Beef Recipes - Chili Recipes, Steak Recipes, etc

The ingredient of the day is Beef. Please post your beef recipes -steak, chili, hamburger, etc…

Chili Con Carne

Serves/Makes: 6
Ready In: 30 minutes

2 cups Ground beef
1 cup Onion – chopped finely
1 clove Garlic – chopped finely
2 tablespoons Chili powder
1 1/4 cup Condensed tomato soup
2 cups Kidney beans
1 tablespoon Malt vinegar
1/4 teaspoon Salt

Brown beef in hot pan, stir in onion, arlic, and chili powder. Cook, stirring often until onion is tender; add rest of indgredients; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, about 15 minutes.

This was my grandmas recipe

Bonanza Burgers

1 lb ground beef
1/2 c quick oats
1/4 c chili sauce
2 tsp minced onion
2 tbsp milk
2 tsp worchestershire sauce
Mix and shape above ingredients into patties

1/2 c grated cheese
1 tbsp mayo
1/2 tsp worchestershire sauce
1/2 tsp seasoning salt
1/4 tsp prepared mustared

Combine all ingredients of filling. Spread about 1 1/2 tsp filling on center of patties. Cover with another patty. Pinch edges together to seal. Cook over hot coals or in broiler 4 inches from the heat. Cook for about 5 min, and then flip over and cook another 5 min.

Make sure that you dont make the patties too thick when you first shape them, as you have to sandwhicj 2 together.

Mexiburgers (Mexican Sloppy Joes)

1 lb ground beef
1 Tbsp prepared mustard
1 Tbsp worcestershire sauce
1 Tbsp BBQ sauce
1 tsp celery salt (or garlic salt)
1 small onion, chopped fine
1 can tomato soup (undiluted)
2-3 tsp hot sauce
1 small bunch cilantro, chopped

Brown ground beef; drain well. Add the rest of ingredients except cilantro and cook on medium high. When mixture starts to bubble, turn down to low and simmer for 1-1 1/2hours (stirring frequently) to let flavors mingle. Serve on hamburger buns. Sprinkle with chopped cilantro. Can also be made in the crockpot. Brown hamburger; drain well. Put all in crockpot (except cilantro) and cook on low for 6-8 hours. Great after a long hard day at work. Add a green salad and beverage and you have a complete meal.

Swedish Yamizetti

I know, it sounds like a weird combination, but it’s really good. All of my kids inhale this one.

2# gr. beef
3 stalks celery
3 onions
2 carrots
1/2 pkg wide egg noodles
1 can tomato soup
1 can tomato paste
1 can mushrooms
2 cans cream of mushroom soup
1 cup cubed cheddar (Velveeta melts better)

Fry beef, dice and brown veggies, cook noodles, mix canned stuff, stir it all together, it fits best in a really deep 9x11 or two smaller casseroles. bake 1 hour @ 350

This is a very simple beef resipe… My kids really love this…

I cut the beef into chunks, then boil it with water and soya sauce until tender, add in salt, freshly ground pepper and lots of sugar… it’s suppose to be sweet… then add in 1 or 2 tablespoons of butter and onions cut into chunks let it simmer and ready to serve with plain white rice…

Noriah from Brunei

easy burritos

I make this whenever I don’t have much time for cooking. It’s easy and fast!

1 pound ground beef
8 flour tortillas
2/3 cup cottage cheese
1 envelope burrito seasoning
1 small onion diced
1 can sliced black olives
1 16 oz jar of salsa
1 cup shredded cheddar

  1. Heat oven to 350 degrees
  2. Brown ground beef adding onions when it is almost done.
  3. Remove burger from heat and add cottage cheese, seasoning, & black olives.
  4. Spray a rectangular cake pan with non stick cooking spray. Place mixture in tortillas about 1/3 cup per tortilla. Rollup tortilla and place in pan seam side down.
  5. After all tortillas are in the pan pour the salsa over top and sprinkle with the cheese. Bake at 350 for 30 minutes or until cheese melts.


1 1/2 # ground beef
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. Italian seasoning
1 envelope dry onion soup mix
1/2 c. flour
2 eggs, well beaten
1 c. dry bread crumbs
3 tbsp. olive oil
6 slices mozzarella cheese
1 c. sliced fresh mushrooms
4 c. spaghetti sauce, divided
3 tbsp. Parmesan cheese

In a bowl, combine the beef, salt, pepper, Italian seasoning and onion soup mix; mix well. Shape into six patties. Set aside. Place the flour, eggs and bread crumbs in three separate shallow bowls. Dredge the beef patties in flour; dip in eggs; then coat with bread crumbs.

