Easy Chili Beans Recipes

EASY CHILLI BEANS

Steps:

• Heat oil in pan.
• Add onion and cook on medium heat until softened.
• Add the kidney beans and tomatoes, then stir in the rest of the ingredients.
• Bring to a slight boil.
• Simmer for approx 20 minutes (longer if you like), stirring occasionally.
• Serve with rice.

BEST CLASSIC CHILI

Steps:

• Gather the ingredients.
• Heat a large skillet or Dutch oven over medium heat. Add onions plus half of the salt and pepper to the hot oil and stir until onions glisten and start becoming translucent, about 2 minutes.
• Add chili powder to the onion mixture to bloom the spice. Stir for 1 minute until it is incorporated.
• Add the ground beef, stirring and breaking up the beef, until it is no longer pink .
• Add the drained beans, tomatoes, tomato sauce and remaining salt and pepper. Stir to blend. Bring to a simmer.
• Cover, reduce the heat to low, and simmer the chili for 20 minutes.
• Top servings with your choice of toppings, like shredded cheese, sour cream, green onions, and/or cilantro.

CHILI BEANS

Steps:

• Rinse the beans under cold water, sorting out any rocks/particles. Cover in cold water and soak for 6 to 8 hours.
• Drain the beans and place in a stockpot with the ham hock; cover with fresh water by 2 inches. Add the tomato sauce, chili powder, brown sugar, white vinegar, garlic, onions, 1 tablespoon salt and 2 teaspoons pepper.
• Bring to a boil, lower the heat and simmer, adding a little more liquid if the level gets too low, until the beans are tender, 3 to 4 hours. Taste, and season with additional salt and pepper if needed.

GROUND BEEF CHILI WITH BEANS

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.

QUICK CHILI I

Steps:

• In a large stock pot lightly brown ground beef, and drain if needed.
• Add onion and garlic and cook until onion is translucent.
• Add tomatoes, diced tomatoes with chile peppers, tomato sauce, water, kidney beans, pinto beans, chili powder, cumin, sugar, salt, pepper and hot sauce. Simmer for 30 minutes and then serve.

FIVE-BEAN CHILLI

Steps:

• Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
• Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.

QUICK AND EASY CHILI

Steps:

• In a large saucepan, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the next 6 ingredients; cover and simmer for 20 minutes. Serve with cheese if desired.

EASY 5-INGREDIENT CHILI

Steps:

• brown the ground beef.
• drain.
• add chili powder to taste, I usually cover the ground beef.
• add tomato soup.
• add stewed tomatoes, undrained.
• add kidney beans, undrained.
• heat up in skillet.
• serve.

EASY BLACK BEAN CHILI

Steps:

• In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
• Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
• Top each serving with remaining ingredients.