BEEF AND BLACK BEAN CHILI
Black beans make the perfect addition to a classic slow cooker chili. To finish it off, top with green onions and use toasted baguette slices for dipping.
Provided by BHG Test Kitchen
Time 8h25m
Number Of Ingredients 13
Steps:
- In a large skillet cook ground beef, onion, sweet pepper, and garlic over medium heat until browned. Drain fat. Transfer meat mixture to a 3 1/2 to 4-quart slow cooker. Add beans, tomatoes, broth, cocoa powder, chili powder, cumin, and paprika.
- Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. Top with baguette slices and green onions, if desired.
Nutrition Facts : Calories 236 kcal, Carbohydrate 23 g, Cholesterol 30 mg, Protein 14 g, SaturatedFat 3 g, Sodium 695 mg, Sugar 5 g, Fat 10 g, TransFat 1 g, UnsaturatedFat 4 g
SOUTHWESTERN BEEF AND BLACK BEAN CHILI
Steps:
- Heat 2 Tbs. of the oil in a heavy-duty 6-quart pot over medium-high heat until shimmering hot. Season the beef with 1-1/2 tsp. salt and 3/4 tsp. pepper. Cook half of the beef, undisturbed, until browned, 2 to 3 minutes. Break up the meat and cook, stirring or turning occasionally, until well browned, 2 to 3 minutes. Transfer to a large plate. Add another 1 Tbs. oil to the pot, and brown the remaining beef; transfer to the plate along with any liquid from the pot.
- Add the remaining 1-1/2 Tbs. of oil, the onion, and garlic to the pot. Sprinkle with 1/2 tsp. salt and cook over medium heat, stirring occasionally, until softened and lightly browned, about 5 minutes. Stir in the bell pepper, jalapeño, chili powder, cumin, tomato paste, and New Mexico chile powder and cook, stirring, until fragrant, 1 to 2 minutes.
- Pour in the beer, turn the heat up to high, and cook, scraping the bottom of the pot to loosen any browned bits, until most of the liquid is evaporated, about 2 minutes.
- Add the canned tomatoes and beef broth and bring to a simmer.
- Turn the heat down to medium low. Purée 1-1/2 cups of the beans in a blender or food processor, adding a little stewing liquid as needed, and then stir the puréed beans into the stewing liquid in the pot. Add the remaining whole beans. Cover and simmer, stirring occasionally, for 30 minutes. Add the ground beef back to the pot, and cook for 30 minutes more. If the chili gets too thick, thin it with a little water.
- Add the corn and zucchini to the chili and cook until tender, about 10 minutes.
- Stir in the lime juice, and season with salt and pepper to taste.
- Serve with the garnishes.
Nutrition Facts : ServingSize 6 to 8, Calories 720 kcal, Fat 340 kcal, SaturatedFat 14 g, TransFat 39 g, Carbohydrate 52 g, Fiber 13 g, Protein 42 g, Cholesterol 90 mg, Sodium 850 mg, UnsaturatedFat 21 g
ROUND 2 RECIPE - BEEF AND BEAN BURRITOS
Provided by Sandra Lee
Time 18m
Yield 4 burritos
Number Of Ingredients 9
Steps:
- In a small pot over medium-high heat, add the oil. When it is hot, add the half the onions and cook until soft, 6 to 8 minutes. Add the No Bean Beef Chili and the beans. Stir and cook until hot.
- Wrap the tortillas in a damp towel and microwave for 30 seconds to make them warm and pliable.
- In a bowl, mix together the cabbage, tomatoes, remaining onions, and cilantro. Season with salt and pepper.
- Place a tortilla on your work surface and spread 1/4 of the chili and bean mixture down the middle. Sprinkle with 1/4 cup cheese and about 1/4 cup of the cabbage mixture. Fold the sides of the tortilla about 1/4 of the way in towards the center. Roll up from the bottom, making sure to tuck in the sides as you roll. Repeat with remaining ingredients.
ONE RECIPE, TWO MEALS: SOUTHWEST-STYLE CHILI
The chili starts off the same for everyone: browned seasoned beef, a dose of veggies, black beans, tomatoes and a little bit of tomato sauce. At this point the kids' version is ready! To up the ante for the adults, I added a bit of beer, beef stock, more chili powder, a minced jalapeno and brown sugar to round it out.
Provided by Bev Weidner
Categories main-dish
Time 1h5m
Yield 4 servings (2 kids, 2 adults)
Number Of Ingredients 17
Steps:
- Let's make the kids' version first. In a large pot, brown the ground beef all over, until no longer pink. If you need to drain the fat, go right ahead! Add the cumin, 1 teaspoon chili powder and a good pinch of salt. Saute for a minute or so. Add the garlic, onion and bell pepper. Saute until the veggies soften and the garlic is fragrant, another couple of minutes.
- Add the beans, diced tomatoes and tomato sauce. Stir to combine and let simmer for 10 minutes. Taste it. The kids will dig that, right?
- Ladle out about a cup for each of your littles. Top each bowl with shredded Cheddar and serve cornbread on the side!
- Now let's finish this out for the adults. To the pot, add the beer, beef stock, jalapeno, brown sugar and the remaining 2 teaspoons chili powder. It will feel pretty soupy at this point, but let it simmer for another 20 minutes or so, stirring once in a while. Taste it one more time for any seasoning adjustments. Maybe a little salt? Lime juice? Go for it.
- Serve it with shredded cheese, sliced jalapeno, sour cream and torn cilantro sprigs. Boom.
(WEB EXCLUSIVE) ROUND 2 RECIPE: BEAN CHILI QUESADILLA
Steps:
- Heat a large skillet over medium-high heat.
- Place 1 tortilla onto a clean work surface. Sprinkle with 2 tablespoons of the cheese. Top with 1/2 cup of the bean chili and sprinkle with 2 more tablespoons of the cheese. Put another flour tortilla on top and carefully place in the skillet. Cook for 3 minutes until tortilla is slightly browned and cheese starts to melt. Flip and cook for another 3 minutes on the other side. Repeat with remaining ingredients. Transfer quesadillas to a cutting board. Cut into wedges and serve with sour cream or salsa.
- In a large saucepan over low heat stir together the barbeque sauce, beans, chili seasoning, brown sugar, and mustard. Bring to a boil and reduce heat to a simmer and cook for 10 to 12 minutes, stirring occasionally.
- Meanwhile, set up grill or indoor grill pan for direct cooking over medium heat. When ready to start cooking oil the grate. Place hot dogs on the hot, oiled grill. Cook for 10 minutes or until heated through, turning occasionally. Toast buns on grill, if desired. Place hot dogs in buns and top with chili. Serve hot with chopped white onions.
2-BEAN CHILI
This colorful chili features ground beef, green pepper, onion and beans in a spicy tomato gravy.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Cook beef, green pepper, onion, chili powder and black pepper in skillet until browned. Pour off fat.
- Add tomato juice and beans and heat through. Top with sour cream, green onions, cheese and tomato.
Nutrition Facts : Calories 493.5 calories, Carbohydrate 39.9 g, Cholesterol 77.3 mg, Fat 26 g, Fiber 11.8 g, Protein 26.7 g, SaturatedFat 11.4 g, Sodium 637.4 mg, Sugar 6.9 g
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