Touchdown Black Bean Bash Chili Recipes

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SPICY TOUCHDOWN CHILI



Spicy Touchdown Chili image

For me, football, cool weather and chili just seem to go together. Whether I'm cheering on the local team on a Friday night or enjoying a Saturday afternoon of Oklahoma Sooner football with some friends, I enjoy serving this chili on game day. -Chris Neal, Quapaw, Oklahoma

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h30m

Yield 12 servings (3 quarts).

Number Of Ingredients 16

1 pound ground beef
1 pound bulk pork sausage
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (14-1/2 ounces each ) diced tomatoes with mild green chiles, undrained
1 can (14-1/2 ounces) diced tomatoes with onions, undrained
1 can (12 ounces) beer
6 bacon strips, cooked and crumbled
1 small onion, chopped
1/4 cup chili powder
1/4 cup chopped pickled jalapeno slices
2 teaspoons ground cumin
2 garlic cloves, minced
1 teaspoon dried basil
3/4 teaspoon cayenne pepper
Optional: Shredded cheddar cheese, sour cream and chopped green onions

Steps:

  • In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 6-qt. slow cooker. Repeat with sausage., Stir in the next 13 ingredients. Cook, covered, on low 4-5 hours or until heated through. If desired, top with shredded cheddar cheese, sour cream and chopped green onions when serving.

Nutrition Facts : Calories 365 calories, Fat 15g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 901mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 9g fiber), Protein 22g protein.

EASY BLACK BEAN CHILI



Easy Black Bean Chili image

This Black Bean Chili recipe is easy to make and full of big flavor! It's cozy and hearty, the ideal vegetarian dinner idea.

Provided by Sonja Overhiser

Categories     Main dish

Time 30m

Number Of Ingredients 16

1 medium yellow onion
3 cloves garlic
2 tablespoons olive oil
1/3 cup dry quinoa
1 cup water
3 15-ounce cans black beans, drained (not rinsed)
2 28-ounce cans diced tomatoes, fire roasted if possible
4 tablespoons salted butter (replace with 2 tablespoons olive oil or refined coconut oil for vegan)
1 15-ounce can corn (or 1 1/2 cups frozen corn)
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1/2 cup ketchup
2 tablespoons each chili powder and dried oregano
1 tablespoon each garlic powder and cumin
1 1/2 teaspoons kosher salt
1 teaspoon smoked paprika

Steps:

  • Dice the onion. Mince the garlic.
  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 to 7 minutes, until tender.
  • Add all other ingredients except for the smoked paprika. Simmer for 25 minutes, then stir in the smoked paprika. Serve immediately with toppings of your choice. Store leftovers refrigerated for up to 3 days, or frozen for 3 months.
  • Follow the instructions above, but remove the smoked paprika (the fire will add smoky flavor). If you're taking it camping, prep the minced onion and garlic and place in a sealed container. Place the ingredients from water through kosher salt in another large sealed container (keep out the dry quinoa and add when cooking). Keep everything cool until making the chili.

Nutrition Facts : Calories 451 calories, Sugar 18.3 g, Sodium 1895.8 mg, Fat 14.6 g, SaturatedFat 6 g, TransFat 0.3 g, Carbohydrate 69.6 g, Fiber 17.6 g, Protein 16.6 g, Cholesterol 20.4 mg

FANTASTIC BLACK BEAN CHILI



Fantastic Black Bean Chili image

I never knew what I was missing until my mother-in-law made this! Everyone begged her for the recipe. A nice and easy way to feed a crowd. Thanks to my mother-in-law this has become a favorite dish! Can be frozen very well and doubled for a larger crowd. Top with your favorite shredded cheese.

Provided by Rebecca Slone

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Turkey Chili Recipes

Time 1h35m

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 pound ground turkey
3 (15 ounce) cans black beans, undrained
1 (14.5 ounce) can crushed tomatoes
1 ½ tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon dried basil leaves
1 tablespoon red wine vinegar

Steps:

  • Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 44.1 g, Cholesterol 55.8 mg, Fat 9.2 g, Fiber 17.5 g, Protein 29.6 g, SaturatedFat 2.1 g, Sodium 969.2 mg, Sugar 1 g

TOUCHDOWN CHILI



Touchdown Chili image

Every year when football season rolls around and the weather begins to cool, my husband requests I make this hearty, beanless chili. It receives rave reviews from everyone.

