TEN MINUTE CHIPOTLE SPICED BEEF AND BEAN CHILI
Southwestern style chili with chipotle peppers and beef. The chipotle peppers add a nice smoky flavor to this dish. Spice it up or spice it down, it's up to you. You can find chipotle peppers in the Mexican specialty aisle in the supermarket or at a Latin grocer. Make sure to purchase the chipotle peppers in the can with Adobo Sauce. Serve with sour cream and cheddar cheese.
Provided by Twila Davis Reed
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- In a large saute pan, brown ground beef with onion, chipotle peppers and 3 tablespoons of the adobo sauce; drain well.
- In a large stock pot, combine beef mixture, stewed tomatoes, kidney beans, Kosher salt, ground cumin, garlic powder and chili powder. At this point, adjust to taste with hot pepper sauce. Heat through and serve garnished with Cheddar cheese.
Nutrition Facts : Calories 538.8 calories, Carbohydrate 39.2 g, Cholesterol 92.5 mg, Fat 27.2 g, Fiber 14.7 g, Protein 34.3 g, SaturatedFat 11 g, Sodium 1948.9 mg, Sugar 1.4 g
SANTA FE CHIPOTLE CHILI
Sausage and ground beef make this spiced chili a meat lover's delight. I can freeze and reheat it later without sacrificing any of the flavor. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, cook beef, sausage and onion over medium heat 8-10 minutes or until beef and sausage are no longer pink and onion is tender, breaking beef and sausage into crumbles; drain., Add tomatoes, tomato sauce, beans, corn, jalapeno peppers, chili powder, chipotle pepper and salt. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until heated through. Serve with toppings as desired.
Nutrition Facts : Calories 419 calories, Fat 21g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 1646mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 11g fiber), Protein 27g protein.
CHIPOTLE-BLACK BEAN CHILI
This thick slow-cooked chili is special to me because it cooks itself while I'm at work. My family and friends love it. It's really nice served with corn bread. -Patricia Nieh, Portola Valley, California
Provided by Taste of Home
Time 7h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a large bowl, combine beans, tomatoes, onion, green pepper, chipotle peppers, adobo sauce and garlic. In another bowl, combine beef, cumin, oregano, salt and pepper., Pour half of the tomato mixture into a 4- or 5-qt. slow cooker; add beef. Top with remaining tomato mixture. Cover and cook on low for 7-9 hours or until meat is tender. Serve with toppings of your choice. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with toppings.
Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 772mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 6g fiber), Protein 29g protein.
HEALTHY SLOW COOKER CHIPOTLE BEAN CHILI
Nothing beats slowly simmered chili on a cold October day!
Provided by Tieghan Gerard
Time 4h20m
Number Of Ingredients 22
Steps:
- 1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Remove from the heat and add to the bowl of your crockpot.2. To the crockpot, add 2 cups broth, the tomatoes, Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Cover and cook on low for 6-7 hours or high for 4-5 hours. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 3. Ladle the chili into bowls. Top as desired with yogurt, cheese, avocado, and green onions. Eat and enjoy...preferably with homemade beer bread.
- 1. Set the instant pot to sauté. Add the olive oil, onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Turn the instant pot off.2. To the crockpot, add 2 cups broth, the tomatoes, Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Cover and cook on high pressure for 10 minutes. Once done cooking, use the quick release and release the steam. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 3. Ladle the chili into bowls. Top as desired with yogurt, cheese, avocado, and green onions. Eat and enjoy...preferably with homemade beer bread.
- 1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Cook another 5 minutes. 2. Pour in 2 cups broth, the tomatoes, Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Partially cover and simmer over medium-low heat for 1 hour. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 3. Ladle the chili into bowls. Top as desired with yogurt, cheese, avocado, and green onions. Eat and enjoy...preferably with homemade beer bread.
Nutrition Facts : Calories 86 kcal, ServingSize 1 serving
SLOW COOKER CHIPOTLE CHILI
My friend Keni's love of smokey chipotle peppers inspired this recipe. It comes together perfectly and is a unique chili that will stand out against others. It is a spicy chili that at the same time is mellow. It gives you the kick without the lingering burn like many chilis do.
Provided by duboo
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 6h35m
Yield 12
Number Of Ingredients 19
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.
- Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture.
- Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on High).
Nutrition Facts : Calories 401.8 calories, Carbohydrate 33.7 g, Cholesterol 65 mg, Fat 18.3 g, Fiber 9.5 g, Protein 28.1 g, SaturatedFat 6.4 g, Sodium 1257.1 mg, Sugar 6.3 g
SMOKY CHIPOTLE CHILI
Your friends will rave for this beef chili packed with layers of flavors including beer, smoky chipotle peppers, and black beans.
