Chili Recipes With Beef
Find recipes for beef chili, chicken chili, vegetarian chili, white chili, and more. From one-bowl weeknight dinners to prize-winning classics, we have all the best chili recipes!It's time to spice things up! These quick and easy chili recipes feature protein-packed ground beef plus nutritious and delicious beans, vegetables and chili peppers. Start shredding the cheddar and Monterey Jack cheese: you'll want it whether you go for Slow Cooker Chili, our delicious Chili Casserole or the surprising twist of Chili Pasta.What a classic this dish is. Most of my mates love the chickpeas, but butter beans or even cubed potatoes will work well in their place. Feel free to pep up this dish with more chilli depending on your taste. This will make enough for six portions, so simply freeze the extra if you’re only cooking for four – it’s so damn good the next day, even on a jacket potato!
To make your chilli
• Peel and finely chop the onions, garlic, carrots and celery – don’t worry about the technique, just chop away until fine
• Halve the red peppers, remove the stalks and seeds and roughly chop
• Place your largest casserole-type pan on a medium high heat
• Add 2 lugs of olive oil and all your chopped vegetables
• Add the chilli powder, cumin and cinnamon with a good pinch of salt and pepper
• Stir every 30 seconds for around 7 minutes until softened and lightly coloured
• Add the drained chickpeas, drained kidney beans and the tinned tomatoes
• Add the minced beef, breaking any larger chunks up with a wooden spoon Since slow-cookers were invented as appliances for making baked beans, chili is a natural fit. Slow-cooking really tenderizes shoulder cuts, creating a rich, beefy broth. We recommend cutting a pot roast into chunks for this chili because the meat will be juicier. Stewing beef is a reasonable shortcut but, because it is lean, can be dry after slow-cooking. Enjoy with corn bread and a mixed green salad. Preparation
In large skillet, heat half of the oil over medium-high heat; brown beef, in batches and adding remaining oil as needed. With slotted spoon, transfer to bowl. Pour off any fat in skillet.
Reduce heat to medium; fry diced onions, carrots, celery, minced garlic and oregano until vegetables are softened, about 5 minutes. Scrape into slow-cooker. Add tomatoes, tomato paste, black beans, kidney beans, chili powder and salt ; stir in beef and any accumulated juices. Cover and cook on low until meat is tender, about 6 hours.
Skim off any fat. Stir in diced green pepper, and hot pepper sauce (if using). Cover and cook for 30 minutes.
Find recipes for beef chili, chicken chili, vegetarian chili, white chili, and more. From one-bowl weeknight dinners to prize-winning classics, we have all the best chili recipes!It's time to spice things up! These quick and easy chili recipes feature protein-packed ground beef plus nutritious and delicious beans, vegetables and chili peppers. Start shredding the cheddar and Monterey Jack cheese: you'll want it whether you go for Slow Cooker Chili, our delicious Chili Casserole or the surprising twist of Chili Pasta.What a classic this dish is. Most of my mates love the chickpeas, but butter beans or even cubed potatoes will work well in their place. Feel free to pep up this dish with more chilli depending on your taste. This will make enough for six portions, so simply freeze the extra if you’re only cooking for four – it’s so damn good the next day, even on a jacket potato!
To make your chilli
• Peel and finely chop the onions, garlic, carrots and celery – don’t worry about the technique, just chop away until fine
• Halve the red peppers, remove the stalks and seeds and roughly chop
• Place your largest casserole-type pan on a medium high heat
• Add 2 lugs of olive oil and all your chopped vegetables
• Add the chilli powder, cumin and cinnamon with a good pinch of salt and pepper
• Stir every 30 seconds for around 7 minutes until softened and lightly coloured
• Add the drained chickpeas, drained kidney beans and the tinned tomatoes
• Add the minced beef, breaking any larger chunks up with a wooden spoon Since slow-cookers were invented as appliances for making baked beans, chili is a natural fit. Slow-cooking really tenderizes shoulder cuts, creating a rich, beefy broth. We recommend cutting a pot roast into chunks for this chili because the meat will be juicier. Stewing beef is a reasonable shortcut but, because it is lean, can be dry after slow-cooking. Enjoy with corn bread and a mixed green salad. Preparation
In large skillet, heat half of the oil over medium-high heat; brown beef, in batches and adding remaining oil as needed. With slotted spoon, transfer to bowl. Pour off any fat in skillet.
Reduce heat to medium; fry diced onions, carrots, celery, minced garlic and oregano until vegetables are softened, about 5 minutes. Scrape into slow-cooker. Add tomatoes, tomato paste, black beans, kidney beans, chili powder and salt ; stir in beef and any accumulated juices. Cover and cook on low until meat is tender, about 6 hours.
Skim off any fat. Stir in diced green pepper, and hot pepper sauce (if using). Cover and cook for 30 minutes.
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