Chunkybeefchili Recipes

CHUNKY BEEF CHILI

Steps:

• Heat a Dutch oven (or a heavy 5-quart pot with a tight-fitting lid) over high heat until a drop of water sizzles upon contact. In three batches, cook sirloin until no longer pink; remove each batch with a slotted spoon. Set aside.
• Add sausage, breaking it up into small pieces; add onion and jalapenos. Season with salt and pepper. Cook, stirring frequently, until sausage and onion are browned, about 5 minutes.
• Return sirloin to pot. Stir in chili powder, cumin, oregano, tomatoes (with juice), cornmeal, cinnamon, bay leaves, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until sirloin easily breaks apart with a spoon, about 2 hours.
• Stir in beans; cook until heated through, about 5 minutes. Discard cinnamon and bay leaves. Serve.

CHUNKY BEEF CHILI

Steps:

• In a large plastic bag, combine the flour, thyme and rosemary; add beef cubes, a few at a time, and shake to coat. , In a Dutch oven, cook beef cubes and ground beef over medium heat until meat is no longer pink; drain. , Add the remaining ingredients except cheese. Cover and simmer for 5 hours. Garnish with cheese if desired.

THICK & CHUNKY BEEF CHILI

Steps:

• In a large Dutch oven, cook bacon until crisp; remove to paper towels to drain. Reserve 3 tablespoons drippings. , Brown beef in drippings. Add onion; cook until onions are tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in the next 12 ingredients. , Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours. , Add beans and heat through. Discard bay leaf. Garnish with cheese if desired.

CHUNKY BEEF CHILI

Steps:

• Brown meat in batches in a Dutch oven over med-high heat.
• Remove meat, reserving drippings in Dutch oven.
• Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes.
• Stir in tomato paste; cook 5 minutes.
• Add cooked beef to Dutch oven; stir in beef broth and the next 9 ingredients.
• Bring to a boil; lower heat to low and simmer, uncovered, stirring occasionally, 1 1/2 hours or until beef is tender.
• Serve with cornbread and desired toppings.

CHUNKY BEEF CHILI

Steps:

• Trim any sinews or connective tissue the beef may have that would toughen during cooking. Cut the meat into 1-inch square chunks. Cut the bacon into 1/2 inch thick slices. In a heavy bottomed casserole, over medium heat, cook the bacon until crisp. Remove the bacon and reserve. Pour off all but 1 tablespoon of the bacon drippings. Saute the onion and garlic in the remaining drippings until they are soft and translucent, but not browned.
• Add the beef and quickly brown on all sides. Add the chili paste, cumin, cayenne, sugar, tomatoes, salt and pepper. Cook for 2 minutes to release flavors then add the wine. Reduce the wine until the pan is nearly dry before adding the stock. Simmer the beef in the stock for no more than 5 minutes, to prevent the meat from toughening. Add the diced bacon during the last minutes of cooking to extract its smoky flavor and add its distinctive qualities to the finished dish.

CHUNKY TWO-BEAN & BEEF CHILI

Steps:

• Heat 1 teaspoon oil in a large Dutch oven over medium-high heat; coat pan with cooking spray.
• Sprinkle beef with salt.
• Add half of beef to pan; saute 8 minutes or until browned. Remove from pan and repeat procedure with remaining beef.
• Add remaining 2 teaspoons oil, onion, and bell pepper to pan; saute 3 minutes.
• Add garlic and jalapeno; saute 1 minute.
• Add wine, scraping pan to loosen browned bits; return beef to pan.
• Stir in sugar and remaining ingredients; bring to a boil.
• Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.

FEED-A-CROWD CHUNKY BEEF CHILLI

Steps:

• Drain the chillies and discard the seeds and stalks. Roughly chop and put in the small bowl of a food processor with the garlic, 2 tbsp of the oil, the red wine vinegar, cumin and oregano. Whizz to a paste.
• Put the meat in a bowl or resealable food bag, pour on the paste and rub all over the meat. Leave to marinate overnight (or for at least 4 hrs).
• Heat oven to 160C/140C fan/gas 3. Heat the remaining oil in a large, lidded flameproof casserole dish and cook the onions for a few mins until beginning to soften. Add the meat and all the paste to the dish and cook for about 5 mins, turning the meat until browned all over. Pour in the tomatoes and add the cinnamon. Stir everything together, then add 100ml water and bring to the boil. Put on the lid, transfer to the oven and cook for 1 hr 45 mins.
• Remove the lid and stir in the red peppers, chocolate, sugar and all the beans. Return to the oven for another 20 mins. To serve, stir in the lime zest and juice, season to taste, and scatter over the coriander.

CHUNKY CHILLI CON CARNE

Steps:

• Saute the onion in the olive oil with the garlic powder (about 5 mins).
• Add the diced beef and cook for 5 mins until browned.
• Add the cumin, mild chilli powder and liquid from the kidney beans and stir. Cook for a few mins.
• Add the chopped tomatoes, tomato puree, red kidney beans and grated carrot and simmer covered for 20 mins. Mix the flour with some water to make a liquid and stir into the sauce. Serve with rice, jacket potato, chips or tortillas or whatever you like to eat your chilli with!

CHUNKY BEEF CHILI

Steps:

• Cook meat, onions, jalapeño peppers and garlic in large skillet sprayed with cooking spray on medium-high heat 5 to 7 min. or until meat is evenly browned, stirring occasionally.
• Stir in all remaining ingredients except cheese. Bring to boil; cover. Simmer on low heat 30 min. or until meat is done and chili is heated through, stirring occasionally.
• Serve topped with cheese.