It’s been cold and rainy in Oregon, which has me craving comfort food. What’s more comforting than a bowl full of hearty, spicy chili? I found this easy classic beef chili recipe on Pinch of Yum, which she deemed the best Sunday chili recipe, so I had to give it a try. This beef and bean chili recipe was easy to make, smelled amazing while it simmered all afternoon, and tasted great with cornbread muffins and a loaded garden salad.

Classic Beef Chili

Ingredients:

How to Make a Classic Beef Chili

Mix the salt with the ground beef and set aside while you prep the other ingredients.

In a large Dutch oven over medium-high heat, cook the bacon pieces until crispy. Drain on paper-towel-lined plate. Chop into small bits.

Pour off all but 1-2 tablespoons of bacon grease.

Add the carrot, onion, and jalapeno, and cook, stirring often, for 2-3 minutes.

Add the garlic, chili powder, cumin, oregano, garlic powder, and crushed red pepper flakes, and cook, stirring constantly, for 30 seconds.

Add the tomato paste and cook, stirring constantly, for 1-2 minutes.

Add the ground beef and cook, stirring frequently, until fully cooked, about 4-5 minutes.

Add crushed tomatoes, beans, broth, and bacon, and bring to a low simmer.

Cover and simmer for 2-3 hours, stirring occasionally.  Side Note:  It may thicken, so use extra broth to thin it out to the desired consistency.

Taste the chili and season with sea salt and freshly cracked black pepper to taste.

Ladle into bowls and serve with desired toppings. Enjoy.

 

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Classic Beef Chili

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 3 minutes minutes

Total Time 18 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

• 1 tsp salt
• 1½ lbs ground beef
• 6 slices of bacon
• 4 carrots peeled and minced
• ½ yellow onion diced
• 1 jalapeno minced
• 4 cloves garlic minced
• 2½ tbsp chili powder
• 2 tbsp cumin
• 1 tbsp oregano
• 1 tsp garlic powder
• ¼-½ tsp crushed red pepper flakes to taste
• 4 tbsp tomato paste
• 1 (28-oz can) of fire-roasted crushed tomatoes
• 2 (14-oz cans) of beans, rinsed and drained (I used pinto and kidney)
• 2 cups beef broth or chicken broth plus more to thin as needed
• Sea salt and freshly cracked black pepper to taste,

Topping Ideas:

• Sour cream
• Cheddar cheese grated
• Red onion diced
• Green onion sliced
• Cilantro chopped
• Tortilla chips
• Saltine crackers
• Hot sauce

Instructions

• Mix the salt with the ground beef and set aside while you prep the other ingredients.
• In a large Dutch oven over medium-high heat, cook the bacon pieces until crispy. Drain on paper-towel-lined plate. Chop into small bits.
• Pour off all but 1-2 tablespoons of bacon grease.
• Add the carrot, onion, and jalapeno, and cook, stirring often, for 2-3 minutes.
• Add the garlic, chili powder, cumin, oregano, garlic powder, and crushed red pepper flakes, and cook, stirring constantly, for 30 seconds.
• Add the tomato paste and cook, stirring constantly, for 1-2 minutes.
• Add the ground beef and cook, stirring frequently, until fully cooked, about 4-5 minutes.
• Add crushed tomatoes, beans, broth, and bacon, and bring to a low simmer.
• Cover and simmer for 2-3 hours, stirring occasionally.  Side Note:  It may thicken, so use extra broth to thin it out to the desired consistency.
• Taste the chili and season with sea salt and freshly cracked black pepper to taste.
• Ladle into bowls and serve with desired toppings. Enjoy.

I had a craving for a bowl of chili, so when I found an award-winning chili on Sugar Spun Run saying it was the best chili recipe ever, I had to give it a try. I love that this smoky beef and bacon chili recipe is easy to make, and uses a lot of ingredients that I normally have on hand. The bacon and spices gave the chili a nice smoky flavor and the cayenne and chili powders gave it a nice kick of spice! My husband, son, and I loved this chili and it was even tastier the following day when we devoured the leftovers for lunch.

Smoky Beef and Bacon Chili

Ingredients:

• 5 strips bacon
• 1 large yellow onion, diced
• 1 red pepper, diced
• 4 cloves garlic, minced
• 1 lb ground beef, (I used 85% but any will work)
• 1 tbsp brown sugar
• 1 tbsp chili powder
• 1 tbsp ancho chili powder
• 1 ½ tsp smoked paprika
• 1 tsp cumin
• 1 tsp onion powder
• ⅛ tsp cayenne pepper
• Sea salt and freshly cracked pepper, to taste
• 1 ¼ cups beef broth
• 1 (15 oz) can dark red kidney beans, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (14.5 oz) can diced tomatoes undrained
• 1 (7 oz) can fire roasted green chilis, chopped
• ¼ cup tomato paste
• 1 tbsp Worcestershire sauce

Toppings:

• Sour cream
• Cheddar cheese, shredded
• Green onion, sliced
• Fresh cilantro, chopped
• Jalapeno pepper, sliced
• Hot Sauce
• Saltine crackers or Tortilla Chips

How to Make Smoky Beef and Bacon Chili

Cook the bacon in a large Dutch oven over medium heat and cook, until browned, about 8 minutes. Set the bacon aside on paper towels to drain. Discard all but 1 tablespoon of bacon grease.

Add the onion and bell pepper to the Dutch oven over medium-high heat, and cook, stirring occasionally, for 5 minutes.

Add the ground beef and cook, breaking up the beef with a spoon, until no longer pink and starting to brown, about 3-4 minutes.

Add the minced garlic, brown sugar, chili powder, ancho chili powder, smoked paprika, cumin, onion powder, cayenne pepper, seas salt, and freshly cracked pepper, to taste, and cook, stirring constantly, for 1-2 minutes.

