Mogul Beef Chili Recipes

EASY BEEF CHILI

Steps:

• Cook ground beef in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Add bell pepper and onion. Cook and stir until the pepper and onion have softened, about 5 minutes. Drain and discard grease.
• Add corn, kidney beans, pinto beans, diced tomatoes, water, brown sugar, chili seasoning mix, and mustard to the pot. Cover and cook over medium heat for 20 minutes. Uncover, reduce heat to low, and cook until beans are tender, about 20 minutes more.

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.

MOGUL BEEF CHILI

Steps:

• Heat 2 T of the oil in a large heavy skillet or Dutch oven over medium heat.
• Add the onions, bell pepper, garlic, chili powder, cumin, coriander, oregano, cayenne, and red pepper flakes.
• Cook until the vegetables have softened, about 6 minutes.
• Scrape the vegetables into the slow cooker insert.
• Return the skillet to med-high heat and add the ground beef.
• Season with salt and pepper and cook, breaking up the beef with a spoon until browned, about 6 minutes; transfer to the slow cooker.
• Return the skillet to med-high heat and add the remaining tablespoon oil.
• Salt and pepper the cubed beef on all sides.
• When the skillet is hot and the oil is just beginning to smoke, add the cubed beef in one layer.
• Brown the cubes well on all sides, 5-7 minutes, and then transfer to the slow cooker.
• Return the skillet to med-high heat and add ¼ cup water.
• Scrape the skillet with a wooden spoon as the water boils, loosening all of the cooked bits from the bottom.
• Pour the liquid into the slow cooker.
• Add the diced and crushed tomatoes and the beans, stir everything together, cover, and cook on HIGH for 6 hours, or until the beef cubes are fork tender.
• Remove the largest chunks of beef one at a time to a plate.
• Using two forks, shred the meat, then replace it in the pot.
• Stir the chili and serve hot.

SMALL-BATCH BEEF CHILI

Steps:

• Brown ground beef (and onion, if not using onion powder) in medium sized pot.
• Drain grease, if needed.
• Add remaining ingredients and stir until well mixed.
• Bring pot to a boil, then reduce heat to low.
• Cover pot and simmer for 2 hours, stirring occasionally to prevent sticking.
• Thicken with cornstarch mixed with water, if needed.

CHUNKY BEEF CHILI

Steps:

• Brown meat in batches in a Dutch oven over med-high heat.
• Remove meat, reserving drippings in Dutch oven.
• Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes.
• Stir in tomato paste; cook 5 minutes.
• Add cooked beef to Dutch oven; stir in beef broth and the next 9 ingredients.
• Bring to a boil; lower heat to low and simmer, uncovered, stirring occasionally, 1 1/2 hours or until beef is tender.
• Serve with cornbread and desired toppings.

HEARTY GROUND BEEF CHILI

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir ground beef in the hot pot until browned and crumbly, about 10 minutes. Add onion, celery, and green bell pepper. Cook until onion is translucent, about 5 minutes.
• Stir diced tomatoes, light red beans, dark red beans, black beans, diced tomatoes with chile peppers, and chili powder into the meat mixture. Bring to a boil. Reduce heat to low and let simmer until chili has started to thicken, about 1 hour. Season with vinegar, salt, and pepper. Garnish with Cheddar cheese.

GROUND BEEF CHILI

Steps:

• In a large Dutch oven, cook the beef and next 3 ingredients over medium heat until meat is browned and vegetables are tender; drain.
• Stir in the beans and remaining ingredients,except for additional onions and cheddar cheese.
• Bring to a boil; reduce heat; simmer uncovered, for 30 minutes or until chili reaches desired thickness.
• Ladle into serving bowls; garnish with chopped onion and cheddar cheese, if desired.

PAMELA'S SOUTHERN CALIFORNIA BEEF CHILI

Steps:

• In large Dutch Oven add the oil. Cut beef into bite size pieces. Add beef, garlic and onion and sauté until medium brown. Halfway through the sauté process, add Chili powder, Cayenne Pepper, dried, crushed peppers, Cumin, Paprika, White pepper. Once browned, add Cilantro, parsley, tomatoes, and beans. Simmer on medium/low heat for at least 1-1/2 hours. This Chili tastes best the next day, as the spices have had a chance to really take flavor! I serve this with grated cheese, sour cream, and fresh chopped onions, soda crackers or flour tortillas.

HCG FRIENDLY BEEF CHILI

Steps:

• ** These are just suggestions, so please add more or less depending on your taste. I like my chili spicy so I tend to add more chili powder, cayenne and black pepper.
• Saute garlic over med. heat using a little liquid so your garlic won't burn. Add beef and let brown, be sure to keep moving it around so it doesn't burn since this is EXTRA Lean beef and there is practically no fat. Add more liquid if you need to about a Tablespoon at a time.
• While meat is browning dice up tomato and puree in blender, add a little broth or water to help it move around a little in the blender if needed.
• Once meat is brown add the tomato puree and 1/2 cup of the liquid. Begin adding spices, try a little at a time if you are unsure and then add by taste. Let the chili simmer on med/low heat for about 15 min or until it reaches the consistency you like. I like mine a little thicker so I let it cook about 15 minute.
• Suggested Meal Ideas: 4 Stone-Ground Wheat Thins with Grilled Zucchini.