RANCH BEAN CHILI
Loaded with beans, peppers, tomatoes and corn, this hearty, colorful chili is sure to be a family hit. I often take it to potlucks and always come home with an empty pot! -Nancy Foreman, East Wenatchee, Washington
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Serve desired amount of chili. Cool remaining chili; transfer to freezer containers. Cover and freeze for up to 3 months., To use frozen chili: Thaw in the refrigerator. Place in a saucepan; heat through.
Nutrition Facts : Calories 298 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 840mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 11g fiber), Protein 23g protein.
AUTHENTIC TEXAS RANCH-STYLE CHILI
I have had this recipe for decades. I originally clipped it from a magazine, but don't remember which one or what year - the clipping is quite tattered now! In the clipping write-up, it says, "A really fine chili, cooked the way Texans like it!". I will let the Texan chili aficionados decide that, but I do know my family enjoys...
Provided by Martha Price
Categories Beef
Time 2h25m
Number Of Ingredients 13
Steps:
- 1. Heat 2 tablespoons of oil in a heavy large pot with tight-fitting lid. Lightly brown beef, removing as it browns. Add more oil as needed.
- 2. After all meat is browned and removed from pot, add garlic and onion to pot and saute until tender and lightly browned. Return all meat to pan.
- 3. Combine chili powder, flour, and cumin (I don't always crush the cumin seeds, just leave whole). Sprinkle this mixture over the meat; stir over low heat until meat is evenly coated, about 2 minutes.
- 4. Stir in oregano, salt, cayenne, beef broth and water. Bring to a boil, stirring often. Lower heat, simmer slowly, with lid on for about 2 hours, or until meat is very tender.
- 5. Sprinkle in the cornmeal, stirring constantly, until mixture is slightly thickened, 5 - 10 minutes. *It is best to let chili "rest" for 15 to 30 minutes before eating; it gives the meat a chance to absorb more of the sauce! Serve with hot white rice and pinto beans on the side, if desired.
MOM'S CHILI
Quick, easy, yummy chili from Texas.
Provided by Bailey
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h10m
Yield 4
Number Of Ingredients 8
Steps:
- In a large saucepan over medium-high heat, cook beef and onion until meat is brown. Stir in beans, diced tomatoes, chili seasoning, salt, pepper, chili powder and water. Reduce heat and simmer 2 hours.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 26.8 g, Cholesterol 69.7 mg, Fat 18.7 g, Fiber 8.4 g, Protein 27 g, SaturatedFat 7 g, Sodium 1701.1 mg, Sugar 4.1 g
RANCH STYLE CHILI
I found this recipe in Texas Cookbook about 6 months ago. This is the best chili I have ever made. It tends to be on the mild side, just add some hot peppers of your choice to kick it up a notch.
Provided by Cookin in Texas
Categories Meat
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Brown beef in skillet, drain off excess fat. Transfer to a 3-quart cooking pot. Blend in flour, paprika, salt, pepper, onion flakes, chili powder, cumin, garlic, and sugar. Add green bell pepper and mix well.
- Stir in tomatoes with juice, 1/2 cup water and beans. Bring to boil.
- Reduce heat; cover and simmer for 20 to 30 minutes.
- Check consistency of chili, if you like it on the soupy side add another 1/2 cup water; cover and simmer for another 10 minutes.
Nutrition Facts : Calories 346.1, Fat 12.4, SaturatedFat 4.8, Cholesterol 73.7, Sodium 675.4, Carbohydrate 29, Fiber 8, Sugar 5.5, Protein 30.2
EASY RANCH STYLE BEAN CHILI
This chili is made using store bought Ranch Style Beans (or WalMart equivalent). It's so easy, and takes little time and effort to prepare.
Provided by mmsanchez09
Categories Beans
Time 30m
Yield 7-9 serving(s)
Number Of Ingredients 8
Steps:
- In a large dutch oven, or 16 quart stock pan, combine all of the ingredients except the beef.
- Stir well, until all of the spices are well mixed.
- Turn heat on to medium, and add the beef, and stir.
- Turn the heat to low, and let simmer for approximately 30 minutes, stirring occasionally to keep from sticking to the pan.
- Chili will thicken as it stands.
- Serve with cheddar cheese on top, and with cornbread.
- Also great on hot dogs for chili dogs, or with Frito Pie.
Nutrition Facts : Calories 233.1, Fat 15, SaturatedFat 5.8, Cholesterol 66.1, Sodium 589.6, Carbohydrate 5.2, Fiber 1.5, Sugar 2.2, Protein 19
RANCH-STYLE TURKEY CHILI
Provided by Rachael Ray : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Char the peppers over a gas flame on high heat or under the broiler with the oven door cracked for steam to escape, turning with tongs. Place the charred peppers in a bowl and cover with plastic wrap to steam. Let them cool, then peel, seed and finely chop.
- Preheat the oven to 400 degrees F.
- Crumble the corn muffins, arrange on a cookie sheet and toast until crispy and extra golden, about 10 minutes. Set aside.
- Heat the EVOO in a Dutch oven over medium-high heat. Add the turkey and sprinkle with salt and pepper. Brown and crumble the meat. Add the garlic and onions to the pot and cook to soften, about 5 minutes. Add the cumin and coriander, then stir in the chopped peppers. Add the beans, stock and herbs and simmer 5 minutes. Season with hot sauce.
- Turn off the heat and stir in the sour cream to combine. Serve topped with the crispy corn muffin crumbles and any of the other toppings you like.
COPYCAT CHILI'S RANCH DRESSING
Chili's Ranch Dressing is delicious and now you can make it in your home. Our Copycat Chili's Ranch Dressing Recipe is so simple and tastes just like it came from the restaurant. Making Ranch Dressing from scratch will be your go-to dressing for all your salads!
Provided by Katie Clark
Categories Copycat
Time 5m
Number Of Ingredients 4
Steps:
- Dump all your ingredients in a medium sized bowl
- Whisk all together until combined.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 170 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 17 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 312 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
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RANCH CHILI RECIPE | MYRECIPES
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5/5 (1)Total Time 3 hrs 45 minsServings 6Calories 672 per serving
- Pour 1 can broth into a glass measure; heat in a microwave until simmering. Stem and seed dried chiles; rinse, cut into chunks, and put in a blender. Pour hot broth over chiles and let stand 10 minutes. Holding lid down with a towel, whirl until smooth.
- Meanwhile, in a 6-quart heavy pan over medium-high heat, stir bacon often until browned, about 10 minutes. With a slotted spoon, transfer to paper towels. Discard all but 2 tablespoons fat from pan.
- Rinse beef and pat dry; cut into 1 1/2-inch chunks, trimming off any large lumps of fat. Sprinkle beef lightly with salt. Working in batches, add beef in a single layer to pan and turn pieces as needed to brown all over, 5 to 6 minutes per batch. Transfer beef to a bowl. Add onion, garlic, cumin, and oregano to pan; stir often until onion is limp and beginning to brown, 5 to 6 minutes.
- Return beef and bacon to pan. Add chile purée, beer, and remaining can broth; bring to a boil, scraping up browned bits. Cover, reduce heat, and simmer, stirring occasionally, for 1 hour. Uncover and simmer, stirring occasionally, until beef is very tender when pierced and sauce is thickened, 1 to 1 1/2 hours longer; if sauce gets too thick before beef is done, add more broth as needed.
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