RANCH BEAN CHILI
Loaded with beans, peppers, tomatoes and corn, this hearty, colorful chili is sure to be a family hit. I often take it to potlucks and always come home with an empty pot! -Nancy Foreman, East Wenatchee, Washington
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Serve desired amount of chili. Cool remaining chili; transfer to freezer containers. Cover and freeze for up to 3 months., To use frozen chili: Thaw in the refrigerator. Place in a saucepan; heat through.
Nutrition Facts : Calories 298 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 840mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 11g fiber), Protein 23g protein.
MOM'S CHILI
Quick, easy, yummy chili from Texas.
Provided by Bailey
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h10m
Yield 4
Number Of Ingredients 8
Steps:
- In a large saucepan over medium-high heat, cook beef and onion until meat is brown. Stir in beans, diced tomatoes, chili seasoning, salt, pepper, chili powder and water. Reduce heat and simmer 2 hours.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 26.8 g, Cholesterol 69.7 mg, Fat 18.7 g, Fiber 8.4 g, Protein 27 g, SaturatedFat 7 g, Sodium 1701.1 mg, Sugar 4.1 g
RANCH BEANS
This recipe is served at all of our barbecues. It seems most people who live here like spicy flavorful food, and this fits the bill just right.
Provided by Taste of Home
Categories Side Dishes
Time 3h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain, discarding liquid. Return beans to pan; add 1 qt. water. Bring to boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours longer.
Nutrition Facts :
EASY RANCH STYLE BEAN CHILI
This chili is made using store bought Ranch Style Beans (or WalMart equivalent). It's so easy, and takes little time and effort to prepare.
Provided by mmsanchez09
Categories Beans
Time 30m
Yield 7-9 serving(s)
Number Of Ingredients 8
Steps:
- In a large dutch oven, or 16 quart stock pan, combine all of the ingredients except the beef.
- Stir well, until all of the spices are well mixed.
- Turn heat on to medium, and add the beef, and stir.
- Turn the heat to low, and let simmer for approximately 30 minutes, stirring occasionally to keep from sticking to the pan.
- Chili will thicken as it stands.
- Serve with cheddar cheese on top, and with cornbread.
- Also great on hot dogs for chili dogs, or with Frito Pie.
Nutrition Facts : Calories 233.1, Fat 15, SaturatedFat 5.8, Cholesterol 66.1, Sodium 589.6, Carbohydrate 5.2, Fiber 1.5, Sugar 2.2, Protein 19
BONELESS RIB EYE AND RED BEAN CHILI WITH JALAPENO CORNBREAD CRUMBLES
This is a childhood favorite of mine, reimagined with a better quality of meat.
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 29
Steps:
- For the jalapeno cornbread crumbles: Preheat the oven to 375 degrees F and grease a 12- by-10-inch pan with butter. Set aside.
- Combine the cornmeal, flour, both sugars, baking powder, baking soda and salt in a bowl, then whisk and set aside. In another bowl, combine the eggs, buttermilk, honey and melted butter. Make a well in the center of the dry ingredients and add the wet ingredients; mix until combined. Fold in the jalapenos. Pour into the greased pan, then smooth with a spatula and bake, 10 minutes. Rotate the pan and continue to bake until risen and golden brown, 10 to 20 minutes more. Set aside to cool.
- For the rib eye and red bean chili: Meanwhile, cut the rib eye into medium dice and add to a large bowl. Sprinkle with salt, pepper and 2 teaspoons garlic salt.
- Heat 3 ounces olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat until hot. Add the seasoned meat, in batches if needed, and brown on all sides, about 3 minutes. Remove the meat from the pot, then set aside in a bowl and add the remaining 2 ounces oil to the pot; heat until hot. Add the garlic and onions and stir until the garlic is fragrant, about 30 seconds. Stir in the tomato paste until combined, then pour in the beans and crushed tomatoes, stirring to combine. Stir in the beef broth, oregano, cumin, chili powder, butter, 1 tablespoon kosher salt and the remaining 2 teaspoons garlic salt. Bring to a low simmer and cook to concentrate flavors, 8 to 10 minutes. Stir in the browned meat, then cover. Allow to simmer for 25 minutes.
- Meanwhile, crumble the cornbread into bite-sized pieces.
- Ladle individual servings of chili into bowls. Top with the Cheddar and crumbled cornbread, then drizzle with the sour cream. Garnish with the scallions and serve.
RANCH-STYLE TURKEY CHILI
Provided by Rachael Ray : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Char the peppers over a gas flame on high heat or under the broiler with the oven door cracked for steam to escape, turning with tongs. Place the charred peppers in a bowl and cover with plastic wrap to steam. Let them cool, then peel, seed and finely chop.
- Preheat the oven to 400 degrees F.
- Crumble the corn muffins, arrange on a cookie sheet and toast until crispy and extra golden, about 10 minutes. Set aside.
- Heat the EVOO in a Dutch oven over medium-high heat. Add the turkey and sprinkle with salt and pepper. Brown and crumble the meat. Add the garlic and onions to the pot and cook to soften, about 5 minutes. Add the cumin and coriander, then stir in the chopped peppers. Add the beans, stock and herbs and simmer 5 minutes. Season with hot sauce.
- Turn off the heat and stir in the sour cream to combine. Serve topped with the crispy corn muffin crumbles and any of the other toppings you like.
RANCH-STYLE BEANS (AKA COWBOY BEANS)
This recipe comes from memories of my husband of his mothers "chili beans" Of course I changed it a bit and the title cause we all Know there are no beans in "chili"
Provided by Just Cher
Categories One Dish Meal
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place beans in a dutch oven: add water 2 inches above beans.
- Bring to a boil, boil 1 minute.
- Cover and remove from heat and let stand 1 hour Drain Bring beans and 8 cups water to a boil in dutch oven Cover, reduce heat and simmer 1 hour until beans are tender Add onion, and the next 7 ingredients simmer 30 minutes Add tomatoes simmer 30 minutes and serve.
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- Heat oil in a large saucepan set over medium heat. Add onions and peppers and sauté, stirring occasionally, until vegetables have softened, about 6-8 minutes.
- Stir in the Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker and chili powders until well combined.
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