Beef chili recipes from the Wisconsin beef council
Chilly Day Beef Chili
2-1/2 pounds boneless beef Chuck or Round, cut into 1/2-inch pieces
2 cans (15-1/2 ounces each) black beans, rinsed, drained
1 can (15-1/2 ounces) diced tomatoes (chili or zest-style)
1 medium onion, chopped
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon pepper
1 cup prepared thick-and-chunky salsa
Shredded Cheddar cheese, diced red onion, diced green onion, diced avocado and dairy sour cream
Combine all ingredients except salsa and toppings in 4-1/2 to 5-1/2-quart slow cooker; mix well. Cover and cook on HIGH 5-1/2 to 6 hours or on LOW 8 to 9 hours or until beef is tender. (No stirring is necessary during cooking.)
Just before serving, stir in salsa; cook 2 to 3 minutes or until heated through. Serve with toppings, as desired.
Simple Beef and Brew Chili
1 pound Ground Beef (96% lean)
1 medium green or red bell pepper, chopped
1 can (15 ounces) reduced-sodium or regular black beans, rinsed, drained
1 can (14-1/2 ounce) diced tomatoes with green chilies
1 bottle (12 ounces) light beer or 1-1/2 cups reduced-sodium beef broth
1 packet (1-1/4 ounces) reduced-sodium or regular chili seasoning mix
Sliced cherry tomatoes, sliced green onions, sliced Serrano or jalapeño peppers, chopped onions, lime wedges and tortilla chips (optional)
Heat large nonstick skillet over medium heat until hot. Add Ground Beef and bell pepper; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally. Cook’s Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.
Stir in beans, tomatoes, beer and chili seasoning. Bring to a boil. Reduce heat; cover and simmer 20 minutes to blend flavors, stirring occasionally. Serve with toppings, as desired.
Wrangler’s Beef Chili
1 pound Ground Beef (93% lean or leaner)
1/2 cup chopped onion
1 can (15 ounces) pinto beans, drained and rinsed
2 cans (8 ounces) no-salt added or regular tomato sauce
1 cup frozen corn
1 cup water
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano leaves
1/4 teaspoon pepper
Hot cooked whole wheat macaroni (optional)
Crushed baked tortilla chips, chopped green or regular onion, chopped tomato, chopped bell pepper, chopped fresh cilantro, reduced-fat shredded Cheddar cheese, nonfat Greek yogurt
Heat large nonstick skillet over medium heat until hot. Add Ground Beef and onions; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally. Remove drippings. Cook’s Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Stir in beans, tomato sauce, corn, water, spices and herbs. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes, stirring occasionally. Serve over macaroni, if desired. Garnish with toppings, as desired.
Cincinnati-Style Beef Chili: Stir in 1 teaspoon cinnamon with other seasonings in Step 2. Serve over hot cooked whole wheat spaghetti.
Moroccan-Style Beef Chili: Substitute 1 cup frozen peas for corn. Stir in 1 teaspoons pumpkin pie spice with other seasonings in Step 2. Serve over whole hot cooked whole wheat couscous or brown rice.
For more recipes like these, you can go to the Wisconsin Beef Council’s website.
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