Bbq Beef And Baked Bean Chili Rachael Ray Recipes

COWBOY CHILI AND BAKED BEAN POT

Steps:

• Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add the bacon, cook until browned, and remove with slotted spoon. Add the beef, brown well, and then add the potatoes, onions, chiles, carrot, garlic, chile powder, and bay leaf. Season the mixture liberally with salt and pepper, and cook 10 minutes more, stirring frequently.
• Add the beer and stir about 2 minutes, or until the beer almost cooks out completely. Stir in the stock, thick Worcestershire sauce, baked beans, and tomatoes, and thicken to desired consistency, about 20 to 45 minutes over a steady simmer for loose to super-thick chili. Cool and store for make-ahead meal.
• Reheat over medium heat with a little water, if necessary, to loosen up the chili, so it will heat through without scorching. Serve in shallow bowls topped with green onions.

BBQ BEEF AND BAKED BEAN CHILI

Steps:

• Preheat oven to 450F
• Preheat a heavy bottomed pot over medium heat with vegetable oil and brown the bacon until crisp
• Remove to a paper towel-lined plate to drain, leaving the fat in the pot
• Add the sirloin to bacon drippings in the pan, using the back of a wooden spoon or a potato masher to break it up while it browns
• Season with the chili powder, cumin and ground black pepper
• Add the onion and garlic, and cook until softened, about 7-8 minutes
• Add the beans, brown sugar, Worcestershire and beer, and cook 5 minutes
• Add the chili sauce and season with salt to taste
• While the chili is simmering away, mix up the biscuit mix with milk, scallions, and half of the cheese
• Drop 6 spoonfuls of biscuit batter onto an ungreased cookie sheet and bake 10 minutes
• Top with remaining cheese and cook for 3 more minutes
• A few minutes before serving, add the reserved bacon back to the pot and stir to combine
• Serve the chili ladled into bowls with a cheesy biscuit on top

VEG-HEAD THREE-BEAN CHILI

Steps:

• Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
• Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.

BAKED BEANS AND KNOCKWURST

Steps:

• Preheat the oven to 325 degrees F.
• Heat the oil in pan over medium heat, then add the bacon and cook to render the fat, but remove before crisp, 2 to 3 minutes. Place the rendered bacon on paper towels or a kitchen towel to drain.
• Add the garlic and onions to the same pan and stir. Cook to soften, 4 to 5 minutes, then add the tomato sauce, stock, sugar, Worcestershire, mustard and vinegar. Season with black pepper and bring to a simmer. Add the beans and stir, then transfer to a casserole dish and arrange the bacon on top. Bake the beans for 2 hours.
• Preheat the griddle. Halve the knockwurst and butterfly the pieces by cutting across but not all the way through. You will end up with 12 split, halved dogs. Grill to crisp on both sides. Arrange the knockwurst in the casserole dish.
• Cool, cover and store for a make-ahead meal. Reheat in a moderate oven. Garnish with scallions and sever with extra mustard.
• Soak the beans in water overnight. Rinse and pick through beans for stones or imperfect beans. Place in a pot and cover with fresh water, then add the bay leaf and bring to a boil. Season with salt, and cook beans at rapid simmer until tender, 35 to 40 minutes. Drain and reserve.

BBQ BEEF AND BAKED BEAN CHILI - RACHAEL RAY

Steps:

• Preheat oven to 450°F
• Preheat a heavy bottomed pot over medium heat with vegetable oil and brown the bacon until crisp.
• Remove to a paper towel-lined plate to drain, leaving the fat in the pot.
• Add the sirloin to bacon drippings in the pan, using the back of a wooden spoon or a potato masher to break it up while it browns.
• Season with the chili powder, cumin and ground black pepper.
• Add the onion and garlic, and cook until softened, about 7-8 minutes.
• Add the beans, brown sugar, Worcestershire and beer, and cook 5 minutes.
• Add the chili sauce and season with salt to taste.
• While the chili is simmering away, mix up the biscuit mix with milk, scallions, and half of the cheese.
• Drop 6 spoonfuls of biscuit batter onto an ungreased cookie sheet and bake 10 minutes.
• Top with remaining cheese and cook for 3 more minutes.
• A few minutes before serving, add the reserved bacon back to the pot and stir to combine.
• Serve the chili ladled into bowls with a cheesy biscuit on top.