BEANLESS CHILI FOOD NETWORK RECIPES

Name: Beanless Beef Chili
Cook time: 2 h
Total time: 2 h
Yield: Serves 4
Ingredients: 2 tablespoons canola oil; One 2 1/2-pound beef chuck roast, cut into 1/2-inch cubes; 2 medium chopped yellow onions; 1 tablespoon chili powder; 1/2 teaspoon red pepper flakes; 1/2 teaspoon cinnamon; 1 small chopped jalapeno pepper; 1 tablespoon chopped garlic; One 28-ounce can chopped tomatoes; 1 cup beef broth; Kosher salt, to taste; Black pepper, to taste; 1/2 cup sour cream; 1 teaspoon chili powder; 1 teaspoon lime juice; 1 teaspoon hot sauce; 2 scallions; 2 tablespoons chopped fresh cilantro

BEANLESS BEEF CHILI RECIPE | SANDRA LEE | FOOD NETWORK

Beanless Beef Chili Recipe | Sandra Lee | Food Network image

Provided by Sandra Lee

Categories main-dish

Total Time 2 hours 0 minutes

Cook Time 2 hours 0 minutes

Yield Serves 4

Number Of Ingredients 18

Ingredients

2 tablespoons canola oil
One 2 1/2-pound beef chuck roast, cut into 1/2-inch cubes
2 medium chopped yellow onions
1 tablespoon chili powder
1/2 teaspoon red pepper flakes
1/2 teaspoon cinnamon
1 small chopped jalapeno pepper
1 tablespoon chopped garlic
One 28-ounce can chopped tomatoes
1 cup beef broth
Kosher salt, to taste
Black pepper, to taste
1/2 cup sour cream
1 teaspoon chili powder
1 teaspoon lime juice
1 teaspoon hot sauce
2 scallions
2 tablespoons chopped fresh cilantro

Steps:

Put a deep heavy-bottomed pot over medium-high heat and add the oil. Put in the beef, season with salt and pepper, and cook until it is well browned, about 10-15 minutes. Remove the meat to a bowl with a slotted spoon and discard the fat from the pan. Pour half the broth into the pan and scrape up any browned bits.
Pour this into the bowl of a slow cooker. Add the onions and put the meat on top. Add the chili seasoning, red pepper flakes, cinnamon, jalapeno, and garlic.
Add the tomatoes with their juice and the remaining broth. Cover and cook on low for 4-6 hours. Taste, and adjust the seasoning. Serve garnished with spiced sour cream.

SPICY BEEF CHILI RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Spicy Beef Chili Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

1 pound coarsely ground beef chuck
1 teaspoon dried thyme leaves
1/2 teaspoon dried sage leaves
1 clove garlic, minced
2 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, chopped
1/2 shallot, chopped
1 red bell pepper, seeded, chopped
1/2 jalapeno pepper, halved, seeded chopped
1 tablespoon chili powder
1/4 teaspoon cayenne pepper, or to taste
1/2 teaspoon ground chipotle pepper, or to taste
Salt, to taste
1 cup Gallo burgundy wine
One 16-ounce can crushed tomatoes
One 16-ounce cans black beans, drained and rinsed
One 16-ounce bag corn chips

Steps:

In a medium, hot soup pot brown the chuck with the thyme, sage and garlic. When browned remove and drain beef. Set aside. In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno. Saute until vegetables begin to brown, about 7 to 10 minutes. Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan. Add Gallo burgundy and cook until liquid is reduced by 1 half. Add tomatoes and bring to a boil. Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour. Serve with corn chips. Chili may be made, up to 2 days in advance and kept covered and refrigerated. Reheat to serve.

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ction-step-6″>6.) If the chili is too spicy for you or your kids- then mix in extra sour cream and cheese, or a little extra beef stock to make it more mild. If it’s not spicy enough, then you can still add a little chili powder or some jalepenos to your bowl.

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BEANLESS BEEF CHILI RECIPE | SANDRA LEE | FOOD NETWORK

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Reviews 3.8
Total Time 2 hours 0 minutes
Category main-dish

Add the tomatoes with their juice and the remaining broth. Cover and cook on low for 4-6 hours. Taste, and adjust the seasoning. Serve garnished with spiced sour cream.

See details

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Reviews 4.5

In a medium, hot soup pot brown the chuck with the thyme, sage and garlic. When browned remove and drain beef. Set aside. In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno. Saute until vegetables begin to brown, about 7 to 10 minutes. Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan. Add Gallo burgundy and cook until liquid is reduced by 1 half. Add tomatoes and bring to a boil. Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour. Serve with corn chips. Chili may be made, up to 2 days in advance and kept covered and refrigerated. Reheat to serve.

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ction-step-6″>6.) If the chili is too spicy for you or your kids- then mix in extra sour cream and cheese, or a little extra beef stock to make it more mild. If it’s not spicy enough, then you can still add a little chili powder or some jalepenos to your bowl.

See details

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Reviews 3.8
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Add the tomatoes with their juice and the remaining broth. Cover and cook on low for 4-6 hours. Taste, and adjust the seasoning. Serve garnished with spiced sour cream.

See details

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In a medium, hot soup pot brown the chuck with the thyme, sage and garlic. When browned remove and drain beef. Set aside. In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno. Saute until vegetables begin to brown, about 7 to 10 minutes. Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan. Add Gallo burgundy and cook until liquid is reduced by 1 half. Add tomatoes and bring to a boil. Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour. Serve with corn chips. Chili may be made, up to 2 days in advance and kept covered and refrigerated. Reheat to serve.

See details

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