Red Chili Recipe With Beef

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4 hours ago Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender. Mix in the diced tomatoes with juice, dark …

Rating: 5/5(1)
Total Time: 2 hrs 15 mins
Category: Beans
Calories: 426 per serving
1. Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
2. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt.
3. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1-1/2 hours.
4. Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

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4 hours ago Cooking Your Chili. Heat up a pan, and start adding the ingredients in the following sequence…. First, add 2 lbs. coarse ground beef, 1 tablespoon cooking oil and 1 tablespoon granulated onion. Mix the ingredients and lightly brown the meat. Next, add 1 can (8oz) tomato sauce and 1 can (15oz) beef broth. Cook for 30 minutes stirring occasionally.

Reviews: 8
Estimated Reading Time: 1 min

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9 hours ago Step 1. In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and …

Rating: 5/5(477)
Calories: 414 per serving
1. In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and pepper.
2. In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly.
3. Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours.

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7 hours ago Directions. Preheat 3 tablespoons of oil to medium heat for a few minutes. Add the dried chiles and cook for 2 to 3 minutes. Add the onion, garlic and cumin seeds and cook for 3 more minutes. Add the 2 cups of broth and cook for 5 to 7 more minutes or until dried peppers have become soft.

Rating: 4.6/5(33)
Category: Main Course
Cuisine: Mexican
Total Time: 3 hrs 25 mins

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5 hours ago In a large skillet add olive oil and ground beef. Cook over medium high heat. Add onion, garlic, red chile powder, and taco seasoning. Mix well. Cook until ground beef is fully cooked. Once cooked remove pan from heat. On a cutting board lay out one corn tortilla and fill with beef mixture and shredded cheese.

Servings: 5
Total Time: 35 mins

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6 hours ago First, make the chili by cooking the ground meat with the onion and garlic until meat is browned and the onions are tender. Add the crushed tomatoes, chili powder, and …

Reviews: 2
Category: Soups & Stews
Cuisine: American
Total Time: 30 mins
1. Cook ground beef and onions in a large skillet over medium high heat until the meat is no longer pink and the onions are translucent. Drain off any grease, then return to the skillet.
2. Add crushed tomatoes and spices. Heat until mixture starts to bubble; reduce heat and simmer 5-10 minutes.
3. Pour chili into a slow cooker or soup pot and stir in beans. Simmer until chili is heated through.

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Just Now Beef Chile Colorado is the most delicious no-bean, Mexican chili recipe. Tender chuck roast slow cooked in a red chili sauce with dried New Mexico chiles. A cross between …

Reviews: 4
Category: Main Course
Cuisine: Mexican
Total Time: 2 hrs 40 mins
1. Add chiles and water to a large dutch oven on high heat and bring to a boil.
2. Turn off the heat and leave covered for 30 minutes.
3. Blend the chiles with 1 cup of the water until smooth.
4. Strain the mixture to make sure none of the skin is left in the mixture.

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7 hours ago *this recipe is for a chili topping of dishes such as posole, beans, etc. Requirements: NM red chili powder Hamburger meat can be substituted with ground turkey or veggie patties - I made the last

Rating: 4/4(3)
Servings: 6
Cuisine: Southwestern

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Just Now Directions. 1. In a large saucepan, heat the lard over medium-high heat. Add the onion, garlic, peppers and tomato, and cook until soft, 6 to 8 …

Rating: 4.6/5(67)
Category: Main Course
Cuisine: Southern
Total Time: 1 hr 15 mins
1. In a large saucepan, heat the lard over medium-high heat. Add the onion, garlic, peppers and tomato, and cook until soft, 6 to 8 minutes.
2. Add the ground beef and cook, breaking up the beef with a wooden spoon, until the meat is no longer pink, 5 minutes. Add the ancho chile powder, cumin, oregano, paprika and a large pinch of salt, and cook until fragrant, 2 minutes. Pour in the stock and bring to a simmer. Cook until the liquid has reduced slightly, 30 minutes.
3. In a small bowl, mix the masa flour with the water until a paste forms. Stir the paste into the chili and continue to cook until thickened, 15 minutes more. Season with salt.
4. Divide the chili among bowls; top with the onions, sour cream, shredded cheese, tortilla chips and cilantro; and serve.

