STEAK CHILI
This steak chili is the best beef chili recipe ever. That's a big statement, but it's true. It has a rich flavor and the tender chunks of slow-cooked chuck steak are dreamy. We go easy on the beans, but you can either omit them or add extra as you like. You'll want to keep this steak chili recipe in your back pocket so you can pull it out every weekend.
Provided by Kristen Stevens
Categories Dinner
Time 2h30m
Number Of Ingredients 13
Steps:
- Dry the beef well with paper towels then sprinkle the salt and pepper over the top.
- Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add half of the beef and brown well on 2 sides. Remove it from the pan and repeat with the remaining beef, adding more oil as needed. Remove the second batch of browned beef from the pot.
- Add the remaining tablespoon of oil to the pan. Add the onion and cook until it is soft and starts to brown, about 5 minutes. Add the garlic and celery and cook for 2 minutes.
- Push the veggies to the side of the pan and add the tomato paste. Let it cook for 2-3 minutes, or until it becomes sweet smelling. Add the chili powder, oregano, and cumin to the pot and mix.
- Pour the beef broth into the pot and scrape the bottom of the pot with your mixing spoon to remove any of the dark stuck on bits. Add the crushed tomatoes, honey, and browned beef and bring the pot to a boil. Reduce the heat to low and cover the pot. Very gently simmer the steak chili for 2 hours. (See notes)
- Just before serving, add the beans and let them warm. Season to taste with salt.
Nutrition Facts : ServingSize 2 cups, Calories 608 kcal, Carbohydrate 36 g, Protein 38 g, Fat 36 g, SaturatedFat 12 g, TransFat 2 g, Cholesterol 107 mg, Sodium 1161 mg, Fiber 9 g, Sugar 18 g, UnsaturatedFat 19 g
RED CHILE STEAK WITH BEANS
This is a delicious, one-pot meal. It's a very hearty and traditional dish to share with your family this time of year. The texture and substance of the steak and beans make this a perfect winter dish.
Provided by Rick Bayless
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Seed the chiles and toast in a large, dry skillet over medium heat until aromatic, 10 seconds per side. Rehydrate by placing in a large bowl and covering with hot tap water; weigh them down with a plate to keep submerged, 30 minutes.
- Heat the oil in a 12-inch non-stick skillet over high heat. Add the cubed meat to the pan in a single layer; do not crowd the pan. Season the meat with salt. Stir and turn regularly until browned all over, about 4 minutes.
- Drain the chiles and place in a blender along with 1 cup of water (use the soaking liquid if it doesn't taste bitter). Purée until smooth. Meanwhile, remove the browned meat from the skillet to cool. Slice the onion and add to the skillet; cook, stirring regularly, until onion softens and begin to brown, 4-5 minutes.
- Strain the chile purée into a medium bowl. Mince and add the garlic to the skillet and toss until aromatic, about 1 minute; transfer to the plate with the beef.
- In the same skillet, over high heat, add ¼ cup of the chile purée and cook, stirring constantly, until no longer "raw" in flavor; it should be the consistency of tomato paste. Add the cumin, oregano, tomatoes with their juice, and beef broth. Simmer until thickened, about 10 minutes.
- Add the meat and onions to the pan, along with the strained beans. Simmer to heat through, 1-2 minutes. Season with salt and stir. Transfer to bowl and serve. Optional: Add the sugar to round out the flavors if necessary.
BEAN-AND-BEEF CHILI
Provided by Food Network Kitchen
Time 2h40m
Yield 8 servings
Number Of Ingredients 13
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.
SLOW-COOKER STEAK AND BLACK BEAN CHILI
Come home to a steaming bowl of smokin' hot chili. All it takes is 10 minutes prep and two easy steps.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h10m
Yield 6
Number Of Ingredients 8
Steps:
- Trim fat from beef. Cut beef into 3/4-inch cubes. In 3 1/2- to 4-quart slow cooker, mix beef and soup mix (dry). Stir in remaining ingredients.
- Cover and cook on Low heat setting 8 to 10 hours.
Nutrition Facts : Calories 440, Carbohydrate 51 g, Cholesterol 80 mg, Fiber 12 g, Protein 45 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1810 mg, Sugar 11 g, TransFat 0 g
CROCK POT STEAK AND BLACK BEAN CHILI
The weather is starting to cool off now and this is a easy chili recipe for the crock pot. This chili is very thick and rich. Makes a lot.
Provided by mary winecoff
Categories Meat
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the beef into 1-inch cubes.
- Place beef in slow cooker and turn it on low.
- Sprinkle the chili powder, garlic powder and cumin over the meat.
- Add onion and green pepper.
- Drain and rinse the cans of beans and add them to the slow cooker.
- Add tomatoes and sugar.
- Cover and cook on low for 8 to 10 hours.
- Uncover and sir in the tomato paste.
- Season with salt and pepper.
- Garnish with sour cream and cheddar cheese.