Add the beef broth, kidney beans, black beans, diced tomatoes, diced green chiles, tomato paste, and Worcestershire sauce.

Bring to a boil, then reduce the heat to low and simmer, covered, and stirring occasionally, for 1-2 hours, depending on how much time you have.

Taste and re-season with sea salt and freshly cracked pepper, if needed.

Ladle into bowls and serve with sour cream, shredded cheddar cheese, green onions, cilantro, sliced jalapenos and serve with crackers or tortilla chips. Enjoy.

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Smoky Beef and Bacon Chili

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8

Author Adapted by Pam - For the Love of Cooking / Original by Sugar Spun Run

Equipment

• Large Dutch oven

Ingredients

Chili:

• 5 strips bacon
• 1 large yellow onion diced
• 1 red pepper diced
• 4 cloves garlic minced
• 1 lb ground beef (I used 85% but any will work)
• 1 tbsp brown sugar
• 1 tbsp chili powder
• 1 tbsp ancho chili powder
• 1 ½ tsp smoked paprika
• 1 tsp cumin
• 1 tsp onion powder
• ⅛ tsp cayenne pepper
• Sea salt and freshly cracked pepper to taste
• 1 ¼ cups beef broth
• 1 15 oz can dark red kidney beans, rinsed and drained
• 1 15 oz can black beans, rinsed and drained
• 1 14.5 oz can diced tomatoes undrained
• 1 7 oz can fire roasted green chilis, chopped
• ¼ cup tomato paste
• 1 tbsp Worcestershire sauce

Toppings:

• Sour cream
• Cheddar cheese shredded
• Green onion sliced
• Fresh cilantro chopped
• Jalapeno pepper sliced
• Hot Sauce
• Saltine crackers or Tortilla Chips

Instructions

• Cook the bacon in a large Dutch oven over medium heat and cook, until browned, about 8 minutes. Set the bacon aside on paper towels to drain. Discard all but 1 tablespoon of bacon grease.
• Add the onion and bell pepper to the Dutch oven over medium-high heat, and cook, stirring occasionally, for 5 minutes.
• Add the ground beef and cook, breaking up the beef with a spoon, until no longer pink and starting to brown, about 3-4 minutes.
• Add the minced garlic, brown sugar, chili powder, ancho chili powder, smoked paprika, cumin, onion powder, cayenne pepper, seas salt, and freshly cracked pepper, to taste, and cook, stirring constantly, for 1-2 minutes.
• Add the beef broth, kidney beans, black beans, diced tomatoes, diced green chiles, tomato paste, and Worcestershire sauce.
• Bring to a boil, then reduce the heat to low and simmer, covered, and stirring occasionally, for 1-2 hours, depending on how much time you have.
• Taste and re-season with sea salt and freshly cracked pepper, if needed.
• Ladle into bowls and serve with sour cream, shredded cheddar cheese, green onions, cilantro, sliced jalapenos and serve with crackers or tortilla chips. Enjoy.

The post Smoky Beef and Bacon Chili first appeared on For the Love of Cooking.]]> https://fortheloveofcooking.net/recipe/smoky-beef-and-bacon-chili/feed 5 74339 https://fortheloveofcooking.net/recipe/loaded-chili-baked-potatoes https://fortheloveofcooking.net/recipe/loaded-chili-baked-potatoes#comments Wed, 01 Nov 2023 02:02:34 +0000 https://fortheloveofcooking.net/?post_type=evergreen_posts&p=69917 These loaded chili baked potatoes are tender, fluffy potatoes filled with spicy chili and topped with all your favorite toppings.    I recently made a pot of smoky beef and poblano chili and decided to make loaded chili baked potatoes with some of the leftovers for my lunch. I thought the meal would need something...

These loaded chili baked potatoes are tender, fluffy potatoes filled with spicy chili and topped with all your favorite toppings. 

 

I recently made a pot of smoky beef and poblano chili and decided to make loaded chili baked potatoes with some of the leftovers for my lunch. I thought the meal would need something crunchy, so I made some thin, crispy tortilla strips to put on top, and they made them extra tasty & special. I served these loaded chili baked potatoes with lots of cheese, crispy tortilla strips, green onions, and sour cream.

Loaded Chili Baked Potatoes

Ingredients:

• Chili (see link for recipe)
• Russet potato(es)
• 2 tbsp vegetable oil
• 2-3 corn tortillas, cut into very thin strips
• Sea salt, to taste

For Serving:

• Butter
• Sour cream
• Cheddar & Monterey Jack cheese, shredded
• Sea salt and freshly cracked pepper, to taste
• Chives, snipped
• Green onions, sliced
• Hot sauce

How to Make Loaded Chili Baked Potatoes

Make the smoky beef and poblano chili in a large Dutch oven. Side Note: You can also use your favorite canned chili, heat it in a large saucepan right before the potatoes are done cooking.

Preheat the oven to 400 degrees.

Bake your potatoes by washing and scrubbing them, then poking them a few times with a fork. Place it in the oven and bake for 1 hour, or until cooked through and fork-tender.

Meanwhile, make the crispy tortilla strips by filling a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil; if it bubbles a lot, it’s ready.

Slice the corn tortillas into VERY thin strips.

When the oil is HOT carefully place some of the tortilla strips into the hot oil, making sure not to overcrowd the skillet.  Using tongs, stir them around until crispy and lightly golden brown. Use a slotted spoon to remove the strips from the oil and place them on a paper-towel-lined plate. Immediately season with some sea salt. Repeat the process with the remaining strips; set aside until needed.

Prepare the chili-loaded baked potato by removing it from the oven. Once slightly cooled, slice it down the center, then pinch each end of the potato towards the middle.

Add some butter and sour cream, to taste, then season with sea salt and freshly cracked pepper, to taste; mix until well combined.

Top the potato with some spicy chili, a big handful of shredded cheese, and some crispy strips and chives.

