Time 2m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Combine Water and Beans inches. medium saucepan and bring to bOil over medium high heat. Reduce heat and simmer until tender, about 1 hour. Heat Oil in large skillet over med-high heat. Add Onion, Green Pepper, and Garlic. Saute until tender. Transfer to Dutch Oven and set aside. Add Pork and Beef to same skillet. Brown well. Stir into vegetables in Dutch Oven. Add Beans and their liquid along with Tomatoes and seasonings. Mix well, cover and simmer 1 hour. Add Wine and cook, uncovered, 30 minutes. Season with Salt and Pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken.
Time 1h16m Yield 6 serving(s) Number Of Ingredients 19 Steps:
In a large saucepan, saute onion and garlic in oil until onion is transparent. Add chili powder; cook for 1 minute. Add instant broth, cover the pan, and Simmer for a few minutes. Next add carrots, green peppers, celery, and eggplant; cook for 5 minutes, stirring frequently. Add crushed tomatoes and tomato puree; bring mixture to a boil. Add water, burgundy, and hot pepper sauce; stir to combine. Cook 15 minutes. Stir in kidney beans. Cook the chili at least 45 minutes to an hour, or until the vegetables are tender. (The longer you cook the chili, the better it will taste.) If necessary, adjust consistency by adding a small amount of water.
More about “dynamite chili with beans recipes”
Time 1h25m Yield 12 Number Of Ingredients 20 Steps:
Pour tomatoes into a large stockpot over medium heat. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot. Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot. Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot. Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot. Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.
