Ranch Chili Recipes

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CHICKEN RANCH CHILI



Chicken Ranch Chili image

Ranch + chili is a total game-changer.

Categories     chicken     chili     ranch     comfort food     fall dinners

Time 30m

Yield 6

Number Of Ingredients 15

1 tbsp. extra-virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
2 tsp. oregano
2 tsp. ranch seasoning mix
2 c. shredded rotisserie chicken
3 c. chicken broth
cans Great Northern beans, drained
cans chopped green chilies
kosher salt
Freshly ground black pepper
Lime wedges, for serving
Sour cream, for serving
Shredded cheddar cheese, for serving
Cilantro leaves, for serving

Steps:

  • Heat olive oil in a large pot or dutch oven over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in garlic, oregano and ranch dressing mix and cook until fragrant, about 1 minute. Add chicken and toss until evenly combined with the onion mixture then pour in chicken broth. Bring to boil then reduce to simmer.
  • In a medium bowl, mash about half of the beans with a potato masher (or two forks) until chunky. Add to pot along with the chile. Simmer for 20 minutes, stirring occasionally, until the chili has thickened. Season to taste with salt and pepper.
  • Ladle into bowls and squeeze lime juice over the chili. Top with sour cream, cheese and cilantro if desired.

RANCH BEAN CHILI



Ranch Bean Chili image

Loaded with beans, peppers, tomatoes and corn, this hearty, colorful chili is sure to be a family hit. I often take it to potlucks and always come home with an empty pot! -Nancy Foreman, East Wenatchee, Washington

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (3 quarts).

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
3/4 cup chopped onion
1 medium green pepper, chopped
1 each small sweet orange, red and yellow peppers, chopped
1 teaspoon minced garlic
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (16 ounces) chili beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11-1/2 ounces) tomato juice
1-1/3 cups fresh or frozen corn
1 cup water
1 envelope ranch salad dressing mix

Steps:

  • In a Dutch oven, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Serve desired amount of chili. Cool remaining chili; transfer to freezer containers. Cover and freeze for up to 3 months., To use frozen chili: Thaw in the refrigerator. Place in a saucepan; heat through.

Nutrition Facts : Calories 298 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 840mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 11g fiber), Protein 23g protein.

RANCH CHILI



Ranch Chili image

Make and share this Ranch Chili recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 14

3 1/2 lbs boneless boston butt, trimmed of excess fat and cut into 1-inch cubes
salt
pepper
8 slices bacon, chopped fine
1 onion, minced
3 jalapeno peppers, seeded and minced
3 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
5 garlic cloves, minced
1 tablespoon brown sugar
1 (28 ounce) can diced tomatoes
3 cups water
2 (16 ounce) cans red kidney beans, drained and rinsed

Steps:

  • Toss the pork cubes with salt and pepper; set aside.
  • Fry bacon in a large, heavy soup kettle or Dutch oven over medium heat until fat renders and the bacon crisps, about 10 minutes.
  • Remove the bacon with a slotted spoon to a plate lined with paper towels; pour all but 2 t of fat from the pot into a small bowl; set aside.
  • Increase heat to med-high, add half of the meat to the now empty pot, and cook until well browned on all sides, about 5 minutes.
  • Transfer the browned meat to a bowl.
  • Brown the remaining meat, adding another 2 t bacon fat to the pot if necessary; transfer the second batch of meat to the bowl.
  • Decrease heat to med-low and add 3 T bacon fat to the now empty pot.
  • Add the onion, jalapeno, chili powder, cumin, and oregano; cook, stirring occasionally until the vegetables are beginning to brown, 4-5 minutes.
  • Add the garlic and brown sugar; cook until just fragrant, about 15 seconds.
  • Add the diced tomatoes and scrape the pot bottom to loosen any browned bits.
  • Add the reserved bacon, browned pork, and water; bring to a simmer.
  • Continue to cook, uncovered, at a slow simmer until the meat is tender and the juices are dark and starting to thicken, about 2 hours.
  • Add the beans, reduce heat to low, and simmer, uncovered, stirring occasionally, for 30 minutes.
  • Adjust the seasoning with additional salt if necessary and serve with desired toppings-diced fresh tomatoes, lime wedges, diced avocado, sliced scallions, chopped red onion, chopped cilantro, sour cream, shredded Monterey Jack cheese or cheddar.

