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Blue Ribbon Chili
Dinner American

Blue Ribbon Chili

4.8

Prep
5 min
Cook
70 min
Total
75 min

Instructions

  1. 1 Place ground beef and onion into a large nonstick saucepan over medium heat. Cook and stir until beef is browned and crumbly and onion is translucent, about 10 minutes. Drain grease if desired.
  2. 2 Stir in tomato sauce, light and dark kidney beans, salsa, chili seasoning, pepper, and garlic salt until well combined. Reduce the heat to low and simmer for at least 1 hour before serving.

By Deb

Easy Mild Chili
Dinner American

Easy Mild Chili

4.7

Prep
10 min
Cook
100 min
Total
110 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Add beef, sausage, and onion; cook and stir until beef and sausage are completely browned, 7 to 10 minutes; drain and discard grease.
  2. 2 Stir in stewed tomatoes, tomato sauce, kidney beans, salsa, chili seasoning mix, and garlic powder. Bring to a boil, then reduce the heat to medium-low and simmer until flavors meld, 1 1/2 to 2 hours.

By Shelby Knockenhauer

Kelly's Chili
Dinner American

Kelly's Chili

4.3

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Heat the oil in a skillet over medium heat, and cook the chicken 10 minutes, or until juices run clear.
  2. 2 Transfer chicken to a large pot over medium heat. Pour the tomatoes and kidney bean liquid into the pot. Mix in onions and potatoes. Season with chili powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until vegetables are tender. Mix in kidney beans and corn, and continue cooking 10 minutes, or until heated through.

By SHREY

Slow Cooker Game Day Chili
Dinner American

Slow Cooker Game Day Chili

4.8

Prep
20 min
Cook
190 min
Total
210 min

Instructions

  1. 1 Line a 5- to 6-quart slow cooker with a Reynolds Kitchen Slow Cooker Liner. Fit liner snugly against the bottom and sides of the bowl; pull top of liner over the rim. Set aside.
  2. 2 Cook and stir ground beef, bell peppers, and onions in a large skillet over medium-high heat, stirring occasionally, until beef is browned and crumbly. Drain grease.
  3. 3 Spoon beef mixture into the lined slow cooker. Add beans, tomato sauce, diced tomatoes and green chiles, and seasoning mix to beef mixture; stir gently with a wooden or plastic spoon.
  4. 4 Cover and cook until hot and bubbly throughout, Low for 6 to 7 hours or High for 3 to 3 1/2 hours.
  5. 5 Carefully remove the lid to allow steam to escape. Stir gently, then top with cheese and dollops of sour cream. Serve chili directly from the slow cooker liner.

By Reynolds KitchensR

Baked Beans with Beef
Dinner American

Baked Beans with Beef

5.0

Prep
15 min
Cook
255 min
Total
270 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Add ground beef and onion; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef mixture to a slow cooker.
  2. 2 Cook bacon in the same skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer to paper towels to drain. Crumble into small pieces; add to the slow cooker.
  3. 3 Add baked beans, black beans, light and dark kidney beans, great northern beans, sugar, mustard, and soy sauce to the slow cooker; stir to combine.
  4. 4 Cover slow cooker; cook on Medium until flavors meld, about 4 hours.

By Mark Lackey

Portobello Mushroom Chili
Dinner American

Portobello Mushroom Chili

3.9

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Heat oil in a large pot over medium heat, and cook onions until tender. Stir in garlic, chili powder, and cayenne pepper. Mix mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender.
  2. 2 Pour tomatoes and beans into the skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.

By GOURMETGUY

Beans and Greens
Dinner American

Beans and Greens

4.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Place broth and spinach in a pot over medium heat, and cook 5 minutes, or until spinach is thawed. Mix in dark and light kidney beans, black beans and liquid, great northern beans and liquid, pinto beans and liquid, and oil. Season with garlic powder, salt, and pepper. Cook 30 minutes, stirring occasionally.

