Lisas Red Bean Chili Recipes

VEGETARIAN RED BEAN CHILI

Steps:

• In a 4-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through. Serve with sour cream and cheddar cheese if desired.

RED BEEF CHILI

Steps:

• Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Sprinkle the beef with salt and pepper and add one-third of the meat to the pan and saute until browned on all sides. Repeat with the oil and meat, draining any excess liquid from the pan between the batches. Return the meat to the pan, sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Cook until the beer is almost completely reduced. Remove the meat from the pan and set aside.
• In the same pan, add the remaining 1 tablespoon oil to the same pan and then add the onions and cook on medium heat until soft. Add the garlic and cook for 2 minutes. Add the habanero, Thai bird, jalapeno and poblano peppers and cook until soft, about 5 minutes. Add the ancho chile pepper, cascabel chile powder, chipotle pepper puree, pasilla chile powder and New Mexican chile powder, and cook an additional 2 minutes. Add the chicken stock and tomatoes, bring to a boil and cook until slightly thickened, 15 to 20 minutes.
• Puree with an immersion blender. Add the beef back to the pan, reduce the heat to medium, cover and simmer until the chili is thick and the beef is tender, about 1 hour 15 minutes. If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes. Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings. Serve with Toasted Cumin Crema.
• Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper. Place in a squeeze bottle for serving.

RED BEAN CHILI

Steps:

• Combine adobo, beef, onion, pepper, garlic, jalapeno and tomato paste.
• Cook in large skillet over medium high heat until meat is browned.
• Stir in remaining ingredients.
• Reduce heat and simmer uncovered about 20 to 25 minutes.
• Serve over pasta or on its own with shredded cheese.

FIERY CHILI WITH RED BEANS

Steps:

• Rinse the beans under cool water, removing and discarding any damaged beans and any foreign material. Place the beans in a large pot with the cold water and 1 teaspoon of the salt, and bring to a boil. Cover, reduce the heat, and cook gently for 1 1/4 to 1 1/2 hours, until the beans are tender but not mushy. Set aside; do not drain.
• Cut the beef into 1-inch pieces, and then chop coarsely by hand or in a food processor. When using a food processor, place about 1/2 pound of the chuck in the bowl at a time, and pulse the motor for about 10 seconds.
• Place the pieces of ham rind or bacon in a saucepan, and cook over medium heat for about 10 minutes, until most of the fat has been rendered and the rind is dry and brown. Add the 1 pound of onion pieces and the beef, and cook, stirring, for about 5 minutes, until the meat separates and loses its red color. Stir in the garlic, jalapeno pepper and tomatoes.
• Using a mini-chopper or small coffee grinder, process the coriander seeds, and add them to the saucepan, along with the cumin powder, mustard, red pepper flakes, chili powder and the remaining 2 teaspoons of salt. Bring the mixture to a boil. Combine the meat mixture and the beans (liquid and all), return to a boil, cover, reduce the heat to low, and simmer for 1 hour. (The mixture will be soupy.)
• Spoon over boiled rice, and garnish with the Cheddar cheese and the chopped onion. Pass the Tabasco sauce and the corn tortillas or tacos.

THE ULTIMATE CHILI

Steps:

• In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and pepper.
• In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly.
• Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours.

LISA'S RED BEAN CHILI

Steps:

• Brown ground sirloin with Worcestershire in pan, drain any fat. Remove ground beef and add to 2 quart pot along with tomatoes and tomato sauce and start heating while sauteing onions and peppers until soft. Combine remaining ingredients except beans in 2 quart pot, cover and simmer for 2 hours. Add red beans 10 minutes before serving.