In a large skillet, cook patties in olive oil over medium heat for about 3 minutes, turning the patties once. Spray a 13 X 9 baking dish; arrange patties in a single layer. Top each patty with mozzarella cheese, mushrooms, 2 c. spaghetti sauce and Parmesan cheese. Bake, uncovered at 400 degrees for 30 minutes or until cooked. Serve over spaghetti with remaining sauce.

Serves 6


3/4 Pound Spicy Sausage or Chorizo, casings removed
2 Eggs, beaten
1 1/2 Cups Unseasoned Croutons
1/3 Cup Sliced Green Onions
1/3 Cup Minced Fresh Parsley
1 Flank Steak (1 1/2 to 2 pounds)
3 Tablespoons Cooking Oil
1 Jar (16 oz) Picante Sauce or Salsa Verde
Additional Picante Sauce or Salsa

In skillet, brown and crumble sausage; drain. Add eggs, croutons, onions, and parsley; mix well. Slice steak in half horizontally to within 1/2 of end; open steak and pound to within 1/2 inch thickness. Spread with sausage mixture. Roll up, jelly roll style, beginning at short end; tie with string. In large skillet, brown steak in oil. Place in 13 x 9 x 2 inch baking dish. Spread picante sauce over steak. Cover and bake at 350 degrees for 1 1/2 to 1 3/4 hours or until tender. Garnish with additional sauce if desired. Makes 6 to 8 servings. (Sharon Note: I used Greg’s Venison Sausage, added a little fennel seeds, cayenne, and hot sauce. Also used Garlic croutons).

This one is really easy.


4 (4- To 5-Oz.) Beef Top Blade (Or Flat Iron) Steaks
3/4 Teaspoon Dried Oregano
3/4 Teaspoon Dried Basil
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Salt

Combine seasonings and sprinkle over steak. Lightly rub seasonings into steak and grill over medium heat for 13 to 17 minutes for medium doneness. Let steak rest 10 minutes before serving. Serves 4.

A dark beer is recommended for the flavor…using an ale does not have nearly as much flavor.

2 Tablespoons Olive Oil
3 Bay Leaves
2 Lbs Beef Stew Meat, Cut Into 1 1/2 Inch To 2 Inch Cubes (With Some Fat)
1 Large Yellow Onion, Peeled And Cut Into 1/4 Inch Slices
2 Cloves Garlic, Peeled And Chopped
1 Teaspoon Dried Thyme, Whole
1 Teaspoon Dried Rosemary
2-3 Tablespoons All-Purpose Flour
3/4 Cup Beef Stock
1/2 Cup Guinness Stout
1 Tablespoons Chopped Parsley
1/2 Pound Carrots, Sliced
Salt & Freshly Ground Black Pepper To Taste

Heat a 6-quart stove-top casserole and add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear. Reduce the heat to low and add the garlic, thyme, rosemary and flour, and stir well until smooth.

Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and cover. Place the pot in a 275 F oven (yes, the book says 275 F) for about 2 hours, stirring a couple of times. Check for salt and pepper before serving. Serves 4-6.

I used boneless beef ribs, Samuel Adams Ale, beef bouillon and no thyme. It came out great. Very tasty.

These are very simple and very tasty.

1 lb. Lean Ground Beef
1 Cup soft Bread Crumbs
1/4 Cup Finely Chopped Onion
1/4 Cup Finely Chopped Celery
1 1/2 Teaspoons Worcestershire Sauce
1 Egg
1 Tablespoon Garlic Salt
1/4 Teaspoon Pepper
16 oz Can Stewed Tomatoes
12 oz. Zucchini thinly sliced (about 2 1/2 cups)
1/2 Teaspoon Crushed Oregano
1/2 Teaspoon Crushed Basil
1/2 Teaspoon Sugar
1 Tablespoons Cornstarch
1 Cup Beef Broth (canned or with bouillon cubes)

Combine beef, bread crumbs, onions, celery, Worcestershire sauce, egg, 1 1/2 teaspoon garlic salt and pepper. Mix thoroughly. Form into 12 meat balls. Place in a greased shallow baking pan. Bake at 375 degrees for 20 minutes. Meanwhile, combine tomatoes, zucchini with remaining seasonings and simmer 5 minutes, blend corn starch and broth, stir into tomato mixture. Pour over meat balls; continue baking 10 minutes longer. If you wish to thicken mixture more, use a little corn starch with cold water. Serve over beds of fluffy rice, or noodles. Makes 6 servings.


