Best Web Exclusive Round 2 Recipe Bean Chili Quesadilla Recipes

Round 2 Recipe - Chili Tostada image

Provided by Sandra Lee

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1/2 cup canola oil
4 6-inch corn tortillas
Reserved 1 cup chili from Cincinnati Chili
1/2 cup shredded Cheddar
One 15-ounce can red beans, rinsed and drained
1/2 cup cooked onions and green peppers
1 cup shredded lettuce
2 plum tomatoes, chopped
4 tablespoons sour cream

Steps:

In a medium skillet over medium-high heat, add the canola oil. When it is hot, fry the tortillas one at a time until they are lightly browned and crispy, about 2 minutes per side. Drain on brown paper.
In a medium pot, heat the reserved chili.
To serve, put a tortilla on a plate. Top with a quarter each of the chili, cheese, beans, onions and peppers, lettuce, tomatoes and sour cream. Repeat with the remaining ingredients.

Round 2 Recipe - Southwest Beef and Black Bean Chili image

Provided by Sandra Lee

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 29

1 tablespoon canola oil
1 medium yellow onion, diced
1 tablespoon chopped garlic
1 (28-ounce) can crushed tomatoes
1/2 pound cubed leftover pot roast from Pot Roast with Roasted Root Vegetables, recipe follows
1 (15-ounce) can black beans, drained
1 1/2 tablespoons chili powder
2 cups water
Salt and freshly ground black pepper
1/4 cup shredded Monterey jack cheese
1 1/2 pounds beef bottom round roast
2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 carrots, cut into 2-inch pieces
2 stalks celery
1 medium yellow onion
1 (15-ounce) can beef broth
1 cup water
1 tablespoon minced fresh garlic
2 tablespoons Worcestershire sauce
4 sprigs fresh thyme
2 carrots, cut into 3-inch pieces
2 russet potatoes, cut into 1-inch cubes
1/2 pound turnips, cut into wedges
2 tablespoons canola oil
1 teaspoon each fresh rosemary and fresh thyme leaves
1 red onion, sliced

Steps:

Heat a large saucepan over medium heat and add the oil, diced onion and garlic and saute until the onions are golden, about 5 minutes. Add the tomatoes, pot roast, black beans, chili powder, and 2 cups water. Lower the heat and simmer for 30 minutes. Season with salt and pepper, to taste. Ladle the chili into serving bowls and sprinkle each bowl with 1 tablespoon of cheese. Serve hot.
For Pot Roast:
Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
For Roasted Root Vegetables:
One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.