1,028 beet recipes

Chili N'Awlins is a New Orleans-style beef and pork chili with green chiles, oregano, and a Cajun edge. Topped with corn chips, sharp cheddar, and shredded lettuce for a hearty crowd-feeder.

Loaded with veggies and with a hint of sweetness, this chili recipe has been my family's favorite for many, many years.

Spaghetti and meatballs simmered in a slow-cooked tomato sauce with red wine, mushrooms, green pepper, basil, and oregano. Tender pan-fried beef meatballs and a deeply layered sauce that builds for two hours.

A very hearty version of my favorite soup. Add crushed red pepper to turn up the heat. It's delicious!! Perfect comfort food for a cold winter's day!

Traditional kishke (stuffed derma) with beef liver, rice, ground beef, and coriander in natural casing, simmered low and slow in beef stock until tender.

Steak and kidney pudding with diced beef and kidneys in a suet pastry crust, steamed for 4 hours until the meat is meltingly tender. A proper British steamed pudding done the traditional way.

Easy Swiss steak braised in Mexican-style stewed tomatoes and beef bouillon until fork-tender. A simple, old-fashioned comfort dinner served over mashed potatoes.

Traditional British steak and suet pudding with seasoned beef sealed in suet pastry and boiled in a basin. A classic old-fashioned English pub dish.

Original San Antone chili is authentic 19th-century Texas chili con carne: cubed beef and pork seared in suet, simmered in beef stock with ancho chile puree, garlic, and cumin. No beans, no tomato, all meat and chile.

Pan-fried beef liver and onions in a savory beef broth gravy with garlic and green onions. Classic comfort food with a quick, flavorful pan sauce served over rice.

A savory and succulent stew made with stewing beef, chicken thighs, steak sauce and a bit of this and that which gives it a wonderful aroma and flavor!

Oma Pantke's gruene bohnen-eintopf: a traditional German one-pot stew of simmered stewing beef, green beans, and mashed potatoes thickened right in the pot. Grandmother's comfort cooking for six.

Rump roast casserole with shredded beef, sauteed cabbage, mushrooms, and Dijon mustard simmered in beef broth and beer, tossed with egg noodles. A hearty leftover roast makeover.

Boeuf en ficelle steams a whole filet mignon suspended by string over boiling beef broth with root vegetables. A classic French technique for rare, intensely beefy tenderloin.

Halloween beef stew with orzo "maggots" kids love. Flour-coated stew beef browned with tomatoes, carrots, green beans, and thyme. Spooky fun, seriously good.

One-skillet Spanish rice with ground beef, tomato sauce, and a beef bouillon cube for deep savory flavor. Rice toasts golden before simmering tender.