parsley
1-1/2 teaspoons chili powder
1 small garlic clove, minced
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/3 cup canned pinto beans, rinsed and drained

Steps:

  • In a large saucepan, brown meat in oil on all sides. Remove and set aside. In the same pan, saute onion and green pepper until tender. Return meat to the pan. , Stir in the tomatoes, broth, parsley, chili powder, garlic, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Stir in beans; heat through.

Nutrition Facts :

PINTO BEAN CHILI



Pinto Bean Chili image

Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.

Provided by Taste of Home

Categories     Lunch

Time 2h5m

Yield 8 servings.

Number Of Ingredients 17

1 pound dried pinto beans
2 pounds ground beef
1 medium onion, chopped
3 celery ribs, chopped
3 tablespoons all-purpose flour
4 cups water
2 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon sugar
1 can (28 ounces) crushed tomatoes
2 teaspoons cider vinegar
1-1/2 teaspoons salt
CHILI CHEESE QUESADILLAS:
2 cans (4 ounces each) chopped green chilies
12 flour tortillas (6 inches)
3 cups shredded cheddar cheese
3 teaspoons canola oil

Steps:

  • Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili.

Nutrition Facts : Calories 787 calories, Fat 34g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1373mg sodium, Carbohydrate 72g carbohydrate (4g sugars, Fiber 18g fiber), Protein 51g protein.

SLOW-COOKED STEW MEAT CHILI



Slow-Cooked Stew Meat Chili image

This hearty chili is truly a snap to prepare. After browning the beef and stirring in the spices to give them a slightly toasted flavor, you simply toss everything into a slow cooker and let the mixture simmer all day. Garnish with sour cream, chopped fresh parsley, and chopped red onion.

Provided by Katie

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 6h25m

Yield 8

Number Of Ingredients 16

1 ½ tablespoons vegetable oil
¾ pound cubed beef stew meat
2 tablespoons chili powder
1 teaspoon ground cumin
2 tablespoons all-purpose flour
1 (28 ounce) can diced tomatoes
1 (16 ounce) can black beans, rinsed and drained
1 (16 ounce) can kidney beans, rinsed and drained
1 ¾ cups beef broth, divided
1 large onion, chopped
1 small green or red bell pepper, chopped
¼ cup chopped fresh parsley
2 tablespoons barbeque sauce
1 ½ tablespoons brown sugar
2 cloves garlic, or more to taste, minced
¾ teaspoon salt

Steps:

  • Heat oil in a large skillet over medium-high heat. Add stew meat and brown for 2 minutes, stirring often. Add chili powder and cumin; cook and stir until fragrant, about 1 minute. Stir in flour and cook for 1 minute more. Transfer meat to a large slow cooker.
  • Add diced tomatoes, black beans, kidney beans, 1 1/2 cups beef broth, onion, bell pepper, parsley, barbecue sauce, brown sugar, garlic, and salt to the slow cooker; stir until well combined.
  • Cover and cook on Low, stirring occasionally, until beef is tender, 6 to 8 hours. Thin the chili with remaining beef broth as it cooks, if consistency is too thick.

Nutrition Facts : Calories 267.8 calories, Carbohydrate 30.4 g, Cholesterol 23.4 mg, Fat 9.3 g, Fiber 9.5 g, Protein 15.6 g, SaturatedFat 2.9 g, Sodium 966.9 mg, Sugar 7.1 g

BEEF CHILI WITH STEWED PINTO BEANS



Beef Chili With Stewed Pinto Beans image

Provided by Moira Hodgson

Categories     dinner, one pot, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 13

1 pound pinto beans
1 medium onion, chopped
Bouquet garni (thyme and pars- ley sprigs and bay leaf tied in a cheesecloth bag)
4 to 6 dried California or ancho chilies
Coarse salt and freshly ground pepper to taste
2 1/2 pounds stewing beef, cut in 1-inch cubes and trimmed of fat
2 tablespoons olive oil
3 cloves garlic, peeled
2 bay leaves
1 1/2 tablespoons browned toasted cumin seeds
1 tablespoon fresh oregano
2 to 3 tablespoons Hungarian paprika
1 tablespoon sugar

Steps:

  • Cover beans with water, bring to boil and drain. Add fresh water to cover. Add onion and bouquet garni and simmer gently, covered, for 30 minutes.
  • Using rubber gloves to protect your hands from juices, which can sting your eyes, remove stems and seeds from the chilies. Tear them into strips and place in large bowl. Add three cups boiling water and let the chilies soak for 30 minutes.
  • Season beans with salt and pepper; simmer until cooked (about 30 minutes more), adding more water if necessary. Discard bouquet garni.
  • Meanwhile, pat the meat cubes dry with paper towels. Heat oil in large, enameled cast-iron casserole. Brown cubes of meat a few at a time, turning them with tongs so that they brown on all sides. When all meat has been browned, return it to casserole.
  • Pour chilies and soaking liquid into bowl of a food processor or blender along with garlic. Blend until smooth (as two batches if you prefer).
  • Add chili-garlic liquid to meat along with remaining ingredients and three cups of water. Simmer for one hour, adding more water as necessary to keep chili from drying out. Taste and correct seasoning. (If chili isn't hot enough, add more paprika). Simmer for another 30 minutes.
  • Serve the beans separately.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 12 grams, Fiber 13 grams, Protein 45 grams, SaturatedFat 4 grams, Sodium 544 milligrams, Sugar 4 grams, TransFat 0 grams

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BEST GROUND BEEF CHILI RECIPE EVER - THERESCIPES.INFO
Ground Beef Chili Recipe - Food.com trend www.food.com. 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 …
From therecipes.info


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