THREE BEAN AND BEEF CHILI RECIPE | ELLIE KRIEGER | FOOD ...
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
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
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
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.
More about "meat bean chili recipes"
PINTO BEAN CHILI RECIPE: HOW TO MAKE IT - TASTE OF HOME
Cumin and chili powder season this traditional pinto bean chili recipe. Quesadillas on the side make this Southwestern soup a meal. —Sandy Dilatush, Denver, Colorado
From tasteofhome.com
Reviews 4.4
Total Time 02 hours 05 minutes
Category Lunch
Cuisine North America, Mexican
Calories 787 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 02 hours 05 minutes
Category Lunch
Cuisine North America, Mexican
Calories 787 calories per serving
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half and serve with chili. Top with desired toppings.
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THREE-BEAN CHILI RECIPE: HOW TO MAKE IT - TASTE OF HOME
You won't miss meat in this tasty bean chili.
From tasteofhome.com
Total Time 55 minutes
Category Lunch
Cuisine North America, Mexican
Calories 373 calories per serving
From tasteofhome.com
Total Time 55 minutes
Category Lunch
Cuisine North America, Mexican
Calories 373 calories per serving
- In a Dutch oven, saute the onion, green pepper, celery and garlic in oil until crisp-tender. Add the tomatoes, beans, beer, chili powder and cocoa. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Serve with cheese.
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THREE BEAN AND BEEF CHILI RECIPE | ELLIE KRIEGER | FOOD ...
Cook a comforting pot of Ellie Krieger's hearty Three Bean and Beef Chili recipe from Food Network, featuring black, kidney and pinto beans.
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 25 minutes
Category main-dish
Calories 295 calorie per serving
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 25 minutes
Category main-dish
Calories 295 calorie per serving
- 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.
See details
BEAN-AND-BEEF CHILI RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 2 hours 40 minutes
Reviews 4.5
Total Time 2 hours 40 minutes
- 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.
See details
THREE-BEAN CHILI RECIPE: HOW TO MAKE IT - TASTE OF HOME
You won't miss meat in this tasty bean chili.
From tasteofhome.com
Total Time 55 minutes
Category Lunch
Cuisine North America, Mexican
Calories 373 calories per serving
From tasteofhome.com
Total Time 55 minutes
Category Lunch
Cuisine North America, Mexican
Calories 373 calories per serving
- In a Dutch oven, saute the onion, green pepper, celery and garlic in oil until crisp-tender. Add the tomatoes, beans, beer, chili powder and cocoa. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Serve with cheese.
See details
NO-BEAN LOW-CARB CHILI RECIPE | ALLRECIPES
Canned tomatoes, jalapenos, and seasonings turn lean ground beef into a hearty no-bean, low-carb chili that's …
From allrecipes.com
From allrecipes.com
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