Bens Bone Chili With Blackened Peppers Recipes
HEARTY PEPPER CHILI
Bell peppers, tomatoes, cilantro, and lime add fresh flavors to this Hearty Pepper Chili; it's filled with sausage, beans, and an abundance of vegetables.
Provided by Mary Younkin
Categories Main Course
Time 25m
Number Of Ingredients 12
Steps:
- Cook and crumble the sausage in a large pot over medium high heat. Add the onions to the skillet when the meat begins to brown.
- When the onions are tender, add the beans, bell peppers, tomatoes, and Mexican spices. Bring to a simmer until the peppers are tender, about 10 minutes.
- Remove from the heat, stir in the cilantro and lime juice. Scoop into bowls and garnish with the toppings of your choice. Enjoy!
Nutrition Facts : Calories 420 kcal, Carbohydrate 46 g, Protein 24 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 41 mg, Sodium 433 mg, Fiber 15 g, Sugar 5 g, ServingSize 1 serving
BEEF AND BEAN CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
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.
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- In a large bowl, combine the beans. Transfer 1 cup of the beans to a large bowl and mash with a fork. Set aside the mashed beans.
- Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté for 5 minutes until they start to soften. Stir in the jalapeno, bell peppers, garlic, cumin, paprika, chili powder, salt and pepper and continue cooking for an additional 3 minutes.
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5/5 (22)Category Entree, Main DishCuisine American, MexicanCalories 220 per serving
- Roast the Peppers and Corn: Heat the oven broiler. Cut the peppers in half, toss them with a tablespoon of oil, and place them cut side down on a lined baking sheet. Place them roughly 6 inches from the broiler element.Roast the peppers for about 10 minutes or until the skins are blackened and blistery. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let them sit for about 10 minutes until their skins come off easily. Peel off the skins of the peppers and roughly chop them.To roast the corn, toss the corn in a tablespoon of oil and spread it out on the baking sheet. Place it under the broiler and roast for 5-10 minutes, stirring occasionally, until they brown.Set the roasted peppers and corn aside.
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- Remove 2 cups of the soup and puree it in a blender until smooth. Return the pureed soup to the pot. Stir in the lime juice and cilantro. Add more salt and pepper to taste.Note: This soup tastes even better the next day after the flavors have had more time to develop.Makes 6 smaller servings or 4 large servings
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