Serve with green onions, sour cream, and hot sauce on the side. Enjoy!

 

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Loaded Chili Baked Potatoes

These loaded chili baked potatoes are tender, fluffy potatoes filled with spicy chili and topped with all your favorite toppings. 

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 1

Author Pam - For the Love of Cooking

Equipment

• Dutch Oven or Large Saucepan

Ingredients

Ingredients:

• Chili see link for recipe
• Russet potato es
• 2 tbsp vegetable oil
• 2-3 corn tortillas cut into very thin strips
• Sea salt to taste

For Serving:

• Butter
• Sour cream
• Cheddar & Monterey Jack cheese shredded
• Sea salt and freshly cracked pepper to taste
• Chives snipped
• Green onions sliced
• Hot sauce

Instructions

• Make the smoky beef and poblano chili in a large Dutch oven. Side Note: You can also use your favorite canned chili, just heat up in a large saucepan right before the potato is done cooking.
• Preheat the oven to 400 degrees.
• Bake your potatoes by washing and scrubbing them, then poking them a few times with a fork. Place it in the oven and bake for 1 hour, or until cooked through and fork-tender.
• Meanwhile, make the crispy tortilla strips by filling a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil; if it bubbles a lot, it’s ready.
• Slice the corn tortillas into VERY thin strips.
• When the oil is HOT carefully place some of the tortilla strips into the hot oil, making sure not to overcrowd the skillet.  Using tongs, stir them around until crispy and lightly golden brown. Use a slotted spoon to remove the strips from the oil and place them on a paper-towel-lined plate. Immediately season with some sea salt. Repeat the process with the remaining strips; set aside until needed.
• Prepare the chili-loaded baked potato by removing it from the oven. Once slightly cooled, slice it down the center, then pinch each end of the potato towards the middle.
• Add some butter and sour cream, to taste, then season with sea salt and freshly cracked pepper, to taste; mix until well combined.
• Top the potato with some spicy chili, a big handful of shredded cheese, and some crispy strips and chives.
• Serve with green onions, sour cream, and hot sauce on the side. Enjoy!

The post Loaded Chili Baked Potatoes first appeared on For the Love of Cooking.]]>

It’s been super cold and rainy here lately so I decided to make a big pot of beef stew. Instead of my go-to recipe, I decided to finally try Ina Garten’s ultimate beef stew recipe from her Modern Comfort Food cookbook. I adapted the recipe by cooking the stew for longer, using more red wine instead of cognac (because I didn’t have any), and I halved the fennel because it’s what I had on hand. Cooking this stew slowly at a lower temperature in the oven gives the stew its rich, hearty texture and deep flavor. This ultimate beef stew was fantastic and we all enjoyed it for dinner with some hot crusty bread. The meat was tender and the broth was so delicious & flavorful. I will definitely make this one again.

How to Make Ultimate Beef Stew

Preheat the oven to 300 degrees.

Heat the oil in a large Dutch oven over medium-high heat. Add the pancetta and cook, stirring often, for 4-5 minutes or until caramelized and the fat has rendered down. Remove from the Dutch oven with a slotted spoon and place on a paper towel to drain; set aside until needed.

Meanwhile, season the short ribs all over with sea salt and freshly cracked pepper, to taste.  Add half of the beef to the hot Dutch oven and cook, turning occasionally, for 5-7 minutes, until browned on all sides. Transfer to a bowl and set aside.

Add the remaining beef to the hot Dutch oven and cook, turning occasionally, for 5-7 minutes, until browned on all sides. Transfer to the bowl and set aside until needed.

Add the red wine to the hot Dutch oven and scrape up any browned bits, then simmer for 1 minute. Add the onions and fennel then season with sea salt and freshly cracked pepper, to taste.  Cook, stirring occasionally, for 7-8 minutes, until the vegetables are tender. Add the garlic and cook, stirring constantly, for 30 seconds.

Add the tomato paste and cook, stirring constantly, for 30 seconds. Add the tomatoes and their juices, seared beef and their juices, beef broth, and the remaining red wine, and season with sea salt and freshly cracked pepper, to taste; bring to a simmer.

Cover with a lid and place into the oven for 1½-2 hours, checking occasionally to be sure the liquid is simmering.  Side Note: If the liquid runs low, add more beef broth. 

Remove from the oven and degrease the stew, if necessary. Stir in the carrots and potatoes, cover, and bake for 1 hour longer, until the vegetables and meat are very tender.

Just before serving, stir in the peas and pancetta. Taste for seasoning and serve with hot crusty bread. Enjoy.

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Ultimate Beef Stew

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 3 hours hours 20 minutes minutes

Total Time 3 hours hours 35 minutes minutes

Servings 6 - 8

Author Adapted by Pam - For the Love of Cooking / Original Ina Garten - Modern Comfort Food

Equipment

• Large Dutch oven

Ingredients

• 1-2 tbsp olive oil, to taste
• 4 oz pancetta, small-diced
• 3 lbs boneless short ribs, cut into 1½-inch chunks, excess fat removed
• Sea salt and freshly cracked black pepper, to taste
• 1¼ cup hearty red wine, divided
• 2 cups yellow onion, chopped (about 2 small)
• 1 cup fennel, diced
• 6 large cloves of garlic, minced
• 2 tbsp tomato paste
• 1 (15 oz) can of whole tomatoes, diced
• 2 cups beef broth, more if needed
• 1 lb carrots, peeled & cut into ½-inch thick pieces
• 1 lb Yukon gold potatoes, scrubbed & cut into 1-inch pieces
• ½ cup frozen peas

