Bens Bone Chili With Blackened Peppers Recipes

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BLACK BEAN AND BEEF CHILI



Black Bean and Beef Chili image

This beef and bean chili has a secret ingredient that adds both a little sweetness and tang: dried cherries!

Provided by Food Network Kitchen

Time 4h

Yield 4-6

Number Of Ingredients 14

1 cup dried cherries
One 14-ounce can crushed tomatoes
2 pounds beef chuck, cubed into 1-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, chopped (about 2 cups)
1 red bell pepper, chopped (about 1 cup)
1 tablespoon chili powder
1/2 tablespoon dried oregano
2 tablespoons soy sauce
1 tablespoon chopped chipotle in adobo
Two 15-ounce cans black beans, plus 1/2 cup bean liquid
2 cups shredded Cheddar
[For Serving:] Hot cooked rice

Steps:

  • Bring 1 cup water to a boil and pour over the dried cherries in a small bowl. Steep the cherries until plump and soft, about 20 minutes. Puree the water, cherries and tomatoes in a blender and reserve.
  • Sprinkle the beef cubes with salt and pepper. Heat the oil a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef, in two batches, stirring occasionally, until browned, about 7 minutes per batch. Remove the beef to a plate.
  • Reduce the heat to medium, add the onions and peppers and cook, stirring, until the vegetables begin to soften, about 3 minutes. Add the chili powder and oregano, stirring until fragrant, about 30 seconds. Pour in the tomato-cherry sauce, the soy sauce, chipotle and 2 cups water. Return the beef to the pot and simmer the chili until the meat is tender, about 3 1/2 hours, adding water if necessary to keep the beef submerged.
  • Add the black beans and bean liquid to the chili during the last 30 minutes of cooking. Serve with rice and sprinkle with Cheddar.

GROUND BEEF CHILI WITH BEANS



Ground Beef Chili with Beans image

A delicious mix of ground beef, chorizo, beans, and vegetables in a hearty tomato base. I entered it in a chili cook-off and it won!

Provided by Marla L

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h25m

Yield 12

Number Of Ingredients 20

4 (28 ounce) cans diced tomatoes
2 pounds lean ground beef
2 pounds chorizo sausage
2 tablespoons olive oil
2 large onions, chopped
3 cloves garlic, minced
3 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons lime juice
1 tablespoon salt
1 teaspoon ground black pepper
2 (15.5 ounce) cans black beans, rinsed and drained
1 (15.5 ounce) can pinto beans, rinsed and drained
1 (15.5 ounce) can small red kidney beans, rinsed and drained
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
14 ⅜ ounces frozen corn
1 dash hot sauce (such as Frank's RedHot ®), or more to taste
¼ cup chopped fresh cilantro, or more to taste

Steps:

  • Pour tomatoes into a large stockpot over medium heat.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
  • Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
  • Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
  • Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
  • Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.

Nutrition Facts : Calories 686.5 calories, Carbohydrate 46.8 g, Cholesterol 105.9 mg, Fat 36.2 g, Fiber 13.6 g, Protein 41.8 g, SaturatedFat 12.9 g, Sodium 2477.5 mg, Sugar 10.2 g

BEAN & PEPPER CHILLI



Bean & pepper chilli image

Use your choice of storecupboard pulses in this healthy vegetarian one-pot

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 10

1 tbsp olive oil
1 onion , chopped
350g pepper , deseeded and sliced
1 tbsp ground cumin
1-3 tsp chilli powder , depending on how hot you want your chilli to be
1 tbsp sweet smoked paprika
400g can kidney bean in chilli sauce
400g can mixed bean , drained
400g can chopped tomato
rice , to serve (optional)

Steps:

  • Heat the oil in a large pan. Add the onion and peppers, and cook for 8 mins until softened. Tip in the spices and cook for 1 min.
  • Tip in the beans and tomatoes, bring to the boil and simmer for 15 mins or until the chilli is thickened. Season and serve with rice, if you like.