1 lb ground beef
1 cup refried beans
1 cup hashbrowns with onions and bell peppers
1 T margarine / 1/4 cup water
1t salt/ 1/2 t pepper
2 T picante sauce

Brown beef in skillet. In a separate pan, cook hashbrowns in margarine. When brown add water, salt and pepper. Once water disappears, let brown for about 2 more minutes. Add beans, hashbrowns, and picante sauce to browned beef. Stir well, cover and simmer 5 more minutes. Serve on corn or flour tortillas with cheese for tacos, or serve as a dip with tortilla chips. I also use this for great nachos. Place mixture on chips, sprinkle with cheese and bake in oven or microwave only until cheese melts.

Crockpot Burgundy Beef

2 lbs round steak, cut into 1 inch cubes
2 tablespoons cooking oil
1 1/2 tablespoons flour
1 teaspoon salt
1/4 teaspoon marjoram leaves
1/4 teaspoon thyme leaves
1/8 teaspoon pepper
5 medium onions sliced
1/2 pound mushrooms, trimmed and sliced
3/4 cup beef broth
1 1/2 cups burgundy wine

Dredge meat in flour. In medium skillet, brown meat in oil and remove to crockpot. Add all ingredients and cook on low 8 to 10 hours. Serve over cooked buttered noodles, with a tossed salad and bread.

hi noriah its nice to hear your from brunei were are you from brunei im from there get in touch with email i gave chow God bless you]

Chili Colorado with Pinto Beans
Rich and hearty, this dish is full of fresh chile flavor. While the chiles lend
a zesty bite, don’t be afraid; it’s really fairly mild.

  • 3 lb. boneless beef round or chuck steak
  • 2 tablespoons vegetable oil
  • 1 cup chopped onions
  • 4 garlic cloves, minced
  • 2 to 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 1 (29-oz.) can tomato puree
  • 4 Anaheim chiles, veins and seeds removed, chopped
  • 4 jalapeño chiles, veins and seeds removed, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 (16-oz.) cans pinto beans, drained, rinsed
  • 1/2 cup (2 oz.) shredded cheddar cheese
  1. Trim beef of all fat and gristle; cut into 1-inch cubes.
  2. In Dutch oven, heat oil over medium-high heat until hot. Add beef cubes in batches; cook 4 minutes or until well-browned, stirring frequently.
  3. Add onions and garlic; cook 1 to 2 minutes.
  4. Stir in chili powder, cumin and coriander; cook an additional minute.
  5. Add tomato puree, Anaheim chiles, jalapeno chiles, salt and sugar; mix well. Bring to a boil. Reduce heat to medium-low to low; cover and simmer 1 1/2 to 2 hours or until beef is tender, stirring occasionally.
  6. Stir in beans. Cook until thoroughly heated. Serve chili topped with cheese.
    Makes 8 (1-cup) servings

Beef Braciola

  • 2 pieces of Beef (1lb each) Round Steak, Sirloin or Flank Steak
  • 1 teaspoon Black Pepper
  • 1 teaspoon Salt
  • 4 cloves minced fresh Garlic (optional)
  • 1 recipe of Cheese/Bread Crumb filling
  • 3-4 quarts of your favorite Marinara Sauce
  • ¼ cup Olive Oil & 4 Cloves Garlic-crushed

Cheese/Breadcrumb Filling

  • 1 cup Progresso Italian seasoned bread crumbs
  • 1½ cups grated Parmesan or Romano Cheese
  • ½ cup fresh Basil, chopped
  • ½ cup fresh Italian Parsley, chopped
  • 1 teaspoon Black Pepper
  • ½ cup Chicken Stock (or Water)
  • 2 fresh Eggs, beaten
  1. In a large mixing bowl place bread crumbs, grated cheese, parsley, basil and black pepper. Mix thoroughly. Mix half the chicken stock with the beaten eggs and add to the mix. Blend thoroughly. Add remaining chicken stock a little at a time just until a moist but crumbly consistency is achieved. (The amount of stock you need will depend upon the age and dryness of the bread crumbs and cheese)

  2. Place slices of beef between two pieces of plastic wrap and pound it with the flat side of a mallet until evenly flattened but not too thin. Remove top piece of plastic wrap and pound beef randomly a few times to tenderize, using the side of your mallet that has large pegs.

  3. Sprinkle beef with salt and pepper and minced garlic. Place a layer of cheese/breadcrumb filling over surface and spread thinly.

