Beef Lovers Chili Recipes

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BEST CHILI RECIPE



Best Chili Recipe image

The best chili recipe you'll ever eat is right here! Our beef chili is made with ground beef, beans, diced tomatoes, and a homemade chili seasoning.

Provided by Lee Funke

Categories     Chili

Time 45m

Number Of Ingredients 19

1 lb. ground beef (we used 15% fat)
1/2 medium yellow onion (finely diced)
1 tablespoon minced garlic
1 15-oz. can pinto beans (drained and rinsed)
1 15-oz. can kidney beans (drained and rinsed)
1 15-oz. can tomato sauce
1 15-oz. can diced tomatoes
3 tablespoons tomato paste
1 tablespoon maple syrup
3 tablespoons chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoons salt
1/4 teaspoon ground pepper
1 cup beef broth (chicken broth or water works too)
shredded cheddar cheese
Fritos
green onion

Steps:

  • First, heat a large stockpot over medium/high heat.
  • Then, add ground beef, yellow onion, and minced garlic and sauté for 7-10 minutes or until beef is fully browned.
  • Next, add pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup to the pot and stir to combine.
  • Add spices and 1 cup of broth and stir to combine.
  • Bring beef chili to a boil, then reduce heat to low and let simmer for 10-15 minutes to thicken.
  • Top with your favorite toppings and enjoy!

Nutrition Facts : Calories 367 kcal, Sugar 11 g, Fat 14 g, Carbohydrate 38 g, Fiber 11 g, Protein 24 g, ServingSize 1 serving

MEAT-LOVERS' VEGETARIAN CHILI



Meat-Lovers' Vegetarian Chili image

This is a thick, hearty vegetarian chili that is a hit at parties even among die-hard meat eaters. The TVP gives it the texture of ground beef, and the chiles give it a nice depth of flavor. Cook it in the slow cooker or on the stovetop. This recipe really benefits from using the best quality ingredients you can find. Also, I find this tastes best after sitting in the fridge overnight and reheating the next day. Serve with grated cheese on top.

Provided by J. Phillips

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 6h55m

Yield 12

Number Of Ingredients 27

6 tablespoons olive oil, divided
2 large red bell peppers, seeded and chopped
2 poblano peppers, seeded and chopped
1 large onion, chopped
5 cloves garlic, minced
1 jalapeno pepper, seeded and minced, or more to taste
2 cups hot vegetable broth
2 cups texturized vegetable protein (TVP)
3 tablespoons nutritional yeast
1 (32 ounce) can canned diced tomatoes, undrained
2 (15 ounce) cans kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
½ cup beer
1 (6 ounce) can tomato paste
½ cup cider vinegar
3 tablespoons soy sauce
3 tablespoons lemon juice
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
4 teaspoons seasoned salt
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon liquid smoke flavoring
1 teaspoon ground black pepper
1 teaspoon white sugar

Steps:

  • Heat 3 tablespoons olive oil in skillet over medium-low heat. Add bell peppers, poblano peppers, onion, garlic, and jalapeno. Cook and stir until soft, about 15 minutes. Transfer to a slow cooker.
  • Combine hot vegetable broth and TVP in a bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.
  • Place diced tomatoes, kidney beans, black beans, tomato paste, beer, vinegar, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix to combine.
  • Cook chili on Low for 6 to 10 hours or on High for 4 to 5 hours.

Nutrition Facts : Calories 299.7 calories, Carbohydrate 32.7 g, Fat 9.1 g, Fiber 12.2 g, Protein 25 g, SaturatedFat 1.3 g, Sodium 1346.8 mg, Sugar 6.9 g

CHILI LOVER'S CHILI



Chili Lover's Chili image

This chili recipe is so good! It did not come from a written recipe so I don't have exact measurements.I just add what's needed until it tastes right.I usually make the pinto beans from a leftover spiral ham bone (saving the liquid from the bottom of the pan the ham was cooked in-liquid gold I call it-adding to the chili also)and have the beans for dinner one night and chili the next.there's only 3 in my family so it works out just right!

Provided by sparkle31400

Categories     Weeknight

Time 3h40m

Yield 3 quarts, 6 serving(s)

Number Of Ingredients 24

ground beef
ground pork
diced onion
diced celery
diced green pepper
tomato sauce
water
beef base (bullion cubes will work)
cumin
chili powder
black pepper (freshly ground)
salt (optional)
roasted garlic
oregano
dry mustard
1 ounce tequila
1 (12 ounce) can beer (I use Corona)
paprika
sugar (not a lot-just enough to reduce acidity)
unsweetened cocoa powder
ground coriander
hot sauce
cayenne pepper (adjust to taste or omit)
homemade pinto beans, made using leftover ham bone from a spiral cut ham (You can also use kidney beans or canned pinto beans but chili is not as good)

Steps:

  • Brown beef and pork.
  • Drain.
  • Steam or boil the browned meat to remove the fat (please don't skip this step or your chili will be GREASY!).
  • Drain meat again and place back in pan and add onion, celery, green pepper, and some of the dry seasonings above to season the meat mixture.
  • Add all ingredients except beans to a large pot.
  • Simmer on low for 2-3 hours,adding beans the last half hour of cooking time.

BEEF LOVERS CHILI



Beef Lovers Chili image

This is recipe that was originally inspired by the Skyline Chili made famous in Cincinnatti and then modified to be made with stew beef instead of ground beef. My family isn't a huge fan of chili but they scarf this up every time. Don't be afraid of the syrup or cinnamon. These add only a subtle sweetness that combines great with the heat of the peppers and smokiness of the paprika and chili powder. It's those ingredients that will leave everybody asking what's in there? Serve this with a dash of sour cream and grated cheddar cheese or cornbread for a great winter meal.

Provided by mvthornton

Categories     Low Cholesterol

Time 2h20m

Yield 6 quarts, 10-12 serving(s)

Number Of Ingredients 21

2 lbs stewing beef
1 onion, chopped
3 garlic cloves, minced
6 -8 serrano peppers, chopped seeds removed
3 ounces hot pepper rings, chopped
4 tablespoons hot Mexican chili powder
2 teaspoons paprika
1 teaspoon cinnamon
1/2 teaspoon ground cumin
2 teaspoons chili peppers, flakes
1 tablespoon chili paste
2 (16 ounce) cans chili beans or 2 (16 ounce) cans red kidney beans
salt
pepper
olive oil
2 (28 ounce) cans tomato puree
1 (6 ounce) can tomato paste
1 (12 ounce) bottle beer
2 (10 1/2 ounce) cans beef broth
4 tablespoons Worcestershire sauce
4 tablespoons hershey chocolate syrup

Steps:

  • Add enough olive oil to bottom of 8 quart pot and add stew beef, paprika, salt, pepper, ground cumin, and chili flake.
  • Stir until meat is browned on all sides.
  • Remove stew beef and set aside.
  • Add onions, serrano peppers, garlic, and pepper rings.
  • Add salt and let cook until onions are translucent and peppers are soft.
  • Stir in tomato paste and chili paste and let cook 1 - 2 minutes.
  • Add browned stew beef back to pot and stir in tomato puree, beer, beef broth, worcestershire sauce, and beans (undrained).
  • Stir in Hershey syrup and cinnamon.
  • Bring to boil and then reduce to a simmer for 2 - 3 hours or until reduced to desired thickness.

Nutrition Facts : Calories 514.6, Fat 20.2, SaturatedFat 7.7, Cholesterol 61.5, Sodium 1033.7, Carbohydrate 54.3, Fiber 10.6, Sugar 14, Protein 30.9

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