COWBOY CHILI AND BAKED BEAN POT
Provided by Rachael Ray : Food Network
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 17
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
BBQ Beef and Baked Bean Chili
Provided by The Rachael Ray Staff
Number Of Ingredients 26
Steps:
- Preheat oven to 450F
- 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
VEG-HEAD THREE-BEAN CHILI
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
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 BEAN CHILI
Who says a good chili has to simmer all day? This zippy chili- with a touch of sweetness from the baked beans- can be made on the spur of the moment. It's an excellent standby when unexpected guests drop in. Served with bread and a salad, it's a hearty dinner everyone raves about.
Provided by Taste of Home
Time 30m
Yield 24 servings.
Number Of Ingredients 6
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. If desired, serve with sour cream, cheese and jalapenos.
Nutrition Facts : Calories 189 calories, Fat 6g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 721mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 6g fiber), Protein 13g protein.
BBQ BEEF AND BAKED BEAN CHILI - RACHAEL RAY
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
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
BLACK BEAN AND BEEF CHILI WITH GREEN SOUR CREAM
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Toast the chiles in a saucepot over medium-high heat. Add the stock and simmer to reconstitute, 10 minutes, then puree with 2 to 4 tablespoons of the liquid until smooth. In a large pot or Dutch oven, heat the vegetable oil over medium-high to high heat. To the pot add the mushrooms and brown. Then add the meat, brown and crumble. Season the meat with the coriander, cumin, paprika, salt and pepper. Then add the onions, garlic, tomato paste, thyme, Worcestershire, bay leaf and cinnamon stick. Deglaze with the beer and add the beans and pepper puree and simmer 45 minutes. Remove the cinnamon stick and bay leaf. Serve right away, or cool, refrigerate and then reheat on the stovetop. When ready to serve, peel and pit the avocado. Puree the avocado, sour cream and lemon juice, and season with salt. Top the chili with the cheese, green sour cream and serve with the chips.
BEEF AND BLACK BEAN CHILI WITH GREEN ONION CORN CAKES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 21
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.
BAKED BEANS WITH BACON AND RED ONIONS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 21m
Yield 4 servings
Number Of Ingredients 6
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.
BARBECUED BEEF CHILI
Served with a hot loaf of bread and a side salad, this slow-cooker chili makes a hearty meal. The recipe was inspired by two friends when we were talking about food at a potluck barbecue. -Phyllis Shyan, Elgin, Illinois
Provided by Taste of Home
Categories Lunch
Time 6h10m
Yield 12 servings (3 qt.).
Number Of Ingredients 18
Steps:
- Combine the first five ingredients; rub over brisket. Cut into 8 pieces; place in a 5-qt. slow cooker. Combine the green pepper, onion, chili sauce, ketchup, barbecue sauce, brown sugar, vinegar, Worcestershire sauce and mustard; pour over meat. Cover and cook on high for 5-6 hours or until meat is tender., Remove meat; cool slightly. Meanwhile, skim fat from cooking juices. Shred meat with 2 forks; return to slow cooker. Reduce heat to low. Stir in the beans. Cover and cook for 1 hour or until heated through. If desired, top with shredded cheddar cheese, chopped white onion and sliced jalapenos. Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 302 calories, Fat 6g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 1037mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 5g fiber), Protein 28g protein.
BAKED BEAN CHILI
Found this one on the internet and it caught my eye. I love chili and never have tried baked beans in it. I hope to make it this week.
Provided by jovigirl
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large saucepan; add onion and garlic. Cook for 5 minutes.
- Add sausage, beef, beans, soup, broth, chiles, chili powder and cumin.
- Bring to a boil; reduce heat to low.
- Cook for 15 minutes.
- Season with salt and ground black pepper. Garnish with cilantro, if desired.
Nutrition Facts : Calories 542.7, Fat 31.3, SaturatedFat 10.3, Cholesterol 80, Sodium 1997.3, Carbohydrate 42.6, Fiber 9.3, Sugar 8.1, Protein 26.5
More about "bbq beef and baked bean chili rachael ray recipes"
BAKED BEAN CHILI - TOGETHER AS FAMILY
From togetherasfamily.com
4.4/5 (17)Calories 312 per servingCategory Main Course
- Brown ground beef in a large soup pot over medium-high heat until no longer pink. When meat is halfway cooked, add the garlic powder, cumin, and onion powder. Crumble meat as it cooks. Drain grease.
- Add the cans of baked beans, tomato juice, and chili seasoning packet. Stir together and bring to a boil. Reduce heat to low and let simmer, uncovered, for 20-30 minutes.
10 BEST RACHAEL RAY BEEF CHILI RECIPES | YUMMLY
From yummly.com
SERIOUS THREE-MEAT CHILI RECIPE | RACHAEL RAY
From rachaelray.com
SMOKY BEEF AND BEAN CHILI | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
SINGAPORE-STYLE CURRY "NOODS" | MYOTO | RACHAEL RAY
From rachaelrayshow.com
ROASTED SALMON WITH MOROCCAN BBQ SAUCE, COUSCOUS AND …
From rachaelrayshow.com
STEAK AND BEAN CHILI – BBQ PIT BOYS
From bbqpitboys.com
COWBOY BBQ BEEF, BACON & BEAN CHILI - THEKITCHENWHISPERER.NET
From thekitchenwhisperer.net
RACHAEL RAY CHILI WITH BEER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SKILLET BARBECUE BEANS | RACHAEL RAY RECIPE | RACHAEL RAY
From rachaelray.com
GREEK-STYLE CHILI WITH PITA CHIPS - RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
SLOW COOKER BEEF AND BEAN CHILI | BAKED BY RACHEL
From bakedbyrachel.com
BBQ BEEF AND BAKED BEAN CHILI | RACHAEL RAY SHOW
From rachaelrayshow.com
BACON 'N' BEEF CHILI | RACHAEL RAY | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
BEEF 'N' BLACK BEAN CHILI WITH CHEESY CHIPS TO DIP
From rachaelrayshow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love