Best 10 Baked Bean Chili Recipes

CHILI WITH BAKED BEANS

Steps:

• In a large saucepan, combine the water, onion, celery and carrot. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are crisp-tender. Stir in the remaining ingredients; heat through.

BAKED BEAN CHILI

Steps:

• Heat oil in large saucepan; add onion and garlic. Cook for 5 minutes.
• Add sausage, beef, beans, soup, broth, chiles, chili powder and cumin.
• Bring to a boil; reduce heat to low.
• Cook for 15 minutes.
• Season with salt and ground black pepper. Garnish with cilantro, if desired.

BAKED BEAN CHILI

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. If desired, serve with sour cream, cheese and jalapenos.

BAKED BEAN CHILI

Steps:

• In a soup pot, brown ground beef with diced onion until beef is fully cooked. Drain off any excess grease.
• Add in the remaining ingredients and cook until heated through, about 5 minutes. Serves 6-8.

COWBOY CHILI AND BAKED BEAN POT

Steps:

• Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add the bacon, cook until browned, and remove with slotted spoon. Add the beef, brown well, and then add the potatoes, onions, chiles, carrot, garlic, chile powder, and bay leaf. Season the mixture liberally with salt and pepper, and cook 10 minutes more, stirring frequently.
• Add the beer and stir about 2 minutes, or until the beer almost cooks out completely. Stir in the stock, thick Worcestershire sauce, baked beans, and tomatoes, and thicken to desired consistency, about 20 to 45 minutes over a steady simmer for loose to super-thick chili. Cool and store for make-ahead meal.
• Reheat over medium heat with a little water, if necessary, to loosen up the chili, so it will heat through without scorching. Serve in shallow bowls topped with green onions.

FIVE-BEAN CHILLI

Steps:

• Heat the oil in a casserole dish and fry the onion and peppers for 10 mins over a medium heat until the onion is golden brown. Add the garlic and spices, and fry for 1 min. Pour in the tomatoes, both cans of beans, 50ml water, then add the sugar and season. Simmer, stirring regularly, for 15-20 mins until thickened.
• Meanwhile, cook the rice following pack instructions. Serve the chilli on the rice and scatter over the coriander. Top with a spoonful of soured cream, or guacamole, if you like.

CHILI BAKED BEANS

Steps:

• Brown meat and drain.
• Cut onion into rings.
• Add spices and onion.
• Stir in 1/2 bottle of molasses and brown sugar.
• Add Baked Beans, BBQ Sauce -- we like Sweet Baby Rays.
• Bake for 1-1.5 hours at 350.

BAKED BEAN CHILLI

Steps:

• Heat the oil in a large frying pan. Fry the mince and the onion over a medium to high heat until browned
• Add the chilli and spice powder and stir
• Add the baked beans and simmer for approx 10-15min until the onion is soft.
• Season with salt & pepper to taste. Serve with boiled rice or in a wrap.

BLACK BEAN CHILI

Steps:

• Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
• Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

CHILI WITH CHICKEN AND BEANS

Steps:

• In a large, heavy-bottom pot or Dutch oven, heat the oil and cumin seeds over medium heat until the cumin is lightly toasted and aromatic, about 1 minute. Add onion, garlic, and bell pepper, and reduce heat to medium-low; cook, stirring occasionally, until vegetables are soft and lightly golden, about 10 minutes.
• Raise heat to medium, and add the chicken, chili powder, oregano, and bay leaf to pot. Cook, stirring frequently, until chicken is seared on the outside and coated thoroughly with spices, about 10 minutes. Add tomatoes and green chiles, and stir to combine. Cook 5 minutes. Add stock, salt, and beans; season with black pepper, and stir to combine.
• Cover; simmer. Stir contents, then replace lid to partially cover pot. Reduce heat to medium-low, and cook until chili is thickened and chicken is tender, stirring occasionally, about 1 1/2 hours.
• Divide chili among six bowls; garnish with sour cream and cilantro leaves, if desired. Serve immediately.