Hearty Bean And Beef Chili Recipes

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.

HEARTY GROUND BEEF CHILI

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir ground beef in the hot pot until browned and crumbly, about 10 minutes. Add onion, celery, and green bell pepper. Cook until onion is translucent, about 5 minutes.
• Stir diced tomatoes, light red beans, dark red beans, black beans, diced tomatoes with chile peppers, and chili powder into the meat mixture. Bring to a boil. Reduce heat to low and let simmer until chili has started to thicken, about 1 hour. Season with vinegar, salt, and pepper. Garnish with Cheddar cheese.

BEEF-AND-BEAN CHILI

Steps:

• In a large heavy pot, brown the ground beef with the garlic until it's totally cooked. Drain off most of the excess fat, leaving a little behind for moisture and flavor.
• Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the liquid level seems low, add up to 1½ cups water to keep the chili from burning.
• Stir the beans into the chili. In a small bowl, combine the masa harina with 1/2 cup water and stir with a fork until smooth, then stir into the chili. Let simmer for another 10 minutes to thicken. Taste and adjust the seasonings. Top with cheese, bacon and jalapeños.

HEARTY BEAN AND BEEF CHILI

Steps:

• Heat 1 Tbsp oil in large pot on medium. Add beef, cumin, chili powder, and 1/2 tsp each salt and pepper and cook, breaking up beef, until browned, about 10 min. Transfer beef to paper towel-lined plate.
• Return pot to medium; add remaining Tbsp olive oil, then onion, and cook until tender, 4 to 5 min. Stir in garlic and cook 1 min. Add tomatoes and cook until they release their juices, about 5 min. Add 2 cups water and simmer until slightly thickened, about 10 min.
• Transfer half of beans to small bowl and mash with fork. Add to pot along with whole beans and reserved beef and heat through.

HEARTY BEEF AND BEAN CHILI

Steps:

• Slice your onion and set aside. Our family likes the onion left in larger pieces, but if you prefer them to be finely diced, that's acceptable, too! Using a large skillet, heat 2 tablespoons of canola oil. Add your ground beef and saute for at least 6 minutes, or until thoroughly cooked and brown in color. About halfway through, add in your minced garlic. Drain the grease off and return to the pan. Add chili powder, cumin, oregano, and smoked paprika to your meat. Mix in ½ cup of beef broth and simmer while you prepare the rest of your ingredients in your Dutch oven/stock pot. In a large stockpot or Dutch oven, combine your chili beans (undrained), white beans (drained), dark red kidney beans (drained), light red kidney beans (drained), diced tomatoes, and tomato sauce. Sprinkle your cocoa powder and brown sugar over the top and stir well. Mix in your onions, Worcestershire sauce, and remaining beef broth. Add in your ground beef mixture. Bring to a rolling boil, stirring frequently. Reduce your heat to a low simmer and cover. Allow your chili to cook on low for at least 6 to 8 hours (high 4 hours), stirring occasionally. Spoon into bowls and top with cheese, sour cream, hot sauce, etc. and enjoy!

HEARTY BEEF & BEAN CHILI

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 6-qt. slow cooker. , Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until heated through.

VERY VEGGIE AND BEEF CHILI

Steps:

• Break ground beef into small pieces into a large pot over medium heat; cook and stir until beginning to brown, 3 to 5 minutes. Add onion, green bell pepper, yellow bell pepper, and carrot to ground beef; cook and stir until the vegetables begin to soften, 5 to 7 minutes. Stir zucchini and yellow squash into the beef mixture; continue cooking until the beef is completely browned, 3 to 5 minutes more. Drain excess liquid from the pot and return to medium heat.
• Stir crushed tomatoes, kidney beans, black beans, diced tomatoes, corn, and garlic into the beef mixture; bring to a boil. Season mixture with chili powder, brown sugar, paprika, oregano, cayenne pepper, cumin, salt, and black pepper.
• Reduce heat to low, place a cover on the pot, and cook chili at a simmer for 30 minutes.