ROUND 2 RECIPE - SOUTHWEST BEEF AND BLACK BEAN CHILI
Steps:
- Heat a large saucepan over medium heat and add the oil, diced onion and garlic and saute until the onions are golden, about 5 minutes. Add the tomatoes, pot roast, black beans, chili powder, and 2 cups water. Lower the heat and simmer for 30 minutes. Season with salt and pepper, to taste. Ladle the chili into serving bowls and sprinkle each bowl with 1 tablespoon of cheese. Serve hot.
- For Pot Roast:
- Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
- For Roasted Root Vegetables:
- One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.
SOUTHWEST WHITE CHICKEN CHILI
Got 30 minutes and a craving for good chili? Then get out your saucepan, because this chicken chili really satisfies.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.
- Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese.
Nutrition Facts : Calories 322.8 calories, Carbohydrate 36.6 g, Cholesterol 46 mg, Fat 9.4 g, Fiber 8.6 g, Protein 24 g, SaturatedFat 2.5 g, Sodium 719 mg, Sugar 3.5 g
SOUTHWESTERN THREE-MEAT CHILI
When Mom came to live with me several years ago, I told her it was now my turn to cook. One goal was to enhance recipes of the great Southwest, so I experimented and test-tried several recipes. This is one of the successful attempts, and served with a fresh green salad, it has delighted many guests. -Bob Wyatt Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 2h
Yield 20 servings.
Number Of Ingredients 23
Steps:
- In a soup kettle or Dutch oven, cook the beef, pork and sausage over medium heat until no longer pink; drain. Add the onions, celery, green pepper and garlic; cook for 8-10 minutes or until vegetables are tender. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 1-1/2 hours. Discard bay leaves.
Nutrition Facts : Calories 289 calories, Fat 15g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 649mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein.
COWBOY CHILI
Make and share this Cowboy Chili recipe from Food.com.
Provided by Tisy Adams
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, cook ground beef, garlic and onion over medium heat, stirring until beef is browned, about 10 minutes.
- Drain well.
- Stir tomatoes with liquid, broth, chili powder, cumin, oregano and cayenne pepper into beef mixture.
- Reduce heat to low.
- Cover and simmer, stirring occasionally, for 1 hour.
- Add pinto beans and salt.
- Cook stirring, for 15 minutes longer.
- note: The flavor of the chili actually improves once the ingredients blend making this the perfect do-ahead meal.
- Refrigerate chili until ready to use, then reheat over low heat.
SLOW COOKER CACTUS CHILI
A savory Southwestern chili.
Provided by Denise D
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 4h15m
Yield 10
Number Of Ingredients 14
Steps:
- Combine ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned, about 5 minutes.
- Transfer beef and onion to a slow cooker. Stir in diced tomatoes, black beans, corn, nopales, tomato paste, chili powder, sugar, chipotle pepper, garlic powder, cumin, salt, and pepper.
- Cook on Low until flavors combine, about 4 hours.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 48.7 g, Cholesterol 55.1 mg, Fat 12.4 g, Fiber 13 g, Protein 26.6 g, SaturatedFat 4.5 g, Sodium 1346.8 mg, Sugar 12.7 g
SOUTHWESTERN CHILI
Steps:
- In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.
SOUTHWEST COWBOY CHILI
Steps:
- Preheat the oven to 275°F. In a large bowl, toss the beef with the salt and set aside. Cook the bacon in a large Dutch oven over medium heat. Stir occasionally to ensure even browning. Once it's crisp, transfer the crunchy bacon to a platter with a slotted spoon. Increase the heat to medium-high. In batches, add the beef in a single layer to the bacon drippings in the Dutch oven, and brown the meat on two sides, about 2 minutes per side. Transfer the beef to a plate. Lower the heat to medium, and add the yellow onion and tomato paste. Sauté until the onion is tender and translucent, about 5 minutes. In the meantime, combine the chile powder, cumin, oregano, paprika, and 1/2 cup of the stock in a small bowl. Mix until smooth, and then stir in the chocolate shavings. When the onion is soft, stir in the garlic and chili-chocolate mixture, and cook for 1 minute or until fragrant. Add the seared beef, cooked bacon, the remaining 5 1/2 cups broth, and the lime juice. Stir well. Increase the heat to high and bring the contents of the Dutch oven up to a boil. Cover, but leave the lid slightly ajar. Place the pot in the oven, and cook for 3 hours or until the meat is fork-tender. Season with salt and pepper, and place the chili in the refrigerator overnight or up to 5 days to enable the flavors to meld. Reheat on the stove, and if desired, top with chopped white onion, cilantro, radishes, and limes.