Provided by BIWFD
Categories Soup
Time 2h30m
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Cut beef Shoulder Roast into 1/2-inch pieces. Heat 1 tablespoon oil in stockpot over medium heat until hot; brown beef in batches and remove from stockpot. Season with salt.
- Heat remaining 1 tablespoon oil in same stockpot over medium heat. Add garlic; cook and stir 1 minute. Add beef, tomatoes, beer, adobo sauce and chipotle peppers; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours or until beef is fork-tender.
- Stir in beans and masa harina; return to a boil. Reduce heat; simmer 1 to 2 minutes or until slightly thickened, stirring constantly. Serve with sour cream, as desired.
Nutrition Facts : Calories 330
THREE BEAN AND BEEF CHILI
Cook a comforting pot of Ellie Krieger's hearty Three Bean and Beef Chili recipe from Food Network, featuring black, kidney and pinto beans.
Provided by Ellie Krieger
Categories main-dish
Time 1h25m
Yield 10 cups (serves 8, serving size 1 1/4 cup)
Number Of Ingredients 15
Steps:
- Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.
Nutrition Facts : Calories 295 calorie, Fat 8 grams, SaturatedFat 2.5 grams, Cholesterol 37 milligrams, Sodium 512 milligrams, Carbohydrate 35 grams, Fiber 10 grams, Protein 22 grams, Sugar 8 grams
GROUND BEEF CHILI WITH CHIPOTLE
A simple but flavorful ground beef chili recipe with slight heat from chipotle peppers and rich beefy flavor.
Provided by Mary Cressler | Vindulge
Categories Entree
Number Of Ingredients 19
Steps:
- Preheat a 3 quart dutch oven or large sauce pan over medium heat. Add olive oil and allow to heat up and slightly smoke.
- Add bacon and stir frequently over medium heat until the bacon starts to get crispy, about 6 - 8 minutes.
- After bacon is slightly crispy, add the ground beef, salt and pepper and stir over medium heat. It will sizzle at first and as you stir it will temper the heat. Continue cooking the beef, stirring in the bacon fat an additional 6 - 8 minutes or until browned. If the heat isn't high enough it won't brown. After it is browned, place the lid on the dutch oven and drain the excess liquid from the pot.
- Slightly reduce the heat and add onions, yellow and jalapeño peppers. Stir for 5 - 7 minutes or until they soften.
- Add the remaining ingredients, stir to incorporate, and let come to a simmer. Cover and simmer for an additional 30 minutes, stir occasionally. The chili will thicken as it simmers.
- Add salt and pepper to taste, and add your favorite toppings.
CHIPOTLE BEEF CHILI WITH LIME CREMA
Categories Bean Beef Potato Vegetable Sauté Lime Ground Beef Red Wine Summer Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat heavy large pot over high heat. Add beef; sauté until cooked through, breaking up meat with spoon, about 8 minutes. Transfer to large bowl. Add onions and garlic to same pot. Sauté until onions are tender, 8 minutes. Add chili powder. Sauté until fragrant, 3 minutes. Add beef, broth, tomatoes, stout and chilies. Cover partially; simmer until chili is thick, stirring often, about 1 hour 10 minutes.
- Gradually stir cornmeal into chili. Stir in beans. Simmer until heated through. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat.)
- Whisk sour cream, lime juice and lime peel in small bowl. Season with salt.
- Spoon chili into bowls. Spoon lime crema atop chili. Serve with chips.
BEEF & BLACK BEAN CHILI WITH CHIPOTLE & AVOCADO
Steps:
- Put one-third of the beans into the bowl of a food processor, along with the tomatoes and their juices, chipotle, and adobo sauce. Process until smooth and set aside. Heat the oil in a 5- to 6-quart Dutch oven or similar heavy-duty pot over medium-high heat until it's shimmering hot, about 2 min. Add the beef, season with 1/2 tsp. salt, and cook, using a wooden spoon to break up the meat, until it loses its raw color, about 3 minutes. Transfer the beef to a large plate using a slotted spoon. Add half of the onion and 1/4 tsp. salt, and cook, stirring, until it begins to brown and soften, about 3 min. Reduce the heat to medium. Add the chili powder and cumin and cook for 20 seconds. Add the remaining black beans, the puréed bean mixture, and the beef to the pot and simmer for 10 min., stirring frequently. Add half of the lime juice, half of the cilantro, and salt and pepper to taste. If the chili is thicker than you like, it may be thinned with water. Meanwhile, in a small bowl, mix the remaining lime juice and onion with the avocado. Season generously with salt and pepper. Serve the chili topped with the avocado mixture and remaining cilantro. serving suggestions: Coarsely crumble about 3 handfuls of tortilla chips in a zip-top bag, and use them as an additional chili topping.