Nutrition Facts : Calories 614.7, Fat 27.4, SaturatedFat 9.2, Cholesterol 111.4, Sodium 273.9, Carbohydrate 47.5, Fiber 14.9, Sugar 7.6, Protein 45.9

RANCH-STYLE TURKEY CHILI



Ranch-Style Turkey Chili image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 20

4 poblano peppers
2 large corn muffins, store-bought
2 tablespoons EVOO
2 pounds ground turkey
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
4 cloves garlic, finely chopped
1 large onion, finely chopped
2 tablespoons cumin, a couple of palmfuls
1 tablespoon coriander, a palmful
One 14-ounce can pinto or white beans
2 cups chicken stock
1/4 cup fresh chives, finely chopped
1/4 cup fresh dill, finely chopped
1/4 cup fresh parsley, finely chopped
Hot sauce
1 cup sour cream
Shredded sharp Cheddar
Minced red onion
4 to 5 slices crispy bacon, chopped

Steps:

  • Char the peppers over a gas flame on high heat or under the broiler with the oven door cracked for steam to escape, turning with tongs. Place the charred peppers in a bowl and cover with plastic wrap to steam. Let them cool, then peel, seed and finely chop.
  • Preheat the oven to 400 degrees F.
  • Crumble the corn muffins, arrange on a cookie sheet and toast until crispy and extra golden, about 10 minutes. Set aside.
  • Heat the EVOO in a Dutch oven over medium-high heat. Add the turkey and sprinkle with salt and pepper. Brown and crumble the meat. Add the garlic and onions to the pot and cook to soften, about 5 minutes. Add the cumin and coriander, then stir in the chopped peppers. Add the beans, stock and herbs and simmer 5 minutes. Season with hot sauce.
  • Turn off the heat and stir in the sour cream to combine. Serve topped with the crispy corn muffin crumbles and any of the other toppings you like.

CHILI WITH RANCH SOUR CREAM



Chili with Ranch Sour Cream image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 22

3 tablespoons vegetable oil
1 large onion, finely chopped
1 red bell pepper, finely chopped
2 red jalapeno peppers, seeded and finely chopped
2 tablespoons tomato paste
1 canned chipotle chile in adobo sauce, seeded and chopped
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
2 pounds ground beef chuck
Kosher salt and freshly ground pepper
2 14-ounce cans diced tomatoes
2 15-ounce cans kidney beans (do not drain)
1 bay leaf
For the ranch sour cream:
1 1/2 cups sour cream
1 1/2 tablespoons apple cider vinegar
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives
2 scallions, thinly sliced
Canned fried onions, for topping

Steps:

  • Make the chili: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the onion, bell pepper and jalapenos and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste, chipotle, chili powder, cumin, coriander and oregano. Continue cooking, stirring occasionally, until the vegetables are well coated, adding 1 to 2 tablespoons water if the mixture gets too dry, about 3 minutes.
  • Add the beef, season with salt and pepper and cook, stirring and breaking up the meat, until no longer pink, about 3 minutes. Add the tomatoes, beans, bay leaf, 1 teaspoon salt and 1 cup water. Bring to a simmer, then reduce the heat to medium low. Continue cooking, stirring occasionally, until thickened, 40 to 45 minutes. Remove the bay leaf; season the chili with salt.
  • Meanwhile, make the ranch sour cream: Combine the sour cream, vinegar, cilantro, chives and scallions in a bowl. Add 1 teaspoon salt and a few grinds of pepper; whisk until smooth. Cover and refrigerate until ready to serve.
  • Ladle the chili into bowls; top with the ranch sour cream and fried onions.

MOM'S CHILI



Mom's Chili image

Quick, easy, yummy chili from Texas.

Provided by Bailey

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h10m

Yield 4

Number Of Ingredients 8

1 pound ground beef
1 large onion, chopped
1 (15 ounce) can ranch-style beans
1 (10 ounce) can diced tomatoes with green chile peppers
1 (1.25 ounce) package chili seasoning mix
salt and pepper to taste
2 teaspoons chili powder, or to taste
1 cup water, or as needed

Steps:

  • In a large saucepan over medium-high heat, cook beef and onion until meat is brown. Stir in beans, diced tomatoes, chili seasoning, salt, pepper, chili powder and water. Reduce heat and simmer 2 hours.

Nutrition Facts : Calories 381.5 calories, Carbohydrate 26.8 g, Cholesterol 69.7 mg, Fat 18.7 g, Fiber 8.4 g, Protein 27 g, SaturatedFat 7 g, Sodium 1701.1 mg, Sugar 4.1 g

COPYCAT CHILI'S RANCH DRESSING



Copycat Chili's Ranch Dressing image

Chili's Ranch Dressing is delicious and now you can make it in your home. Our Copycat Chili's Ranch Dressing Recipe is so simple and tastes just like it came from the restaurant. Making Ranch Dressing from scratch will be your go-to dressing for all your salads!

