Chili - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with chili, and includes Slow Cooker Chipotle Chili and 30-Minute Chili with Ground Beef and Beans. Enjoy!

STEAK, ROASTED TOMATO AND BEAN CHILI

Recipe Yield: Makes 8 servings.

Source: TBC

Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/steak-roasted-tomato-and-bean-chili.

Ingredients

3 pounds Shoulder Steaks, cut 3/4-inch thick

2 tbsp vegetable oil

1 medium green bell pepper, chopped

1 medium onion, chopped

2-1/2 cups no-salt added roasted tomato salsa

1/4 cup chili powder

2 tsp ground cumin

2 cans (15 ounces each) no-salt added black beans, rinsed, drained

Optional Toppings/Additions

Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato, shredded cheese

Directions

Cut beef steaks into 3/4-inch pieces.

Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches. Set aside.

Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender.

Return beef and accumulated juices to stockpot.

Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.

Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.

Serve chili in bowls. Garnish with Toppings, as desired.

Nutritional Information Per Serving: Calories: 289; Fat: 10 g; Saturated Fat: 3 g; Fiber: 6 g; Sodium: 264 mg; Cholesterol: 78 mg; Protein: 32 g; Carbohydrates: 23 g

BUTTERNUT SQUASH CHIPOTLE CHILI

This comes from Brittany Williams at TODAY. She wrote, "Embracing a healthier lifestyle meant learning to love and embrace plants. When I was younger, I struggled with consuming vegetable-based meals, so I want my kids to love how fueling their bodies with plant food makes them feel. To do this, I like to sneak as many vegan dishes as I can into our meal rotation. Most of the time, no one even misses the meat! This delicious vegan chili is a regular winter favorite in our home.

"Technique tip: If you're using a homemade, salt-free stock, you'll need to add 1/4 to 1/2 teaspoons of additional sea salt. This chili is a great freezer meal: Just place all the ingredients, except for the stock and cilantro, in a gallon-size freezer bag and store in the freezer until you're ready to prepare it. Simply dump the bag of ingredients inside the pressure cooker, add the stock and cook according to the instructions below."

Makes 6 servings

To view this online, go to https://www.today.com/recipes/butternut-squash-chipotle-chili-recipe-t170953.

Ingredients

1 medium butternut squash (about 2 pounds), peeled and cut into 1-inch cubes

2 large beefsteak tomatoes, diced

1 medium red onion, finely chopped

1 medium red bell pepper, seeded and diced

3 cups canned black beans, rinsed and drained

2 cups low-sodium or homemade vegetable stock

5 cloves garlic, minced

2 tablespoons extra virgin olive oil

1 tablespoon chili powder

1 tablespoon chopped chipotle pepper in adobo sauce

1 teaspoon ground cumin

1 bay leaf

1 teaspoon fine sea salt

1/4 teaspoon ground black pepper

1/2 cup chopped fresh cilantro

Preparation

Place all of the ingredients except the cilantro in an electric pressure cooker and stir to combine.

Place the lid on the cooker and make sure the vent valve is in the sealing position. Using the display panel, select the manual/pressure cook function and high pressure, and use the +/− buttons until the display reads 10 minutes.

When the cooker beeps to let you know it's finished, switch the vent valve from the sealing to the venting position, administering a quick release. Use caution while the steam escapes — it's hot.

Remove the bay leaf and stir in the fresh cilantro. Serve warm.

Note: Excerpted from "Instant Loss Eat Real, Lose Weight: How I Lost 125 Pounds—Includes 100+ Recipes." © 2019 by Brittany Williams. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

ULTIMATE VEGAN CHILI

This is from Vegetarian Times, and begins, "This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty!

"In lieu of chili beans such as Bush’s Best Chili Beans, you can substitute or 1 can each black beans, kidney beans, and pinto beans, partially drained. If you like your chili three-alarm hot, add an extra chipotle chile or two."

Makes 8 servings

To view this online, go to https://www.vegetariantimes.com/recipes/ultimate-vegan-chili-recipe/.

Ingredients

2 Tbs. olive oil

1 large onion, chopped (2 cups)

3 cloves garlic, minced (1 Tbs.)

1 chipotle chile in adobo sauce, drained and minced

8 oz. baby bella mushrooms, finely chopped (1 1/2 cups)

2 8-oz. pkgs. seitan, chopped (3 cups)

3 Tbs. tomato paste

2 tsp. smoked paprika

2 tsp. dried oregano

1 1/2 tsp. chili powder

3/4 tsp. celery salt

3 15-oz. cans chili beans, partially drained

1 cup chopped carrots (2 to 3 large carrots)

2 Tbs. low-sodium tamari or soy sauce

1 Tbs. vegan Worcestershire sauce

Preparation

Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.

Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.