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9 hours ago Beef. Heat a large skillet over medium-high heat with a tablespoon of olive oil. If using a large roast, cut into 4-5 pieces. Season with a little salt and pepper and place in the …

Rating: 5/5(1)
Total Time: 9 hrs 10 mins
Estimated Reading Time: 4 mins
1. Place peppers in a 3 quart pot and cover with water, at least 2 inches above peppers.
2. Heat a large skillet over medium-high heat with a tablespoon of olive oil. If using a large roast, cut into 4-5 pieces. Season with a little salt and pepper and place in the skillet, browning on each side; about 2 minutes per side.
3. Place some cooked white or Mexican rice in a flat bottomed bowl or on a plate. Top with shredded meat and a small amount of green cabbage. Add a few squeezes of lime juice and a pinch of salt. Serve hot.

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3 hours ago This recipe is adapted from Recipezaar. I call this easy chili colorado because the way I was used to it as a child was my mom or grandmother making the sauce from fresh dried chiles. I added more than the 4 tsp of chili powder. I used about 8 tsp. Typically, I would pair this with some Mexican rice and refried beans, but this time I made mashed poatoes as the side and …

Rating: 5/5(1)
Calories: 624 per serving
Servings: 6

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4 hours ago Add the chicken stock and tomatoes, bring to a boil and cook until slightly thickened, 15 to 20 minutes. Puree with an immersion blender. Add the beef back to the pan, reduce the heat to medium, cover and simmer until the chili is thick and the beef is tender, about 1 hour 15 minutes.

Servings: 6
Total Time: 2 hrs 30 mins
Category: Main-Dish

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9 hours ago The Recipe. Was created by Margaret Nadeau and won the CASI Terilingua International Chili championship in 2005 & 2009. She calls it Sahara …

Estimated Reading Time: 40 secs

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5 hours ago Yes! An Authentic Chili Recipe that is packed with tender beef, flavorful dried chilies and no beans in sight. Don’t worry, you will never miss …

Rating: 5/5(5)
Estimated Reading Time: 4 mins
Category: Main Course
1. Cook four slices of bacon in a large stockpot. Remove bacon and mince.
2. Add beef to the pot and cook in the bacon drippings until very well browned.
3. Add in 3 cloves of garlic, minced, 1 onion, diced, 1 cup of finely ground chile pods (I used guajillo and ancho). Grind pods in a blender or spice grinder until fine. Add 1 tablespoon cumin, 1 tablespoon salt and enough water to cover the beef.
4. Return bacon to the pot.

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6 hours ago Add the broth, potatoes, carrots, onion, red pepper, jalapeno, garlic, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes and carrots are tender.

Cuisine: Southwestern
Category: Soup/Stew, Beef

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5 hours ago NO BEANS ABOUT IT! This bold, Texas red chili recipe is anchored with beef and chili peppers, no beans allowed. Masa harina will become your new secret weapon for thickening this Southwest-style Texas Red Chili (and other chili recipes, too!).

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8 hours ago Transfer seared beef to a clean plate, set aside. Lower Dutch oven heat to medium-low, add remaining oil and sauté onion until translucent, stirring to loosen browned bits from bottom of pan, 2 minutes. Stir in garlic and sauté 2 more minutes. Stir in cumin, oregano, brown sugar and masa flour. Cook 1 minute, turn off heat while preparing

Cuisine: American
Category: Soups & Stews, Old-School Classics
Servings: 6

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5 hours ago Directions. Season the beef with salt and pepper. In a large soup pot, or a Dutch oven, heat the oil over medium high heat. Add the beef in batches, and brown a few sides, …

