Autumnwinter Essential Yummy Beef In Chili Sauce Recipes

EASY BEEF CHILI RECIPE

Steps:

• Cook the ground beef in a large Dutch oven pot over high heat.
• Once the beef is fully cooked add in the chopped onion and minced garlic and sautéed the onion until it becomes translucent.
• Now add the chopped green bell pepper, chili powder, cumin, oregano, salt, and pepper. Sauté for about 4-5 minutes over medium-high heat.
• Then add in the kidney beans, pinto beans, diced tomatoes, and tomato sauce.
• Cook all the chili ingredients over low heat for about 1 hour and 30 minutes.

AUTUMN ESSENTIALS: AWESOME AUTUMN CHILI

Steps:

• 1. PREP/PREPARE
• 2. For this recipe you will need a good heavy-bottom pot, like a Dutch oven.
• 3. What about frozen beef? This recipe calls for browning the beef before making the chili, so frozen beef would not work. So, plan ahead and defrost before making this dish. What type of beef is best? If you are using ground beef, then pretty much any type will do. If you are cubing it, then chuck would be my first choice; followed by brisket, short ribs, or round. Once you have finished the browning of the beef, make sure you drain off any excess grease before moving on. Can I use something other than beef? Yes, you can. Ground turkey, chicken; even turkey would work fine. You could leave out the protein, add some extra beans, and make it vegetarian. What kind of beans are best to use? I am using kidney beans, but red and black beans would work also. Just remember they need to be precooked. If you are looking for a good canned variety, Bush's beans are an excellent choice; plus, each can weighs' in at 16 ounces (perfect). If you buy chili beans that come in a pre-seasoned sauce. I would taste the sauce first. If it is not so great, rinse them before adding. If it tastes okay, chuck it in with the beans. FYI: Bush's beans have a kickin' sauce. Here is the recipe that I used for my beans: https://www.justapinch.com/recipes/side/other-side-dish/cooking-under-pressure-flavorful-base-for-beans.html?r=4 Can I freeze the leftovers? Absolutely. If properly sealed, they should last several months in the freezer. I would recommend freezing it in individual portions. So, any time you have the urge for a chili fix, just take it out of the freezer. If you are using Ziploc bags, do not toss the bag into a pot of boiling water, they are not designed to withstand the extreme heat of boiling. My suggestion would be to remove the frozen chili from the bag, place it in a small saucepan over low, low heat, cover, and allow that low heat to speed up the defrosting process.
• 4. What about the chili seasoning? There are a lot of chili seasonings on the market, and you probably have your favorite. Since I enjoy homemade, this is the one I used for this recipe. It is not a powder but a paste: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/chili-paste-essentials-up-your-game.html If you prefer a chili powder, this is one that works well with this recipe: https://www.justapinch.com/recipes/soup/soup-chili/diy-kick-butt-chili-powder.html?r=2 Why are you using chicken stock? My first batch used beef stock, and although it tasted okay, it was a bit too heavy for my tastes. So, I changed to chicken stock, and it came out perfect. Tamari sauce or liquid aminos in a chili? Okay, definitely not a traditional ingredient in a good pot of Texas chili; however, just a bit will deliver that Unami flavor that we love so much. If you wish, you could use a bit of Worcestershire sauce.
• 5. Gather your ingredients (mise en place).
• 6. Cut your beef into small cubes or use ground beef. I ground mine thickly, in what is known as a chili grind. Regular, store-bought, ground beef will do just fine.
• 7. Add the oil to a pot over medium heat, and then add the beef.
• 8. Allow to cook down, until all the liquid has evaporated, and the beef begins to brown, about 12 - 14 minutes.
• 9. Add the onions and garlic, then cook, stirring occasionally, until the onions soften, and the garlic is fragrant, about 6 - 8 minutes.
• 10. Add the seasoning spices.
• 11. Stir until combined, about 1 minute.
• 12. Add the liquid ingredients, and gently simmer for about 30 minutes.
• 13. Add the beans.
• 14. Gently simmer, partially covered, for about 60 minutes.
• 15. PLATE/PRESENT
• 16. Serve while nice and hot with some crusty bread, and good conversations. Enjoy.
• 17. Keep the faith, and keep cooking.

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.

