BEEF AND BEAN TACO CHILI
This chili recipe is a lifesaver when I'm cooking on the fly. It's loaded with convenience ingredients, but you can pile on the veggies if you're in the mood for a fresh crunch. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (4 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven, heat oil over medium heat; add beef and onions. Cook until beef is no longer pink and onions are tender, 6-8 minutes. Drain. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until flavors are blended, about 30 minutes. If desired, serve with toppings.
Nutrition Facts : Calories 282 calories, Fat 5g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 1131mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 13g fiber), Protein 20g protein.
BEAN-AND-BEEF CHILI
Provided by Food Network Kitchen
Time 2h40m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat 1/2 tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
- Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add 1/3 cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
- Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
- Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls. Top with cheese, sour cream and/or avocado.
- Hot:
- This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat.
- Hotter:
- Add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed.
- Hottest:
- Add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans. Stir in 1 cup chopped pickled jalapenos before serving.
POTATO-BAR CHILI
Everyone will love this mild chili, especially when topping a baked potato. This thick, hearty sauce really does eat like a meal! -Alcy Thorne, Los Molinois, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 cups.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, beans, sugar and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Serve with potatoes.
Nutrition Facts : Calories 159 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 241mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 13g protein.
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- Lime Wedge. Love chili, but can’t stand spicy food? Lime juice is the perfect solution. Its acidity helps balance out the heat from the chili, reducing the spiciness to a more tolerant level.
- Greek Yogurt. Give your chili a punch of creamy and tangy with a dollop of Greek yogurt. Sure, you can’t go wrong with sour cream, but if you’re looking for a lighter option that will give you the same result, this is the way to go.
- Whiskey. Add a smoky and earthy twist to your chili by adding a bit of whiskey. The liquor is commonly used in stews and barbecue sauces, so it only makes sense to use it in chili, too!
- Peppers. Can’t get enough of spicy food? Add more peppers! Chipotle and dried ancho peppers both make a fantastic option. If you want something less hot, opt for Anaheim peppers.
- Cocoa. This might be a surprise to you, but adding cocoa to chili is actually a classic technique. Yup, cocoa powder is not only a dessert ingredient!
- Tortilla Chips. No chili bar is complete without tortilla chips! I personally love to dip my chips in chili. Especially if I have some Tostitos Scoops on hand.
- Espresso. Just like cocoa powder, espresso or coffee also enhances the flavors of chili, making it taste even better, bolder, and extra special. The combination of coffee, chili, and beans creates deep, earthy, and smoky flavors that you never thought existed!
- Shredded Cheese. You can never go wrong with the classics. Cheese is a fundamental and well-loved chili topping, and for good reason. A good amount of cheese does wonders for chili!
- Soy Sauce. Give your chili an Asian flair with soy sauce! Its flavor adds a rich, umami taste to chili and other soups and stews. Soy sauce is a common seasoning used in Asian cooking.
- Honey. Want a sweet and spicy chili? A few tablespoons of honey is all you need to add. The sweetness of honey goes so well with tomatoes, chiles, and the other spices that go into the dish.
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