Nutrition Facts : Calories 246 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 14 grams sugar, Fiber 15 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium

BEN'S BONE CHILI WITH BLACKENED PEPPERS



Ben's Bone Chili With Blackened Peppers image

A hearty, earthy chili made with marrow bones and bone in short ribs. An exchange of flavor is made when the beef short-ribs give their fat and bone marrow to the chili while the chili acts as a braise for the ribs, resulting in fall off the bone, spicy meat. Blackened peppers and toasted whole spices add the earthy depth to the chili.

Provided by Benjamin S.

Categories     Easy

Time 4h30m

Yield 6 pounds, 10 serving(s)

Number Of Ingredients 20

1 lb course ground beef
1 lb ground bison meat
4 beef short ribs
1 lb beef bones with marrow
3 jalapeno peppers
1 red bell pepper
2 habanero peppers
1 tablespoon black peppercorns
1 tablespoon green peppercorn
1 tablespoon cumin seed
1 tablespoon coriander seed
1 tablespoon red pepper flakes
3 yellow onions
1 bulb of garlic
1 shallot
1 teaspoon kosher salt
16 ounces diced tomatoes
6 ounces tomato paste
2 cups beef stock
sour cream

Steps:

  • Brown the meats in small batches to get a good brown, avoid overcrowding or you'll end up steaming the meat. Pour the meat out into a colander placed over a bowl so you can gauge how much rendered fat you want to add back into the chili depending on how fatty the cuts of meat you're working with are. We don't want a greasy chili but last time I made this I ended up returning all of the fat back into the pot.
  • Swirl canola oil in a hot dutch oven until it shimmers and almost smokes.
  • Add beef short ribs, brown on all sides and remove.
  • Add the ground bison to the canola and short rib drippings, bison is very lean and the fat helps with the browning here.
  • Remove browned bison and pour out the accumulated fat for later use.
  • Brown the ground beef in small batches, removing rendered fat between batches.
  • Add beef soup bones to the pot and brown on all sides.
  • At this point, the bones can stay in the pot while you return at least 2 tablespoons of the fat you've collected at this point.
  • Turn the heat down and add the diced onion, garlic, shallot, red pepper flakes and salt. Slowly sweat the aromatics with the fat and bones until soft.
  • Return all of the meats to the pot and stir it up, set the heat to low, allowing the flavors to meld while we work with the other ingredients.
  • Put a copper or stainless steel pan, preferably with low sides which will allow steam to escape, over high heat.
  • Add the whole cumin, peppercorns and coriander seeds to the pan and move constantly to toast - remove once you can smell the spices toasting.
  • Remove spices from the heat and let cool.
  • Slice the peppers lengthwise and remove seeds and stems.
  • With the pan very hot, place the peppers cut side down until the edges blacken.
  • Turn the peppers skin side down and blacken parts of the outside, remove when the peppers are about half covered in blacked, burned areas.
  • Grind the toasted spices and add about 2 tablespoons of the mixture to the chili.
  • Add oregano and smoked paprika.
  • Dice the blacked peppers and add to the chili.
  • Stir the pot up and return to medium heat for 10 minutes to allow the flavors to mingle. We do all of this before adding the tomatoes which tend to take over the chili, so we want to give the meat time to absorb the other flavors.
  • Add chopped fresh tomatoes.
  • Add can of diced tomatoes and tomato paste. Return to a simmer.
  • Add beef stock. The chili should be thick but stir and bubble easily, add more broth if it's too thick.
  • Put the lid on the dutch even and put in a 250 degree oven for at least an hour.
  • Stir in kidney beans to the pot and return to the oven for another hour at minimum.
  • At this point, the chili is ready to enjoy, but the meat on the short ribs may be tough. If you can't wait, just server without the rib meat.
  • After another three hours in the oven at 250, the rib meat will be fall off the bone tender and ready to serve.
  • Serve with sour cream.

