CHILI BEANS BEEF RECIPES

BEEF CHILI WITH KIDNEY BEANS RECIPE - FOOD.COM

Beef Chili With Kidney Beans Recipe - Food.com image

SOURCE INSIDE AMERICA'S TEST KITCHEN I found this on the web and made some changes. Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenne--or both. The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving. Leftovers can be frozen for up to a month. Substitute beer or bourbon for water.

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable corn oil
2 medium onions, chopped fine (about 2 cups)
1 medium red bell pepper, stemmed seeded cut 1/2-inch dice
6 medium garlic cloves, minced (about 2 TBSP)
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 lbs lean ground beef (80 %)
2 (15 ounce) cans dark red kidney beans, drained and rinsed
1 (28 ounce) can diced tomatoes with juice
1 (28 ounce) can tomato puree
salt
2 limes, cut into wedges

Steps:

Heat the oil in a large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking.
Add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne and cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes.
Increase the heat to medium-high and add half the beef. Cook, breaking up pieces with a wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
Add the remaining beef and cook, breaking up pieces with a wooden spoon, until no longer pink, 3 to 4 minutes.
Add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt.
Bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour.
Remove the lid and continue to simmer 1 hour longer, stirring occasionally (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer), until the beef is tender and the chili is dark, rich, and slightly thickened.
Adjust the seasoning with additional salt.
Serve with lime wedges and condiments (see note), if desired.

Nutrition Facts : Calories 440.1, FatContent 14.3, SaturatedFatContent 5, CholesterolContent 73.7, SodiumContent 317, CarbohydrateContent 46, FiberContent 13.9, SugarContent 9.9, ProteinContent 35.8

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

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, 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

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