Time 30m Yield 10 servings (2-1/2 quarts). Number Of Ingredients 11 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.,
Time 33m Yield 8 servings Number Of Ingredients 15 Steps:
Heat oil in a large skillet over medium-high heat. Add peppers and onions and cook until slightly tender. Add the ground beef and spices and cook until browned. Skim off excess grease. Add the diced tomatoes and soy black beans and simmer for about 10 minutes, stirring occasionally. To serve, garnish chili with cilantro. If desired, top with shredded Cheddar or Jack cheese, sour cream, and sliced scallion tops.
Time 2h Yield 20 servings. Number Of Ingredients 23 Steps:
In a soup kettle or Dutch oven, cook the beef, pork and sausage over medium heat until no longer pink; drain. Add the onions, celery, green pepper and garlic; cook for 8-10 minutes or until vegetables are tender. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 1-1/2 hours. Discard bay leaves.
Time 14h50m Yield 12 Number Of Ingredients 16 Steps:
Heat the oil in a large pot over medium heat. Cook and stir the green bell peppers, onion, and garlic in the hot oil until soft, 5 to 7 minutes. Add the sirloin roast to the pepper mixture and continue cooking until the beef is completely browned, 25 to 30 minutes. Stir the chili beans, diced tomatoes, tomato sauce, water, chili powder, cumin, nutmeg, salt, black pepper, lime juice, and Worcestershire sauce into the pot; reduce heat to medium-low and cook 3 to 5 hours. Remove from heat and allow to cool slightly before chilling in refrigerator overnight. Before serving, return pot to stove over medium-low heat; cook another 3 to 4 hours.
Time 46m Yield 14 serving(s) Number Of Ingredients 15 Steps:
In a large pan over medium heat, sauté chicken, peppers, garlic and onions in oil until the chicken is no longer pink and vegetables are tender, about 5-7 minutes. Add chili powder, cumin and cayenne pepper; stirring for 1 minute. Add the tomatoes and broth. Reduce heat; simmer uncovered for 15 minutes. Stir in remaining ingredients. Reduce heat; cover and simmer for 10-15 minutes or until chicken is tender.
Time 30m Yield 6 servings, 1 cup each Number Of Ingredients 9 Steps:
Heat dressing in large saucepan on medium-high heat. Add chicken and onions; cook 7 min. or until chicken is done, stirring occasionally. Stir in beans, broth, chiles and cumin. Bring to boil. Simmer on medium-low heat 10 min., stirring occasionally. Serve topped with cheese and cilantro.
Time 30m Yield 4 serving(s) Number Of Ingredients 14 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.
Time 30m Yield 6 Number Of Ingredients 11 Steps:
Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often. Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese.
More about “southwestern chili recipes”
Time 45m Yield 12 Number Of Ingredients 12 Steps:
In Dutch oven or 4-quart saucepan, heat oil over medium-high heat. Cook onion, bell peppers and garlic in oil 5 minutes, stirring occasionally, until tender. Add taco seasoning mix; cook and stir 1 minute. Stir in broth, chicken and beans. Heat to boiling; reduce heat. Cover; simmer 20 minutes, stirring occasionally, until thoroughly heated. Top each serving with cheese. Garnish with sour cream and green onions.