Provided by Katie Clark

Categories     Copycat

Time 5m

Number Of Ingredients 4

1\2 cup mayo
1\2 cup sour cream
1.5 T. buttermilk
1\2 package ranch dressing mix

Steps:

  • Dump all your ingredients in a medium sized bowl
  • Whisk all together until combined.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 170 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 17 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 312 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

HEARTY TACO CHILI



Hearty Taco Chili image

Ranch dressing mix and taco seasoning give extra special flavor to my hearty chili. Folks will come back for seconds. -Julie Neuhalfen, Glenwood, Iowa

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h30m

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 14

2 pounds ground beef
1 can (15 ounces) black beans
1 can (16 ounces) kidney beans
1 can (15 ounces) pinto beans
1 can (14 ounces) hominy
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (8 ounces) tomato sauce
1 small onion, chopped
1 envelope ranch salad dressing mix
1 envelope taco seasoning
1/2 teaspoon pepper
1 can (4 ounces) chopped green chiles
2 cans (14-1/2 ounces each) diced tomatoes, undrained
Optional toppings: corn chips, sour cream and shredded cheddar cheese

Steps:

  • In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 8-10 minutes. Using a slotted spoon, transfer beef to a 5-qt. slow cooker., Rinse and drain beans and hominy. Add to beef, along with canned tomatoes and green chilies, tomato sauce, onion, the dressing and seasoning mixes and pepper. Puree green chilies and remaining diced tomatoes in a covered blender until smooth; stir into beef mixture., Cook, covered, on low until flavors are blended, 6-8 hours. Serve with toppings as desired., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 342 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 1368mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 9g fiber), Protein 25g protein.

RANCH STYLE CHILI



Ranch Style Chili image

I found this recipe in Texas Cookbook about 6 months ago. This is the best chili I have ever made. It tends to be on the mild side, just add some hot peppers of your choice to kick it up a notch.

Provided by Cookin in Texas

Categories     Meat

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb lean ground beef
1 small green bell pepper, chopped
3 tablespoons flour
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons instant minced onion
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon instant minced garlic
1/2 teaspoon sugar
1 (16 ounce) can whole tomatoes, cut up
1/2-1 cup water
1/2-1 lb pinto beans, cooked

Steps:

  • Brown beef in skillet, drain off excess fat. Transfer to a 3-quart cooking pot. Blend in flour, paprika, salt, pepper, onion flakes, chili powder, cumin, garlic, and sugar. Add green bell pepper and mix well.
  • Stir in tomatoes with juice, 1/2 cup water and beans. Bring to boil.
  • Reduce heat; cover and simmer for 20 to 30 minutes.
  • Check consistency of chili, if you like it on the soupy side add another 1/2 cup water; cover and simmer for another 10 minutes.

Nutrition Facts : Calories 346.1, Fat 12.4, SaturatedFat 4.8, Cholesterol 73.7, Sodium 675.4, Carbohydrate 29, Fiber 8, Sugar 5.5, Protein 30.2

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From deliciouscooks.info


CHILI RANCH SKILLET CHICKEN · EASY FAMILY RECIPES
2021-01-04 Combine the ranch seasoning, chili powder, smoked paprika, salt and 2 tbsp oil to make the marinade. Place chicken breast in a container or freezer bag and cover with the marinade on all sides. Freeze. Once ready to cook, thaw in the refrigerator for 24-48 hours. Add lime juice to marinade 1-2 hours before cooking.
From easyfamilyrecipes.com


RANCH WHITE CHICKEN CHILI - THE COOKIN CHICKS
2021-10-15 In the slow cooker, add the chicken broth, onion, garlic cloves, oregano, cumin, bouillon cubes, and dry ranch dressing mix. Place chicken breasts into liquid mixture and cover slow cooker with lid. Cook on low for about 7-8 hours, or high for about 4-5 hours. Using two forks, shred chicken. Add in the drained beans, chilies, corn, and salt/pepper.
From thecookinchicks.com


RANCH CHILI RECIPE! - WITH PURPOSE AND KINDNESS
2016-12-21 1 can of petite diced tomatoes (can sub Rotel for spicier chili) 1 can of ranch style beans; 1 can of red kidney beans; 1 packet of ranch dressing/dip mix (I’ve used both and didn’t really find a difference in taste) 1 tsp of chili powder; 1/2 pound of ground beef (can substitute turkey) Shredded cheese – optional; Tortilla chips ...
From withpurposeandkindness.com


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