Provided by Jenn Polk

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Time 3h30m

Yield 8

Number Of Ingredients 15

2 pounds ground beef
1 large onion, chopped
6 cloves garlic, chopped
⅓ cup chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons dried basil
1 (28 ounce) can diced tomatoes with juice
1 (4 ounce) can diced green chile peppers, drained
1 (15 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
1 tablespoon white vinegar
3 tablespoons brown sugar
1 teaspoon hot pepper sauce (e.g. Tabasco™)
2 teaspoons salt
½ teaspoon ground black pepper

Steps:

  • Place the ground beef, onion and garlic in a large saucepan over medium heat. Cook, stirring to crumble the beef, until the beef is no longer pink and the onion is tender. Drain off the fat and return the pan to the stove. Combine the chili powder, cumin and basil; sprinkle over the beef. Cook and stir to coat the meat and toast the spices a little.
  • Pour in the tomatoes, green chilies, tomato sauce, beer and vinegar. Bring to a boil and stir to loosen any bits that are stuck to the bottom of the pan. Mix in the brown sugar, hot pepper sauce, salt and pepper. Reduce the heat to low, cover and simmer for 3 hours. Remove the lid for the last 30 minutes of cooking.

Nutrition Facts : Calories 305.4 calories, Carbohydrate 19.1 g, Cholesterol 69 mg, Fat 14.4 g, Fiber 4 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 1302.3 mg, Sugar 11.1 g

SIMPLE CHILI



SIMPLE CHILI image

Our simple chili recipe may come together quickly, but it certainly doesn't skimp on flavor! Made with ground beef, beans and the help of McCormick® Chili Seasoning, this beef chili recipe comes together in just under 30 minutes. It's the perfect comfort food to enjoy on Game Day, during the chilly fall and winter months or anytime you're looking to whip up an easy weeknight dinner. While delicious as is, we love to spruce up chili with flavorful toppings like chopped green onions, shredded cheese, sour cream, sliced avocados and freshly squeezed lime. Looking to kick up the heat a notch? You can't go wrong drizzling with your favorite hot sauce. Enjoy a bowl of this mouthwatering chili by the spoonful, or with tortilla chips, homemade bruschetta or Texas toast. You can even add chili to your next summer barbecue spread to top grilled sausages for an elevated version of chili dogs. For an equally delicious alternative to beef chili, check out our chicken chili recipe and easy beef stew recipe.

Provided by McCormick

Categories     Soups, Stews, and Chili,

Yield 5

Number Of Ingredients 6

1 pound lean ground beef
1 cup chopped onion
1 package McCormick® Chili Seasoning Mix, Original
1 can (15 ounces) kidney beans, drained
1 can (14 1/2 ounces) diced tomatoes , undrained
1 can (8 ounces) tomato sauce

Steps:

  • Cook ground beef and onion in large skillet on medium-high heat 5 minutes, stirring occasionally. Drain fat.
  • Stir in Seasoning Mix and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
  • Serve with shredded cheese, sour cream and chopped onion, if desired.

Nutrition Facts : Calories 318 Calories

TOUCHDOWN BLACK-BEAN BASH CHILI



TOUCHDOWN BLACK-BEAN BASH CHILI image

Categories     Soup/Stew     Beef     Cocktail Party

Yield 6 servings

Number Of Ingredients 13

1 pound lean ground beef
2 cloves garlic minced
2 cans (about 16 ounces each) black beans, rinsed and drained
1 cup hot (spicy) thick and chunky salsa
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon granulated sugar
1 rip avocado peeled and cut into chunks
1/4 cup chopped fresh cilantro
1 tablespoon minced fresh basil
1 cup coarsely chopped fresh plum tomatoes
for garnish shredded fresh lemon on peel, fresh basil leaves

Steps:

  • Crumble beef into a large nonstick skillet. Add garlic and cook over high heat stirring often until meat is longer pink. Add beans and salsa. Reduce heat to medium and bring to a boil. Meanwhile mix lemon juice oil salt and sugar in a medium size bowl. Stir in avocado, cilantro and basil. Add tomatoes to skillet and cook just until heated through. Remove from heat and stir in avocado mixture. Garnish with lemon peel and basil.