  4. Using the plastic wrap under the beef to help you lift the end of the meat, carefully roll it up- (jelly roll fashion) as tightly as possible to enclose the filling taking care to tightly tuck in the ends.

  5. Tie each roll with kitchen string or cord, keeping the ties close together to avoid the roll opening and then run the cord end to end.

  6. Heat ¼ cup olive oil in heavy pot over medium heat. Brown 4 cloves crushed garlic and remove. Add the beef rolls and brown well on all sides.

  7. Add the beef rolls to the already heated tomato sauce, bring to a light boil, reduce heat and simmer for about 45 minutes or until meat is very tender when pierced.

  8. Lift out beef rolls to serving platter and skim off any fat from the sauce.

  9. Remove cord from beef rolls and cut into slices. Pour a little sauce onto the bottom of a serving platter. Place slices on top of sauce and serve additional sauce on the side.

Beef Tenderloin in Mushroom Sauce

  • 1 teaspoon vegetable oil
  • 4 tablespoons butter or margarine, divided
  • 2 beef tenderloin steaks or fillets (1 inch thick)
  • ½ cup chopped fresh mushrooms
  • 1 tablespoon chopped green onions
  • 1 tablespoon all-purpose flour
  • ⅛ teaspoon salt
  • Dash pepper
  • ⅔ cup chicken or beef broth
  • ⅛ teaspoon browning sauce, optional
  1. In a skillet, heat oil and 2 tablespoons of butter over medium-high heat.

  2. Cook steaks for 6-7 minutes on each side or until meat is done as desired (for rare, a meat thermometer should read 140 degrees; medium, 160 degrees; well-done, 170 degrees). Remove to a serving platter and keep warm.

  3. To pan juices, add mushrooms, onions and remaining butter; sauté until tender.

  4. Add flour, salt and pepper; gradually stir in broth until smooth. Add browning sauce if desired. Bring to a boil; boil and stir for 2 minutes.

  5. Spoon over the steaks. Serve immediately.
    Yield: 2 servings.

Salisbury Steak with Onion Gravy

• 1 egg
• 1 can (10-1/2 ounces) condensed French onion soup, undiluted, divided
• 1/2 cup dry bread crumbs
• 1/4 teaspoon salt
• Pinch pepper
• 1-1/2 pounds ground beef
• 1 tablespoon all-purpose flour
• 1/4 cup water
• 1/4 cup ketchup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon prepared mustard
• 6 cups hot cooked egg noodles
• Chopped fresh parsley, optional

  1. In a large bowl, beat the egg. Stir in 1/3 cup of soup, dry bread crumbs, salt and pepper. Crumble beef over mixture and mix gently. Shape into six oval patties. Brown in a skillet over medium heat for 3-4 minutes on each side. Remove and set aside; discard drippings.

  2. In the same skillet, combine flour and water until smooth; add ketchup, Worcestershire sauce, mustard and remaining soup; bring to a boil. Cook and stir for 2 minutes.

  3. Return patties to skillet. Cover and simmer for 15 minutes or until meat is no longer pink. Serve patties and gravy over noodles. Garnish with parsley if desired.

6 servings.



  • 4 small baking potatoes
  • 2 shallots, thinly sliced
  • 4 portobello mushroom caps, sliced
  • 2/3 cup sliced baby carrot (or chopped carrot)
  • 1/4 cup chopped celery
  • 1 tablespoon chopped fresh marjoram (or 1/2 teaspoon dried)
  • 1 clove garlic, minced
  • 1/2 cup prepared fat-free beef gravy
  • 2 tablespoons red wine or water
  • 4 ounces sliced cooked deli roast beef, cut into strips (about 1 cup)
  • 1/3 cup fat-free sour cream (optional)


Microwave or bake potatoes until tender.

Meanwhile, spray medium nonstick skillet with nonstick
cooking spray. Heat over medium heat. Add shallots,
mushrooms, carrots, celery, marjoram, and garlic.

Add 2 tablespoons water, and cook, covered,
5-7 minutes or until carrots and mushrooms are tender.

Stir in gravy, wine or water, and beef. Cook until thoroughly
heated. If desired, stir in 1/3 cup fat-free sour cream, heat
thoroughly. Serve over split baked potatoes.

Nutritional Information Per Serving (1 potato, 1 ounce beef):
Calories: 187, Fat: 2 g, Cholesterol: 18 mg, Sodium: 329 mg,
Carbohydrate: 31 g, Dietary Fiber: 4 g, Sugars: 4 g, Protein: 12 g
Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 1 Very Lean Meat