Best Bodacious Chili And Beans Recipes

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GROUND BEEF CHILI WITH BEANS



Ground Beef Chili with Beans image

A delicious mix of ground beef, chorizo, beans, and vegetables in a hearty tomato base. I entered it in a chili cook-off and it won!

Provided by Marla L

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h25m

Yield 12

Number Of Ingredients 20

4 (28 ounce) cans diced tomatoes
2 pounds lean ground beef
2 pounds chorizo sausage
2 tablespoons olive oil
2 large onions, chopped
3 cloves garlic, minced
3 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons lime juice
1 tablespoon salt
1 teaspoon ground black pepper
2 (15.5 ounce) cans black beans, rinsed and drained
1 (15.5 ounce) can pinto beans, rinsed and drained
1 (15.5 ounce) can small red kidney beans, rinsed and drained
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
14 ⅜ ounces frozen corn
1 dash hot sauce (such as Frank's RedHot ®), or more to taste
¼ cup chopped fresh cilantro, or more to taste

Steps:

  • Pour tomatoes into a large stockpot over medium heat.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
  • Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
  • Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
  • Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
  • Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.

Nutrition Facts : Calories 686.5 calories, Carbohydrate 46.8 g, Cholesterol 105.9 mg, Fat 36.2 g, Fiber 13.6 g, Protein 41.8 g, SaturatedFat 12.9 g, Sodium 2477.5 mg, Sugar 10.2 g

BODACIOUS CHILI AND BEANS



Bodacious Chili and Beans image

My take on chili con carne with beans. I usually double or triple the recipe. We love chili round this house. You can also make enchiladas out of the chili ladled over corn tortillas filled with cheese and onions, baked until the cheese melts. The main image is enchiladas I made with the leftover chili

Provided by Georgane Vann

Categories     Bean Soups

Time 1h25m

Number Of Ingredients 12

1 lb ground beef, ground turkey or ground pork
3 Tbsp chili blend (i like mexene)
1 tsp salt
1 Tbsp ground cumin
1 Tbsp onion powder
1 Tbsp garlic powder
3 Tbsp masa harina
1 can(s) tomato sauce
1 can(s) pinto beans
OPTIONALS
1 square bakers unsweetened chocolate
1 Tbsp chipotle chili powder

Steps:

  • 1. brown the ground meat. I usually do a mix of turkey and beef. When the meat is nicely brown, drain it and put back into the pan.
  • 2. Stir in the dry ingredients and cook for about 2 minutes.
  • 3. Add the Masa Harina and cook for one or two minutes. then add in the tomato sauce and add enough water to cover the meat by about 1 inch. Add the can of beans and simmer for half an hour. Serve with chopped onion, grated cheese, sour cream, tortilla chips and black olives if desired.
  • 4. Change ups: Use beer instead of water Add in one half ounce of unsweetened chocolate. Add corn, different kinds of beans, hominy If you don't have masa harina. You can throw in about 6 tortilla chips when you put in the water, they will melt and thicken the soup. You really need the chips or masa because the flavor of the corn flour in it is exceptional.

BEST CLASSIC CHILI



Best Classic Chili image

This easy chili recipe is made with ground beef, tomatoes, and beans. Add your own favorite ingredients and spices to personalize this recipe.

Provided by Diana Rattray

Categories     Entree     Lunch     Dinner     Soup

Time 45m

Yield 6

Number Of Ingredients 8

1 pound ground beef (ground chuck)
1/2 cup onion ( chopped )
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 1/2 to 2 cups kidney beans (cooked; or a 15-ounce can, drained)
2 teaspoons chili powder
Salt and pepper (to taste)
Optional Toppings: cheddar cheese (shredded), sour cream, green onions, cilantro (chopped)

Steps:

  • Gather the ingredients.
  • Heat a large skillet or Dutch oven over medium heat. Add onions plus half of the salt and pepper to the hot oil and stir until onions glisten and start becoming translucent, about 2 minutes.
  • Add chili powder to the onion mixture to bloom the spice. Stir for 1 minute until it is incorporated.
  • Add the ground beef, stirring and breaking up the beef, until it is no longer pink .
  • Add the drained beans, tomatoes, tomato sauce and remaining salt and pepper. Stir to blend. Bring to a simmer.
  • Cover, reduce the heat to low, and simmer the chili for 20 minutes.
  • Top servings with your choice of toppings, like shredded cheese, sour cream, green onions, and/or cilantro.

Nutrition Facts : Calories 336 kcal, Carbohydrate 21 g, Cholesterol 67 mg, Fiber 6 g, Protein 27 g, SaturatedFat 5 g, Sodium 873 mg, Sugar 5 g, Fat 16 g, ServingSize 6 servings, UnsaturatedFat 0 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.