By MIKAYLASMOM

Slow Cooker Taco Bean Soup
Dinner American

Slow Cooker Taco Bean Soup

4.6

Prep
15 min
Cook
250 min
Total
265 min

Instructions

  1. 1 Cook and stir ground beef in a skillet over medium high heat until browned and crumbly, 5 to 10 minutes; drain fat. Transfer beef to a slow cooker. Add onion; sprinkle in taco seasoning.
  2. 2 Stir white beans, red kidney beans, white kidney beans, ranch-style beans, pinto beans, black beans, hominy, and tomatoes with green chiles into beef mixture. Cover slow cooker.
  3. 3 Cook on Low until cooked through and flavors blend, 4 to 5 hours.

By Janelleh

Cabbage Beef Soup
Dinner American

Cabbage Beef Soup

4.6

Prep
10 min
Cook
245 min
Total
255 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a large stockpot over medium-high heat. Add ground beef and onion; cook and stir until beef is well browned and crumbly and onion is translucent, 5 to 7 minutes. Drain fat.
  3. 3 Transfer beef mixture to a slow cooker. Add cabbage, kidney beans, tomato sauce, water, bouillon, cumin, salt, and pepper; stir to combine.
  4. 4 Cover and cook on Low for 6 to 8 hours or High for 4 hours, stirring occasionally.

By NANCYSCOTT1

Santa Fe Stew
Dinner American

Santa Fe Stew

4.8

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  2. 2 Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.

By steph

Easy Sweet Chili
Dinner American

Easy Sweet Chili

4.5

Prep
5 min
Cook
490 min
Total
495 min

Instructions

  1. 1 Crumble ground beef into a skillet over medium heat. Stir garlic, oregano, chili powder, and basil into the beef; cook and stir until beef is completely browned, 7 to 10 minutes.
  2. 2 Combine light red kidney beans, dark red kidney beans, diced tomatoes, and corn in crock of a slow cooker. Stir cooked ground beef into the bean mixture.
  3. 3 Cook on Medium-Low for 2 hours. Stir sugar into the chili and continue cooking as long as you can wait, at least 6 hours. Season with salt and black pepper to serve.

By tmwood86

Slow Cooker Beef Chili
Dinner American

Slow Cooker Beef Chili

4.7

Prep
15 min
Cook
490 min
Total
505 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion has softened and turned translucent, 4 to 5 minutes. Stir in ground beef, chili powder, cumin, salt, and black pepper; cook, stirring occasionally, until beef is lightly browned and crumbly, 5 to 8 minutes.
  2. 2 Transfer beef mixture to a slow cooker; stir in black beans, kidney beans, and diced tomatoes with green chiles.
  3. 3 Cover the slow cooker. Cook on Low, stirring occasionally, 8 to 10 hours.

By Sahara B

Vegetarian Chili
Dinner American

Vegetarian Chili

4.6

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 In a large pot, combine meat substitute, black beans, kidney beans, diced tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper. Bring to a simmer and cover. Let the chili simmer for at least 1 hour before serving.

By Julieliz

Pat's Baked Beans
Dinner American

Pat's Baked Beans

4.7

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside in a large bowl. Cook the onion and garlic in the reserved drippings until onion is tender; drain excess grease and transfer to the bowl with the bacon.
  3. 3 To the bacon and onions add pinto beans, northern beans, baked beans, kidney beans and garbanzo beans. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a 9x12 inch casserole dish.
  4. 4 Cover and bake in preheated oven for 1 hour.

By Kelly

Chef John's Red Beans and Rice
Dinner American

Chef John's Red Beans and Rice

4.9

Prep
30 min
Cook
195 min
Total
225 min

Instructions

  1. 1 Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
  2. 2 Heat vegetable oil in a large pot over medium heat. Cook and stir sausage in hot oil until oils slightly release from sausage and edges brown, 5 to 7 minutes. Stir onion, celery, and poblano pepper into sausage; cook and stir until vegetables soften and start to turn translucent, 5 to 10 minutes. Stir garlic into sausage mixture; cook and stir until fragrant, about 1 minute.
  3. 3 Stir red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture; bring to a boil, reduce heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, 1 1/2 to 2 hours more. Season with salt.
  4. 4 Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion.

