Beefandbeerchili Recipes

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BEEF, BEAN, AND BEER CHILI



Beef, Bean, and Beer Chili image

Hot chili is a very underrated summer menu item. Bring a big ol' thermos of this to a picnic or other warm weather cookout, and it makes a great side to those grilled burgers and dogs. Just have some insulated cups around, and maybe some hot sauce, and you're in business. But no matter what season it is, I hope you give this beef, bean, and beer chili a try soon.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h20m

Yield 6

Number Of Ingredients 18

1 tablespoon vegetable oil
1 onion, diced
2 pounds lean ground beef
2 teaspoons salt, plus more to taste
3 cloves garlic, minced
3 tablespoons ground ancho chile powder
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon ground black pepper
⅛ teaspoon ground cinnamon
1 (12 ounce) bottle beer
1 teaspoon unsweetened cocoa powder
¼ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
2 cups water, or as needed
1 cup tomato puree
⅔ cup diced poblano pepper
2 (12 ounce) cans pinto beans, drained and rinsed well

Steps:

  • Place a pot over high heat. Drizzle in vegetable oil. Add diced onion, ground beef, and salt. Break up meat with wooden spoon into small pieces as it browns. After meat browns and releases its juices, continue stirring until the released liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add garlic, chile powder, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 or 4 minutes.
  • Stir in beer. Add cocoa powder, oregano, cayenne, water, and tomato puree; stir well. Bring to a simmer; adjust heat to medium-low. Simmer 30 minutes.
  • Stir in diced green pepper and pinto beans. If mixture becomes too thick, add a bit more water. Simmer until peppers are tender and flavors have blended, about 30 more minutes.

Nutrition Facts : Calories 648.6 calories, Carbohydrate 27.3 g, Cholesterol 128.6 mg, Fat 43.9 g, Fiber 7.3 g, Protein 32.5 g, SaturatedFat 16.9 g, Sodium 1387.9 mg, Sugar 3.4 g

BEAN-AND-BEEF CHILI



Bean-and-Beef Chili image

Provided by Food Network Kitchen

Time 2h40m

Yield 8 servings

Number Of Ingredients 13

2 to 4 tablespoons vegetable oil, plus more as needed
3 pounds boneless beef chuck, cut into 3/4-inch pieces
Kosher salt and freshly ground pepper
2 large onions, chopped
8 cloves garlic, chopped
1/3 cup plus 2 tablespoons chili powder
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can whole plum tomatoes, coarsely crushed with your hands
1 3/4 cups low-sodium beef broth
1/3 cup brewed espresso or strong coffee
2 15-ounce cans pinto beans, drained and rinsed
Shredded cheddar cheese, sour cream and/or diced avocado, for topping

Steps:

  • Heat 1/2 tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
  • Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add 1/3 cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
  • Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
  • Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls. Top with cheese, sour cream and/or avocado.
  • Hot:
  • This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat.
  • Hotter:
  • Add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed.
  • Hottest:
  • Add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans. Stir in 1 cup chopped pickled jalapenos before serving.

BEEF AND BEAN CHILI



Beef and Bean Chili image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 12

5 tablespoons vegetable oil
2 pounds beef chuck roast, cut into 3/4-inch cubes
Kosher salt and freshly ground pepper
1 large onion, chopped
4 cloves garlic, finely chopped
1 jalapeno pepper, finely chopped (remove seeds for less heat)
3 tablespoons chili powder, plus more to taste
2 teaspoons ground cumin
1 tablespoon tomato paste
1 14.5-ounce can diced tomatoes
3 cups low-sodium beef broth
2 15-ounce cans kidney beans, undrained

Steps:

  • Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over high heat. Season the beef with salt and pepper. Add half the beef to the pot in a single layer and cook, turning, until browned, about 4 minutes. Remove with a slotted spoon to a bowl. Add 1 more tablespoon vegetable oil to the pot and brown the remaining beef; remove to the bowl.
  • Reduce the heat to medium and add the remaining 2 tablespoons vegetable oil. Add the onion and cook, stirring occasionally, until softened and browned, about 5 minutes. Add the garlic and jalapeno and cook, stirring occasionally, until softened, about 2 minutes.
  • Add the chili powder, cumin, 1/2 teaspoon salt and the tomato paste; cook, stirring, until deep red, about 2 minutes.
  • Add the beef and any juices from the bowl, the tomatoes, beef broth and 2 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Cook, stirring and scraping the bottom of the pot occasionally, until the meat is fork-tender, about 1 1/2 hours.
  • Add the beans with their liquid and simmer until the chili is thickened, 20 to 30 minutes. Season with salt, pepper and more chili powder. Top as desired.

