This simple chili recipe is pretty easy to make. The beef stew is a unique flavor addition to this dish.
2 pounds ground beef
1 large onion, chopped
2 (16 oz.) Cans chili beans, drained
1 (64 oz.) Can bottled tomato juice
1 (40 oz.) Can prepared beef stew or canned beef chunks
1 tablespoon chili powder
Salt and pepper to taste
In a 6-quart pot, cook the beef and onion over medium-high heat until the meat is brown; drain. Stir in the chili beans, tomato juice, and beef stew. Add the chili powder, salt and pepper.
Lower heat to a simmer and let simmer for 1 hour.
=> Beef Chili Recipe: Mexican Fiesta Beef Chili
Here's a feisty chili recipe that will have a hit with chili lovers who like authentic Mexican flavor.
2 tablespoons vegetable oil
1 cup white rice
1 cup onion, chopped
1 cup green bell pepper, chopped
1 1/4 cups water
1 (10 oz.) Can red chili sauce
1 (8.75 oz.) Can sweet corn
1 tablespoon lemon juice
1 teaspoon salt
1 pound beef sirloin, cut into 1-inch cubes
1 (15 oz.) Can Mexican style tomato sauce
1 teaspoon ground cumin
1 cup Monterey Jack cheese, shredded
Add the oil to a medium sized saucepan. Stir in the rice. Cook over medium heat for 5 minutes, or until rice takes on a golden color. Add in 1/2 cup onion and 1/2 cup green pepper. Cook for 1 minute; stirring constantly.
Add in the water and half of the chili sauce. Bring to a boil. Mix in the corn, lemon juice, and 1/2 teaspoon of salt. Cover and simmer over low heat for 20 minutes.
While the rice mixture is cooking, sauté the beef, remaining 1/2 cup of onion and 1/2 cup green pepper until beef is brown and the vegetables are tender. Add in the remaining chili sauce, tomato sauce, cumin and 1/2 teaspoon salt. Simmer uncovered for 15 minutes.
Turn the rice onto a platter and fluff it with a fork. Sprinkle the rice with the cheese. Pour beef mixture on top. Serve immediately.
=> Beef Chili Recipe: Hearty Beef Chili Casserole
This is a good chili recipe to serve on cold nights when you want something warm and spicy in your tummy.
3/4 pound lean ground beef
2 teaspoons olive oil
2 comments, chopped
1 green bell pepper, chopped
1/4 cup frozen green peas
1/2 teaspoon chili powder
1/2 teaspoon red pepper flakes
1 (14.5 oz.) Can canned tomatoes, drained and chopped
1/4 cup tomato paste
1 (15.25 oz.) Can kidney or black beans, drained
1 (11 oz.) Can whole kernel corn, drained
4 (6-inch) corn tortillas, quartered
1/3 cup reduced-fat Cheddar cheese, shredded
Preheat oven to 350 degrees. Lightly grease a medium sized casserole dish.
In a skillet, cook ground beef over medium heat until it is brown; drain and set aside.
In a separate skillet, heat the olive oil and sauté the onions over medium heat until tender. Stir in the green pepper, peas, chili powder and red pepper flakes.
Add in the beef, tomatoes and tomato paste. Reduce heat to low and simmer for 5 minutes. Stir in the kidney beans and corn.
Spoon half of the chili mixture into the casserole dish. Top with half of the tortilla quarters. Layer on the remaining chili mixture.
Cover and bake for 25 minutes. Remove the cover and layer on the remaining tortillas and cheese. Continue to bake for another 10 minute, or until the cheese is melted and a nice golden brown color.