Instructions

• Preheat the oven to 300 degrees.
• Heat the oil in a large Dutch oven over medium-high heat. Add the pancetta and cook, stirring often, for 4-5 minutes or until caramelized and the fat has rendered down. Remove from the Dutch oven with a slotted spoon and place on a paper towel to drain; set aside until needed. 
• Meanwhile, season the short ribs all over with sea salt and freshly cracked pepper, to taste.  Add half of the beef to the hot Dutch oven and cook, turning occasionally, for 5-7 minutes, until browned on all sides. Transfer to a bowl and set aside.
• Add the remaining beef to the hot Dutch oven and cook, turning occasionally, for 5-7 minutes, until browned on all sides. Transfer to the bowl and set aside until needed. 
• Add the red wine to the hot Dutch oven and scrape up any browned bits, then simmer for 1 minute.
• Add the onions and fennel then season with sea salt and freshly cracked pepper, to taste.  Cook, stirring occasionally, for 7-8 minutes, until the vegetables are tender.
• Add the garlic and cook, stirring constantly, for 30 seconds. 
• Add the tomato paste and cook, stirring constantly, for 30 seconds.
• Add the tomato paste and cook, stirring constantly, for 30 seconds. Add the tomatoes and their juices, seared beef and their juices, beef broth, and the remaining red wine, and season with sea salt and freshly cracked pepper, to taste; bring to a simmer. 
• Cover with a lid and place into the oven for 1½-2 hours, checking occasionally to be sure the liquid is simmering.  Side Note: If the liquid runs low, add more beef broth. 
• Remove from the oven and degrease the stew, if necessary.
• Stir in the carrots and potatoes, cover, and bake for 1 hour longer, until the vegetables and meat are very tender.
• Just before serving, stir in the peas and pancetta. Taste for seasoning and serve with hot crusty bread. Enjoy. 

I first heard about this dilly bean stew with frizzled onions recipe from Monica on a podcast I recently listened to, and decided to check it out for myself on Alison Roman’s site. The stew came together very easily, and I was impressed with how flavorful it was after simmering for only 30 minutes. This delicious and flavorful bean and cabbage stew paired really nicely with freshly baked bread slathered with butter and a simple salad.

Dilly Bean Stew with Cabbage and Frizzled Onions

Ingredients:

• 2 tbsp butter
• 2 tbsp olive oil
• 1 yellow onion, sliced thinly
• Sea salt and freshly cracked pepper, to taste
• 1 (15-oz) can of white cannellini beans
• 1 (15-oz) can of white navy beans
• 4 cups vegetable or chicken broth **4 cups of water & 1-2 tbsp better than bouillon works well too
• ¼ small head of green cabbage, cored and chopped
• 1 tbsp white distilled vinegar
• 1 cup fresh dill, coarsely chopped
• Sour cream, for serving

How to Make Dilly Bean Stew with Cabbage and Frizzled Onions

Heat the butter and olive oil in a large Dutch oven or pot over medium-high heat. Add onion, then season with sea salt and freshly cracked pepper, to taste. Cook, stirring occasionally until nicely browned and frizzled, about 5-8 minutes.  Side Note: You don’t want them jammy, caramelized onions, but you also don’t want them burnt, so adjust the frequency of stirring as needed.

Use a slotted spoon to remove ¼ cup of the frizzled onions; set aside for serving.

Add the drained beans to the Dutch oven and, using a potato masher, mash some of the beans in the pot. Stir until the beans are well combined with the remaining frizzled onions. Side Note: You don’t want a puree of beans, but you do want to mash some down so it will help make the stew thicken.

Add the broth (or water + bouillon) and bring to a simmer. Simmer until the texture is to your liking (more time for thicker, less time for thinner), about 15-20 minutes.

Add the cabbage and vinegar, stirring to wilt. Simmer until the cabbage is totally tender and all the flavors have melded, about 10-15 minutes.  Taste and season with more vinegar, sea salt, and/or freshly cracked pepper, to taste.

Remove from the heat and stir in half of the dill.

Divide the stew among bowls and top with additional dill, some frizzled onions, a dollop of sour cream or butter, and lots of freshly cracked black pepper. Serve immediately. Enjoy.

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Dilly Bean Stew with Cabbage and Frizzled Onions

Course Lunch, Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4

Author Pam - For the Love of Cooking / Original by Alison Roman

Equipment

• Dutch Oven or Large Pot

Ingredients

• 2 tbsp butter
• 2 tbsp olive oil
• 1 yellow onion, sliced thinly
• Sea salt and freshly cracked pepper, to taste
• 1 (15-oz) can of white cannellini beans
• 1 (15-oz) can of white navy beans
• 4 cups vegetable or chicken broth **4 cups of water & 1-2 tbsp better than bouillon works well too
• ¼ small head of green cabbage, cored and chopped
• 1 tbsp white distilled vinegar
• 1 cup fresh dill, coarsely chopped
• Sour cream, for serving

Instructions

• Heat the butter and olive oil in a large Dutch oven or pot over medium-high heat. Add onion, then season with sea salt and freshly cracked pepper, to taste. Cook, stirring occasionally until nicely browned and frizzled, about 5-8 minutes.  Side Note: You don't want them jammy, caramelized onions, but you also don't want them burnt, so adjust the frequency of stirring as needed.
• Use a slotted spoon to remove ¼ cup of the frizzled onions; set aside for serving.
• Add the drained beans to the Dutch oven and, using a potato masher, mash some of the beans in the pot. Stir until the beans are well combined with the remaining frizzled onions. Side Note: You don't want a puree of beans, but you do want to mash some down so it will help make the stew thicken.
• Add the broth (or water + bouillon) and bring to a simmer. Simmer until the texture is to your liking (more time for thicker, less time for thinner), about 15-20 minutes.
• Add the cabbage and vinegar, stirring to wilt. Simmer until the cabbage is totally tender and all the flavors have melded, about 10-15 minutes.  Taste and season with more vinegar, sea salt, and/or freshly cracked pepper, to taste.
• Remove from the heat and stir in half of the dill.
• Divide the stew among bowls and top with additional dill, some frizzled onions, a dollop of sour cream or butter, and lots of freshly cracked black pepper. Serve immediately. Enjoy.