Rating: 5/5(1)
Category: Main Course
Cuisine: American
Total Time: 3 hrs 30 mins
1. Season the beef with salt and pepper. In a large soup pot, or a Dutch oven, heat the oil over medium high heat. Add the beef in batches, and brown a few sides, about 8 minutes per batch (not every side has to be browned, better to caramelize a few sides well and let the rest just be). Transfer the meat with a slotted spoon to a plate as it finishes browning.
2. Drain off all but a couple of teaspoons of the fat from the pot, and add the onions and sauté over medium heat for 5 minutes, until the onions are tender. Add the garlic and sauté for one more minute, until you can smell the garlic. . Add the chili powder then stir in the tomato puree and the beef broth, return the browned beef cubes to the pot, and bring to a simmer over medium high heat.
3. Reduce the heat and simmer, partially covered for about 3 hours, until the beef is very tender. Add 1/2 to 1 cup of water towards the end of the sauce is too thick or the mixture looks too dry. When it is all tender, you can remove a cup of two of the beef cubes and shred them with two forks and then stir that back into the pot to add thicken up the sauce a bit, if desired.
4. Serve hot in bowls, with the accompaniments of your choice.

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3 hours ago Step 1. In a medium bowl, cover all of the chiles with hot water and let stand for 30 minutes. Drain the chiles, discarding their soaking liquid. Advertisement. Step 2. …

Rating: 5/5
Total Time: 3 hrs
Servings: 10
1. In a medium bowl, cover all of the chiles with hot water and let stand for 30 minutes. Drain the chiles, discarding their soaking liquid.
2. Meanwhile, preheat the oven to 325°. Season the brisket with salt. In an ovenproof enameled cast-iron casserole, heat the oil. Sear the meat, one piece at a time, over high heat, turning once, until browned, about 10 minutes per piece; transfer the pieces to a plate as they're browned.
3. Add the onion, garlic, cumin and coriander to the casserole. Cook over high heat, stirring frequently, until the onion is translucent, 3 minutes. Stir in the soaked chiles, tomatoes, jalapeño and cinnamon stick. Return the brisket to the casserole. Add the stock, season the braising liquid with salt and pepper and bring to a simmer. Cover and braise in the oven until the meat is fork-tender, 2 hours; flip the meat after 1 hour.
4. Discard the cinnamon stick. Transfer the meat to a work surface and let cool. Using your fingers, shred the meat.

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8 hours ago Saute ground beef: add ground beef, onion, and garlic to a stockpot or Dutch oven and saute for 7-10 minutes to fully brown. Add rest of ingredients: Next, add the rest of …

Rating: 4.7/5(38)
Calories: 367 per serving
Category: Chili
1. First, heat a large stockpot over medium/high heat.
2. Then, add ground beef, yellow onion, and minced garlic and sauté for 7-10 minutes or until beef is fully browned.
3. Next, add pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup to the pot and stir to combine.
4. Add spices and 1 cup of broth and stir to combine.

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Just Now Stir black beans, pinto beans, and kidney beans into the pot. Step 5. Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 …

Rating: 5/5(8)
Total Time: 1 hr 25 mins
Servings: 12
Calories: 687 per serving
1. Pour tomatoes into a large stockpot over medium heat.
2. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
3. Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
4. Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.

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6 hours ago Heat oil in large, heavy-bottomed pot over medium-high heat. Add beef; season with Adobo. Cook, breaking up meat with spoon, until browned, 7-10 minutes. …

Servings: 6
Total Time: 55 mins

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7 hours ago This chili is known quite simply as Texas Red. It is unanimous that Texas Red shall be composed of only meat and sauce. There are no beans, no …

