Best 5 All American Beef Chili Recipes

FAST ALL-AMERICAN BEEF CHILI

Steps:

• Pulse tomatoes and their juice in a food processor until slightly chunky, about 5 pulses.
• In a large saucepan, bring tomatoes, beans, chipotle, sugar, and 1/2 teaspoon salt to a boil, covered.
• Decrease to a simmer and continue to cook.
• Meanwhile, heat oil in a large Dutch oven over medium heat until shimmering.
• Add in onion, chili powder, cumin, and 1/4 teaspoon salt; cook until softened, about 5 minutes.
• Stir in garlic and cook until fragrant, about 30 seconds.
• Increase heat to med-high and add beef.
• Cook, breaking up beef with spoon, until no longer pink, about 3 minutes.
• Stir in the tomato-bean mixture, scraping up any browned bits.
• Bring to a simmer and cook until slightly thickened, about 15 minutes.
• Season to taste with salt and pepper before serving.

ALL AMERICAN BEEF TACO

Steps:

• Make a taco mold by rolling out aluminum foil and folding it over in 10-inch increments until you have a 4-sheet-thick piece of foil. Fold the large foil square in half horizontally, bringing the bottom to the top, and then turn 90 degrees. Crimp over the top and bottom edges by 1 inch, and then fold over the sides by 1 inch. Place the aluminum foil roll or a narrow rolling pin into the center of the foil square and bring the sides together to create a hollow, narrow tube to mold the taco, making sure it can stand up on the long side.
• Heat the oven to 250 degrees F.
• Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer, about 5 minutes. Adjust the heat to maintain the temperature.
• Shape 1 tortilla around the aluminum foil mold, forming a taco shape. Use tongs to hold up the sides against the mold and put the bottom of the tortilla into the hot oil and fry for 20 seconds. Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds. Flip the tortilla over and fry for an additional 30 seconds. Remove the taco shell to a cooling rack set over a newspaper lined half sheet pan and cool for 30 seconds before removing the mold. Sprinkle the hot tortillas with kosher salt, to taste. Repeat frying procedure with the remaining tortillas. Keep the taco shells warm in the heated oven while preparing the filling.
• Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat. Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Add Taco Potion and beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes.
• Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro. Serve immediately.
• Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.

MOM'S CLASSIC BEEF CHILI

Steps:

• Place a large frying pan over medium-high heat until hot, about 45 seconds. Add 1 tablespoon oil, then add peppers and onion; saute until soft, about 6 minutes. Add garlic and saute until fragrant, about 2 minutes. Transfer mixture to a large soup pot and set aside.
• Increase the heat under the frying pan to high and let the pan get very hot, about 90 seconds. Add 1 tablespoon oil, then add 1/2 of the ground beef; cook and stir in the hot skillet until browned and crumbly, about 6 minutes. Transfer to the soup pot, and drain and discard grease from the frying pan. Repeat with remaining oil and beef.
• Add tomatoes, broth, chili powder, tomato paste, cumin, oregano, salt, and cayenne pepper to the beef mixture; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 45 minutes.
• Add kidney beans and black beans; simmer until beans are heated through, about 15 minutes.

ALL-AMERICAN CHILI

Steps:

• In a large saucepan, brown the beef, onion and pepper until the beef is no longer pink; drain. Stir in beans and soups. Simmer, uncovered, for 15 minutes or until heated through. Garnish with cheese.

ALL-AMERICAN BEEF CHILI WITH KIDNEY BEANS

Steps:

• Heat the oil in a large Dutch oven over medium heat until shimmering but not smoking.
• Add the onions, bell pepper, garlic, chili powder, cumin, coriander, red pepper flakes, oregano, and cayenne and cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes.
• Increase the heat to med-high and add half the beef, breaking up the chunks with a wooden spoon , until no longer pink and just beginning to brown, 3-4 minutes.
• Add the remaining beef and cook, breaking up the chunks with the wooden spoon until no longer pink, 3-4 minutes.
• Add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt.
• Bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour.
• Remove the cover and continue to simmer 1 hour longer, stirring occasionally (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer), until the beef is tender and the chili is dark, rich, and slightly thickened.
• Adjust seasonings with additional salt to taste.
• Serve with the lime wedges and condiments of your choice-diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro, sour cream, and shredded Monterey Jack cheese or cheddar cheese.