Weeknight Beef Chili Recipes

MOM'S CLASSIC BEEF CHILI

Steps:

• Place a large frying pan over medium-high heat until hot, about 45 seconds. Add 1 tablespoon oil, then add peppers and onion; saute until soft, about 6 minutes. Add garlic and saute until fragrant, about 2 minutes. Transfer mixture to a large soup pot and set aside.
• Increase the heat under the frying pan to high and let the pan get very hot, about 90 seconds. Add 1 tablespoon oil, then add 1/2 of the ground beef; cook and stir in the hot skillet until browned and crumbly, about 6 minutes. Transfer to the soup pot, and drain and discard grease from the frying pan. Repeat with remaining oil and beef.
• Add tomatoes, broth, chili powder, tomato paste, cumin, oregano, salt, and cayenne pepper to the beef mixture; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 45 minutes.
• Add kidney beans and black beans; simmer until beans are heated through, about 15 minutes.

SPEEDY WEEKNIGHT CHILI

Steps:

• In a large saucepan or Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

CHILI CON CARNE (BEEF CHILI)

Steps:

• In a small mixing bowl combine the chili powder, smoked paprika, garlic powder, onions powder, ground cumin, ground coriander, and cinnamon; mix well and set aside.
• Heat 1 tablespoon olive oil in a large Dutch oven set over medium-high heat.
• Add the cubed beef to the hot oil; season with salt and pepper, and cook for about 4 minutes, or until browned on all sides. Stir occasionally.
• Using a slotted spoon remove the beef from the pot and set it aside on a plate.
• Add remaining olive oil to the pot and set it over medium heat.
• Add the onions to the heated oil and cook for 3 to 4 minutes, or until softened.
• Stir in the diced jalapeno and diced pepper; continue to cook for 3 minutes.
• Stir in the garlic, chipotle peppers, and chipotle sauce; season with 1 tablespoon of the prepared seasoning mix.
• Cook for 1 minute, then stir in the crushed tomatoes, increase heat to medium-high, and continue to cook for 1 more minute.
• Return the browned beef back to the pot.
• Add the beef broth and the beer; stir in the remaining seasoning mix.
• Increase heat and bring to a boil; then, reduce to a simmer and cover. Continue to cook for 45 minutes over low heat, stirring occasionally.
• Remove lid and stir in the drained beans.
• Cover and continue to cook for 1 to 1-1/2 hours, or until the beef is fall-apart tender. Stir occasionally so it doesn't burn the bottom of the pot.
• Taste for salt and pepper; adjust accordingly.
• Whisk together the cornstarch and water in a mixing bowl; pour into the pot, stir and cook for 1 minute, or until the chili starts to thicken.
• Remove pot from heat.
• Serve.

QUICK AND EASY BEEF CHILI

Steps:

• Heat a large skillet over medium-high heat. Saute ground beef and sirloin steak with onion and garlic in the hot skillet until beef is no longer pink, 5 to 7 minutes.
• Sprinkle flour, chili powder, cumin, paprika, and oregano over meat mixture and cook for 3 minutes. Add tomatoes, tomato sauce, and beer; bring to a fast simmer.
• Reduce heat to low and cook for 15 to 20 minutes. Add kidney beans and continue to simmer until beans are heated through, 5 to 7 minutes.

WEEKNIGHT BEEF CHILI

Steps:

• Mash bread and milk into paste in large bowl using fork.
• Mix in ground beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper using hands.
• Heat oil in a 12-inch skillet over med-high heat until shimmering.
• Add onions, chili powder, tomato paste, garlic, cumin, oregano, and red pepper flakes and cook until vegetables are softened and lightly browned, 8-10 minutes.
• Stir in beef mixture, 1 pound at a time, and cook, breaking up any large pieces with wooden spoon, until no longer pink, about 3 minutes per pound.
• Stir in 1 cup tomato puree, scraping up any browned bits; transfer to slow cooker.
• Stir remaining tomato puree, diced tomatoes with juice, beans, soy sauce, sugar, and chipotles into slow cooker.
• Cover and cook until beef is tender, 6-8 hours on LOW or 3-5 hours on HIGH.
• Let chili settle for 5 minutes, then remove fat from surface using large spoon.
• Break up any remaining large pieces of beef with spoon.
• Season with salt and pepper to taste and serve.