Nutrition Facts : Calories 207.9, Fat 8.4, SaturatedFat 3.1, Cholesterol 59, Sodium 608.3, Carbohydrate 12.6, Fiber 3, Sugar 5.9, Protein 21.2

BEN'S OVEN FRIED CHICKEN STRIPS



Ben's Oven Fried Chicken Strips image

This is juicy and yummy. I kinda combined several differerent recipes and threw in my own flava. My awesome husband Ben loved it.

Provided by Diamond Girl

Categories     Chicken

Time 55m

Yield 10 Chicken Strips, 3-6 serving(s)

Number Of Ingredients 11

10 chicken strips, skinless
1/3 cup butter, melted (or Smart Balance)
1 egg
2 teaspoons garlic powder
1/4-1/2 cup hot sauce (I used Tabasco)
1/2 cup dry breadcrumbs
1/2 cup finely grated cheddar cheese
1/4 cup parmesan cheese
1 cup flour
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)

Steps:

  • Preheat oven to 350.
  • Mix Butter,Garlic powder, Egg and Hot Sauce until smooth.
  • In separate pan, combine Dry bread crumbs, Finely grated cheese, and Parmesan cheese.
  • In another pan, mix Flour, Salt and Pepper.
  • Rinse and pat dry Chicken strips.
  • Dip Chicken strip in the wet mixture.
  • Dredge in the flour
  • Place in Breadcrumb mixture and sprinkle it over the top of it (I patted it a little to make sure it was sticking good, then flipped it over and did it again).
  • Place strips on a wire rack on top of a cookie sheet.
  • Bake for 30-35 Minutes.

Nutrition Facts : Calories 549.9, Fat 32.1, SaturatedFat 19.2, Cholesterol 143.3, Sodium 1854, Carbohydrate 47.8, Fiber 2.4, Sugar 1.8, Protein 17.4

HATCH CHILI



Hatch Chili image

I've been making this Hatch green chili for years and it never fails to please!

Provided by james

Categories     Pork Chili

Time 4h50m

Yield 8

Number Of Ingredients 11

1 pound Hatch chile peppers, halved and seeded
1 (3 pound) boneless pork roast, cubed
2 cups all-purpose flour
3 tablespoons salt, divided
3 tablespoons coarsely ground black pepper, divided
¼ cup vegetable oil
2 cups chicken stock
1 (15 ounce) can diced tomatoes with green chile peppers
1 large sweet onion, chopped
2 tablespoons ground cumin
3 cloves garlic

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; chop peppers into smaller pieces.
  • Place cubed pork in a resealable plastic bag; coat with flour, 2 tablespoons salt, and 2 tablespoons pepper. Heat oil in a skillet over medium heat. Cook pork in the hot oil until browned, 5 to 7 minutes. Transfer to a slow cooker set to High.
  • Add the Hatch chiles, remaining salt and pepper, chicken stock, diced tomatoes with peppers, onion, cumin, and garlic to the slow cooker. Mix and cover. Cook on High until pork is tender and flavors blend, about 4 hours.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 35.5 g, Cholesterol 60.5 mg, Fat 12.5 g, Fiber 3.8 g, Protein 26.3 g, SaturatedFat 2.4 g, Sodium 3164.6 mg, Sugar 3.8 g

BEN'S CHILI BOWL RECIPE - (4.5/5)



Ben's Chili Bowl Recipe - (4.5/5) image

Provided by tru21

Number Of Ingredients 7

2 lbs. ground beef
4 diced tomatoes
2 chopped green peppers
2 chopped onions
Secret Spices
2 cans of kidney beans
6 cups of water

Steps:

  • • First, sauté ground beef with green peppers, fresh tomatoes and onions. • Then add our spices. It's a family secret no one outside of the family knows. • Once the veggies are tender and the beef is browned, we add kidney beans and water and that simmer for 10-15 minutes. • Then it's ready...serve it in a bowl with shredded cheese, chopped onions and sometimes sour cream.

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