BEEF AND BEAN CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over high heat. Season the beef with salt and pepper. Add half the beef to the pot in a single layer and cook, turning, until browned, about 4 minutes. Remove with a slotted spoon to a bowl. Add 1 more tablespoon vegetable oil to the pot and brown the remaining beef; remove to the bowl.
- Reduce the heat to medium and add the remaining 2 tablespoons vegetable oil. Add the onion and cook, stirring occasionally, until softened and browned, about 5 minutes. Add the garlic and jalapeno and cook, stirring occasionally, until softened, about 2 minutes.
- Add the chili powder, cumin, 1/2 teaspoon salt and the tomato paste; cook, stirring, until deep red, about 2 minutes.
- Add the beef and any juices from the bowl, the tomatoes, beef broth and 2 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Cook, stirring and scraping the bottom of the pot occasionally, until the meat is fork-tender, about 1 1/2 hours.
- Add the beans with their liquid and simmer until the chili is thickened, 20 to 30 minutes. Season with salt, pepper and more chili powder. Top as desired.
SMOKY BEEF AND BACON CHILI
A smoky, spicy, hearty chili with bacon and ground beef. Serve with your choice of toppings--sour cream and Cheddar cheese work well.
Provided by Nick Wilson
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h15m
Yield 6
Number Of Ingredients 18
Steps:
- Melt butter in a large pot over medium heat. Add bacon and cook until bacon begins to brown, about 4 minutes. Add onion, cover, and cook until translucent, 4 to 8 minutes. Add garlic; cook and stir for 2 minutes.
- Increase heat to medium-high. Add ground beef and cook and stir until browned and crumbly, 6 to 10 minutes. Stir in chili powder, paprika, cumin, salt, and cayenne pepper; cook for 2 to 4 minutes. Add tomatoes, beer, tomato sauce, Worcestershire, and hot sauce; stir well.
- Reduce heat to medium-low. Cover partially and cook until reduced, 30 to 45 minutes. Stir in black and kidney beans. Cook for an additional 10 to 15 minutes. Serve hot.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 36 g, Cholesterol 64.4 mg, Fat 14.8 g, Fiber 12.1 g, Protein 27.6 g, SaturatedFat 5.8 g, Sodium 1471.5 mg, Sugar 4.2 g
QUICK BEEF-&-BACON CHILI & BEANS
Another winner from our "The Chili Cookbook" by Norman Kolpas. This was easy to make, came together quickly, and made for a tasty lunch. We omitted the sour cream as neither of us really care for it.
Provided by Dr. Jenny
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a large saucepan, heat oil over medium heat. Add garlic, onions, bell pepper and bacon, and saute until onions are translucent and bacon begins to color slightly, 2 to 3 minutes.
- Add beef and saute, stirring to break up meat into fine particles, until evenly browned, 7 to 10 minutes.
- Add chili powder, cayenne and cumin and saute 1 minute more.
- Add remaining ingredients, except garnishes, bring to a boil and continue simmering until thick, about 20 minutes.
- Serve in individual bowls garnished with cheese, onion, and sour cream.
GROUND BEEF CHILI WITH BEANS
A delicious mix of ground beef, chorizo, beans, and vegetables in a hearty tomato base. I entered it in a chili cook-off and it won!
Provided by Marla L
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h25m
Yield 12
Number Of Ingredients 20
Steps:
- Pour tomatoes into a large stockpot over medium heat.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
- Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
- Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
- Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
- Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.
Nutrition Facts : Calories 686.5 calories, Carbohydrate 46.8 g, Cholesterol 105.9 mg, Fat 36.2 g, Fiber 13.6 g, Protein 41.8 g, SaturatedFat 12.9 g, Sodium 2477.5 mg, Sugar 10.2 g
BEEF CHILI WITH BACON & BLACK BEANS
I found this recipe in the March, 2003 issue of Cook's Illustrated Magazine. We just love this chili and hope that you will, too! It is best served with the optional condiments, the more variety, the better! The flavor is better if you make it a day or two before and then reheated, which means it makes great leftovers, too ;) Freezes well up to one month.
Provided by Bev I Am
Categories Meat
Time 2h35m
Yield 10 serving(s)
Number Of Ingredients 23
Steps:
- Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes.
- Pour off all but 2 tablespoons fat, leaving bacon in pot.
- Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.
- Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
- Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
- Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour.
- Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened.
- Adjust seasoning with additional salt.
- Serve with lime wedges and condiments if desired.
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SMOKY BEEF-AND-BACON CHILI RECIPE | MYRECIPES
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5/5 (25)Total Time 1 hr 15 minsServings 6Calories 465 per serving
- In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.
- Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 7 minutes. Stir in spices and 1 tsp. salt and cook 1 minute. Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.
- Add beans and cook 10 minutes, uncovered. Season to taste with salt. Serve warm, with toppings on the side.
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