Best 9 Chili Recipe Beef Recipes

CRISPY CHILI BEEF RECIPE BY TASTY

Steps:

• Slice the steaks into thin strips and place into a small bowl.
• Add the cornflour, 5 spice, salt, and pepper. Mix until evenly coated.
• Carefully heat the oil in a deep saucepan until it reaches 190°C (375°F).
• Carefully place the beef strips into the oil and fry for about 4-5 minutes, until golden brown.
• Place on some tissue to soak up the excess oil and set a aside.
• Meanwhile, prepare the sauce by adding a tablespoon of oil to a frying pan. Frying the chilies, spring onion, and ginger over a medium heat for a few minutes. Add garlic paste and fry for another minute.
• Stir in the soy sauce, sweet chili sauce, red wine vinegar, and tomato ketchup until thick.
• Stir in the beef steaks until evenly coated.
• Garnish with spring onion and red chilies.
• Enjoy!

ROUND 2 RECIPE - SOUTHWEST BEEF AND BLACK BEAN CHILI

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.

BEEF AND BEER CHILI, EASY CROCKPOT RECIPE

Steps:

• Heat the oil over medium-high heat in a large, nonstick frying pan or skillet. Add beef, onion, and garlic, stirring occasionally, until browned (about 3 minutes).
• Spoon beef mixture into crock pot. Add paprika, chili powder, cumin, oregano, and stewed tomatoes (including liquid), beer, jalapeno if desired, and beans. Stir to combine. Cover and turn crock pot on LOW. Cook 8-10 hours.
• Sprinkle each serving with minced onion and grated cheese if desired.

AL ROKER'S SPICY BEEF CHILI RECIPE - (3.5/5)

Steps:

• 1. Heat oil in heavy bottomed pot. Season the beef with salt and pepper (or Tony's). Add half the meat to the oil and cook until brown, about 5 minutes. Using a slotted spoon, transfer meat to a plate. Repeat with the remaining meat. Add the sausage and cook until browned, breaking it up with a spoon, about 4 minutes. Add the sausage to the beef 2. Add the chopped onion to the hot oil and cook over moderate heat until tender, about 4 minutes. Add the garlic and cook for 2 minutes. Stir in the chili powder, paprika, cumin and the beef, sausage and any accumulated juices. Cook, stirring until fragrant, about 1 minute. Add the tomatoes and their juices and the water. Cover and simmer over moderately low heat for 1 hour. 3. Stir in the beans and simmer uncovered until thickened, about 15 minutes. Serve the chili in deep bowls, passing the cheese, scallions, sour cream and cilantro on the side.

BEEF SHORT RIBS IN CHIPOTLE AND GREEN CHILI SAUCE RECIPE - (4/5)

Steps:

• Mix first 5 ingredients in bowl; sprinkle all over short ribs. Place ribs on plate; cover and chill 1 hour or up to 1 day. Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high heat. Add half of ribs and brown on all sides, about 9 minutes; transfer to plate. Repeat with remaining ribs. Reduce heat to medium. Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add broth and bring to boil, scraping up browned bits. Add tomatoes, lime juice, and chipotle chilies. Return ribs to pot, meaty side down, in single layer. Bring to boil; cover and cook in oven until ribs are just tender, about 1 1/2 hours. Remove pot from oven. Tilt pot; spoon off fat. Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes. Season sauce with salt and pepper. (Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, then cover and keep refrigerated.) Bring ribs to simmer over medium heat; add chili rings. Simmer until chilies soften, about 10 minutes. Transfer ribs and sauce to large bowl. Sprinkle with cilantro; garnish with lime wedges

CAMPBELLS FIESTA CHILI BEEF SOUP RECIPE - (3.3/5)

Steps:

• Add beef fat to electric fry pan over medium heat. When hot, add tomato paste and cook stirring constantly for 2 minutes. Combine Garlic Powder, Onion Powder, sugar, salt, Paprika and Chili Powder in a small bowl, mix. Add to fat/tomato paste mixture and cook for 30 sec to bloom the spices. Mix in rest of ingredients, mashing about half of the pinto beans as you do so, heating on low until evenly melted.

