Mogul Beef Chili Recipes

EASY BEEF CHILI RECIPE

Steps:

• Cook the ground beef in a large Dutch oven pot over high heat.
• Once the beef is fully cooked add in the chopped onion and minced garlic and sautéed the onion until it becomes translucent.
• Now add the chopped green bell pepper, chili powder, cumin, oregano, salt, and pepper. Sauté for about 4-5 minutes over medium-high heat.
• Then add in the kidney beans, pinto beans, diced tomatoes, and tomato sauce.
• Cook all the chili ingredients over low heat for about 1 hour and 30 minutes.

EASY BEEF CHILI

Steps:

• Cook ground beef in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Add bell pepper and onion. Cook and stir until the pepper and onion have softened, about 5 minutes. Drain and discard grease.
• Add corn, kidney beans, pinto beans, diced tomatoes, water, brown sugar, chili seasoning mix, and mustard to the pot. Cover and cook over medium heat for 20 minutes. Uncover, reduce heat to low, and cook until beans are tender, about 20 minutes more.

BEST CHILI RECIPE

Steps:

• First, heat a large stockpot over medium/high heat.
• Then, add ground beef, yellow onion, and minced garlic and sauté for 7-10 minutes or until beef is fully browned.
• Next, add pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup to the pot and stir to combine.
• Add spices and 1 cup of broth and stir to combine.
• Bring beef chili to a boil, then reduce heat to low and let simmer for 10-15 minutes to thicken.
• Top with your favorite toppings and enjoy!

MOGUL BEEF CHILI

Steps:

• Heat 2 T of the oil in a large heavy skillet or Dutch oven over medium heat.
• Add the onions, bell pepper, garlic, chili powder, cumin, coriander, oregano, cayenne, and red pepper flakes.
• Cook until the vegetables have softened, about 6 minutes.
• Scrape the vegetables into the slow cooker insert.
• Return the skillet to med-high heat and add the ground beef.
• Season with salt and pepper and cook, breaking up the beef with a spoon until browned, about 6 minutes; transfer to the slow cooker.
• Return the skillet to med-high heat and add the remaining tablespoon oil.
• Salt and pepper the cubed beef on all sides.
• When the skillet is hot and the oil is just beginning to smoke, add the cubed beef in one layer.
• Brown the cubes well on all sides, 5-7 minutes, and then transfer to the slow cooker.
• Return the skillet to med-high heat and add ¼ cup water.
• Scrape the skillet with a wooden spoon as the water boils, loosening all of the cooked bits from the bottom.
• Pour the liquid into the slow cooker.
• Add the diced and crushed tomatoes and the beans, stir everything together, cover, and cook on HIGH for 6 hours, or until the beef cubes are fork tender.
• Remove the largest chunks of beef one at a time to a plate.
• Using two forks, shred the meat, then replace it in the pot.
• Stir the chili and serve hot.

BEEF CHILLI

Steps:

• Put the onion, garlic, spices and beef in a non=stick frying pan. Stir fry over a medium heat for 5-6 minutes.
• Add the tomatoes, celery, carrots and seasoning. Bring to the boil, reduce the heat and simmer, stirring often. Cook for 15-20 minutes, until the beef is cooked and the veg is tender.
• Add the kidney beans and cook for a further 2 minutes.
• Serve with long-grain rice