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Reviews 14Estimated Reading Time 2 minsServings 8
- Heat the olive oil in a Dutch oven over medium heat. Add the onion, red bell pepper, chili powder, cumin, coriander, crushed red pepper flakes, and oregano and cook, stirring occasionally, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the chipotle peppers and adobo sauce along with and half the ground beef. Cook, stirring occasionally, until beef is beginning to brown, about 4-5 minutes; add the rest of the beef and cook until beginning to brown, about 4-5 minutes. Add the kidney beans, tomato sauce, and diced tomatoes. Cover with a lid and let the chili simmer for 2-3 hours, stirring occasionally. Taste and season with sea salt and freshly cracked pepper, to taste.
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Reviews 1Estimated Reading Time 5 minsServings 4Total Time 30 mins
- Put Instant Pot on saute setting and add 1 Tbsp vegetable oil. After oil is hot, add ground beef, diced onion, diced jalapeno, chili powder and 1/2 tsp salt. Saute until meat is browned and onions are soft, about 6 to 8 minutes. Drain about half of the grease from the pot.
- Add diced tomatoes with liquid from the cans, drained and rinsed black beans, beef stock and another 1/2 tsp salt.
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- Add the lean ground beef, diced onion, and minced garlic, saute until meat is brown, about 5 minutes. Season with salt and pepper. Drain any excess fat.
- Stir in the drained diced tomatoes, tomato sauce, drained black beans, drained kidney beans, chopped chipotle peppers, Mexican chili powder, dried oregano, and ground cumin. Season to taste with black pepper and salt.
SOUTHWEST CHIPOTLE BEEF CHILI - 2 COOKIN MAMAS
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4/5 (31)Servings 8-10Cuisine Comfort FoodCalories 417 per serving
- Add the garlic and onions, season with salt and freshly ground black pepper, and cook, stirring occasionally, until the onions are soft and just starting to brown, about 7 minutes.
- Add the chipotles, chili powder, cumin, and paprika; stir to coat the onions; and cook until the spices are deep brown in color and fragrant, about 1 minute.
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From recipes.net
Cuisine AmericanTotal Time 3 hrs 35 minsCategory CasseroleCalories 921 per serving
- When the oil is hot, add the beef and pork, in batches if necessary to avoid overcrowding, and sauté, stirring and breaking up the meat into small chunks with a wooden spoon, until evenly browned, about 10 minutes per batch.
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Servings 20Total Time 6 hrs 35 minsEstimated Reading Time 2 minsCalories 325 per serving
- Reserve another 4 teaspoons adobo for cooked chili, and reserve remaining chiles and adobo for another use.
BEST GROUND BEEF CHILI - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, Tex-MexTotal Time 3 hrsCategory DinnerCalories 655 per serving
- In a large bowl, combine the beef, salt, baking soda, and 1 tablespoon of water. Using your hands, mix until evenly combined. Let the beef mixture sit on the counter for 20 minutes.
- In a large pot over medium heat, heat the oil. Add the onions, garlic, and red pepper; cook, stirring frequently, until softened, 4 to 6 minutes. Add the beef and increase the heat to high; cook, stirring with wooden spoon to break the meat into 1/4-inch pieces, until the beef is browned, 10 to 12 minutes. (The beef will release a lot of liquid -- do not drain it; you'll skim the fat off at the end.)
- Add the ancho chili powder, chipotle chili powder, cumin, oregano, coriander, smoked paprika, and cinnamon; cook, stirring frequently, for 1 to 2 minutes, until well combined and fragrant.
- Stir in the cornmeal, broth, crushed tomatoes, tomato paste, and molasses; bring to a boil. Reduce the heat to low and simmer, covered, for 2 hours.
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- Preheat a large frying pan over medium-high heat and add a drizzle of cooking oil. Once the pan is hot, begin frying the ground beef in batches; I recommend splitting the 2 pounds into three portions. Brown each batch for 5 to 7 minutes, breaking up the ground beef with a flat spatula until only small pieces remain. Season the ground beef with salt. Once browned, transfer the beef into a large braising pot.
- Next, into the same frying pan, add the onion and bell pepper; add more oil if needed. Saute this mixture for 4 to 5 minutes, until the onions are tender. Next, add in the garlic and cook for 30 more seconds. Add the spices next: smoked paprika, ground cumin, ground coriander, and chipotle chili powder. Toss the spices with the onion mixture and cook for 1 minute.
- Deglaze the pan with the wine (or broth), cooking until the wine is almost completely evaporated, about 1 minute. Add this mixture to the ground beef.
- Add the remaining chili ingredients into the braising pot: beef broth, tomato paste, diced tomatoes, drained kidney beans, chipotle peppers, salt, sugar and ground black pepper. Stir to combine all the ingredients together.
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