BEEF AND BEAN CHILI



Beef and Bean Chili image

This tangy chili from Linda Charlier of East Cleveland, Ohio, is chock-full of beef, beans and rich tomato flavor. Linda suggests serving it over cooked brown rice, a baked potato or with a crusty loaf of warm bread. "If there are any leftovers, it freezes well and also makes yummy omelets or filling for homemade burritos," she adds.

Provided by Taste of Home

Categories     Lunch

Time 1h35m

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 19

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1/2 pound boneless beef sirloin steak, cut into 1/2-inch cubes
1 tablespoon olive oil
1/2 pound fresh mushrooms, quartered
1 medium zucchini, shredded
6 garlic cloves, minced
2 cans (15 ounces each) tomato sauce
1 can (28 ounces) crushed tomatoes
1 can (16 ounces) light red kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2/3 cup water
2 tablespoons chili powder
4-1/2 teaspoons dried parsley flakes
1 tablespoon Italian seasoning
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1 can (16 ounces) dark red kidney beans, rinsed and drained, divided

Steps:

  • In a Dutch oven, cook ground beef and onion over medium heat until meat is no longer pink; drain and set aside. , In the same pan, brown steak in oil on all sides. Add the mushrooms, zucchini and garlic; saute until mushrooms are tender. Drain. Stir in the tomato sauce, crushed tomatoes, light red kidney beans, black beans, water, seasonings and ground beef mixture., In a small bowl, mash 1/2 cup dark red kidney beans with a fork. Stir into chili. Add remaining kidney beans. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Uncover; simmer 20 minutes longer or until slightly thickened and meat is tender.

Nutrition Facts : Calories 290 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 766mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 10g fiber), Protein 25g protein. Diabetic Exchanges

BEEF AND BEER CHILI



Beef and Beer Chili image

Make and share this Beef and Beer Chili recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 cups chopped red onions
1 cup chopped red bell pepper
8 ounces extra lean ground beef
2 garlic cloves, minced
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 (19 ounce) can red kidney beans, drained
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
1 (14 ounce) can low sodium beef broth
1 (12 ounce) bottle beer (such as Budweiser)
1 tablespoon yellow cornmeal
1 tablespoon fresh lime juice

Steps:

  • Combine first 4 ingredients in a large Dutch oven over medium-high heat.
  • Cook 5 minutes or until beef is browned, stirring to crumble.
  • Stir in chili powder, cumin, sugar, and salt; cook 1 minute.
  • Add oregano and next 4 ingredients (through beer) to pan; bring to a boil.
  • Reduce heat, and simmer 15 minutes.
  • Stir in cornmeal; cook 5 minutes.
  • Stir in juice.

Nutrition Facts : Calories 367.8, Fat 4.6, SaturatedFat 1.5, Cholesterol 34.7, Sodium 377.9, Carbohydrate 52.1, Fiber 13.9, Sugar 8.9, Protein 26.8

BEEF AND BEAN CHILI



Beef and Bean Chili image

A Beef and Bean Chili recipe, a fine version of a hearty classic.

Categories     Bean     Beef     Tomato     Super Bowl     Low Cal     Meat     Ground Beef     Fall     Tailgating     Healthy     Jalapeño     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
2 large red onions, chopped
5 tablespoons chopped jalapeño chilies with seeds
8 garlic cloves, chopped
2 1/3 pounds ground beef (15% fat)
1/4 cup chili powder
2 tablespoons ground cumin
1 teaspoon sweet paprika
1 28-ounce can diced tomatoes in juice
2 15 1/4-ounce cans kidney beans, drained
1 14-ounce can beef broth
Sour cream
Grated cheddar cheese
Chopped green onions
Chopped fresh cilantro

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)
  • Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.

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