See More Stew & Chili Recipes 

See More Soup Recipes 

See More Vegetarian Recipes 

My husband and I are trying to eat healthier after our many decadent meals over the holiday break. I found this delicious sweet potato black bean chili recipe on Nourished by Nutrition and thought it sounded perfect for dinner. I love that I had most of the ingredients on hand, and it was really easy to throw together. The chili smelled amazing while it simmered and tasted even better! My husband, son, and I all thought it was tasty, while my daughter thought it was just okay since she isn’t a big fan of chili. This hearty vegetarian chili paired nicely with a loaf of garlic bread and our house salad with Fran’s vinaigrette.

Sweet Potato Black Bean Chili

• 1½ tbsp vegetable oil
• ½ medium yellow onion, diced
• 1 poblano, seeded & diced
• ½ jalapeno pepper, seeded & diced
• 1 large sweet potato, peeled & diced
• 3 large cloves of garlic, minced
• 1 tbsp chili powder
• 1½ tsp cumin
• ¼ tsp cayenne pepper, to taste
• sea salt and freshly cracked pepper, to taste
• 2 (15-oz) cans of black beans in chili sauce
• 2 (14-oz) cans of whole tomatoes, chopped
• 1-2 cups vegetable broth (or chicken broth)

Toppings:

• Fresh cilantro, chopped
• Sharp cheddar, shredded
• Green onions, sliced
• Sour cream
• Hot Sauce

How to Make Sweet Potato Black Bean Chili

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, poblano pepper, and jalapeno pepper, and cook, stirring often, for 8-10 minutes, or until softened.

Add the diced sweet potatoes, garlic, chili powder, cumin, and cayenne pepper and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste.

Add the chopped tomatoes along with their juices to the Dutch oven, along with 1 cup of broth. Stir, scraping the browned bits from the bottom of the Dutch oven. Add the undrained beans and stir to combine. Bring the chili to a boil.

Once boiling, lower the heat to a simmer and cover with a lid. Simmer for 35-45 minutes, until the sweet potatoes are tender. Simmer longer, for a greater depth of flavor if you have the time. The flavor concentrates as it cooks.

Add more broth if you need to thin the chili. Taste the chili and season with more sea salt, freshly cracked pepper, or cayenne pepper, to taste, if needed.

Ladle into bowls and serve with fresh cilantro, shredded cheese, green onion, and sour cream on the side if desired. Enjoy.

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Sweet Potato Black Bean Chili

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 - 8

Author Adapted by Pam - For the Love of Cooking

Equipment

• 1 Large Dutch oven

Ingredients

Sweet Potato Black Bean Chili

• 1½ tbsp vegetable oil
• ½ medium yellow onion, diced
• 1 poblano, seeded & diced
• ½ jalapeno pepper, seeded & diced
• 1 large sweet potato, peeled & diced
• 3 large cloves of garlic, minced
• 1 tbsp chili powder
• 1½ tsp cumin
• ¼ tsp cayenne pepper, to taste
• sea salt and freshly cracked pepper, to taste
• 2 (15-oz) cans of black beans in chili sauce
• 2 (14-oz) cans of whole tomatoes, chopped
• 1-2 cups vegetable broth (or chicken broth)

Toppings:

• Fresh cilantro, chopped
• Sharp cheddar, shredded
• Green onions, sliced
• Sour cream
• Hot sauce

Instructions

• Heat the olive oil in a large Dutch oven over medium heat. Add the onion, poblano pepper, and jalapeno pepper, and cook, stirring often, for 8-10 minutes, or until softened. 
• Add the diced sweet potatoes, garlic, chili powder, cumin, and cayenne pepper and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste. 
• Add the chopped tomatoes along with their juices to the Dutch oven and 1 cup of broth and stir, scraping up the browned bits. Add the undrained beans and stir to combine. Bring the chili to a boil. 
• Once boiling, lower the heat to a simmer and cover with a lid. Simmer for 35-45 minutes, until the sweet potatoes are tender. Simmer for a longer time, for more depth of flavor. The flavor concentrates as it cooks. Add more broth if you need to thin the chili. Taste the chili and season with more sea salt, freshly cracked pepper, or cayenne pepper to taste, if needed. 
• Ladle into bowls and serve with fresh cilantro, shredded cheese, green onion, and sour cream on the side if desired. Enjoy. 

This easy vegetarian chili recipe is healthy, hearty, and filled with ingredients you probably have on hand. I simmered the chili for 90 minutes before serving it with tortilla chips, cheese, green onions, pickled jalapenos, hot sauce, and sour cream. I loved this vegetarian chili, and so did my husband and son, who each had two servings. My family thought this vegetarian chili recipe paired well with a Mexican wedge salad and cornbread. The leftover chili was even more flavorful the following day.

Vegetarian Chili

Chili:

• 1½ tbsp vegetable oil
• 1 small yellow onion, diced
• 1 bell pepper, diced **I used orange, but any color will work
• 3 cloves of garlic, minced
• 2 tbsp chili powder
• 2 tsp dried oregano
• 1½ tsp cumin
• ½ tsp dried basil
• ½ tsp paprika **Smoked Paprika is tasty too
• ½ tsp cayenne
• 1 (28-oz) can of whole tomatoes & their juices, diced
• 2 (14.5-oz) cans of black beans, drained and rinsed
• 1 (14.5-oz) can of pinto beans, drained and rinsed
• 1 cup frozen corn
• 1 cup vegetable broth
• 1 bay leaf
• 1-2 tsp sugar, to taste
• Sea salt and freshly cracked pepper, to taste

Toppings:

• Tortilla chips or crackers
• Cheddar cheese, shredded
• Green onions, sliced
• Sour cream
• Hot sauce

How to Make Vegetarian Chili

Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook, stirring often, for 3 minutes. Add the bell pepper and cook, stirring often, for 5 minutes. Add the minced garlic, chili powder, oregano, cumin, basil, paprika, and cayenne pepper. Cook, stirring constantly, for 30-45 seconds.