By John Mitzewich

Quick Red Beans and Rice
Dinner American

Quick Red Beans and Rice

4.0

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Heat a large nonstick pot over medium-high heat.
  2. 2 Place onion and garlic into a food processor and pulse on and off to mince. Add to the heated pan. Chop bell pepper finely in the processor and add to pan. Repeat with the celery.
  3. 3 Stir vegetables well and add 2 tablespoons water. Cook until soft, 6 to 10 minutes.
  4. 4 Place 1/2 of the beans and tomatoes into the food processor. Process until all beans are coarsely chopped, just short of pureed.
  5. 5 Stir the blended beans, whole beans, remaining tomatoes, hot sauce, thyme, oregano, smoked paprika, salt, black pepper, and cayenne. Cover tightly, reduce heat to lowest setting, and cook until flavors combine at least 30 minutes. Stir every 5 or 10 minutes.

By coldweatherkim

Vegan Red Beans and Rice
Dinner American

Vegan Red Beans and Rice

4.3

Prep
10 min
Cook
135 min
Total
625 min

Instructions

  1. 1 Place red beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain and rinse.
  2. 2 Add celery, onion, bell pepper, and garlic to a blender and process until just shy of a puree.
  3. 3 Add vegetable oil to a saucepan or stockpot over medium heat. Cook and stir vegetable mixture for 5 minutes. Add thyme, oregano, black pepper, cumin, and cayenne pepper. Cook, stirring regularly, for 2 minutes more.
  4. 4 Add 6 cups water, the beans, liquid smoke, and bay leaves. Stir to combine and turn heat up to high. Bring to a boil, reduce heat to low, and let simmer until beans begin to fall apart, 2 to 3 hours.
  5. 5 Bring remaining water and rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  6. 6 Pour most of the cooking liquid from the beans into a bowl and reserve. Remove bay leaves. Mash about 1/3 of the beans, adding as much of the reserved liquid as necessary to reach preferred thickness. Mix with the unmashed beans and season with salt. Serve beans over rice.

By Lauren Reese

Kitchen Sink Soup Formula
Dinner American

Kitchen Sink Soup Formula

5.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and celery. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add garlic and cook, stirring frequently, 1 minute more.
  2. 2 Stir in broth, beans, tomatoes, pasta, and tomato sauce. Bring to a boil. Reduce heat and simmer, covered until pasta is tender, about 20 minutes. Add peas and vinegar. Cook, uncovered, until peas are heated through, 2 to 3 minutes more. Season with salt and pepper. Serve soup topped with cheese.

By Caitlyn Diimig, RD

Sweet and Spicy Ground Beef Chili
Dinner American

Sweet and Spicy Ground Beef Chili

Prep
20 min
Cook
100 min
Total
120 min

Instructions

  1. 1 Heat a large nonstick skillet over medium-high heat. Season ground beef with salt and pepper; cook and stir in batches in the hot skillet until browned and crumbly, 5 to 7 minutes per batch. Remove meat to a colander to drain and then set aside in a large bowl. Drain and discard grease from skillet between batches.
  2. 2 While meat is cooking, combine stewed tomatoes, tomato paste, chili powder, sugar, and garlic salt in the bowl of a food processor; blend until smooth.
  3. 3 Heat olive oil in a 16-quart pot over medium-high heat. Add celery, onions, green pepper, red pepper, jalapeno peppers, and garlic. Cook and stir until vegetables have softened and onion has turned translucent, 7 to 10 minutes. Add reserved meat, stewed tomato puree, and undrained light and dark red kidney beans. Simmer for 1 hour.

