Smoky Beef And Brown Rice Chili Recipes

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SMOKY BEEF AND BACON CHILI



Smoky Beef and Bacon Chili image

A smoky, spicy, hearty chili with bacon and ground beef. Serve with your choice of toppings--sour cream and Cheddar cheese work well.

Provided by Nick Wilson

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

Time 1h15m

Yield 6

Number Of Ingredients 18

1 tablespoon salted butter
4 slices bacon, finely chopped
1 medium onion, diced
1 large clove garlic, diced
1 pound lean ground beef
1 tablespoon dark red chili powder
1 ½ teaspoons dark red chili powder
1 ½ teaspoons smoked paprika
1 ½ teaspoons ground cumin
1 teaspoon salt
½ teaspoon cayenne pepper, or more to taste
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (12 fluid ounce) can or bottle beer
1 (8 ounce) can tomato sauce
1 teaspoon Worcestershire sauce
1 teaspoon chipotle hot sauce, or more to taste
1 (16 ounce) can black beans
1 (16 ounce) can red kidney beans

Steps:

  • Melt butter in a large pot over medium heat. Add bacon and cook until bacon begins to brown, about 4 minutes. Add onion, cover, and cook until translucent, 4 to 8 minutes. Add garlic; cook and stir for 2 minutes.
  • Increase heat to medium-high. Add ground beef and cook and stir until browned and crumbly, 6 to 10 minutes. Stir in chili powder, paprika, cumin, salt, and cayenne pepper; cook for 2 to 4 minutes. Add tomatoes, beer, tomato sauce, Worcestershire, and hot sauce; stir well.
  • Reduce heat to medium-low. Cover partially and cook until reduced, 30 to 45 minutes. Stir in black and kidney beans. Cook for an additional 10 to 15 minutes. Serve hot.

Nutrition Facts : Calories 401.2 calories, Carbohydrate 36 g, Cholesterol 64.4 mg, Fat 14.8 g, Fiber 12.1 g, Protein 27.6 g, SaturatedFat 5.8 g, Sodium 1471.5 mg, Sugar 4.2 g

SMOKY BEEF AND BROWN RICE CHILI



Smoky Beef and Brown Rice Chili image

This rich, hearty chili gets its smoky flavor from the smoked paprika. If you want a milder, less smoky chili, omit or reduce the smoked paprika slightly.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 12

1 lb lean (at least 80%) ground beef
1 medium onion, chopped
2 cups hot cooked brown rice
2 cups Old El Paso™ Thick 'n Chunky salsa
1 can (28 oz) crushed tomatoes
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup beef both or water
2 teaspoons chili powder
1 to 2 teaspoons smoked paprika
1 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne)
Toppings such as shredded Cheddar cheese, sour cream and tortilla chips, if desired

Steps:

  • In 5- to 6-quart stockpot, cook beef over medium-high heat, stirring frequently, until brown; drain. Add onion; cook 2 to 3 minutes, stirring frequently, until onion is tender and translucent.
  • Add remaining ingredients except Toppings. Heat to boiling; reduce heat to medium-low, and simmer about 10 minutes to blend flavors.
  • Spoon into bowls to serve. Top with desired toppings.

Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 35 mg, Fat 1/2, Fiber 7 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 3 g, TransFat 0 g

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