Smoky Three Bean Beef Chili Recipes

Steps:

• In 4-quart saucepan or Dutch oven, heat oil over medium-high heat. Cook celery, bell pepper, onion and garlic in oil 3 minutes.
• Stir in remaining ingredients except tortilla chips and green onions. Heat to boiling. Reduce heat; cover and simmer 30 to 40 minutes, stirring occasionally, until vegetables are tender and flavors are blended.
• Top individual servings with tortilla chips and green onions.

Steps:

• Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

Steps:

• Sprinkle beef with chili powder. In a large skillet, heat oil over medium heat. Brown beef and onion in batches. , Meanwhile, in a 5-qt. slow cooker coated with cooking spray, combine beans, tomatoes, broth, tomato paste, jalapenos, brown sugar, garlic, salt, pepper and cumin. Stir in beef, onion and drippings., Cook, covered, on low 5-6 hours or until meat is tender. If desired, serve with sour cream.

Steps:

• In a bit of olive oil, sauté the onion, bacon, carrot, and celery, until the onion is soft and the bacon fat rendered.
• Add the garlic and sauté a moment more.
• Add the beef and cook until brown, breaking it up with a wooden spoon (or a potato masher).
• After the beef is browned, add the chicken stock, tomato paste, canned tomatoes, beans, and all the spices and herbs.
• Bring to a boil and simmer as long as you feel like it. It doesn't need much more cooking at this point.
• Season to taste.
• Serve garnished with tortilla chips, shredded KRAFT Cheddar Cheese, sliced scallions, PHILADELPHIA Cream Cheese, and or any other topping of your choice.
• *If you want to make the chili more spicy, double (or triple!) the amount of cayenne pepper. It is up to you.

Steps:

• Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes.
• Add the cumin and cook, stirring, for 1 minute.
• Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink.
• Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper.
• Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer.
• Season, to taste, with salt and pepper.