TOUCHDOWN CHILI



Touchdown Chili image

This is a chili I've been making every year during football season since I was 10. Depending on the year, the heat of the chili changed. It all depends on the people I was serving. I totally made up this chili recipe as a kid, putting in it what I thought would taste good. Little has been added or changed throughout the years. It is requested by family and friends that I make this chili at least 4 times during the season. I've never had a name for it, but at one time, when it was its hottest ever, we termed it "Liquid Evil." Figured "Touchdown Chili" is good enough for now. As you'll be able to tell from the recipe, it makes about 8 quarts. A bit of a secret: I serve a piece or two of chocolate with the chili. Have never found anything better to sooth a scortched tongue.

Provided by Food Network

Categories     main-dish

Number Of Ingredients 30

1 lb Chorizo, removed from casing
1 lb Hot Italian Sausage, removed from casing
1 lb Chuck, cut into bite-size pieces
2 lb Hickory-smoked bacon
10 Habenero peppers
5 Scotch Bonnet peppers
10 Jalepeno peppers
4 Poblano peppers
4 Banana peppers
4 Anaheim peppers
2 cans chipotle peppers in adobo sauce
2 large onions
10 cloves of garlic
2 bottles Negro Mordelo
2 cups Quervo 1800
2 cups Wild Turkey
2 large cans tomato paste
1 large can tomato sauce
2 cans Rotelle Extra Hot diced tomatoes
2 cans kidney beans
1 can black beans
1 can pinto beans
1 can navy/great northern bean
1 can garbanzo
1 bar dark bakers' chocolate
1/4 cup chili powder
1/4 cup cumin
1/4 cup basil
1/4 cup oregano
Salt and pepper to taste

Steps:

  • Add the spices and the liquid ingredients (beer, tequila, whiskey, tomato past and sauce) to an 8 quart pot. Slowly bring to a boil.
  • Dice the bacon and fry until softened and the fat begins to render. Add the bacon and the bacon fat to the pot. Brown the Chorizo, sausage and chuck in a large pan, drain and add to the pot. Slowly bring to a boil again.
  • For the peppers, remove the caps and ends, halve lengthwise and slice about 1/4 inch thick. Peal and crush the garlic cloves. Drain the beans. Dice the onions, then add the peppers, garlic, beans and onion to the pot. Reduce the heat, and slowly rise to, once again, bring to a slow boil, with a the lid only partially convering the pot. Taste adjust salt and pepper if neccessary.
  • After about an hour, in a double boiler, melt the chocolate then add to the pot. Again, bring to a slow boil. This time, reduce to head to a simmer and let cook for another 3 hours.
  • I serve plain or over rice, with chocolate treats to ease the heat.

TOUCHDOWN BLACK BEAN BASH



Touchdown Black Bean Bash image

This recipe came from Woman's Day Magazine in 1993 and won 1st prize in a Super Bowl contest. It is one of my family's favorites. Hope you enjoy it as much as we do. It seems a bit lengthy but it really comes together pretty quickly. I usually start my rice in the rice cooker before putting this together.

Provided by Baknpies49

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb lean ground beef
2 garlic cloves, minced
2 (16 ounce) cans black beans, rinsed and drained
1 cup spicy thick & chunky salsa
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon granulated sugar
1 ripe avocado, peeled and cut into chunks
1/4 cup chopped fresh cilantro
1 tablespoon minced fresh basil
1 cup coarsely chopped fresh roma tomato
shredded fresh lemon peel
fresh basil leaf

Steps:

  • Cook ground beef and garlic together until beef is no longer pink.
  • Add beans and salsa. Reduce heat to medium and bring to a boil.
  • Meanwhile mix lemon juice, oil, salt and sugar in a medium-size bowl. Stir in avocado, cilantro and basil.
  • Add tomatoes to skillet and cook just until heated through. Remove from heat and stir in avocado mixture. Garnish with lemon peel and basil.
  • Serve over rice.