SIMPLE, PERFECT CHILI

This is from Ree Drummond on the Food Network. Active Time: 30 minutes; Total Time: 1 hour 40 minutes; Yield: 6 to 8 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/simple-perfect-chili-recipe-2107099

Ingredients

2 pounds ground beef

2 cloves garlic, chopped

One 8-ounce can tomato sauce

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon ground oregano

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 cup masa harina

One 15-ounce can kidney beans, drained and rinsed

One 15-ounce can pinto beans, drained and rinsed

Shredded Cheddar, for serving

Chopped onions, for serving

Tortilla chips, for serving

Lime wedges, for serving

Directions

Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.

After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

SLOW COOKER CHIPOTLE CHILI

This is from duboo, who posts recipes on AllRecipes. For this recipe, he wrote, "My friend Keni's love of smokey chipotle peppers inspired this recipe. It comes together perfectly and is a unique chili that will stand out against others. It is a spicy chili that at the same time is mellow. It gives you the kick without the lingering burn like many chilis do."

Prep Time: 25 minutes; Cook Time: 6 hours 10 minutes; Total Time: 6 hours 35 minutes; Yield: 12 servings

To view this online, go to https://www.allrecipes.com/recipe/237576/slow-cooker-chipotle-chili/.

Ingredients

2 pounds ground beef

1 pound bulk Italian sausage

1 large onion, diced

1 tablespoon minced garlic

2 (16 ounce) cans kidney beans, rinsed and drained

2 (16 ounce) cans chili beans, undrained

2 (14.5 ounce) cans diced tomatoes

2 (14.5 ounce) cans crushed tomatoes

2 ribs celery, chopped

1 green bell pepper, coarsely chopped

1/2 red bell pepper, chopped

1/2 (7 ounce) can chipotle chiles in adobo sauce, finely chopped

1/2 (3 ounce) package bacon bits

1 tablespoon chili sauce

1 tablespoon hot pepper sauce (such as Frank's RedHot®)

1 tablespoon chili powder

2 teaspoons brown sugar

1/4 teaspoon ground cumin

1/4 teaspoon salt

Directions

Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.

Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture.

Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on High).

30-MINUTE CHILI WITH GROUND BEEF AND BEANS

This comes from Diana Rattray, a southern food cook on The Spruce Eats. Diana wrote, “This ground beef chili is hearty and delicious, and it takes only 30 minutes from start to finish! Don't feel overwhelmed by the list of ingredients, many are suggested toppings.

“The ground beef is quickly browned, then it is combined with a spice mixture, beans, and tomatoes for a quick and easy meal for a busy day. It's also easy on the budget.

“Make a pan of cornbread to go with the chili, along with a salad or slaw, or serve it with hot cooked rice and warm tortillas.

“If you're making this for a party game day gathering, offer several toppings with the chili and add a bowl of tortilla chips to the menu. The recipe is easily doubled.”

Total Time: 30 mins; PrepTime: 5 mins; Cook: 25 mins; Yield: 6 Servings

To view this online, click here.

Ingredients

For the Seasoning Mix:

3 tablespoons chili powder

2 tablespoons onion (dried minced)

1 1/2 teaspoons cumin

1 teaspoon oregano

1 teaspoon sugar

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

For the Chili:

1 1/2 pounds ground beef (at least 85% lean)

1 can/14.5 ounces diced tomatoes

1 can/14.5 ounces diced tomatoes with mild green chile peppers*

1 can/8 ounces tomato sauce

1 can/15 to 16 ounces black beans (undrained)

salt to taste

Optional: shredded cheddar, cheddar-jack, or a Mexican blend of cheeses

For Toppings (optional):

sour cream

green onion (chopped)

red onion (chopped)

lettuce (shredded)

cilantro

guacamole

tomatoes (diced)

Directions

In a small bowl or cup, combine the chili powder with the dried minced onion, cumin, oregano, sugar, garlic powder, and the black and cayenne peppers. Blend well and set aside.

In a Dutch oven or large sauté pan over medium heat, brown the ground beef, turning and breaking up with a spatula as it cooks.

Drain the ground beef well. Return the beef to the pan over medium heat. Add the chili seasoning mix and stir to blend.

Add the 2 cans of tomatoes, tomato sauce, and undrained black beans. Stir to blend ingredients.

Bring the chili to a simmer. Reduce the heat to low and simmer, stirring occasionally, for 15 minutes.

Taste and add salt, as needed.

Serve with a Tex-Mex cornbread or classic Southern cornbread, biscuits, crackers, or tortilla chips, along with shredded cheese and your favorite toppings.

Tip

If you don't have diced tomatoes with chile peppers, use regular diced tomatoes and add mild green chile peppers. Or, use about 1 to 1 1/2 cups of chunky mild to medium salsa in place of the second can of tomatoes.