Time 30m Yield 4 servings. Number Of Ingredients 11 Steps:
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are crisp-tender. Top each serving with sour cream and cheese.
Time 2h Yield 6 to 8 servings Number Of Ingredients 16 Steps:
Heat a large pot over medium heat. Mix together the coriander, paprika, cumin, cayenne and some salt and pepper in a small bowl and toss with the cubed meat, ground meat or eggplant. Add the oil to the pot and when hot, add the meat or eggplant and cook, turning as necessary, until brown, 3 to 5 minutes. Add the onion, garlic and jalapeno and cook, stirring, until beginning to soften, about 2 minutes. Add the beer and water and deglaze the pot, scraping up any brown bits on the bottom with a wooden spoon. Add the tomato and chipotle if using, bring to a simmer and simmer until the meat is tender, 1 to 1 ½ hours. (The cooking time will be less for ground meat, chicken and eggplant.) Add the beans and continue to simmer for 10 to 15 minutes to thicken. (If using pre-soaked dried beans, the cooking time may be longer.) Serve the chili garnished with your favorite toppers on hand.
Time 1h Yield 12 Number Of Ingredients 9 Steps:
Place the ground beef in a large pot over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off grease. Place the pot over medium heat, and add the onion, garlic, green pepper, red pepper and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and water, and season with chili powder. Simmer over low heat for 40 minutes uncovered.
Time 50m Yield 12 serving(s) Number Of Ingredients 13 Steps:
In a large heavy pot or Dutch oven, over medium heat, brown ground beef and ground pork sausage with 1 lg onion coarsely chopped and 2cloves of garlic minced.Add 1lg green bell pepper cut into 3/4" chunks and smoked sausage cut into 3/4"chunks; continue cooking 5-10 min longer. Reduce heat to low; drain fat. Blend in spices and chopped tomatoes with all their juice. Simmer 5-10min. Stir in kidney beans (reserve liquid). In a bowl, blend a little of the reserved bean liquid with cornmeal to consistency similar to pancake batter; mix with chili simmering another 10-15min. Stirring occasionally.
More about “meaty meat less chili recipes”
Time 2h30m Yield 8-10 serving(s) Number Of Ingredients 18 Steps:
Remove any casings from sausages, crumble meat into a large, deep, pot. Cook over medium-high heat, stirring often until lightly browned. To pot add ground turkey, beef, and pork. Mix together and crumble meat until it begins to brown. To browned meat add onion, bell pepper, and pablano pepper. Continue to cook over medium-high heat until onion is soft. Add all other ingredients. Bring to a boil, cover, reduce heat and simmer for about an hour. Don’t forget to occasionally stir, so it doesn’t burn! Uncover and cook over medium-low heat until liquid starts to evaporate (about 30 minutes), continue to stir so it doesn’t burn. Remove pot from heat and let cool about 15-20 minutes. Return to burner and heat throughly. Repeat the last 2 steps as needed until chili is thick. Serve with crackers. Leftovers can be easily frozen in a ziplock freezer bag or Tupperware.