Nutrition Facts : Calories 372.9, Fat 15.4, SaturatedFat 4.3, Cholesterol 49.1, Sodium 702, Carbohydrate 33.9, Fiber 12.9, Sugar 3.1, Protein 26.5

EASY BLACK BEAN CHILI



Easy Black Bean Chili image

We love chili for its rib-sticking deliciousness, and this meatless version is no exception. Just because it's made with beans, and no meat, doesn't mean it's not filling. Cumin, chili powder and chiles add heat, while fire-roasted tomatoes, black beans and sweet corn give it extra flavor.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 1h

Yield 6

Number Of Ingredients 15

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 cloves garlic, finely chopped
2 fresh jalapeño or serrano chiles, seeded, finely chopped
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained
1 1/2 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon coarse (kosher or sea) salt
1 cup Cascadian Farm® frozen organic sweet corn
Sour cream or plain yogurt, if desired
Shredded Cheddar cheese, if desired
Chopped fresh cilantro, if desired

Steps:

  • In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
  • Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
  • Top each serving with remaining ingredients.

Nutrition Facts : Calories 280, Carbohydrate 48 g, Cholesterol 0 mg, Fat 1/2, Fiber 11 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 1/3 Cups, Sodium 390 mg, Sugar 10 g, TransFat 0 g

BLACK BEAN AND TOMATO CHILI



Black Bean and Tomato Chili image

Serve this flavorful chili infused with garlic and spices over rice seasoned with turmeric for a colorful and satisfying meal.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Number Of Ingredients 12

1 3/4 cups dried black beans
3 large or 4 small dried guajillo chiles
2 tablespoons olive oil
2 medium onions, finely chopped
8 cloves garlic, minced
4 teaspoons ground cumin
1 3/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
2 pounds assorted ripe tomatoes, seeded and cut into 1-inch chunks
1/2 cup fresh basil leaves, roughly chopped
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar

Steps:

  • Soak black beans in 3 cups water overnight. (Or place beans in a medium saucepan, and cover with 2 inches of water. Place lid on pan, and bring to a boil. Remove from heat, and let sit for 1 hour.) Drain beans in a colander, and set aside.
  • Set a small skillet over high heat. Place chiles in the pan; toast on both sides until browned and puffed, about 1 minute. Transfer chiles to a small bowl, and cover with 2/3 cup hot water. Let sit 10 minutes. Cut chiles in half, and remove the seeds and stems. Transfer the flesh, along with the poaching liquid, to the bowl of a food processor. Process until a puree forms.
  • Place a medium saucepan over medium heat. Add olive oil, and let warm. Add onions, 3/4 of the minced garlic, and cumin. Cover, and cook until softened and slightly browned, about 15 minutes. Add the chile puree and cook 2 minutes more. Add stock and the reserved black beans. Cover, and cook until beans are soft, about 1 1/2 hours. If beans seem dry, add another 1/2 cup hot water.
  • In a large bowl, toss together tomatoes, remaining minced garlic, basil, salt, pepper, and vinegar. Let sit 5 minutes. Stir half of the tomato mixture into the beans. Cover, and simmer 1 minute more.
  • Divide the chili among 6 bowls. Top with remaining tomato mixture, and serve.

EFFORTLESS BLACK BEAN CHILI



Effortless Black Bean Chili image

My mom found the inspiration for this chili in a slow-cooker cookbook. After a few updates, all of us love it (even those of us who steer clear of beans). We think it's even better served over rice. -Amelia Gormley, Ephrata, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h25m

Yield 6 servings (1-1/2 qt.).

Number Of Ingredients 11

1 pound ground turkey
1 small onion, chopped
3 teaspoons chili powder
2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
1 teaspoon chicken bouillon granules
1 jar (16 ounces) mild salsa
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup water
Optional toppings: sour cream, finely chopped red onion, chopped cilantro and corn chips

Steps:

  • In a large skillet, cook and crumble turkey with onion over medium-high heat until no longer pink, 5-7 minutes. Transfer to a 4-qt. slow cooker., Stir in all remaining ingredients except toppings. Cook, covered, on low until flavors are blended, 6-8 hours. Top as desired.

Nutrition Facts : Calories 242 calories, Fat 6g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 868mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 6g fiber), Protein 20g protein.

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