Spicy Beef And Bean Chili Recipes

SPICY BEEF CHILI

Steps:

• Heat oil in a large saucepan. Add garlic and onion and cook until tender, 3 to 5 minutes. Add beef, crushed red pepper, and black pepper. Cook and stir until beef is browned, 5 to 10 minutes. Remove from heat. Drain and discard fat and excess oil.
• Add tomato sauce, diced tomatoes, chili beans, black beans, and corn to the saucepan and return to low heat. Add cayenne pepper and chili powder. Season with additional black pepper if desired. Add Worcestershire sauce. Blend well and cover. Simmer, stirring occasionally, 20 to 30 minutes.

BEAN-AND-BEEF CHILI

Steps:

• Heat 1/2 tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
• Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add 1/3 cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
• Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
• Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls. Top with cheese, sour cream and/or avocado.
• Hot:
• This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat.
• Hotter:
• Add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed.
• Hottest:
• Add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans. Stir in 1 cup chopped pickled jalapenos before serving.

SPICY BEEF CHILI

Steps:

• In a medium, hot soup pot brown the chuck with the thyme, sage and garlic. When browned remove and drain beef. Set aside. In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno. Saute until vegetables begin to brown, about 7 to 10 minutes. Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan. Add Gallo burgundy and cook until liquid is reduced by 1 half. Add tomatoes and bring to a boil. Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour. Serve with corn chips. Chili may be made, up to 2 days in advance and kept covered and refrigerated. Reheat to serve.

SPICY CHILI RECIPE

Steps:

• Heat oil in Dutch oven or large saucepan on medium heat. Add meat and onions; cook 4 to 5 min. or until meat is evenly browned, stirring frequently.
• Add tomatoes and A.1.; mix well. Bring to boil; simmer on medium-low heat 30 to 40 min. or until meat is tender, stirring frequently.
• Stir in beans; cook 5 min. or until heated through, stirring frequently.
• Serve over rice.

SPICY TWO-BEAN CHILI

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, broth, lime juice, cornmeal and seasonings. , Cover and cook on low for 8 hours or until heated through. Serve with rice; sprinkle with cheese.

BEEF AND BEAN CHILI

Steps:

• Use cooking spray on a large heavy-bottomed saucepan and saute beef with 1 teaspoon chili powder over medium-high heat until no longer pink. Remove with slotted spoon.
• Add green pepper, celery, onion, and garlic to skillet and cook until tender. Return beef to skillet.
• Add tomatoes with juice, salsa, and beans. Bring to boil, then reduce heat.
• While simmering, add Worcestershire and stir in remaining chili powder, cumin, and basil.
• Simmer for 20 minutes or until sauce thickens.

SPICY BEEF CHILI WITH BEANS

Steps:

• Sauté bacon in heavy large pot or Dutch oven over medium-high heat until brown, about 4 minutes. Drain off fat and discard. Add beef to pot and sauté until brown, breaking up clumps with back of spoon, about 7 minutes. Add tomatoes with juices, beans and chili seasoning mix. Bring chili to boil. Reduce heat to medium-low and cook until thickened to desired consistency, stirring occasionally, about 40 minutes. Season to taste with salt and pepper.
• Ladle chili into bowls. Serve, passing cheese, onions and sour cream separately.

SWEET AND SPICY GROUND BEEF CHILI

Steps:

• Heat a large nonstick skillet over medium-high heat. Season ground beef with salt and pepper; cook and stir in batches in the hot skillet until browned and crumbly, 5 to 7 minutes per batch. Remove meat to a colander to drain and then set aside in a large bowl. Drain and discard grease from skillet between batches.
• While meat is cooking, combine stewed tomatoes, tomato paste, chili powder, sugar, and garlic salt in the bowl of a food processor; blend until smooth.
• Heat olive oil in a 16-quart pot over medium-high heat. Add celery, onions, green pepper, red pepper, jalapeno peppers, and garlic. Cook and stir until vegetables have softened and onion has turned translucent, 7 to 10 minutes. Add reserved meat, stewed tomato puree, and undrained light and dark red kidney beans. Simmer for 1 hour.

SPICY THREE-BEAN CHILI

Steps:

• In a Dutch oven coated with cooking spray, saute the peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, kidney beans, black beans, broth, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. , Stir in refried beans; simmer 10 minutes longer. Garnish each serving with 2 teaspoons each of cheese and green onions.

AL ROKER'S SPICY BEEF CHILI

Steps:

• In a large enameled cast-iron casserole or soup pot, heat the oil. Season the chuck with salt and pepper.
• Add half of the chuck and cook over moderately high heat until browned, about 5 minutes. Using a slotted spoon, transfer the meat to a plate. Repeat with the remaining chuck.
• Add the sausage and cook until browned, breaking it up with a spoon, about 4 minutes. Add the sausage to the diced chuck.
• Add the chopped onion to the casserole and cook over moderate heat until tender, about 4 minutes.
• Add the garlic and cook for 2 minutes.
• Stir in the chili powder, paprika, cumin and the chuck, sausage and any accumulated juices. Cook, stirring until fragrant, about 1 minute.
• Add the tomatoes and their juices and the water. Cover and simmer over moderately low heat for 1 hour.
• Stir in the beans and simmer uncovered until thickened, about 15 minutes. Season with salt if desired.
• Serve the chili in deep bowls, passing the cheese, scallions, sour cream and cilantro on the side.

SLOW-COOKER SPICY SOUTHWEST BEEF AND BEAN CHILI

Steps:

• In 4 to 5-quart slow cooker, combine all ingredients; mix well.
• Cover; cook on Low setting for 8 to 9 hours.

SPICY BEEF AND BEAN CHILI

Steps:

• Brown ground beef over medium heat and drain excess liquid. In a large pot, melt butter, then saute onions on medium heat for about 3 minutes. Add celery and garlic, and saute for an additional 4 minutes. Add ground beef, tomatoes, chili beans, black beans, kidney beans, and diced tomatoes. Stir until well mixed. Add chili powder and cumin. Add chopped jalapeno peppers with seeds removed. Cook on low heat for 45 minutes, covered. Add salt and pepper to taste, and serve, garnished with Monterrey Jack Cheese.