Lentil Beef Chili Recipes

BEEF AND LENTIL CHILI

Steps:

• In a Dutch oven, cook ground beef and onion, crumbling meat, over medium-high heat until beef is no longer pink, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Add next 5 ingredients; bring to a boil. Add lentils and water. Reduce heat; simmer, covered, until lentils are soft, about 1 hour, stirring often. Add water if mixture seems too dry.

GROUND BEEF LENTIL CURRY

Steps:

• Heat a large pan or wok over medium-high heat. Add beef and onions; cook and stir until onion is browned and beef is no longer pink, 5 to 7 minutes. Add curry powder and cinnamon; mix well. Pour in beef broth and bring to a boil.
• Add rice and lentils. Reduce heat, cover, and let simmer until all liquid is absorbed, about 20 minutes. Season with salt and pepper.

HEALTHY LENTIL CHILI

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes.
• Stir in the vegetable broth, diced tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt and a couple grinds of black pepper. Bring to a steady simmer, then reduce the heat to medium-low. Partially cover with a lid and gently simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35 to 45 minutes.
• Remove the bay leaf and stir in the vinegar. Season with salt and black pepper. Ladle into bowls and serve with toppings as desired.

LENTIL-BEEF CHILI

Steps:

• Heat heavy medium skillet over medium-high heat. Add ground beef and cook until beef is brown, crumbling with fork, about 5 minutes. Drain well. Heat oil in heavy 3-quart saucepan over medium-high. Add onion and next 5 ingredients. Sauté until onion is tender, about 8 minutes.
• Add beef, lentils and next 8 ingredients to saucepan. Cover and simmer until lentils are tender, stirring occasionally, about 1 1/2 hours. Stir in Parmesan. Simmer, uncovered, until mixture is thick, about 15 minutes. Serve, passing sour cream separately.

EASY LENTIL CHILI

Steps:

• Combine lentils and 7 cups of water in a Dutch oven.
• Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.
• Peel and chop the onions. Peel and mince the garlic, and put it in a small bowl with all the spices.
• Heat the oil in a skillet and saute the onions until soft and translucent. Add the garlic and saute for a minute, then add the seasonings.
• Stir in 2 cups of water with the onions. Add the onion mixture to the lentils.
• Partially cover and cook for 45 minutes more, stirring every 10 minutes until thick.
• Add the vinegar and sprinkle with a little chopped cilantro if desired.

LENTIL CHILI WITH CHUNKY VEGETABLES

Steps:

• Heat olive oil in a heavy skillet on medium-high. Brown the ground beef and onions. Drain excess grease.
• Mix beef, lentils, tomatoes, carrots, garlic, salsa, cumin, chili powder, salt, beef stock, and the reserved tomato juice in a large stockpot.
• Bring to a boil over medium heat. Reduce heat and simmer, covered, 30 minutes. Add diced celery. Cook 15 minutes more, stirring occasionally or until lentils and vegetables are tender and flavors are well blended. The chili should be thick but if it becomes too thick add additional beef stock OR tomato juice to achieve the desired consistency.
• Taste and adjust seasonings for desired level of heat. Different brands of chili powder vary in both heat and richness so adjustment is almost always necessary.
• Serve topped with shredded cheese. Garnish with sour cream and green chilis if desired. Pass the hot sauce at the table.
• Note:I prefer Franks for flavor without excessive fire. Others prefered Tropical Pepper Co.'s Scotch Bonnet sauce for excessive fire.

BEEF AND LENTIL SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.
• Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour.
• After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.