Best Carolina Chili Beans Recipes

JAMMIN' TARHEEL CHILI

Jammin' Tarheel Chili image

This chili was created on a snowing Carolina Day. It takes a little time but it worth the wait! We add peppers, too -- we like it hot!

Provided by Donnak

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

Time 3h35m

Yield 12

Number Of Ingredients 16

Ingredients

2 ½ pounds ground beef
3 tablespoons olive oil
3 stalks celery, diced
2 large onions, diced
2 cloves garlic, minced
1 (29 ounce) can tomato sauce
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can mushrooms, drained
1 ½ cups dark beer
2 (16 ounce) cans chili beans, drained
1 (15 ounce) can kidney beans, drained
1 tablespoon ground cumin
¼ cup chili powder
2 teaspoons ground coriander
2 teaspoons cayenne pepper
1 dash Worcestershire sauce

Steps:

In a large skillet over medium heat, cook beef until brown. Drain.
In a large pot over medium heat, cook celery, onions and garlic in olive oil until onion is translucent. Stir in beef, tomato sauce, tomatoes, mushrooms, beer, chili beans, kidney beans, cumin, chili powder, coriander, cayenne and Worcestershire. Simmer over low heat 3 hours, until flavors are well blended.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 34 g, Cholesterol 57.5 mg, Fat 18.1 g, Fiber 9.8 g, Protein 25.7 g, SaturatedFat 5.7 g, Sodium 1000.6 mg, Sugar 6.9 g

CHILI BEANS

Chili Beans image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 12h25m

Yield 12 servings

Number Of Ingredients 9

Ingredients

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.

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