Award Winning Chili Recipe With Ground Beef Pinto Beans

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PRIZE-WINNING CHILI



Prize-Winning Chili image

I won a chili cook-off with this recipe in Tennessee in 1996. My family and friends all love this chili. It is requested for all family get-togethers. Great dish for a chilly day.

Provided by Howard

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h35m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
1 small jalapeno pepper, finely chopped
1 pound hot Italian sausage
1 pound ground beef
1 tablespoon chili powder
½ teaspoon cayenne pepper
½ teaspoon salt
2 (15 ounce) cans pinto beans, undrained
1 (28 ounce) can diced tomatoes
1 cup water

Steps:

  • Heat olive oil in a large stock pot over medium heat; cook and stir onion, bell pepper, and jalapeno pepper until onion is translucent, about 10 minutes. Add sausage and ground beef; continue to cook and stir until meat is browned and crumbly, about 7 minutes. Drain and discard grease.
  • Season meat mixture with chili powder, cayenne pepper, and salt. Add pinto beans, tomatoes, and water and bring to a simmer over medium heat. Reduce heat to medium-low and continue to simmer for 1 hour.

Nutrition Facts : Calories 340.6 calories, Carbohydrate 17.9 g, Cholesterol 66 mg, Fat 19.4 g, Fiber 5.1 g, Protein 22.3 g, SaturatedFat 6.6 g, Sodium 923.7 mg, Sugar 3.7 g

AWARD WINNING CHILI



Award Winning Chili image

My award-winning chili recipe, simplified for easy weeknight cooking.

Provided by Kate

Categories     Main Course

Time 30m

Number Of Ingredients 13

1 lb ground beef
32 oz beef broth
2 cups crushed tomatoes
4 oz can diced green chiles
15 oz can garbanzo beans (drained)
15 oz can kidney beans (drained)
3 tbsp chili powder
2 tbsp cumin
1/2 tsp garlic powder
1 tbsp kosher salt
1 tsp chipotle powder (only if you like it spicy!!)
cooked white rice (for serving)
shredded cheddar or Mexican blend cheese (for serving)

Steps:

  • Brown ground beef in a soup pot over medium heat. Drain any fat. Add all other ingredients. Bring to a boil and then reduce heat to a slight simmer. Simmer for 20 minutes or until ready to serve (the longer you simmer the more it will thicken). Serve over white rice and top with shredded cheese.

Nutrition Facts : Calories 448 kcal, Carbohydrate 36 g, Protein 29 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 64 mg, Sodium 2902 mg, Fiber 12 g, Sugar 6 g, ServingSize 1 serving

AWARD WINNING CHILI RECIPE WITH GROUND BEEF & PINTO BEANS



Award Winning Chili Recipe With Ground Beef & Pinto Beans image

An award winning beef chili recipe with pinto beans - this is a classic one-bowl dinner idea that the whole family will love!

Provided by Kimberly Stroh

Categories     Recipes

Time 50m

Number Of Ingredients 15

2 LBS Lean Ground Beef
2 Tablespoons Vegetable Oil
1 10oz Can of Beef Broth
2 Gloves Garlic, Minced
1 Cup Onion, Chopped
2 Large Bay Leaves
2 Tablespoon Ground Cumin
2 Tablespoons Oregano Leaves, Crushed
1 Tablespoon Paprika
1 Tablespoon Red Pepper, Crushed
24 oz Crushed Tomato
4 Tablespoons Chili Powder
1 Jalapeno, Diced
2 Small Cans Chili Beans
3 Tablespoons Cornmeal

Steps:

  • In a large stockpot, sauté your minced garlic and onion with vegetable oil, over a medium heat.
  • Add your ground beef and break it up until it's browned off.
  • Add beef broth and let it simmer for a few minutes over medium heat.
  • Throw all of your spices, except for chili powder, into the chili and occasionally stir the mixture. I keep my bay leaves whole and just pull them out at the end. You can crush bay leaves though.
  • Add your can of crushed tomato and stir.
  • Add your diced jalapeño, chili bean and chili powder. If you want it spicy, add the jalapeño seeds into your chili. If you want to keep it mild, only add half of the jalapeño (no seeds) or omit all together.
  • Lastly, add your cornmeal. This acts a thickening agent. Stir it into your chili and keep your chili simmering for another 10 minutes. If you want even thicker chili, bring it to a boil and then reduce to a simmer, after adding your cornmeal.

Nutrition Facts : Calories 266 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 13 grams fat, Fiber 4 grams fiber, Protein 25 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 Cup, Sodium 493 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

GROUND BEEF CHILI WITH BEANS



Ground Beef Chili with Beans image

A delicious mix of ground beef, chorizo, beans, and vegetables in a hearty tomato base. I entered it in a chili cook-off and it won!

Provided by Marla L

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h25m

Yield 12

Number Of Ingredients 20

4 (28 ounce) cans diced tomatoes
2 pounds lean ground beef
2 pounds chorizo sausage
2 tablespoons olive oil
2 large onions, chopped
3 cloves garlic, minced
3 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons lime juice
1 tablespoon salt
1 teaspoon ground black pepper
2 (15.5 ounce) cans black beans, rinsed and drained
1 (15.5 ounce) can pinto beans, rinsed and drained
1 (15.5 ounce) can small red kidney beans, rinsed and drained
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
14 ⅜ ounces frozen corn
1 dash hot sauce (such as Frank's RedHot ®), or more to taste
¼ cup chopped fresh cilantro, or more to taste

Steps:

  • Pour tomatoes into a large stockpot over medium heat.
  • 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.
  • 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.
  • 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.
  • Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
  • Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.

Nutrition Facts : Calories 686.5 calories, Carbohydrate 46.8 g, Cholesterol 105.9 mg, Fat 36.2 g, Fiber 13.6 g, Protein 41.8 g, SaturatedFat 12.9 g, Sodium 2477.5 mg, Sugar 10.2 g

AWARD WINNING CHILI



Award Winning Chili image

My husband and I created this recipe together. He won a chili cook-off with this recipe at work. We always use venison, but you can use ground beef or turkey.

Provided by KelBel

Categories     Black Beans

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb ground beef or 1 lb ground turkey
2 onions, diced
1 green pepper, diced
1 tablespoon jalapeno, finely chopped
1 (14 ounce) can Mexican-style tomatoes (like Rotel)
2 (8 ounce) cans tomato sauce
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika (smoked if you can find it)
1 (14 ounce) can kidney beans, drained and rinsed
1 (14 ounce) can black beans, drained and rinsed
1 cup water
sour cream
cheddar cheese
green onion

Steps:

  • In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
  • Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
  • Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
  • Serve with desired toppings.

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