Three Bean And Beef Chili Recipes

THREE BEAN AND BEEF CHILI

Three Bean and Beef Chili image

Cook a comforting pot of Ellie Krieger's hearty Three Bean and Beef Chili recipe from Food Network, featuring black, kidney and pinto beans.

Provided by Ellie Krieger

Categories main-dish

Time 1h25m

Yield 10 cups (serves 8, serving size 1 1/4 cup)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 onion, diced (1 cup)
1 red bell pepper, diced (1 cup)
2 carrots, diced (1/2 cup)
2 teaspoons ground cumin
1 pound extra-lean ground beef (90 percent lean)
One 28-ounce can crushed tomatoes
2 cups water
1 chipotle chile in adobo sauce, seeded and minced
2 teaspoons adobo sauce from the can of chipotles
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
One 15.5-ounce can black beans, drained and rinsed
One 15.5-ounce can kidney beans, drained and rinsed
One 15.5-ounce can pinto beans, drained and rinsed

Steps:

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

Nutrition Facts : Calories 295 calorie, Fat 8 grams, SaturatedFat 2.5 grams, Cholesterol 37 milligrams, Sodium 512 milligrams, Carbohydrate 35 grams, Fiber 10 grams, Protein 22 grams, Sugar 8 grams

3 MEAT, 3 BEAN, 3 CHILI CHILI

3 Meat, 3 Bean, 3 Chili Chili image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 2h20m

Yield 12 to 14 servings

Number Of Ingredients 26

Ingredients

2 pounds chuck roast, cut into small cubes
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 pounds ground beef
1 pound fresh chorizo
8 cloves garlic, minced
1 large onion, chopped
1 jalapeno, minced
Two 12-ounce bottles pale lager beer
One 14-ounce can chopped tomatoes
1/2 cup tomato paste
2 guajillo chiles
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon Mexican oregano
2 bay leaves
Two 15-ounce cans pinto beans, drained and rinsed
Two 15-ounce cans red kidney beans, drained and rinsed
Two 15-ounce cans black beans, drained and rinsed
1/4 cup masa harina
Diced tomatoes
Cubed avocado
Grated Cheddar cheese
Sour cream
Lime wedges
Fresh cilantro leaves

Steps:

Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot. Add the ground beef and chorizo and cook until browned, 7 to 8 minutes; drain off excess fat if necessary. Add the garlic, onion and jalapeno and cook for 2 minutes, then return the chuck roast back to the pot with the beer, tomatoes and tomato paste.
Using scissors, snip the guajillo chiles into small strips. Add to the pot and bring to a boil. Mix in the chili powder, cumin, oregano, bay leaves and 2 tablespoons salt. Reduce to a simmer and simmer for 1 1/2 hours.
Remove the bay leaves. Add the beans to the pot. Combine the masa and 1/2 cup water in a small bowl, then stir the mixture into the pot. Continue to simmer until the chili thickens slightly, an additional 15 minutes.
Serve with fixins: diced tomatoes, cubed avocado, grated Cheddar, sour cream, lime wedges and cilantro leaves.

THREE BEAN AND BEEF CHILI (LIGHT)

Three Bean and Beef Chili (Light) image

Make and share this Three Bean and Beef Chili (Light) recipe from Food.com.

Provided by Redsie

Categories Grains

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 onion, diced (1 cup)
1 red bell pepper, diced (1 cup)
2 carrots, diced (1/2 cup)
2 teaspoons ground cumin
1 lb 90% lean ground beef
1 (28 ounce) can crushed tomatoes
2 cups water
1 chipotle chile in adobo, seeded and minced
2 teaspoons adobo sauce, from the can of chipotles
1/2 teaspoon dried oregano
salt & freshly ground black pepper
1 (15 1/2 ounce) can black beans, drained and rinsed
1 (15 1/2 ounce) can kidney beans, drained and rinsed
1 (15 1/2 ounce) can pinto beans, drained and rinsed

Steps:

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes.
Add the cumin and cook, stirring, for 1 minute.
Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink.
Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper.
Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer.
Season, to taste, with salt and pepper.

Nutrition Facts : Calories 333.4, Fat 8.6, SaturatedFat 2.7, Cholesterol 36.9, Sodium 427, Carbohydrate 41.8, Fiber 13.1, Sugar 6.8, Protein 23.9

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