Cuisine: American
Total Time: 1 hr 10 mins
Category: Soups And Stews
Calories: 618 per serving
1. Heat oil or bacon grease in a large pot or dutch oven over medium heat. Crumble in ground beef, break up any lumps with a wooden spoon and cook, stirring occasionally until meat is browned. Drain off all fat and return meat to pot.
2. Add remaining ingredients and simmer uncovered for 1 hour, stirring often to prevent burning. Add chicken stock or water as needed to achieve desired consistency.
3. Taste for seasoning and adjust if necessary.
4. Simmer uncovered for an additional hour, adding liquid if necessary. Allow to rest 15 minutes before serving

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7 hours ago Instructions. In a large, heavy-bottomed saucepan or skillet over medium high heat, heat oil. Add onions and bell peppers. Saute 4 to 5 minutes until golden brown and …

Rating: 4.3/5(3)
Total Time: 1 hr 45 mins
Category: Soup
Calories: 678 per serving
1. In a large, heavy-bottomed saucepan or skillet over medium high heat, heat oil. Add onions and bell peppers. Saute 4 to 5 minutes until golden brown and softened. Add garlic; cook 1 minute.
2. Add ground beef; break apart with a wooden spoon and cook 10 minutes until browned.
3. Pour in red wine. Increase heat to high; boil 10 minutes, stirring often and scraping up any bits that stick to bottom of pan. Reduce heat to a simmer.
4. In a food processor or blender, puree crushed tomatoes and chipotle chile pepper until smooth. Add to pan along with beans (do not drain). Stir in chili powder, smoked paprika, cumin and salt and pepper to taste. If chili is too thick, pour in some beef broth.

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2 hours ago Transfer chiles to a large measuring cup or bowl, and cover with hot water. Keep chiles submerged with a small bowl, and let soak for 30 minutes. …

Rating: 5/5(79)
Category: Beef Recipes
Servings: 8
1. Toast dried chiles in a dry skillet over medium-high heat until fragrant and blistered, 2 to 3 minutes per side. Remove stem and seeds; discard. Transfer chiles to a large measuring cup or bowl, and cover with hot water. Keep chiles submerged with a small bowl, and let soak for 30 minutes. Remove from water, and puree in a blender with 1/2 cup soaking liquid.
2. Heat a large heavy pot over high heat. Add 2 tablespoons oil. Season beef with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. Brown beef in batches, adding more oil as needed, about 10 minutes. Transfer to a plate.
3. Add remaining tablespoon oil, the onions, garlic, and minced chiles to pot, and cook over medium-high heat until onions are translucent, about 5 minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon to deglaze.) Add cumin and oregano, and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
4. Stir in browned beef and chile puree. Add tomato puree, water, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer gently, partially covered, until meat is very tender and juices are thick, 2 1/2 to 3 hours. (Check pot once an hour for excessive evaporation; if chili seems dry, add a little water.) Season chili with salt, and stir in vinegar. Serve immediately (or refrigerate for up to 3 days, or freeze for up to 3 months; reheat in a pot over medium heat, stirring occasionally).

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6 hours ago Cook for 6-7 minutes. Add chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined. Add diced tomatoes, …

Rating: 5/5
Calories: 334 per serving
Category: Dinner, Entree, Main Course
1. Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
2. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
3. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
4. Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.

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9 hours ago Instructions. n a large mixing bowl, toss cubed meat with fine sea salt and ground black pepper. Heat 2 tablespoons olive oil in a large Dutch oven or stock pot. When oil is hot, …

Ratings: 2
Calories: 628 per serving
Category: Main Course, Main Dish
1. n a large mixing bowl, toss cubed meat with fine sea salt and ground black pepper.
2. Heat 2 tablespoons olive oil in a large Dutch oven or stock pot. When oil is hot, add 1/3 diced beef. Cook 3-4 minutes, tossing along the way, until all pieces are a uniform, light brown. Remove to a paper towel lined plate. Discard excess liquid in the pot, but do not rinse out browned bits clinging to the pan.
3. Repeat this process twice with the remaining diced beef. After removing the last of the excess liquid, add browned beef back to the hot pot and add ground cumin. Stir and continue to brown for an additional 3 minutes.
4. Add dark beer to deglaze the pan and loosen browned bits from the bottom of the pot. Lower heat to a simmer. Allow beer to absorb into the browned beef. Simmer until almost no liquid remains. Remove beef from the pot. Set aside.

