Spicy Beef Chili With Beans Recipes

GROUND BEEF CHILI WITH BEANS

Steps:

• Pour tomatoes into a large stockpot over medium heat.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
• Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
• Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
• Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
• Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.

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 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.

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.

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.

SPICY CHILI CON CARNE

Steps:

• Place oil in a large saucepan and cook the onions and garlic until soft.
• Add the beef, stirring with a fork to break it up until it looses its pinkness.
• Add all the ingredients - EXCEPT the beans. stir and simmer on low heat for 1 hour.
• Drain kidney beans, add to the beef and cook for a further half hour.
• Serve either in a bowl with crackers or with either rice or salads as an evening meal. Great to freeze.

SPICY WHITE BEAN CHILI RECIPE BY TASTY

Steps:

• In a slow cooker, combine all ingredients except the parsley.
• Set to low heat for 8-10 hours. Keep in mind that the longer you cook, the spicier the chili will become! (Adjust the amount of chilis accordingly)
• Sprinkle parsley over top, stir, and serve.
• Enjoy!