Add the diced tomatoes and their juices along with the black beans, pinto beans, corn, and vegetable broth. Add the bay leaf, sugar, and season with a bit of sea salt and freshly cracked pepper, to taste. Stir to combine, cover with a lid, and simmer for 90 minutes, stirring occasionally.

Taste and add more salt and pepper if needed. Ladle into bowls and serve with tortilla chips, shredded cheddar cheese, pickled jalapenos, green onions, sour cream, and hot sauce. Enjoy.

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Vegetarian Chili

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 40 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

Vegetarian Chili:

• 1½ tbsp vegetable oil
• 1 small yellow onion, diced
• 1 bell pepper, diced **I used orange but any color will work
• 3 cloves of garlic, minced
• 2 tbsp chili powder
• 2 tsp dried oregano
• 1½ tsp cumin
• ½ tsp dried basil
• ½ tsp paprika **Smoked Paprika is tasty too
• ½ tsp cayenne
• 1 (28 oz) can of whole tomatoes & their juices, diced
• 2 (14.5 oz) cans of black beans, drained and rinsed
• 1 (14.5 oz) can of pinto beans, drained and rinsed
• 1 cup frozen corn
• 1 cup vegetable broth
• 1 bay leaf
• 1-2 tsp sugar, to taste
• Sea salt and freshly cracked pepper, to taste

Toppings:

• Tortilla chips or crackers
• Cheddar cheese, shredded
• Green onions, sliced
• Sour cream
• Hot sauce

Instructions

• Heat the oil in a large Dutch oven over medium-high heat.
• Add the onion and cook, stirring often, for 3 minutes.
• Add the bell pepper and cook, stirring often for 5 minutes.
• Add the minced garlic, chili powder, oregano, cumin, basil, paprika, and cayenne pepper. Cook, stirring constantly, for 30-45 seconds. 
• Add the diced tomatoes and their juices along with the black beans, pinto beans, corn, and vegetable broth.
• Add the bay leaf, sugar, and season with a bit of sea salt and freshly cracked pepper, to taste. Stir to combine and cover with a lid and simmer for 90 minutes, stirring occasionally. 
• Taste the chili then add more salt and pepper if needed.
• Ladle into bowls and serve with tortilla chips, shredded cheddar cheese, green onions, sour cream, and hot sauce. Enjoy.

I made this spicy & smoky beef and poblano chili recipe because I had a tiny poblano pepper & a little jalapeno that were ready to harvest from my garden. We also had some ground beef in the fridge that needed to be used up, so I grabbed another poblano pepper from the store along with some pinto beans and threw this tasty batch of chili together. I slowly simmered the chili for 1 hour before adding the beans, and allowed it to simmer for another hour. The smoky beef and poblano chili paired nicely with freshly made honey cornbread and a Mexican wedge salad, and my husband, son, and I loved it, while my daughter, who isn’t a fan of chili, said it was pretty good.

Smoky Beef and Poblano Chili

How to Make Smoky Beef and Poblano Chili

Preheat the oven to broil with a rack positioned near the top.

Place the poblano peppers and jalapeno on a baking sheet and place directly under the broiler. Char both sides of the peppers until blackened, about 2-3 minutes per side. Watch carefully.

Remove the peppers immediately from the oven and place them in a zip-lock bag. Seal the bag and set it aside for 10 minutes.

Remove all the charred skin from each pepper along with the stem and seeds. Dice into small pieces.

Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook, stirring often, for 3-4 minutes. Add the ground beef and cook, breaking it up into small crumbles, for about 4 minutes. Drain any excess fat from the pan.

Add the garlic, chili powder, cumin, chipotle chile powder, oregano, sea salt, and freshly cracked pepper to taste to the Dutch oven and cook, stirring often for 1 minute.

Add the tomato paste and cook, stirring often for 1 minute.

Add the beer and cook, stirring occasionally, for 2 minutes.

Add the beef broth and blended tomatoes, and stir to combine.

Cover with a lid and simmer for 1 hour, occasionally skimming fat from the top.

Remove the lid and add the drained & rinsed pinto beans. Continue to simmer, uncovered, for 1 hour, occasionally skimming fat from the top.

Taste & season with additional sea salt & freshly cracked pepper, if needed.

Ladle into bowls and serve with avocado slices, sour cream, shredded cheese, green onions, cilantro, jalapenos, and crispy tortilla strips, if desired. Enjoy!

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Smoky Beef and Poblano Chili

Course Main

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Author Pam / For the Love of Cooking

Equipment

• Baking Sheet
• Large Dutch oven

Ingredients

Smoky Beef and Poblano Chili:

• 2 poblano peppers
• 1 jalapeno pepper
• 2 tsp olive oil
• ½ large yellow onion, diced
• 1¼ lb ground beef *I used 85% lean
• 3 large cloves of garlic, minced
• 1½ tbsp chili powder
• 3 tsp cumin
• 2 tsp chipotle chile powder
• ½ tsp dried oregano
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp tomato paste
• ¾ cup Mexican lager (6-oz)
• 2 cups beef broth
• 1 (28-oz) can of whole tomatoes, blended
• 2 (15-oz) cans of pinto beans, drained & rinsed

Toppings:

• Sliced avocado
• Sour cream
• Shredded Monterey Jack cheese
• Green onions, sliced
• Sliced Jalapeno
• Fresh cilantro
• Tortilla strips
• Hot Sauce

