Southwestern Style Beef Chili Recipes

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Freeze option: Transfer cooled chili to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Place in a saucepan; heat through.,

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.

Steps:

• In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.

Steps:

• 1. First, you're going to need a large pot or a stock pot, and a frying pan for this recipe.
• 2. Brown the sausage and the beef in the frying pan, either together or separately, making sure it isn't clumping up by chopping it finely with spatula. I also have used a fork and knife to cut it up while cooking to make it finer. Don't overcook meat, just brown it so there is no pink color. It's still going to cook more in the chili.
• 3. Add 4 cans of tomatoes to the large pot, and add meat and all other ingredients. BE SURE to DRAIN the BEANS and CORN or it will be too watery. Cook for 3 hours (no good chili is cooked quickly - it has to simmer on a low heat for AT LEAST 3 hours if not more.) This way all of the ingredients get a chance to mesh together and create the delicious taste.
• 4. The red pepper flakes are listed as optional - this is a very spicy chili if you use the red pepper flakes - but my child still ate it so it must be pretty good. I like spicy so it didn't bother me. I do recommend the flakes but you may want to scale down on them if you have a "finicky" eater. Enjoy!
• 5. The multi-grain tortilla chips are to eat with the chili. My child likes to scoop it up with the chips. It's also a nice way to balance out the spicy flavor, the chips soften it up a bit. And, they are healthy!

Steps:

• Spray a large sauce pan and heat over medium high heat.
• Add the carrots, onion, garlic and salt and cook, stirring, for 3 minutes.
• Add the beef and cook, breaking it up with a spoon, until it is no longer pink, 3 to 5 minutes.
• Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.
• Add the beans, green chiles, chili powder, beef broth, and 1/2 teaspoon salt.
• Simmer over medium heat until the vegetables are tender, about 10 minutes.
• Stir in the corn.
• Divide among bowls and top with the Cheddar and scallions.