STEAK & SHAKE CHILI
Steak and Shake was a franchise started in the Midwest. My father would take me there on special occasions. I loved their chili! This is a chili which would be ideal for children. It is very mild with a slight sweetness. I found this recipe on the internet @ I dunno4recipes. The recipe origionally called for 2 (15 ounce) cans of kidney beans drained, but I prefer the taste of chili beans better
Provided by James Craig
Categories Meat
Time 2h30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Brown ground beef and salt in oil-If there is a high fat content to the ground beef you can omit the oil.
- Put soup in blender, blend for 1 minute.
- Add all to crock pot.
- Drain beef before adding to pot.
- Let simmer on low for 6 hours or on high for 2 hours.
STEAK CHILI
A hearty version of chili with steak instead of hamburger.
Provided by BECOTTE
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Yield 6
Number Of Ingredients 10
Steps:
- In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and saute for another 5 minutes, or until the onions are translucent.
- Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.
Nutrition Facts : Calories 515.1 calories, Carbohydrate 26.3 g, Cholesterol 101.3 mg, Fat 28.3 g, Fiber 8.3 g, Protein 36.1 g, SaturatedFat 9.8 g, Sodium 894.8 mg, Sugar 8.9 g
STEAK AND BEAN CHILI
My husband, Steve, actually created the recipe for this meaty chili when he was in high school...he entered a chili cook-off contest and won! I'm usually the one who makes this now, but Steve insists the way he makes it is better!
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, cook beef and steak over medium heat until no longer pink; drain. Add the beans, soup and seasonings; bring to a boil. , Reduce heat; simmer, uncovered, for 30 minutes or until thick and bubbly. Garnish with cheese if desired.
Nutrition Facts :
FIESTA STEAK CHILI
This is a basic recipe for non-traditional chili using steak. My wife is allergic to chili powder, so I don't use any in this recipe, but you are welcome to add some if you like. This is a very tame, full-flavor, colorful chili recipe that even the kids will like. There are plenty of other variations that you can use with this basic recipe, please change at will. Things we have tried include adding three or four fresh jalapenos, or adding Tabasco® habanaro sauce, or cilantro, or fresh tomatoes, or using red, yellow, orange, and green peppers, or hamburger instead of a steak or roast. Serve with tortilla chips, cheese and sour cream.
Provided by Steve Talbot
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h45m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium heat. Cook and stir steak and ground black pepper in hot oil until browned on all sides, 5 to 10 minutes.
- Stir onions into beef; saute until onions are translucent, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute.
- Stir green bell peppers, yellow bell pepper, and red bell pepper into beef mixture one pepper at a time. Cook and stir until fragrant, 3 to 5 minutes.
- Pour diced tomatoes, kidney beans, black beans, corn, and tomato sauce into beef-pepper mixture. Bring to a simmer and cook, stirring occasionally, until flavors blend and meat is tender, about 1 hour.
Nutrition Facts : Calories 376.7 calories, Carbohydrate 38.5 g, Cholesterol 68 mg, Fat 7.9 g, Fiber 12.3 g, Protein 37.7 g, SaturatedFat 2.1 g, Sodium 887.5 mg, Sugar 7 g
BEEF CHILI WITH STEWED PINTO BEANS
Provided by Moira Hodgson
Categories dinner, one pot, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Cover beans with water, bring to boil and drain. Add fresh water to cover. Add onion and bouquet garni and simmer gently, covered, for 30 minutes.
- Using rubber gloves to protect your hands from juices, which can sting your eyes, remove stems and seeds from the chilies. Tear them into strips and place in large bowl. Add three cups boiling water and let the chilies soak for 30 minutes.
- Season beans with salt and pepper; simmer until cooked (about 30 minutes more), adding more water if necessary. Discard bouquet garni.
- Meanwhile, pat the meat cubes dry with paper towels. Heat oil in large, enameled cast-iron casserole. Brown cubes of meat a few at a time, turning them with tongs so that they brown on all sides. When all meat has been browned, return it to casserole.
- Pour chilies and soaking liquid into bowl of a food processor or blender along with garlic. Blend until smooth (as two batches if you prefer).
- Add chili-garlic liquid to meat along with remaining ingredients and three cups of water. Simmer for one hour, adding more water as necessary to keep chili from drying out. Taste and correct seasoning. (If chili isn't hot enough, add more paprika). Simmer for another 30 minutes.
- Serve the beans separately.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 12 grams, Fiber 13 grams, Protein 45 grams, SaturatedFat 4 grams, Sodium 544 milligrams, Sugar 4 grams, TransFat 0 grams
STEAK & BEER CHILI
A cup of chili is always a pleasant way to warm up on a cold day. This one has a combination of budget-friendly chuck steak and brats in a spicy broth. I like to serve it with a dollop of sour cream. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, brown steak in 1 tablespoon oil. Remove and keep warm. , Add the bratwurst, onion and remaining oil to the pan; cook and stir over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. , Return steak to the pan. Stir in the tomatoes, beans, beer, corn, pizza sauce, chili powder, cumin and pepper flakes. , Bring to a boil. Reduce heat; simmer, uncovered, until heated through, 25-30 minutes. Serve with sour cream if desired.
Nutrition Facts : Calories 431 calories, Fat 21g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 1317mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 8g fiber), Protein 23g protein.
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