Best Fast All American Beef Chili Recipes

ALL AMERICAN CHILI

Steps:

• Heat a large Dutch oven over medium-high heat.
• Remove casings from sausage.
• Add sausage, onion, and the next 4 ingredients (onion through jalapeno) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
• Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly.
• Stir in wine, tomatoes, and kidney beans; bring to a boil.
• Cover, reduce heat, and simmer 1 hour, stirring occasionally.
• Uncover and cook for 30 minutes, stirring occasionally.
• Discard the bay leaves.
• Sprinkle each serving with cheddar cheese.

FAST ALL-AMERICAN BEEF CHILI

Steps:

• Pulse tomatoes and their juice in a food processor until slightly chunky, about 5 pulses.
• In a large saucepan, bring tomatoes, beans, chipotle, sugar, and 1/2 teaspoon salt to a boil, covered.
• Decrease to a simmer and continue to cook.
• Meanwhile, heat oil in a large Dutch oven over medium heat until shimmering.
• Add in onion, chili powder, cumin, and 1/4 teaspoon salt; cook until softened, about 5 minutes.
• Stir in garlic and cook until fragrant, about 30 seconds.
• Increase heat to med-high and add beef.
• Cook, breaking up beef with spoon, until no longer pink, about 3 minutes.
• Stir in the tomato-bean mixture, scraping up any browned bits.
• Bring to a simmer and cook until slightly thickened, about 15 minutes.
• Season to taste with salt and pepper before serving.

ALL AMERICAN CHILI (MCCORMICK)

Steps:

• Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat, if needed.
• Stir in spices and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
• Serve with shredded cheese, sour cream and chopped onion, if desired.

ALL-AMERICAN BEEF CHILI WITH KIDNEY BEANS

Steps:

• Heat the oil in a large Dutch oven over medium heat until shimmering but not smoking.
• Add the onions, bell pepper, garlic, chili powder, cumin, coriander, red pepper flakes, oregano, and cayenne and cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes.
• Increase the heat to med-high and add half the beef, breaking up the chunks with a wooden spoon , until no longer pink and just beginning to brown, 3-4 minutes.
• Add the remaining beef and cook, breaking up the chunks with the wooden spoon until no longer pink, 3-4 minutes.
• Add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt.
• Bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour.
• Remove the cover and continue to simmer 1 hour longer, stirring occasionally (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer), until the beef is tender and the chili is dark, rich, and slightly thickened.
• Adjust seasonings with additional salt to taste.
• Serve with the lime wedges and condiments of your choice-diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro, sour cream, and shredded Monterey Jack cheese or cheddar cheese.