Bbq Beef And Baked Bean Chili Rachael Ray Recipes

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COWBOY CHILI AND BAKED BEAN POT



Cowboy Chili and Baked Bean Pot image

Provided by Rachael Ray : Food Network

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 17

1 tablespoon vegetable oil
6 slices smoky bacon, chopped, optional
1 1/2 pounds coarse-ground sirloin
2 Idaho or russet potatoes, peeled and chopped
1 large onion, chopped
2 Fresno chile peppers, sliced
1 carrot, peeled and chopped
4 cloves garlic, chopped
2 tablespoons chile powder
1 large fresh bay leaf
Kosher salt and freshly ground black pepper
1 (12-ounce) bottle beer
4 cups beef stock
1/4 cup thick Worcestershire sauce
1 (16-ounce) can baked beans
1 (14-ounce) can diced fire-roasted tomatoes or diced tomatoes
Scallions, thinly sliced on an angle for topping

Steps:

  • Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add the bacon, cook until browned, and remove with slotted spoon. Add the beef, brown well, and then add the potatoes, onions, chiles, carrot, garlic, chile powder, and bay leaf. Season the mixture liberally with salt and pepper, and cook 10 minutes more, stirring frequently.
  • Add the beer and stir about 2 minutes, or until the beer almost cooks out completely. Stir in the stock, thick Worcestershire sauce, baked beans, and tomatoes, and thicken to desired consistency, about 20 to 45 minutes over a steady simmer for loose to super-thick chili. Cool and store for make-ahead meal.
  • Reheat over medium heat with a little water, if necessary, to loosen up the chili, so it will heat through without scorching. Serve in shallow bowls topped with green onions.

BBQ BEEF AND BAKED BEAN CHILI - RACHAEL RAY



BBQ Beef and Baked Bean Chili - Rachael Ray image

Make and share this BBQ Beef and Baked Bean Chili - Rachael Ray recipe from Food.com.

Provided by CookingONTheSide

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 18

1 tablespoon vegetable oil
3 slices bacon, chopped
2 lbs coarsely ground sirloin
3 tablespoons chili powder
1/2 tablespoon cumin
fresh ground black pepper
2 medium onions, chopped
2 garlic cloves, chopped
1 (15 ounce) can pinto beans, drained and rinsed
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 -1 1/2 cup beer, such as Budweiser (or you can use beef broth)
1 cup chili sauce
salt, to taste
2 1/4 cups biscuit mix (recommended brand Bisquick)
2/3 cup milk
4 scallions, chopped (green parts only)
2 cups yellow cheddar cheese, grated and divided

Steps:

  • Preheat oven to 450°F
  • Preheat a heavy bottomed pot over medium heat with vegetable oil and brown the bacon until crisp.
  • Remove to a paper towel-lined plate to drain, leaving the fat in the pot.
  • Add the sirloin to bacon drippings in the pan, using the back of a wooden spoon or a potato masher to break it up while it browns.
  • Season with the chili powder, cumin and ground black pepper.
  • Add the onion and garlic, and cook until softened, about 7-8 minutes.
  • Add the beans, brown sugar, Worcestershire and beer, and cook 5 minutes.
  • Add the chili sauce and season with salt to taste.
  • While the chili is simmering away, mix up the biscuit mix with milk, scallions, and half of the cheese.
  • Drop 6 spoonfuls of biscuit batter onto an ungreased cookie sheet and bake 10 minutes.
  • Top with remaining cheese and cook for 3 more minutes.
  • A few minutes before serving, add the reserved bacon back to the pot and stir to combine.
  • Serve the chili ladled into bowls with a cheesy biscuit on top.

