SMOKY BEEF AND BACON CHILI
A smoky, spicy, hearty chili with bacon and ground beef. Serve with your choice of toppings--sour cream and Cheddar cheese work well.
Provided by Nick Wilson
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h15m
Yield 6
Number Of Ingredients 18
Steps:
- Melt butter in a large pot over medium heat. Add bacon and cook until bacon begins to brown, about 4 minutes. Add onion, cover, and cook until translucent, 4 to 8 minutes. Add garlic; cook and stir for 2 minutes.
- Increase heat to medium-high. Add ground beef and cook and stir until browned and crumbly, 6 to 10 minutes. Stir in chili powder, paprika, cumin, salt, and cayenne pepper; cook for 2 to 4 minutes. Add tomatoes, beer, tomato sauce, Worcestershire, and hot sauce; stir well.
- Reduce heat to medium-low. Cover partially and cook until reduced, 30 to 45 minutes. Stir in black and kidney beans. Cook for an additional 10 to 15 minutes. Serve hot.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 36 g, Cholesterol 64.4 mg, Fat 14.8 g, Fiber 12.1 g, Protein 27.6 g, SaturatedFat 5.8 g, Sodium 1471.5 mg, Sugar 4.2 g
SPICY CHILI LIME MAYO
Make and share this Spicy Chili Lime Mayo recipe from Food.com.
Provided by Palis Favorites
Categories Low Protein
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a bowl and mix well!
- Enjoy!
BACON WRAPPED BEEF TENDERLOIN
Steps:
- For the tenderloin: Begin by placing a large sheet of plastic wrap on a clean bench top (use 2 overlapping sheets if you have to). In the center of the plastic, lay the bacon slices vertically, slightly overlapping one another, working from left to right. Sprinkle the tenderloin with the salt and pepper. Place the beef tenderloin horizontally across the strips of bacon (along the bottom of the rectangle of bacon). Roll up the plastic and bacon around the beef so it is wrapped tightly and evenly. Twist the ends of plastic to tighten and form the meat into an even log shape. Place in the refrigerator to firm up for 1 hour so the bacon sticks to the beef and the roast retains its nice even shape.
- Preheat the oven to 375 degrees F.
- Set a large cast-iron pan (or roaster) over high heat and coat lightly with canola oil. Remove the beef from the fridge and discard the plastic. Place the roast seam-side down in the pan and brown on all four sides, 4 to 5 minutes per side. When completely browned, place the whole pan in the oven and roast for about 30 minutes (an instant-read thermometer should register 135 degrees F for medium-rare). When done, remove from the oven and transfer the roast to a platter to rest before slicing into 1/2-inch-thick slices.
- For the peppercorn sauce: Set the pan used for the beef over medium heat. Discard all but 2 to 3 tablespoons of fat from the pan, and then add the garlic and shallots. Season with some salt and saute until caramelized, 2 to 3 minutes. Then add the green peppercorns. Mix well, and then remove the pan from the heat and carefully add the whiskey (you can flambe if you like here by igniting the alcohol in the pan). Return the pan to the heat and cook down until just about all the liquid has reduced before adding the beef stock and heavy cream. Bring to a simmer and cook to allow flavors to meld, 2 to 3 minutes. Remove from the heat and add the cold butter cubes, swirling as they dissolve. Taste and, if needed, season with more salt. Serve with the slices of bacon wrapped tenderloin.
STIR-FRY CHILLI BEEF WRAPS
Stretch your steak a little further by adding lots of peppers, tomatoes and black beans, and serving in tortillas
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 15m
Number Of Ingredients 11
Steps:
- Put the steak in a bowl with the spices and garlic, and stir well. If you have time, leave to marinate for a couple of hrs. Heat the oil in a wok, then tip in the beef and fry for just 1-2 mins, until it changes colour but is still on the rare side. Remove the beef to a plate.
- Add the pepper and half the onion, and stir-fry in the juices - add a splash of water to get things going and stop it burning. Stir in the tomatoes and beans, and heat through with plenty of seasoning, then stir in most of the coriander.
- Meanwhile, heat the tortillas. The best way is directly on the gas flame, as it gives them a lovely charred flavour. Stir the beef into the beans and heat briefly. Serve with the tortillas and the reserved onion and coriander.
Nutrition Facts : Calories 642 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 102 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 33 grams protein, Sodium 1.1 milligram of sodium
ROAST BEEF TORTILLA WRAPS
Cumin, chili powder and cayenne pepper give the cream cheese spread in these extraordinary sandwiches a deliciously mild Southwestern flavor.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, beat the cream cheese, mayonnaise, cumin, salt, chili powder and cayenne until smooth. Spread 1 tablespoon on one side of each tortilla; top with lettuce, roast beef, tomato and onion; roll up tightly. Cut on a diagonal.
Nutrition Facts : Calories 404 calories, Fat 14g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 1422mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 7g fiber), Protein 23g protein.
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