FFf Eclectic Red Barn: Loaded Beef Chili

Saturday, February 4, 2017

Loaded Beef Chili

Looking for a hearty chili for those cool evenings or for game day, check out my loaded beef chili. The other day, I had Home and Family on while I was cleaning. Sandra Lee was on there and mentioned her Loaded Chili. 

I thought I would check it out. She used a beef roast and I just happened to have one in the freezer. I know what I am making for dinner. 
Eclectic Red Barn: Loaded Beef Chili


Her chili was different than what I usually make - ground beef or turkey. I like to try different recipes and I know that many chili recipes have beef in them. 

I had to make a few changes however. Her recipe called for one smoked ham hock, which I didn't have.

It smelled so good cooking and I was happy with my new recipe. That is until my husband came home and asked what's for dinner? Chili I said. He looked in the pot and stirred it around and said, "there's no beans". 


Eclectic Red Barn: Loaded Beef Chili


True, her version did not call for beans. Well, my husband could not get over the fact that we were having chili without beans.  I found a can of kidney beans and one of black beans and put them in.

The chili turned out great and best of all my husband was happy.  

Do you prefer your chili with or without beans? 

Recipe                                                            Print


Loaded Beef Chili


beef chili.JPG

Ingredients:
  • 2 tablespoons canola oil divided
  • Cooking spray
  • 2 pounds beef stew meat
  • 1 teaspoons salt
  • 3 cups lower-sodium beef stock
  • 2 cans fire-roasted diced tomatoes, 14.5 ounces each
  • small diced onion
  • 2 packets mild or spicy chili seasoning mix 1.25 ounces each
  • Garnishes: chopped avocado, sour cream, shredded Cheddar cheese, sliced scallions
  • 2 cans Bush’s chili kidney beans or black beans


Instructions:

  1. In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Lightly coat beef with cooking spray; sprinkle with salt. Add beef to pan and cook for 6 minutes, or until browned, turning occasionally and reducing heat to medium, if necessary. .
  2. Stir in stock, tomatoes, onion, kidney beans, and chili seasoning mix. Deglaze by scraping browned bits from bottom of pan with a wooden spoon. Bring to a boil, reduce heat to -medium-low and simmer, uncovered, stirring occasionally, for 2 hours, or until beef is tender. You might need to add some water.
  3. Serve hot, with garnishes.
 







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