By John Neely

Sweet BBQ Pork Chili
Dinner American

Sweet BBQ Pork Chili

4.1

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Combine tomato sauce, brown sugar, mustard, vinegar, garlic, onion powder, and chili powder in a small saucepan; bring to a boil. Reduce heat to low; simmer for 5 minutes, stirring occasionally. Set barbecue sauce aside off heat.
  2. 2 Heat oil in a large saucepan over medium-high heat. Add pork; cook, stirring occasionally, until brown on all sides, about 5 minutes. Transfer pork to a plate; set aside.
  3. 3 Add onion and salt to the same saucepan; cook and stir over medium heat until onion is tender, about 4 minutes. Stir in reserved barbecue sauce, browned pork, undrained tomatoes, black beans, kidney beans, and broth; bring to a boil. Cover the saucepan, reduce heat, and simmer until pork is tender, about 10 minutes, stirring occasionally.
  4. 4 Top servings with sour cream and parsley. Serve with warm cornbread.

By Hunt's

Bean Casserole
Dinner American

Bean Casserole

4.3

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic and carrot; cook and stir until onion is tender and transparent. Stir in the sugar, red pepper and mushrooms and continue to cook until onion is browned.
  3. 3 Sprinkle the flour over the vegetables and stir to blend. Cook for 1 minute then mix in the water and tomato paste. Season with basil and thyme. Mix in the beans and season with salt and pepper. Transfer to a greased casserole dish.
  4. 4 Pour the remaining oil into a shallow dish. Dip one side of each slice of bread in the oil, then arrange on top of the casserole with the oiled side up. Sprinkle Parmesan cheese over the top.
  5. 5 Bake for 10 to 15 minutes in the preheated oven, until the bread and cheese are toasted.

By Jennifer

Vegetarian Stew
Dinner American

Vegetarian Stew

4.7

Prep
30 min
Cook
75 min
Total
105 min

Instructions

  1. 1 Heat olive oil in a large soup pot over medium heat. Add carrots, onion, and celery. Cover and cook until onions are translucent, about 3 minutes. Add garlic, bay leaf, coriander, curry powder, oregano, cinnamon, salt, and pepper; saute for 2 minutes.
  2. 2 Stir in water, lentils, and tomato sauce and increase heat to high. Cover and bring to a boil; this is necessary to aid in digestion.
  3. 3 Slowly add potatoes, kidney beans, canned tomatoes, and peanut butter. Cover and boil for 3 minutes longer. Reduce heat to the lowest setting. Cover and cook until all vegetables are tender and flavors have melded, about 1 hour.

By natalie

Instant Pot NOLA Red Beans and Rice
Dinner American

Instant Pot NOLA Red Beans and Rice

4.8

Prep
10 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Turn on a multifunctional pressure cooker, such as Instant Pot, and select the Sauté function. Add olive oil. Add bacon and pork neck bones to hot oil. Cook until browned on both sides, 5 to 7 minutes. Remove meat and set aside. Add bell pepper, celery, and onion; cook and stir for 1 to 2 minutes. Season with white pepper, thyme, garlic powder, oregano, cayenne pepper, Cajun seasoning, and black pepper. Mix in garlic and continue cooking until onion is translucent, 2 to 3 minutes.
  2. 2 Mix kidney beans, chicken broth, salt, and bay leaves into vegetables in the pot; stir well to combine. Cancel Sauté mode and return meat to the pot. Close and lock the lid. Set vent to Sealing. Select High pressure, according to the manufacturer's instructions. Set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method, according to the manufacturer's instructions, about 10 minutes. Move the valve to the venting position and finish releasing pressure, about 5 minutes. Unlock and remove the lid.
  4. 4 Remove pork bones from the pot. Use a fork to separate meat from bones and return meat back to the pot. Mix well. Serve with white rice.