Instructions

• Preheat the oven to broil with a rack positioned near the top.
• Place the poblano peppers and jalapeno on a baking sheet and place them directly under the broiler. Char both sides of the peppers until blackened, about 2-3 minutes per side. Watch carefully.
• Remove immediately from the oven and place peppers in a zip-lock bag, and seal it.
• Set aside for 10 minutes, then remove all the charred skin from each pepper along with the stem and seeds. Dice into small pieces.
• Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook, stirring often, for 3-4 minutes.
• Add the ground beef and cook, breaking it up into small crumbles, for about 4 minutes. Drain any excess fat from the pan.
• Add the garlic, chili powder, cumin, chipotle chile powder, oregano, sea salt, and freshly cracked pepper to taste to the Dutch oven and cook, stirring often for 1 minute.
• Add the tomato paste and cook, stirring often for 1 minute. 
• Add the beer and cook, stirring occasionally, for 2 minutes.
• Add the beef broth, blended tomatoes, poblano peppers, and jalapeno pepper, and stir to combine. Cover with a lid and simmer for 1 hour, occasionally skimming fat from the top. 
• Remove the lid and add the drained & rinsed pinto beans. Continue to simmer uncovered for 1 hour, occasionally skimming fat from the top. 
• Taste & season with additional sea salt & freshly cracked pepper, if needed.
• Ladle into bowls and serve with avocado slices, sour cream, shredded cheese, green onions, cilantro, jalapenos, and crispy tortilla strips, if desired. Enjoy!

I made this beef chili with bacon and black beans when my husband worked from home recently. It’s an America’s Test Kitchen recipe, so I made it as written because I trust their recipes. This chili only needed a couple of hours of simmering before serving, but still had a ton of flavor. My husband and I loved that this chili was thick, hearty, and flavorful with a nice bit of spiciness. I topped mine with hot sauce, sour cream, cheddar cheese, cilantro, and green onions, and it disappeared quickly. My kids finished every bite of the last two bowls when they got home from school, and both said it was tasty. This easy beef chili recipe pairs nicely with a loaded garden salad.

Beef Chili with Bacon and Black Beans

Beef Chili with Bacon and Black Beans

• 4 slices of bacon, cut into small bits
• 1 medium onion, diced
• ½ red bell pepper, diced
• 2 tbsp chili powder
• ½ tbsp ground cumin
• 1 tsp ground coriander
• ½ tsp crushed red pepper flakes
• ½ tsp dried oregano
• ¼ tsp cayenne pepper
• 1 lb 85% lean ground beef
• 3 cloves of garlic, minced
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can tomato puree
• 1 (15 oz) can black beans, drained & rinsed
• Sea salt and freshly cracked pepper, to taste

Toppings:

• Hot sauce
• Sour cream
• Cheddar cheese, shredded
• Fresh cilantro, chopped
• Green onions, sliced
• Lime wedges

How to Make Beef Chili with Bacon and Black Beans

Cook the bacon bits in a large Dutch oven over medium heat and cook, stirring often, until browned, about 8 minutes.

Remove all but 1 tablespoon of bacon grease and leave the bacon in the Dutch oven. Add the onion, bell pepper, chili powder, cumin, coriander, oregano, crushed pepper flakes, and cayenne and cook, stirring occasionally, until the vegetables are softened, about 10 minutes.

Increase the heat to medium-high and add half the ground beef. Cook, breaking up the beef with a spoon, until no longer pink and starting to brown, about 3-4 minutes. Add the remaining ground beef and minced garlic, and cook, breaking up the beef with a spoon, until no longer pink and starting to brown, about 3-4 minutes.

Add the diced tomatoes, tomato puree, black beans, and season with a bit of sea salt and freshly cracked pepper to taste, and stir until well combined. Bring to a boil, then reduce the heat to low and simmer, covered and stirring occasionally, for 1 hour.

Remove the cover and simmer for 1 hour, stirring occasionally, until the beef is tender and the chili is dark, rich, and slightly thickened. Taste and season with sea salt and freshly cracked pepper, if needed.

Side Note: If the chili begins to stick on the bottom of the pot during the second hour of cooking, stir in 1/2 cup of water and continue to simmer. 

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Beef Chili with Bacon and Black Beans

Course Main

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 hours hours 20 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 4

Author Pam - For the Love of Cooking / Original by America's Test Kitchen

Equipment

• Large Dutch oven

Ingredients

Beef Chili with Bacon and Black Beans

• 4 slices of bacon, cut into small bits
• 1 medium onion, diced
• ½ red bell pepper, diced
• 2 tbsp chili powder
• ½ tbsp ground cumin
• 1 tsp ground coriander
• ½ tsp crushed red pepper flakes
• ½ tsp dried oregano
• ¼ tsp cayenne pepper
• 1 lb 85% lean ground beef
• 3 cloves of garlic, minced
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can tomato puree
• 1 (15 oz) can black beans, drained & rinsed
• Sea salt and freshly cracked pepper, to taste

Toppings:

• Hot sauce
• Sour cream
• Cheddar cheese, shredded
• Fresh cilantro, chopped
• Green onions, sliced
• Lime wedges

Instructions

• Cook the bacon bits in a large Dutch oven over medium heat and cook, stirring often, until browned, about 8 minutes. Remove all but 1 tablespoon of bacon grease and leave the bacon in the Dutch oven.
• Add the onion, bell pepper, chili powder, cumin, coriander, oregano, crushed pepper flakes, and cayenne and cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
• Increase the heat to medium-high and add half the ground beef. Cook, breaking up the beef with a spoon, until no longer pink and starting to brown, about 3-4 minutes.
• Add the remaining ground beef along with the minced garlic and cook, breaking up the beef with a spoon, until no longer pink and starting to brown, about 3-4 minutes.  
• Add the diced tomatoes, tomato puree, black beans, and season with a bit of sea salt and freshly cracked pepper, to taste; stir until well combined. Bring to a boil, then reduce the heat to low and simmer, covered, and stirring occasionally, for 1 hour.
• Remove the cover and continue to simmer for 1 hour longer, stirring occasionally, until the beef is tender and the chili is dark, rich, and slightly thickened. Taste and season with sea salt and freshly cracked pepper, if needed.
• Side Note: If the chili begins to stick on the bottom of the pot during the second hour of cooking, stir in 1/2 cup of water and continue to simmer. 