BEEF AND BUTTERNUT SQUASH CHILI RECIPE - (4.4/5)

Steps:

• Cut stew beef into bite size pieces and coat with salt and pepper. Heat 2 tablespoons oil in dutch oven. Brown beef, remove and set aside. Heat remaining oil in dutch oven. Add chopped onion and cook 3 minutes or until translucent. Add garlic, jalapeno and bell pepper and cook 2 or 3 minutes. Add wine and stir in tomato paste. Add whole tomatoes and crush with wooden spoon. Return cooked beef to the pot. Add spices, stir to combine, cover and simmer for one hour. Add butternut squash and water and simmer for one more hour, stirring occasionally. Remove from heat and finish with red wine vinegar (and optional butternut squash seed oil.)

SWEET POTATO AND BEEF CHILI RECIPE - (4/5)

Steps:

• Season the ground beef with salt and pepper. Create a spice mixture by tossing coriander, cumin, paprika, and chili powder together. Set these aside. Heat a Dutch oven (bigger than 5 quarts) over medium-high heat. Add oil and then garlic to heated oil. Once you can smell the garlic, add onions with a generous dash of salt. Saute until softened, ~3 minutes. Next add in ground beef with half the spice mixture and diced tomatoes. Brown and break up with a wooden spoon, 3 to 5 minutes. If there is a lot of grease, drain from the pot. Add in sweet potatoes, chicken stock, and remainder of spices. Cover and bring to a boil. Lower heat to a simmer and cook covered for another 15 minutes or until the sweet potatoes are softened. While soup is cooking, cube avocados and chop cilantro. Turn off heat and add in a squeeze of lime juice.Season to taste with salt and pepper. Top with avocado and cilantro when serving. Nutrition Information Serves: 4 | Serving Size: 2 cups Per serving: Calories: 467; Total Fat: 22g; Saturated Fat: 5g; Monounsaturated Fat: 13g; Cholesterol: 80mg; Sodium: 913mg; Carbohydrate: 45g; Dietary Fiber: 12g; Sugar: 12g; Protein 36g Nutrition Bonus: Potassium: 1300mg; Iron: 9%; Vitamin A: 105%; Vitamin C: 12%; Calcium: 5%

BEEF CHILI WITH PANCETTA, ANCHO AND CHOCOLATE RECIPE - (4.1/5)

Steps:

• 1. Place the dried chiles in a bowl and pour 1 cup of boiling water over them. Let the chiles soak for 10 minutes. Transfer them to a blender and purée until smooth; set aside. 2. In a large heavy-bottomed 6-quart pot or a Dutch oven over medium-high heat, add the pancetta and cook, stirring often, until the fat has rendered and the pancetta is crisp, 4 to 6 minutes. Remove the pancetta and transfer to a bowl. 3. Add the oil and increase the heat to high. Working in two batches, brown the beef, breaking it up using a wooden spoon, 2 to 3 minutes per batch. Remove the meat using a slotted spoon and transfer to the bowl with the pancetta. 4. Reduce the heat to medium high. Add the onions and pepper to the pot. Season with salt and cook, stirring often, until soft, 6 to 8 minutes. Add the garlic, chile powder, oregano, black pepper, cayenne and bay leaf and cook for 2 to 3 minutes, until the pot is very fragrant from the spices. Add the tomato paste and reserved meat and pancetta and cook for an additional 10 minutes. Add the reserved ancho chile purée, brown sugar, beer, beans, crushed tomatoes and chocolate and simmer over medium low heat for 1 hour and 15 minutes to 1½ hours, or until the flavors have melded together. Stir in the vinegar. Taste and adjust the seasoning as necessary. Serve the chili hot with avocado, cilantro, pickled jalapeños, cheddar, onion, lime and sour cream. Make ahead: Chili can be made 2 days ahead, then covered and chilled. Rewarm over low heat.