Cheesy Double Bean Chili Recipes

Steps:

• 1. In a large saucepan, cook the beef, onions and garlic until meat is no longer pink; drain. Stir in the tomatoes, chilies and pepper; bring to a boil.
• 2. Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted.
• 3. Serve immediately or allow to cool before freezing. **May be frozen for up to 3 months.

Steps:

• Heat large soup pot over medium heat. Add ground beef, bell pepper, celery, onion and garlic. Cook over medium heat until beef has browned and the liquid from the vegetables has evaporated.
• Add beans, tomatoes and paste. Stir in spices. Mix well.
• Add beef stock and mix well. Bring to a boil and reduce to a simmer. Simmer for 45 minutes - 1 hour.
• Just before serving, stir in or top with cheese.

Steps:

• Put the onions, celery and chopped peppers with the oil in your largest flameproof casserole dish or heavy-based saucepan, and fry gently over a low heat until soft but not coloured.
• Drain both jars of peppers over a bowl to catch the juices. Put a quarter of the peppers into a food processor with the chipotle paste, vinegar, cocoa, dried spices and herbs. Whizz to a purée, then stir into the softened veg and cook for a few mins.
• Add the tomatoes and refried beans with 1 can water and the reserved pepper juice. Simmer for 1 hr until thickened, smoky and the tomato chunks have broken down to a smoother sauce.
• At this stage you can cool and chill the sauce if making ahead. Otherwise add the kidney and black beans, and the remaining roasted peppers, cut into bite-sized pieces, then reheat. (This makes a large batch, so once the sauce is ready it might be easier to split it between two pans when you add the beans and peppers.) Once bubbling and the beans are hot, season to taste and serve.

Steps:

• Brown meat in large skillet on medium heat; drain. Add onions and peppers; cook and stir 5 min. or until crisp-tender.
• Add all remaining ingredients except cheese; mix well. Cover; simmer on low heat 30 min., stirring occasionally.
• Sprinkle 3 Tbsp. cheese into each of 6 soup bowls; top with chili and remaining cheese.

Steps:

• In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Steps:

• Melt margarine in 3-quart saucepan over medium heat. Cook onion and garlic in margarine, stirring occasionally, until onion is tender.
• Stir in remaining ingredients except cheeses, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
• Stir in Cheddar cheese and 1/2 cup of the Monterey Jack cheese. Heat over low heat, stirring occasionally, just until cheeses are melted. Sprinkle each serving with remaining Monterey Jack cheese.