COWBOY CHILI RECIPE
Vibrantly red and earthy with kidney beans, New Mexico Chile Powder and tomato paste, this chili is a perfect balance of Southwestern flavors. Hearty and robust, keeping ingredients simple and pure gives this Cowboy Chili Recipe its unique layers of flavor.
Provided by Lea Ann Brown
Categories Soup, Stews and Chilis
Number Of Ingredients 12
Steps:
- Soak dried beans overnight in water. Use enough water to cover the beans by an inch or two. The next morning, drain the beans. Using a crock pot or Dutch oven, add the beef broth, the lard or bacon grease to the beans and simmer covered until tender. Depending on the age of the beans, this could take a 2-3 hours in a Dutch oven, or 5 hours in a crockpot on low.
- Once the beans are tender, start making the chili. Brown the meat in a large skillet. When meat is about half browned, add the onion and cook, stirring often until onion is starting to become soft. Add the garlic and cook until fragrant. About 1 minute.
- Add the cumin and chile powder to the ground beef and stir till everything is coated. If it's not spicy enough add more red chile powder. The original recipe calls for 4 tablespoons. I used 2 tablespoons. It all depends on the heat of the chile powder and your heat tolerance level. Cook, stirring for about 2 minutes. When all of this is a nice deep red color, then add the tomato paste and water.
- Simmer gently for 15 minutes. You'll have a mixture that reminds you of Sloppy Joes. Add this mixture to the cooked beans (don't drain beef broth from the beans). Add two cups water and simmer for 15 minutes in a Dutch oven.. If you're using your crockpot, add the beef mixture and two cups water to the cooked beans and cook on low for 2 hours.
- Serve with garnish and cornbread. Garnishes can include chopped avocado, sliced jalapeno peppers, sour cream, grated cheddar cheese and cilantro.
Nutrition Facts : Calories 258 kcal, Carbohydrate 36 g, Protein 22 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 28 mg, Sodium 473 mg, Fiber 9 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving
SOUTHWEST COWPOKE CHILI
The Funniest Chili recipe! This came from a recipe book my company published at Christmas time. All of us turned in recipes. They printed out a cookbook to be sold. And the money went to charity.
Provided by Rhonda O
Categories Potluck
Time 10h30m
Yield 8 bowls, 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute jalapenos, beef, onion, garlic until meat loses its red color.
- Add remaining ingredients and water.
- Bring to boiling reduce heat, and simmer, covered utill you`ve finished a case of beer.
- Prepare Roadrunners, let chili cool and feed to the roadrunners.
- Lean back, take it easy and enjoy the rest of the beer!
Nutrition Facts : Calories 458.6, Fat 23.1, SaturatedFat 9.3, Cholesterol 147.4, Sodium 452.9, Carbohydrate 13.6, Fiber 2.6, Sugar 6.4, Protein 47.2
SLOW-COOKER SOUTHWEST CHILI
Hang on to your hat, cowboy! This hearty chili blends chunks of real steak, tomato and authentic Southwest chili seasonings.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h30m
Yield 8
Number Of Ingredients 12
Steps:
- In 3 1/2- to 4-quart slow cooker, mix all ingredients except bell pepper, beans and cheese.
- Cover; cook on Low heat setting 6 to 7 hours.
- Stir in bell pepper and beans. Increase heat setting to High; uncover and cook about 15 minutes longer or until slightly thickened. Serve with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 30 mg, Fiber 6 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 7 g, TransFat 0 g
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