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6 hours ago In a large pot over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute …

Rating: 5/5(34)
Category: Autumn, Winter, Dinner, Soup
1. In a large pot over medium heat, heat oil.
2. Add onion and cook until soft, about 5 minutes.
3. Stir in garlic and cook until fragrant, about 1 minute more, then add tomato paste, stirring to combine.
4. Add ground beef and cook until no longer pink.

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7 hours ago prepared horseradish, caraway seeds, au jus gravy, bread flour and 14 more. Hi-Temp Roast Beef - The Best Roast You Will Ever Eat! Just a Pinch. roast beef, all-purpose flour, salt, pepper.

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Just Now Make the Chili Colorado Recipe (Mexican Stew) Next, brown the beef over medium high heat. Remove the meat from the pot and set aside. Saute the onions, garlic and …

Ratings: 39
Calories: 474 per serving
Category: Dinner, Main Course
1. Remove the stems and seeds from the chiles.
2. Season the beef with salt and ground black pepper to taste.
3. Preheat the oven to 320 degrees Fahrenheit. Place the covered pot in the oven and cook for 1.5 hours or until the beef is tender.
4. Place the seared beef, saute onions, garlic and spices into the slow cooker. Add the chile paste and broth. Cook on low for 7 to 8 hours or on high for 4 to 5 hours or until the beef is tender.

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Just Now Instructions. Make The New Mexico Chile Sauce, see recipe here. Add oil to large 8 quart pan over medium heat. Add the garlic and the onions and saute for about 5-8 minutes or until the onions are soft. Sprinkle the meat with the flour and toss the pieces to coat them well. One the onions are cooked add the meat and the red New Mexico Chile sauce.

Servings: 12
Total Time: 8 hrs

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7 hours ago Simmer, uncovered, for 10 minutes. Remove from heat. Cover; let stand for 1 hour. Advertisement. Step 2. Meanwhile, in a large skillet heat oil …

Rating: 4/5(10)
Calories: 288 per serving
Total Time: 11 hrs 25 mins
1. Rinse beans. Place beans in a large saucepan or Dutch oven. Add enough water to cover by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover; let stand for 1 hour.
2. Meanwhile, in a large skillet heat oil over medium-high heat. Add half of the meat and the onion; cook and stir until meat is browned. Transfer to a 3-1/2- or 4-quart slow cooker using a slotted spoon. Repeat with remaining meat. Stir tomato sauce, tomatoes, broth, chipotle peppers and adobo sauce, oregano, and cumin into mixture in slow cooker. Drain and rinse the beans; stir into mixture in cooker.
3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, top individual servings with sweet pepper and cilantro.

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9 hours ago Instructions. In a large soup kettle brown ground beef and onion; drain well. Add remaining ingredients and bring to a boil. Simmer for 45 minutes to 1 hour. Serve with cheese and crackers. Option: Add 1 cup cooked macaroni when chili is ready to serve. View All Related Recipes. Reviews. Write a review.

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7 hours ago A Tex-Mex take on slow-braised chili over Texas Beef blend pellets. Beef chuck is braised with chilis, topped with avocado, cheese, scallions and served with tortillas for some deep flavored spice in every bite.