CHILI BEANS



Chili Beans image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 12h25m

Yield 12 servings

Number Of Ingredients 9

4 cups dried pinto beans
1 ham hock
One 15-ounce can tomato sauce
1/4 cup chili powder
1/4 cup brown sugar
2 to 3 tablespoons white vinegar
5 cloves garlic, minced
1 onion, diced
Salt and freshly ground black pepper

Steps:

  • Rinse the beans under cold water, sorting out any rocks/particles. Cover in cold water and soak for 6 to 8 hours.
  • Drain the beans and place in a stockpot with the ham hock; cover with fresh water by 2 inches. Add the tomato sauce, chili powder, brown sugar, white vinegar, garlic, onions, 1 tablespoon salt and 2 teaspoons pepper.
  • Bring to a boil, lower the heat and simmer, adding a little more liquid if the level gets too low, until the beans are tender, 3 to 4 hours. Taste, and season with additional salt and pepper if needed.

VEGETARIAN BLACK BEAN CHILI



Vegetarian Black Bean Chili image

Vegetarian Black Bean Chili Recipe. Because I'm busy, I like dinnertime to be organized. My secret is keeping the pantry well stocked with basics like olive oil, kosher salt, and a variety of pastas and beans."

Provided by Robyn Fuoco

Categories     Bean     Tomato     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Spice     Bell Pepper     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 14

1/4 cup olive oil
2 cups chopped onions
1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
6 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved
1 16-ounce can tomato sauce
Chopped fresh cilantro
Sour cream
Grated MontereyJack cheese
Chopped green onions

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
  • Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.

BEAN & PEPPER CHILLI



Bean & pepper chilli image

Use your choice of storecupboard pulses in this healthy vegetarian one-pot

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 10

1 tbsp olive oil
1 onion , chopped
350g pepper , deseeded and sliced
1 tbsp ground cumin
1-3 tsp chilli powder , depending on how hot you want your chilli to be
1 tbsp sweet smoked paprika
400g can kidney bean in chilli sauce
400g can mixed bean , drained
400g can chopped tomato
rice , to serve (optional)

Steps:

  • Heat the oil in a large pan. Add the onion and peppers, and cook for 8 mins until softened. Tip in the spices and cook for 1 min.
  • Tip in the beans and tomatoes, bring to the boil and simmer for 15 mins or until the chilli is thickened. Season and serve with rice, if you like.

Nutrition Facts : Calories 246 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 14 grams sugar, Fiber 15 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium

BLACK BEAN CHILI



Black Bean Chili image

A chili that is best when prepared with fresh vegetables, but still delicious with canned or frozen. Serve by itself or over rice.

Provided by JANED

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 40m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
10 fresh mushrooms, quartered
6 roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 ½ cups chicken broth or vegetable broth
1 teaspoon salt

Steps:

  • Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
  • Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 28 g, Cholesterol 0.9 mg, Fat 2.8 g, Fiber 9.9 g, Protein 9 g, SaturatedFat 0.4 g, Sodium 897.4 mg, Sugar 4.3 g

BODACIOUS CHILI



Bodacious Chili image

My husband and I love chili. This one is non-traditional but we loved the blend of spices. Very different. From Southern Living.

Provided by ratherbeswimmin

Categories     Beans

Time 2h

Yield 12 cups

Number Of Ingredients 24

2 lbs boneless beef chuck roast, cut into 1 inch cubes
2 large onions, chopped
3 stalks celery, sliced into 1 inch pieces
1 large green bell pepper, coarsely chopped
1 large red bell pepper, coarsely chopped
1 cup sliced fresh mushrooms
2 jalapeno peppers, seeded and chopped
4 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons cocoa
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon ground turmeric
1/2-1 teaspoon salt
1/2 teaspoon ground cardamom
1/4 teaspoon pepper
1 tablespoon molasses
1/2 cup Burgundy wine
2 (16 ounce) cans whole tomatoes, undrained and chopped
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
shredded cheddar cheese

Steps:

  • Heat the olive oil in a large pot over medium-high heat.
  • Add the first 8 ingredients; cook and stir continuously until the meat is browned; drain and return mixture to the pot.
  • Add in the next 14 ingredients; stir to combine.
  • Bring to a boil; cover, lower heat, and simmer 1 1/2 hours; stir occasionally.
  • Serve hot, topped with shredded cheddar cheese.

Nutrition Facts : Calories 269.1, Fat 9.3, SaturatedFat 2.7, Cholesterol 49.9, Sodium 413.6, Carbohydrate 24.9, Fiber 6.6, Sugar 6.3, Protein 21.7

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