My daughter was home feeling sick with a cold recently, so I decided to combine two of her favorite comfort foods–mashed potatoes & beef stew. I prepare this slow-simmered beef stew recipe loaded with large chunks of beef and carrots, along with a delicious sauce made from onion, garlic, wine, beef broth, and fresh herbs. I served this delicious and richly flavored beef stew alongside creamy mashed potatoes, a simple salad, and some crusty bread, and it was a huge hit with the entire family. We all decided that we should serve beef stew over mashed potatoes from now on!

Slow-Simmered Beef Stew

Ingredients:

• 4 slices of bacon, cut into small bits
• 2½ lbs beef chuck, cut into 2-inch chunks & excess fat removed
• Sea salt and freshly cracked pepper, to taste
• 1 large onion, diced
• 3 large cloves of garlic, minced
• 4 tbsp tomato paste
• 3 tbsp flour
• 1 cup red wine
• 4½ cups beef broth
• 3 large carrots, peeled & cut into ½-inch pieces
• 2 stalks of celery, diced
• 3 sprigs of fresh thyme
• 2 bay leaves

How to Make Slow-Simmered Beef Stew

Preheat the oven to 325 degrees.

Cook the bacon pieces in a large Dutch oven over medium heat until cooked through and the fat has rendered down. Remove the bacon with a slotted spoon and place it on a paper towel. Remove all but 1 tablespoon of bacon grease from the Dutch oven; set the remaining bacon grease aside.

Return the Dutch oven to the stove and turn it up to medium-high.

Pat the beef chunks dry, then season well with sea salt and freshly cracked pepper, to taste.

Add half of the meat to the HOT Dutch oven and cook until browned all over, about 3 minutes. Remove the beef from the Dutch oven to a plate. Add the remaining pieces of beef to the Dutch oven and cook until browned all over, about 3 minutes. Remove to the plate and cover loosely with a foil tent; set aside.

Add the remaining 1 tablespoon of bacon grease to the Dutch oven over medium heat. Add the onion and cook, stirring often, until softened, about 3 minutes.

Add the minced garlic and cook, stirring constantly, for 30 seconds.

Add the tomato paste and cook, stirring constantly, for 45 seconds.

Add the flour and cook, stirring it into the onion mixture constantly, for 2 minutes.

Add the red wine and whisk until the mixture is well combined and reduced, about 2 minutes.

Add the beef broth along with the plate of cooked beef chunks and their juices, and the carrot, celery, bacon crumbles, thyme sprigs, and bay leaves. Stir, then cover with a tight-fitting lid and place into the oven to cook for 2 hours and 25 minutes.

Remove the lid after 2 hours & 25 minutes and continue to cook for 15-20 minutes to allow the beef to finish cooking and the sauce to thicken slightly.

Remove from the oven and skim off any fat from the surface.

Remove the thyme sprigs and bay leaves. Taste and season with sea salt and freshly cracked pepper, to taste.

Serve over creamy mashed potatoes (click the link for the recipe). Enjoy.

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Slow-Simmered Beef Stew

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 6

Author Pam / For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

• 4 slices of bacon, cut into small bits
• 2½ lbs beef chuck, cut into 2-inch chunks & excess fat removed
• Sea salt and freshly cracked pepper, to taste
• 1 large onion, diced
• 3 large cloves of garlic, minced
• 4 tbsp tomato paste
• 3 tbsp flour
• 1 cup red wine
• 4½ cups beef broth
• 3 large carrots, peeled & cut into 1/2=inch pieces
• 2 stalks of celery, diced
• 3 sprigs of fresh thyme
• 2 bay leaves

Instructions

• Preheat the oven to 325 degrees.
• Cook the bacon pieces in a large Dutch oven over medium heat until cooked through and the fat has rendered down. Remove the bacon with a slotted spoon and place it on a paper towel. Remove all but 1 tablespoon of bacon grease from the Dutch oven; set the remaining bacon grease aside.
• Return the Dutch oven to the stove and turn it up to medium-high.
• Pat the beef chunks dry, then season well with sea salt and freshly cracked pepper, to taste.
• Add half of the meat to the HOT Dutch oven and cook until browned all over, about 3 minutes. Remove the beef from the Dutch oven to a plate. Add the remaining pieces of beef to the Dutch oven and cook until browned all over, about 3 minutes. Remove to the plate and cover loosely with a foil tent; set aside.
• Add the remaining 1 tablespoon of bacon grease to the Dutch oven over medium heat. Add the onion and cook, stirring often, until softened, about 3 minutes.
• Add the minced garlic and cook, stirring constantly, for 30 seconds.
• Add the tomato paste and cook, stirring constantly, for 45 seconds.
• Add the flour and cook, stirring it into the onion mixture constantly, for 2 minutes.
• Add the red wine and whisk until the mixture is well combined and reduced, about 2 minutes.
• Add the beef broth along with the plate of cooked beef chunks and their juices, and the carrot, celery, bacon crumbles, thyme sprigs, and bay leaves. Stir, then cover with a tight-fitting lid and place into the oven to cook for 2 hours and 25 minutes.
• Remove the lid after 2 hours & 25 minutes and continue to cook for 15-20 minutes to allow the beef to finish cooking and the sauce to thicken slightly. 
• Remove from the oven and skim off any fat from the surface.
• Remove the thyme sprigs and bay leaves. Taste and season with sea salt and freshly cracked pepper, to taste.
• Serve over creamy mashed potatoes (click the link for the recipe). Enjoy.