Ranch Bean Chili Recipes

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EASY RANCH STYLE BEAN CHILI



Easy Ranch Style Bean Chili image

This chili is made using store bought Ranch Style Beans (or WalMart equivalent). It's so easy, and takes little time and effort to prepare.

Provided by mmsanchez09

Categories     Beans

Time 30m

Yield 7-9 serving(s)

Number Of Ingredients 8

8 (15 ounce) cans ranch style beans (or Walmart equivalent)
1 (8 ounce) can tomato sauce, plus 1 can water
2 tablespoons chili powder
1 1/2 teaspoons garlic powder
1/4 teaspoon ground black pepper
1 teaspoon salt
1/2 cup coarsely chopped onion
1 1/2 lbs ground beef

Steps:

  • In a large dutch oven, or 16 quart stock pan, combine all of the ingredients except the beef.
  • Stir well, until all of the spices are well mixed.
  • Turn heat on to medium, and add the beef, and stir.
  • Turn the heat to low, and let simmer for approximately 30 minutes, stirring occasionally to keep from sticking to the pan.
  • Chili will thicken as it stands.
  • Serve with cheddar cheese on top, and with cornbread.
  • Also great on hot dogs for chili dogs, or with Frito Pie.

Nutrition Facts : Calories 233.1, Fat 15, SaturatedFat 5.8, Cholesterol 66.1, Sodium 589.6, Carbohydrate 5.2, Fiber 1.5, Sugar 2.2, Protein 19

BONELESS RIB EYE AND RED BEAN CHILI WITH JALAPENO CORNBREAD CRUMBLES



Boneless Rib Eye and Red Bean Chili with Jalapeno Cornbread Crumbles image

This is a childhood favorite of mine, reimagined with a better quality of meat.

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 29

4 tablespoons unsalted butter, melted, plus more for greasing the pan
1 1/2 cups stone-ground yellow cornmeal
1 1/2 cups all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
2 large eggs
1 1/4 cups buttermilk
2 tablespoons honey
2 jalapenos, seeded and minced
2 pounds boneless rib eye steak
Kosher salt and freshly ground black pepper
4 teaspoons garlic salt
5 ounces olive oil
2 cloves garlic, minced
1 large onion, diced
5 1/2 ounces tomato paste
Two 15-ounce cans kidney beans
Two 14-ounce cans crushed tomatoes
2 cups beef broth
2 teaspoons dried oregano
1 tablespoon ground cumin
2 teaspoons chili powder
2 tablespoons unsalted butter
1 cup shredded Cheddar
1/4 cup sour cream, thinned with a tablespoon of water
Thinly sliced scallions, for garnish

Steps:

  • For the jalapeno cornbread crumbles: Preheat the oven to 375 degrees F and grease a 12- by-10-inch pan with butter. Set aside.
  • Combine the cornmeal, flour, both sugars, baking powder, baking soda and salt in a bowl, then whisk and set aside. In another bowl, combine the eggs, buttermilk, honey and melted butter. Make a well in the center of the dry ingredients and add the wet ingredients; mix until combined. Fold in the jalapenos. Pour into the greased pan, then smooth with a spatula and bake, 10 minutes. Rotate the pan and continue to bake until risen and golden brown, 10 to 20 minutes more. Set aside to cool.
  • For the rib eye and red bean chili: Meanwhile, cut the rib eye into medium dice and add to a large bowl. Sprinkle with salt, pepper and 2 teaspoons garlic salt.
  • Heat 3 ounces olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat until hot. Add the seasoned meat, in batches if needed, and brown on all sides, about 3 minutes. Remove the meat from the pot, then set aside in a bowl and add the remaining 2 ounces oil to the pot; heat until hot. Add the garlic and onions and stir until the garlic is fragrant, about 30 seconds. Stir in the tomato paste until combined, then pour in the beans and crushed tomatoes, stirring to combine. Stir in the beef broth, oregano, cumin, chili powder, butter, 1 tablespoon kosher salt and the remaining 2 teaspoons garlic salt. Bring to a low simmer and cook to concentrate flavors, 8 to 10 minutes. Stir in the browned meat, then cover. Allow to simmer for 25 minutes.
  • Meanwhile, crumble the cornbread into bite-sized pieces.
  • Ladle individual servings of chili into bowls. Top with the Cheddar and crumbled cornbread, then drizzle with the sour cream. Garnish with the scallions and serve.

MOM'S CHILI



Mom's Chili image

Quick, easy, yummy chili from Texas.

Provided by Bailey

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h10m

Yield 4

Number Of Ingredients 8

1 pound ground beef
1 large onion, chopped
1 (15 ounce) can ranch-style beans
1 (10 ounce) can diced tomatoes with green chile peppers
1 (1.25 ounce) package chili seasoning mix
salt and pepper to taste
2 teaspoons chili powder, or to taste
1 cup water, or as needed

Steps:

  • In a large saucepan over medium-high heat, cook beef and onion until meat is brown. Stir in beans, diced tomatoes, chili seasoning, salt, pepper, chili powder and water. Reduce heat and simmer 2 hours.

Nutrition Facts : Calories 381.5 calories, Carbohydrate 26.8 g, Cholesterol 69.7 mg, Fat 18.7 g, Fiber 8.4 g, Protein 27 g, SaturatedFat 7 g, Sodium 1701.1 mg, Sugar 4.1 g

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