BLACK BEAN BEEF CHILI RECIPE RECIPES

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THREE BEAN AND BEEF CHILI RECIPE | ELLIE KRIEGER | FOOD ...



Three Bean and Beef Chili Recipe | Ellie Krieger | Food ... 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

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Cook Time 1 hours 10 minutes

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

Number Of Ingredients 15

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, FatContent 8 grams, SaturatedFatContent 2.5 grams, CholesterolContent 37 milligrams, SodiumContent 512 milligrams, CarbohydrateContent 35 grams, FiberContent 10 grams, ProteinContent 22 grams, SugarContent 8 grams

BEAN-AND-BEEF CHILI RECIPE - FOOD NETWORK



Bean-and-Beef Chili Recipe - Food Network image

Provided by Food Network Kitchen

Total Time 2 hours 40 minutes

Prep Time 30 minutes

Cook Time 2 hours 10 minutes

Yield 8 servings

Number Of Ingredients 13

2 to 4 tablespoons vegetable oil, plus more as needed
3 pounds boneless beef chuck, cut into 3/4-inch pieces
Kosher salt and freshly ground pepper
2 large onions, chopped
8 cloves garlic, chopped
1/3 cup plus 2 tablespoons chili powder
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can whole plum tomatoes, coarsely crushed with your hands
1 3/4 cups low-sodium beef broth
1/3 cup brewed espresso or strong coffee
2 15-ounce cans pinto beans, drained and rinsed
Shredded cheddar cheese, sour cream and/or diced avocado, for topping

Steps:

  • Heat 1/2 tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
  • Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add 1/3 cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
  • Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
  • Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls. Top with cheese, sour cream and/or avocado.
  • Hot:
  • This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat.
  • Hotter:
  • Add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed.
  • Hottest:
  • Add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans. Stir in 1 cup chopped pickled jalapenos before serving.

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