Rating: 5/5(2)
Category: Beans And Chili

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5 hours ago 🥘 What Is Texas Red Chili. Texas Red Chili is also referred to as "Texas Red". The word "Red" comes from the fresh and dried chiles used to make the chili. In its simplest …

Rating: 4.6/5(20)
Category: Southwestern
1. In a food processor add in half of the onion, half of the Anaheim pepper, one whole Fresno chile, half of one red bell pepper, half of one poblano pepper, 4-8 cloves of garlic, half or full jalapeno, and corn. Place the guajillo chiles, ancho chiles into hot water to soften. About 4 minutes, then and add chiles to the food processor and combine. Pulse until coarsely chopped. See video above
2. Add some oil & butter to a large pot ( few tablespoons) and add the chopped onion and all the peppers, sweat for 3 minutes. Next step add in the chiles from the food processor and cook for another 2 to 3 minutes. (Releasing the peppers/chiles natural water & oils). Add the ground beef next and combine. Repeat with the cubed chuck roast or brisket and cook for 2 minutes. (Browning the cubed beef first brings more flavor) (If you use brisket expect longer cooking time till tender). Add all dry herbs & spices, plus Salt (Add salt to your tastes-Tbsp). Lastly, add the Beef stock. ( If you don't have beef stock or beef broth, use chicken stock instead).
3. If using Chuck Beef allow the chili to cook at least 30 minutes up to a few hours or longer. If the chili reduces too much, add more stock or water. While cooking the chili, partly cover the top so it will not reduce too quickly.

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Just Now Drain, and return beef mixture to Dutch oven. Advertisement. Step 2. Stir kidney beans and next 5 ingredients into beef mixture; reduce heat, and simmer, stirring occasionally, 1 hour. Garnish, …

Servings: 8
1. Cook beef and onion in a large Dutch oven over medium-high heat 10 to 12 minutes, stirring until beef crumbles and is no longer pink. Drain, and return beef mixture to Dutch oven.
2. Stir kidney beans and next 5 ingredients into beef mixture; reduce heat, and simmer, stirring occasionally, 1 hour. Garnish, if desired.
3. Slow-Cooker Red Bean Chili: Cook ground beef and onion according to recipe directions; drain, and place in a 4 1/2-quart slow cooker. Add beans and next 5 ingredients. Cover and cook at HIGH 5 hours. Garnish, if desired.

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8 hours ago Chili Colorado is a traditional Mexican recipe of pork or beef stewed nice and slow in a rich red chili sauce. While you might think it is a dish …

Rating: 5/5(21)
Total Time: 1 hr 5 mins
Category: Main Course
Calories: 344 per serving
1. Make the sauce first by dry toasting the dried peppers in pan about a minute per side, until the skins blister a bit.
2. Set them into a bowl and cover with hot water for 20 minutes, until they are very soft.
3. Transfer the peppers to a blender with oregano, cumin, a bit of salt and pepper, and 1 cup of the soaking water. Blend until nice and smooth.
4. Strain the sauce and set aside.

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7 hours ago Meanwhile, preheat oven to 325°. Sprinkle beef all over with salt and pepper. Pour oil into a large, heavy pot (not extremely wide) over medium-high heat. When hot, add roast …

Servings: 6
Total Time: 5 hrs
Estimated Reading Time: 2 mins
Calories: 383 per serving
1. Bring 3 cups beef broth to a boil. Put chiles in a blender and pour boiling broth over them. Let stand, mixing occasionally, until chiles are limp, about 10 minutes. Add onion, garlic, cumin, and oregano and whirl until very smooth.
2. Meanwhile, preheat oven to 325°. Sprinkle beef all over with salt and pepper. Pour oil into a large, heavy pot (not extremely wide) over medium-high heat. When hot, add roast and cook, turning as needed, to brown all over, about 10 minutes total. Pour chile mixture over meat and add enough beef broth to come a third to half of the way up roast. Bring to a boil, cover pot, and transfer to oven.
3. Bake until beef is very tender when pierced, about 3 1/2 hours, turning once. Transfer roast to a board. When cool enough to handle, remove string and pull meat into bite-size chunks, discarding excess fat.
4. Meanwhile, skim fat from chile sauce in pot. Boil sauce over high heat, stirring often, until reduced to about 4 cups. Add salt and pepper to taste. Return beef to sauce and simmer until heated through.