Nutrition Facts : Calories 1003.2, Fat 53.7, SaturatedFat 22.3, Cholesterol 153.3, Sodium 1679.1, Carbohydrate 73.4, Fiber 12.1, Sugar 19.5, Protein 52.7

BEEF AND BLACK BEAN CHILI WITH GREEN ONION CORN CAKES



Beef and Black Bean Chili with Green Onion Corn Cakes image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 21

2 pounds ground beef sirloin, 90 percent lean
1 tablespoon extra-virgin olive oil, 1 turn of the pan
Salt and pepper
1 tablespoon Worcestershire sauce, eyeball it
1 medium onion, finely chopped
4 to 6 cloves garlic, finely chopped
1 red bell pepper, finely chopped
1 jalapeno pepper, seeded and chopped
3 tablespoons dark chili powder, 2 palm fulls
1 tablespoon cumin, 1/2 palm full
1 cup beef stock or broth, 1/2 a 14-ounce can or paper container
1 (14 1/2 ounce) can diced tomatoes
1 (8-ounce) can tomato sauce or tomato puree
2 (15-ounce) cans black beans, drained
2 tablespoons chopped fresh cilantro, a handful, optional
2 (8 1/2-ounce) packages, corn muffin mix
1 cup milk
2 eggs, beaten
2 tablespoons vegetable or corn oil
3 scallions, thinly sliced
Butter, for greasing griddle pan

Steps:

  • In a large deep skillet or pot, brown ground beef in oil over high heat. Season meat with salt and pepper, then add Worcestershire sauce. Reduce heat to medium high when the meat is browned and crumbled, then add onion, garlic, red peppers, jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 minutes. Stir in broth and scrape up pan drippings. Stir in diced and pureed tomatoes and black beans. When the mixture comes to a bubble, reduce heat to simmer and stir in cilantro, optional.
  • Mix together 2 packages of corn muffin mix with 1 cup milk, 2 beaten eggs, 2 tablespoons vegetable oil and sliced scallions. Batter should be thick. Heat a nonstick skillet or griddle pan over moderate heat. Nest a pat of butter into folded paper towel and wipe hot pan surface with it to lightly grease. Pour corn cake batter into the hot griddle pan or skillet in 3 or 4-inch rounds. Cook 2 or 3 minutes on each side, until golden. Transfer to a plate and repeat with remaining batter.
  • To serve, top bowls of beef and black bean chili with green onion corn cake toppers. Eat the chili and corn toppers as you would a pot pie, grabbing some of the corn cake with each spoonful of chili.

UPTOWN DOWN-HOME CHILI



Uptown Down-Home Chili image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

3 tablespoons extra-virgin olive oil, divided
2 pounds ground sirloin
2 tablespoons grill seasoning (recommended: McCormick's Montreal Steak Seasoning) a palm full
1/2 pound baby Portobello mushrooms, chopped
1/4 pound shiitake mushroom caps, sliced
1 medium yellow skinned onion, chopped
3 ribs celery, chopped
1 large red bell pepper, seeded and chopped
4 to 6 cloves garlic, chopped
2 tablespoons Worcestershire sauce
2 canned chipotle peppers in adobo, chopped, with their juices or 1 generous palm full ground chipotle chili powder, about 2 tablespoons
1 tablespoon ground cumin, half a palm full
1 bottle imported beer (recommended: Stella Artois (...imported just 'cause we're Uptown and that's all they drink here.)
1 (15 ounce) can black beans, drained
1 (15 ounce) can crushed tomatoes
1 cup beef stock (8-ounce box)
2 to 3 tablespoons fresh thyme leaves
8-ounce piece smoked Gouda, shredded
1 small white onion, finely chopped

Steps:

  • Heat a deep, large skillet or a pot over high heat. Add 2 tablespoons extra-virgin olive oil and the meat. Season it with grill seasoning and sear it up, browning and crumbling it, for 3 to 5 minutes. Transfer meat to a plate and return pot to stove. Reduce heat to medium- high and add another tablespoon extra-virgin olive oil. Add the mushrooms and begin to brown them before adding the other veggies. After 2 or 3 minutes the mushrooms will begin to shirk and soften. Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot surface. Once the onions, celery, peppers and garlic have been working for a few minutes as well, mix the veggies with the mushrooms. Add the meat back, season with Worcestershire sauce, chipotle in adobo or chipotle powder and cumin. Add in beer to deglaze the pot, scraping up all the pan drippings. Reduce the beer by half, about 2 minutes. Add the black beans, tomatoes, stock and thyme to chili and simmer 10 minutes for flavors to combine. Taste to adjust seasonings. Top bowls of the chili with shredded smoked Gouda and finely chopped raw onions.

