beef | Camellia Brand https://static.camelliabrand.com New Orleans' Finest Beans, Peas and Lentils since 1923. Tue, 28 Jun 2022 20:28:22 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 https://static.camelliabrand.com/static/wp-content/uploads/2018/06/cropped-CAM_Logo-32x32.png beef | Camellia Brand https://static.camelliabrand.com 32 32 Chef Jenn’s ‘Baby It’s Cold Outside’ Chili https://static.camelliabrand.com/recipes/chef-jenns-baby-its-cold-outside-chili/ https://static.camelliabrand.com/recipes/chef-jenns-baby-its-cold-outside-chili/#respond Tue, 19 Nov 2019 14:57:49 +0000 https://www.camelliabrand.com/?post_type=recipes&p=41375 Ingredients:   , diced fine     cooked   Directions: Brown ground beef in a medium sized stockpot, over medium read more ...

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Ingredients:

Directions:

  1. Brown ground beef in a medium sized stockpot, over medium heat; stirring frequently.
  2. Add the onion and cook until soft, about 4-5 minutes.
  3. Stir in Baby It’s Cold Outside Chili Seasoning and cook another 5 minutes. Add the remaining ingredients, bring to a boil and reduce heat to low.
  4. Cover and simmer for 30 minutes.
  5. Adjust to taste with additional Baby It’s Cold Outside Chili Seasoning, as needed.
  6. Enjoy!

Chef Jennifer Hill Booker is a Le Cordon Bleu-certified chef, cookbook author, reality TV personality, culinary educator, business owner and GA Grown Executive Chef for the GA Department of Tourism and Travel. She weaves her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training.

The post Chef Jenn’s ‘Baby It’s Cold Outside’ Chili first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/chef-jenns-baby-its-cold-outside-chili/feed/ 0 Stovetop Beef & Black Bean Chili https://static.camelliabrand.com/recipes/stovetop-beef-black-bean-chili/ https://static.camelliabrand.com/recipes/stovetop-beef-black-bean-chili/#respond Wed, 19 Oct 2016 19:49:10 +0000 http://www.camelliabrand.com/?post_type=recipes&p=30801 Ingredients:   , chopped fine , seeded, chopped fine j, seeded, minced     , chopped fire-roasted, peeled, chopped , read more ...

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Ingredients:

  • 2 1/2 pounds ground beef or turkey
  • 1 large onion, chopped fine
  • 2 Poblano chilies, seeded, chopped fine
  • 1 jalapeño pepper, seeded, minced
  • 1 1/2 tablespoons chipotle chile powder
  • 2 tablespoons ground cumin
  • 4 large cloves garlic, chopped
  • 1 (7-ounce) can fire-roasted, peeled, chopped green chilies, undrained
  • 2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
  • 1 (28-ounce) can crushed tomatoes
  • 1 pound Camellia Brand Black Beans, rinsed and sorted
  • 6-8 cups beef broth
  • Salt to taste
  • Assorted toppings: shredded cheese and sour cream

Directions:

  1. Sauté the ground beef or turkey in a very large Dutch oven over medium-high heat until the meat is browned, stirring to break it up as it cooks.
  2. Drain meat, and return it to Dutch oven.
  3. Add onion and cook until translucent, about 5 minutes.
  4. Add the Poblano peppers, jalapeño, chipotle chile powder, and cumin; stir thoroughly. Cook until the peppers soften slightly, about 3 minutes.
  5. Add garlic, green chilies, diced tomatoes, crushed tomatoes, black beans, and 3 cups beef broth. Stir to combine.
  6. Bring to a boil, reduce heat to low, and cook for 3-4 hours, stirring occasionally, until the beans are soft but not falling apart. Add additional broth as necessary.
  7. Season with salt to taste. Serve with assorted toppings.

Note: On a scale of 1-5, the spice level of this chili is a 3. If you prefer less heat, reduce the amount of Poblano chilies and jalapeño pepper used.

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