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4 hours ago Boil the water in a 4 quart sauce pan. Remove the seeds and the stems from the red chili pods. When the water has come to a boil, remove from heat, add the red chili pods and cover for 30 minutes. Cut Chuck Steak into 1/2" cubes. Remove the seeds and veins from the jalepenos. Finely dice the onion and jalepenos.

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Just Now Chili, red kidney beans, black pepper, onion, cumin, paprika and 11 more Shredded Beef Chili With Sweet Potatoes Leite's Culinaria sweet potatoes, dried thyme, beer, tortillas, chuck roast, chopped cilantro and 20 more

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1 hours ago Stir the tomato paste into the beef; this will intensify the flavor. Add both cans of diced tomatoes with their juices, the beer, and all the beans, stirring to combine. Bring the chili to a boil, then reduce to a simmer, cover with a lid, and cook on medium-low for a good 2 hours, stirring on occasion to keep the chili from sticking to the

Servings: 6
Total Time: 25 mins
Estimated Reading Time: 1 min

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3 hours ago Serving Size: This recipe makes 9 cups, enough for 6 good-sized servings. To Store: Place cooled chili in an airtight container and store for up to 5 days in the fridge. To …

Rating: 5/5(65)
Calories: 512 per serving
Category: Main Course
1. Heat a large pot on medium heat, add the sliced bacon and cook until crispy, stirring occasionally and scraping any browned bits from the bottom of the pan, about 10 minutes. Reduce heat if bacon is browning too quickly.
2. Add the onion, and bell pepper to the pot, stirring frequently. Cook for 4 to 5 minutes or until vegetables have softened. Add the garlic and stir for another 30 seconds.
3. Add the ground beef, breaking into small pieces with a spatula, until cooked through. Strain off any accumulated liquid and fat from the pot.
4. Reduce the heat to medium-low. Stir in the tomato paste, and dried spices, and cook until they are fragrant, about 2 minutes.

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Just Now Add beef, reserved chile purée, and 2 cups water to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer gently, …

Rating: 4.9/5(24)
Estimated Reading Time: 6 mins
Servings: 12
1. Remove seeds from ancho, guajillo, and pasilla chiles and place in a medium bowl. Pour in 3 cups boiling water and cover bowl tightly with plastic wrap; let sit until chiles are softened, 20–25 minutes. Transfer chiles and soaking liquid to a blender and blend on high until smooth, about 1 minute; set aside.
2. Heat oil in a large Dutch oven or other heavy pot over medium-high. Season beef all over with salt and pepper. Working in 2–3 batches, cook, turning pieces once, until browned, about 5 minutes per side. Transfer to a plate.
3. Reduce heat to medium; add onions and garlic to pot. Cook, stirring often to loosen browned bits from bottom of pot, until onions are translucent and very soft, 6–8 minutes. Add cumin and oregano and cook, stirring, until spices start to stick to pot, about 1 minute. Add tomatoes and brown sugar and scrape bottom of pot to loosen spices, then add lager. Bring to a lively simmer and cook, stirring occasionally, until beer is almost completely evaporated, 10–15 minutes.
4. Meanwhile, cut beef into ½" pieces, discarding any large bits of fat or gristle.

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Frequently Asked Questions

How do you make homemade chili?

In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Season with the chili powder, garlic powder, salt and ground black pepper to taste.

What is a good homemade chili recipe?

In a large Dutch oven or soup kettle, brown beef with onions until the beef is brown and the onions are tender; drain. Stir in spices and tomato sauce. Simmer, uncovered, for 1 hour, stirring occasionally. Combine flour and vinegar; stir into chili. Simmer another 15 minutes or until thickened.

What is the best cut of beef for chili?

Like other slow-cooked braises, the best cuts of beef for chili are chuck roast and bottom round roast. Both are inexpensive, tough cuts that are transformed into full-flavored, tender bite-sized bits after a slow, steady simmer.

How do you make chili with ground beef and kidney beans?

Directions 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.

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