VEG-HEAD THREE-BEAN CHILI



Veg-Head Three-Bean Chili image

This Tex-Mex pleaser is another vegetarian happy medium to please meat-eaters and meat-free-ers alike.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons (2 turns around the pan) olive or vegetable oil
1 medium yellow skinned onion, chopped
1 large red pepper, seeded and chopped
1 large green pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup pale beer or vegetable stock/broth
1 (32- ounce) can crushed tomatoes
1 (14-ounce) can black beans
1 (14-ounce) can dark red kidney beans
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon cayenne hot pepper sauce, several drops
1 teaspoon coarse salt
1 cup spicy vegetarian refried beans
8 ounces (2 cups shredded) spicy Monterey Jack or smoked cheddar
Chopped scallions, whites and greens
Diced fresh seeded plum tomato
Blue and red corn tortilla chips or black bean tortilla chips, for dipping

Steps:

  • Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
  • Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.

BAKED BEANS WITH BACON AND RED ONIONS



Baked Beans with Bacon and Red Onions image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 21m

Yield 4 servings

Number Of Ingredients 6

6 cups prepared barbecued baked beans, any brand -- the large can
3 slices bacon, chopped, 1/2-inch pieces
1 medium red onion, finely chopped
1/4 cup brown sugar, a couple of handfuls
1 teaspoon coarse black pepper
2 tablespoons chopped parsley leaves, optional

Steps:

  • Preheat oven to 425 degrees F.
  • Pour beans into casserole dish and place in oven.
  • In a small nonstick skillet, cook bacon over medium high heat 2 to 3 minutes. Add onions and cook 3 minutes longer. Slide the beans out of the oven. Scatter the onions and bacon around the beans. Sprinkle the brown sugar and black pepper over the onions.
  • Bake beans with toppings 10 minutes longer. Garnish the beans with parsley and serve.

GAME DAY BEEF & BEAN CHILI VIA. RACHAEL RAY



Game Day Beef & Bean Chili Via. Rachael Ray image

Make and share this Game Day Beef & Bean Chili Via. Rachael Ray recipe from Food.com.

Provided by Mama_Girl13

Categories     Winter

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil
3 lbs lean ground chuck
2 large onions, chopped
3 tablespoons minced garlic
1/3 cup dried ancho chile powder
1 tablespoon ground cumin
1 tablespoon dried oregano
coarse salt and pepper
1 teaspoon cayenne
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
2 (15 ounce) cans red kidney beans, drained
sour cream, for topping
grated cheddar cheese, for topping
pickled jalapeno pepper, chiles for topping
sliced scallion, for topping

Steps:

  • In a large dutch oven, heat the oil over high heat. Working in batches, brown the beef for 5 minutes. Transfer to a plate.
  • Pour off all but 2 tablespoons of fat from the pot. Add the onions and stir over medium-low heat until soft, 8 minutes. Stir in the garlic and 3 cups water, scraping the pan. Return the meat to the pot. Stir in the chile powder, cumin, oregano, 1 tablespoons coarse salt, 112 teaspoons pepper and the cayenne; cook over low heat for 5 minutes. Stir in the tomatoes and tomato sauce. Cook, stirring, for 40 minutes.
  • Skim the fat from the surface. Stir in the beans and cook for 5 minutes. Serve with the toppings.

Nutrition Facts : Calories 199.1, Fat 4.3, SaturatedFat 0.6, Sodium 403.7, Carbohydrate 33.8, Fiber 10.7, Sugar 3.7, Protein 10.5

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