Simple, Perfect Chili with Ree Drummond | The Pioneer Woman | Food Network
Ree's chili is filled with flavor but SO simple to make! Plus, you can meal prep it and eat it all week long!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Simple, Perfect Chili
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 40 min
Active: 30 min
Yield: 6 to 8 servings
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.
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Simple, Perfect Chili with Ree Drummond | The Pioneer Woman | Food Network
Homemade CHILI Recipe | Simply Mama Cooks
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
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3 bls (1.361 kg) ground beef (I used 85 / 15 fat to meat ratio)
1 medium to large onion finely chopped
5 cloves garlic minced
6 Tbsp (40 g) chili powder (I used McCormick Brand)
3 tsp (7 g) smoked paprika
3 tsp (8 g) garlic powder
3 tsp (8 g) onion powder
3 tsp (7 g) ground cumin
3 Tbsp (49.5 g) tomato paste
7 cups (1.65 L) low sodium beef broth
1 chipotle pepper in Adobo sauce
2 Tbsp Adobo sauce from can of chipotle peppers
2 - 15 oz cans pinto beans (drained and rinsed)
salt and pepper to taste
*For corn starch slurry*
4 Tbsp (35 g) corn starch
4 Tbsp (60 ml) cold water
INSTRUCTIONS
- In a preheated on a medium high heat 6 .5 qt pot add 3 tbsp oil and ground beef
- Add salt and pepper to taste, cook ground beef for 5 to 8 minutes
-Now add garlic and onion, combine and continue to cook for 3 to 5 minutes
- Next add and combine all dry seasonings and spices to cooked ground beef
- Now add tomato paste, combine and cook for a minute or two
- Next add beef broth, stir and mix well
- Add chopped chipotle pepper, adobo sauce and bring to a boil
- Cover pot with a lid, lower the heat and gently simmer for 1 hour stirring through out
- After and hour add cornstarch slurry to thicken chili
- Add drained and rinsed pinto beans combine and simmer for and additional 15 minutes then serve
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Easy Homemade Chili Recipe
How To Make Chili and Beans
Veggie Black Bean Enchiladas | Jamie Oliver
Hi everyone, this is a Mexican inspired dish that is going to get loads of veggies into your life in the most delicious way. It's the perfect midweek meal because you only need to wash up one pan! Start off by charring your veg, this will take your sauce to the next level and I have a great tip for charring your veg too. Next up, make your simple and tasty filling for your tortillas and whilst they're are bubbling away in the oven I'll show you how to make a the perfect smokey sweetcorn salsa to go with this dish. For the full recipe and more head over to
#jamieoliver #chef #recipes
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Mexican Tomato & Corn Soup Recipe | Salsa, Nachos | Chef Sanjyot Keer
Full written recipe for Mexican Tomato & Corn Soup
Prep time: 10-15 minutes
Cooking time: 10-15 minutes
Serves: 4-5 people
For salsa (Pico De Gallo):
Ingredients:
• Tomatoes 3 medium size (chopped)
• Onions 2 medium size (chopped)
• Less spicy green chillies 2-3 nos. (chopped)
• Lemon juice 1 tbsp
• Olive oil 2 tbsp
• Salt to taste
• Black pepper powder a pinch
• Fresh coriander 2 tbsp (roughly chopped)
Methods:
• Add all the ingredients in a mixing bowl and mix well, keep it refrigerated until served with soup.
For tomato corn soup
Ingredients:
• Tomatoes 8-10 medium size
• Oil 1 tbsp
• Onions ½ cup (chopped)
• Garlic 2 tbsp (chopped)
• Powdered spices:
1. Red chilli powder 1 tbsp
2. Coriander powder ½ tbsp
3. Jeera powder ½ tbsp
• Hot water as required
• Salt to taste
• Black pepper powder a pinch
• Oregano 1 tsp (optional)
• Coriander stems 1 tbsp (finely chopped)
• Green chillies 1-2 nos. (finely chopped)
• Sweet corn ½ cup
• Boiled rajma ½ cup (red kidney beans)
• Vegetable stock/water 750 ml - 1 litre
• Sugar 1 tsp
• Lemon juice to taste
• Fresh coriander a handful
For assembly:
• Nachos
• Cheese
• Salsa (Pico De Gallo)
• Fresh coriander
Methods:
• Start by first washing the tomatoes and cut them in quarters, further transfer them in a grinding jar and blend the tomatoes into a fine purée.
• Now, set a wok or stock pot on medium heat, add oil, & onions, cook until the onions are translucent.
• Further add garlic and continue to cook on medium flame for 2-3 minutes.
• Lower the heat and add the powdered spices, cook them for 2-3 minutes, add some hot water if it gets dried up and to prevent it from burning.
• Strain the tomato puree using a sieve and add to the wok, if you want to keep your soup little chunky you may choose to add without straining the puree.
• Add salt to taste, black pepper powder a pinch and oregano, stir well and cook for 1-2 minutes, further add coriander stems, green chillies, and stir well, further cover and cook on medium flame for 5 minutes.
• Further add sweet corns, boiled rajma and vegetable stock, you can adjust the quantity of the stock depending how thick or thin you want your soup to be.
• Taste the soup and adjust the seasoning accordingly, add sugar to balance the tanginess of the tomatoes. Stir well and further cover and cook for 7-8 minutes on medium flame.
• Once the soup is cooked, add lemon juice and fresh coriander, soup is ready!
• Serve hot by adding some crushed nachos, some salsa, some cheese and garnish with some fresh coriander leaves. Serve immediately.
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Chili Chicken with Black Bean Salsa | #chilichickenwithblackbeansalsa #perimaskitchen
A delicious & nutritious meal packed with protein and fresh flavors.
*Can be served with avocado if you are following Never Hungry Recipes.
Ingredients:
500g Chicken fillet chicken diced.
1 tbs Coconut oil (optional)
1 tbs Heaped ginger and garlic
Salt
0.5 tsp Turmeric
1 tsp Masala
0.5 tsp Chili powder
2 Green chillies (optional)
Peppers (green, yellow, red)
Juice of half a lemon
Black bean salsa:
1 can Black bean 400g (244g drained)
1 Tomato diced
1 Large red onion diced (optional)
Salt & pepper
Fresh parsley
Juice of half a lemon
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Perima’s Kitchen “Soul food like Amma use to make, sometimes with a twist”
Black Bean and Corn Salsa Recipe | Camp Chef
#GameDay is only weeks away. Build-up your recipe playbook with game winning recipes that will be posted every Tuesday and Thursday at 4 pm MST for the next four weeks.
Full recipe here:
Ingredients:
2 8-oz cans of Rotel tomatoes & chilies
1 fresh tomato, diced
1 14-oz can Mexican-style corn
1 16-oz can black beans
1 4-oz can green Jalapenos
1 cup diced red onion
garlic powder, to taste
chili powder, to taste
cumin, to taste
½ cup coarsely chopped fresh cilantro
dried cilantro, to taste
salt and pepper, to tastes
Directions:
Except for one can of the Rotel tomatoes, drain canned vegetables. Mix together all ingredients, making sure spices are well blended in the veggies. Cover and refrigerate, allowing flavors to blend. Serve with “Scoops” chips and enjoy!
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