AUTUMN/WINTER ESSENTIAL: YUMMY BEEF IN CHILI SAUCE

Steps:

• PREP/PREPARE
• You will need a slow cooker, crockpot, or Instant Pot, to make this recipe.
• The Roast I am using a chuck roast; however, with the long cook times of a slow cooker, just about any type of beef will probably do just fine
• The Paprika There are lots of varieties of paprika floating around out there. I like a hot variety; however, if you want to cool it down a bit you could always use something milder.
• Make of it What You Will This dish is basically sauce and meat, so serving it up is up to you. How about piling it up on some good garlic mash, or maybe egg noodles; even rice would be an excellent option.
• Here are a couple of recipes that go well with this dish: https://www.justapinch.com/recipes/side/rice-side/side-essentials-spicy-rice-dish.html https://www.justapinch.com/recipes/side/side-potatoes/low-fat-horseradish-mash-potatoes.html?r=4 https://www.justapinch.com/recipes/main-course/pasta/master-recipe-egg-noodle-dough.html?r=12
• Gather your ingredients (mise en place).
• In the bowl of your slow cooker, mix the salt, pepper, and flower together, then toss in the cubed beef until nicely coated. Then, add the "OTHER STUFF" ingredients and mix until combined.
• Before tossing the beef with the flour, pat it dry with a few paper towels.
• Finally add the "WET STUFF" ingredients and stir to combine.
• Set your slow cooker to low, and cook until the beef is fork tender, about 5 - 6 hours.
• In the last hour, stir in the "FINISHING TOUCHES" ingredients.
• PLATE/PRESENT
• Serve with rice, mashed taters, egg noodles, or whatever you choose. Enjoy.
• Keep the faith, and keep cooking.

BEEF TENDERLOIN STEAKS WITH CHILI SAUCE

Steps:

• Place both chilies and plum tomato in heavy medium skillet. Toast over medium-high heat until chilies are fragrant and deepen in color and tomato turns black in spots, turning occasionally, about 5 minutes. Remove from heat. Cool. Stem, seed and tear chilies into small pieces. Chop tomato. Place chilies, tomato and 1 cup water in small saucepan. Bring to boil. Reduce heat and simmer until chilies are tender, about 10 minutes. Puree chili mixture in blender until smooth.
• Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and sauté 1 minute. Add 1 cup chicken stock and beef stock, then wine; boil until reduced to 1 cup, about 15 minutes. Stir in chili puree, butter and rosemary; simmer 1 minute. Season sauce to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
• Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare.
• Bring sauce to simmer, thinning with more chicken stock if necessary. Place 1 steak on each of 4 plates. Top each with 1/4 cup sauce. Serve, passing remaining sauce separately.
• *Available at Latin American markets, specialty foods stores and some supermarkets.

CRISPY CHILLI BEEF

Steps:

• Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
• Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
• Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
• Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
• Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
• Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
• Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.

AUTUMN/WINTER ESSENTIALS: HEART WARMING CHILI

Steps:

• 1. PREP/PREPARE
• 2. You will need a heavy-bottomed pot large that is large enough to hold all of the ingredients.
• 3. There are a lot of brands of chili beans out there. Some of my favorites are Bush's and Westbrae Organic. Most come packed in a sauce, and because that sauce will sway the taste of the chili, I usually rinse them before adding. But, that is just a personal preference.
• 4. Prepping trick, to save time, add all of the dry ingredients to a small bowl, mix to combine, and dump them in all at once.
• 5. Cocoa powder in a Chili? Many of you may already know this little trick, but adding of a bit of cocoa powder to something like a chili adds a richness you cannot describe.
• 6. Gather your ingredients (mise en place).
• 7. Add the oil and butter to a heavy-bottom pot, over medium heat.
• 8. After the butter melts, give the pot a swirl to mix it with the oil, and throw in the diced onions.
• 9. Cook until the onions soften, but do not allow them to brown, about 4 - 6 minutes.
• 10. Add the ground beef and cook while breaking it up with a wooden spoon.
• 11. Cook until browned, about 4 - 7 minutes.
• 12. Add the DRY INGREDIENTS, then stir until they are incorporated with the onions, and beef, about 1 - 2 minutes.
• 13. Add the tomato paste and stir for an additional 1 - 2 minutes.
• 14. Add the beef stock, and stir, while slowly bringing the pot up to a simmer.
• 15. Add the remaining WET INGREDIENTS and bring back to a simmer.
• 16. Allow the chili, to simmer for an additional 30 - 45 minutes.
• 17. Chef's Tip: Give the chili a stir every few minutes, just make sure nothing is sticking to the bottom. I HATE it when that happens.
• 18. PLATE/PRESENT
• 19. Serve in big bowls with your choice of toppings and sides. Enjoy.
• 20. Keep the faith, and keep cooking.

AUTUMN CHILI

Steps:

• In a large saucepan coated with cooking spray, saute onion until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.