By Diana71

Ground Beef Chili with Beans
Dinner American

Ground Beef Chili with Beans

4.9

Prep
30 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Pour tomatoes into a large stockpot and heat over medium heat.
  2. 2 Meanwhile, cook and stir ground beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
  3. 3 Cook and stir chorizo in the skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
  4. 4 Add oil to the skillet and heat over medium-high heat. Add onions and garlic; sauté until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 more minutes. Transfer onions to the stockpot.
  5. 5 Stir beans into the stockpot, then add lime juice, salt, and black pepper.
  6. 6 Heat the skillet again over medium-high heat. Add bell peppers and lightly sauté for about 5 minutes. Add to the stockpot.
  7. 7 Add corn to the stockpot and season with hot sauce, salt, and black pepper. Simmer for 30 minutes, then sprinkle cilantro on top and serve.

By Marla L

Instant Pot Turkey Chili
Dinner American

Instant Pot Turkey Chili

4.8

Prep
15 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Combine chili powder, smoked paprika, salt, oregano, cocoa powder, cumin, cinnamon, coriander, and black pepper in a small bowl. Set seasoning mix aside.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil over high heat and brown ground turkey until crumbly, 3 to 4 minutes. Add onion and jalapeno and cook an additional 2 to 3 minutes. Add tomatoes, kidney beans, tomato sauce, chipotle pepper, adobo sauce, and seasoning mix. Mix to combine, scraping up any browned bits off the bottom of the pot. Close and lock the lid.
  3. 3 Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir chili and adjust salt, if desired. Serve with your favorite toppings.

By France Cevallos

Venison and Barbequed Bean Bake
Dinner American

Venison and Barbequed Bean Bake

4.5

Prep
30 min
Cook
990 min
Total
1020 min

Instructions

  1. 1 Place venison roast, ginger ale, chicken broth, 1 teaspoon cumin, pepper, and 1/8 teaspoon red pepper flakes into a slow cooker. Cover and cook on Low until the venison is tender enough to be pulled apart with a fork, about 10 hours. Drain meat, and shred.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Place shredded pork into a large mixing bowl and mix with pork and beans, black beans, kidney beans, baked beans, tomatoes, green pepper, and onion. Pour in barbeque sauce, brown sugar, and molasses. Season with 1 teaspoon cumin, 1/8 teaspoon red pepper flakes, chili powder, hot pepper sauce, salt and pepper. Mix until well combined, then pour into a deep 9x13-inch glass baking dish. Place bacon strips in a single layer over top.
  4. 4 Bake in preheated oven for 30 to 40 minutes until bacon has cooked and begins to crisp.

By suzy

Grey Cup Chili
Dinner American

Grey Cup Chili

4.0

Prep
30 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Cook and stir ground beef and garlic in a large non-stick pot over medium-high heat until beef is no longer pink, about 10 minutes. Stir bell pepper, red onion, carrot, zucchini, and celery into beef mixture; cook and stir until vegetables soften, about 5 minutes.
  2. 2 Stir cumin, chili powder, oregano, coriander, and black pepper into beef mixture; cook for 1 minute. Stir tomatoes, corn, tomato soup, mushrooms, barbecue sauce, and taco seasoning into chili; bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, for 20 minutes.
  3. 3 Stir black beans, garbanzo beans, kidney beans, and baked beans into chili; simmer until heated through, about 15 minutes. Remove chili from heat; stir in cilantro and lime juice.

By LINDA BAKER

Aaron's Amazing Simple Beans
Dinner

Aaron's Amazing Simple Beans

3.5

Prep
10 min
Cook
120 min
Total
610 min

Instructions

  1. 1 Place kidney beans into a large container and cover with about 1 quart water; let stand 8 hours to overnight. Drain.
  2. 2 Combine beans, 1 quart water, preserved lemon, sugar, black pepper, red chile pepper, bay leaf, garlic powder, and anise seed in a stockpot; bring to a boil. Reduce heat to low, cover stockpot, and simmer for 1 hour.
  3. 3 Remove lemon, bay leaf, and red chile pepper from bean mixture. Mash about 10% of the beans against the sides of the stockpot using the back of a spoon. Cover stockpot and simmer for 45 minutes more.
  4. 4 Remove cover from stockpot and simmer beans until beans are thickened and water is evaporated, about 15 minutes more.

By ACONTORER