Southwestern Beef Chili With Corn Recipes

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SOUTHWESTERN BEEF CHILI WITH CORN



Southwestern Beef Chili With Corn image

This is a recipe I received in an e-mail newsletter from Real Simple that I've modified to fit our tastes.

Provided by LARavenscroft

Categories     Black Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

cooking spray
2 carrots, chopped
1 medium onion, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/2 lb extra lean ground beef
2 tablespoons tomato paste
1 (4 ounce) can canned diced green chiles
2 (15 ounce) cans black beans, drained and rinsed
1 tablespoon chili powder
3 cups beef broth
1/2 cup corn kernel
1/2 cup cheddar cheese, grated
2 scallions, sliced

Steps:

  • Spray a large sauce pan and heat over medium high heat.
  • Add the carrots, onion, garlic and salt and cook, stirring, for 3 minutes.
  • Add the beef and cook, breaking it up with a spoon, until it is no longer pink, 3 to 5 minutes.
  • Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.
  • Add the beans, green chiles, chili powder, beef broth, and 1/2 teaspoon salt.
  • Simmer over medium heat until the vegetables are tender, about 10 minutes.
  • Stir in the corn.
  • Divide among bowls and top with the Cheddar and scallions.

Nutrition Facts : Calories 411.5, Fat 9.6, SaturatedFat 4.6, Cholesterol 50.5, Sodium 1066.6, Carbohydrate 51.2, Fiber 16.8, Sugar 3.9, Protein 32.8

ROUND 2 RECIPE - SOUTHWEST BEEF AND BLACK BEAN CHILI



Round 2 Recipe - Southwest Beef and Black Bean Chili image

Provided by Sandra Lee

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 29

1 tablespoon canola oil
1 medium yellow onion, diced
1 tablespoon chopped garlic
1 (28-ounce) can crushed tomatoes
1/2 pound cubed leftover pot roast from Pot Roast with Roasted Root Vegetables, recipe follows
1 (15-ounce) can black beans, drained
1 1/2 tablespoons chili powder
2 cups water
Salt and freshly ground black pepper
1/4 cup shredded Monterey jack cheese
1 1/2 pounds beef bottom round roast
2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 carrots, cut into 2-inch pieces
2 stalks celery
1 medium yellow onion
1 (15-ounce) can beef broth
1 cup water
1 tablespoon minced fresh garlic
2 tablespoons Worcestershire sauce
4 sprigs fresh thyme
2 carrots, cut into 3-inch pieces
2 russet potatoes, cut into 1-inch cubes
1/2 pound turnips, cut into wedges
2 tablespoons canola oil
1 teaspoon each fresh rosemary and fresh thyme leaves
1 red onion, sliced

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.

SOUTHWESTERN CHILI



Southwestern Chili image

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

Provided by Cleanfreshcuisine

Categories     Low Cholesterol

Time 2h25m

Yield 12 , 12 serving(s)

Number Of Ingredients 19

4 lbs lean ground beef
1/4 cup butter
1 sweet onion, chopped
1 habanero pepper, minced
2 cherry hot peppers, minced
2 tablespoons cumin
2 tablespoons chili powder
2 tablespoons black pepper
2 tablespoons oregano
1/3 cup honey
4 tablespoons horseradish
1/2 cup dry red wine
1/4 cup lemon juice
2 (16 ounce) cans kidney beans, undrained
2 (16 ounce) cans black beans, undrained
2 (16 ounce) cans mild chili beans, undrained
2 (16 ounce) cans whole kernel corn, drained
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste

Steps:

  • In a large skillet, saute the ground beef until browned and no longer pink. Transfer to a large stockpot and set aside.
  • In the skillet, melt the butter and add the diced peppers and chopped onion. Cook, stirring frequently, until tender.
  • Add cooked peppers and onion to the meat. Add the rest of the ingredients. Bring to a rolling boil over medium high heat. Stir frequently so that the chili doesn't stick.
  • Turn heat to low and let simmer for 2 hours, stirring occasionally.
  • Serve with a green salad and corn bread or crackers.

Nutrition Facts : Calories 695.1, Fat 21.6, SaturatedFat 9.1, Cholesterol 108.5, Sodium 949.8, Carbohydrate 77.7, Fiber 17.2, Sugar 16.5, Protein 50.1

SOUTHWESTERN-STYLE LIME CHILI



Southwestern-Style Lime Chili image

I came up with this recipe the first week of October, when I was participating in a chili cook-off in Mountain Home, ID. Came out great and every judge and taster enjoyed it. It will have the authentic chili flavor with a little 'twist.' This recipe should be started the night before you wish to serve it.

Provided by bakerandahalf

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

Time 14h50m

Yield 12

Number Of Ingredients 16

3 tablespoons cooking oil
1 large green bell pepper, chopped
1 onion, chopped
2 tablespoons minced garlic
2 pounds sirloin roast, cut into 1/2-inch cubes
3 (15 ounce) cans chili beans
2 (15 ounce) cans diced tomatoes
2 (8 ounce) cans tomato sauce
3 cups water
2 tablespoons mild chili powder
3 tablespoons ground cumin
½ teaspoon ground nutmeg, or more to taste
2 tablespoons salt
1 tablespoon ground black pepper
lime, juiced
6 drops Worcestershire sauce

Steps:

  • Heat the oil in a large pot over medium heat. Cook and stir the green bell peppers, onion, and garlic in the hot oil until soft, 5 to 7 minutes. Add the sirloin roast to the pepper mixture and continue cooking until the beef is completely browned, 25 to 30 minutes.
  • Stir the chili beans, diced tomatoes, tomato sauce, water, chili powder, cumin, nutmeg, salt, black pepper, lime juice, and Worcestershire sauce into the pot; reduce heat to medium-low and cook 3 to 5 hours. Remove from heat and allow to cool slightly before chilling in refrigerator overnight.
  • Before serving, return pot to stove over medium-low heat; cook another 3 to 4 hours.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 28.4 g, Cholesterol 33.1 mg, Fat 9.3 g, Fiber 7.4 g, Protein 20.9 g, SaturatedFat 2.3 g, Sodium 2000.1 mg, Sugar 8 g

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