RANCH CHILI RECIPES

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RANCH BEAN CHILI RECIPE: HOW TO MAKE IT - TASTE OF HOME



Ranch Bean Chili Recipe: How to Make It - Taste of Home image

Loaded with beans, peppers, tomatoes and corn, this hearty, colorful chili is sure to be a family hit. I often take it to potlucks and always come home with an empty pot! —Nancy Foreman, East Wenatchee, Washington

Provided by Taste of Home

Categories     Lunch

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 8 servings (3 quarts).

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
3/4 cup chopped onion
1 medium green pepper, chopped
1 each small sweet orange, red and yellow peppers, chopped
1 teaspoon minced garlic
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (16 ounces) chili beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11-1/2 ounces) tomato juice
1-1/3 cups fresh or frozen corn
1 cup water
1 envelope ranch salad dressing mix

Steps:

  • In a Dutch oven, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Serve desired amount of chili. Cool remaining chili; transfer to freezer containers. Cover and freeze for up to 3 months., To use frozen chili: Thaw in the refrigerator. Place in a saucepan; heat through.

Nutrition Facts : Calories 298 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 840mg sodium, CarbohydrateContent 44g carbohydrate (9g sugars, FiberContent 11g fiber), ProteinContent 23g protein.

AUTHENTIC TEXAS RANCH-STYLE CHILI | JUST A PINCH RECIPES



Authentic Texas Ranch-Style Chili | Just A Pinch Recipes image

I have had this recipe for decades. I originally clipped it from a magazine, but don't remember which one or what year - the clipping is quite tattered now! In the clipping write-up, it says, "A really fine chili, cooked the way Texans like it!". I will let the Texan chili aficionados decide that, but I do know my family enjoys it. I have changed it up a bit to suit our tastes, and we usually serve it with grated cheddar cheese, sour cream, and extra chopped onions to sprinkle on top. I hope you try it and like it!

Provided by Martha Price @karenella1

Categories     Beef

Prep Time 25 minutes

Cook Time 2 hours

Yield 6

Number Of Ingredients 13

4 tablespoon(s) vegetable oil
3 pound(s) beef chuck or round, cut into 1/4 to 1/2-inch cubes
1 cup(s) onions, chopped (more if you like)
4 clove(s) garlic, finely minced
4 - 6 tablespoon(s) chili powder (or to taste)
2 tablespoon(s) flour
3 teaspoon(s) cumin seed, crushed
2 teaspoon(s) oregano, crushed (from spice bottle)
2 teaspoon(s) salt
1/4 teaspoon(s) cayenne pepper
14.5 oz. can(s) condensed beef broth
1 and 1/2 cup(s) water
1 - 2 tablespoon(s) cornmeal

Steps:

  • Heat 2 tablespoons of oil in a heavy large pot with tight-fitting lid. Lightly brown beef, removing as it browns. Add more oil as needed.
  • After all meat is browned and removed from pot, add garlic and onion to pot and saute until tender and lightly browned. Return all meat to pan.
  • Combine chili powder, flour, and cumin (I don't always crush the cumin seeds, just leave whole). Sprinkle this mixture over the meat; stir over low heat until meat is evenly coated, about 2 minutes.
  • Stir in oregano, salt, cayenne, beef broth and water. Bring to a boil, stirring often. Lower heat, simmer slowly, with lid on for about 2 hours, or until meat is very tender.
  • Sprinkle in the cornmeal, stirring constantly, until mixture is slightly thickened, 5 - 10 minutes. *It is best to let chili "rest" for 15 to 30 minutes before eating; it gives the meat a chance to absorb more of the sauce! Serve with hot white rice and pinto beans on the side, if desired.

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