CHILI CON CARNE
Provided by Food Network Kitchen
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes per side. Drain on a paper towel-lined plate and let cool, then crumble and set aside. Pour off all but 1 tablespoon of the bacon drippings from the saucepan (reserve the drippings). Increase the heat to medium high, add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Transfer to a plate using a slotted spoon; wipe out the pan.
- Heat 1 tablespoon of the reserved bacon drippings in the saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring, until soft, about 5 minutes. Add the garlic and 1 teaspoon salt and cook 2 minutes. Add the chili powder, cumin, paprika, oregano and tomato paste and cook, stirring, until the tomato paste is brick red, about 6 minutes (add a splash of water if the mixture begins to stick). Add the beer and simmer until almost completely reduced, about 3 minutes.
- Stir in the beef and any juices from the plate; add the cocoa powder, tomatoes, beef broth and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
- Stir the hot sauce into the chili and season with salt. Add some beef broth if the chili is too thick. Ladle into bowls and top with the crumbled bacon, cheese, scallions and/or sour cream.
3 IN ONE MEAT LOVERS CHILI CON CARNE
I made this hearty & very meaty Chili Con Carne on yesterday. I created 3 different meals from the one pot of Chili. It was so rich thick & hearty, had so much flavor. it is a great way to please every one. With chili Dogs, a hearty bowl chili plus Chili Mac. Top it with your favorite condiments & it is a meal to die for....
Provided by Rose Mary Mogan
Categories Other Main Dishes
Time 2h20m
Number Of Ingredients 17
Steps:
- 1. These are MOST of the ingredients that I used in the chili.
- 2. Chop the onions and bell peppers to desired size, then add them with the lean ground beef to a very large pot. Heat over medium high heat till meat has browned, and is no longer pink. Break with a large spoon as you go. I prefer using a wooden spoon.
- 3. Once meat is fully cooked, remove from heat, and drain excel liquid through a colander or strainer, then add the meat back into the pot and return to medium high heat.
- 4. Add all 3 cans of the tomatoes undrained, then stir to mix together. Then add the garlic powder and cumin. stir and continue to cook, stirring to prevent meat from sticking.
- 5. Now add the 3 packages of the chili mix, and stir to blend. Add the tomato paste, and stir and blend as it cooks. Stir in the tomato juice and continue to mix and allow to cook. Pour in water or beef broth, and stir. Add additional liquid if desired, but we like ours very thick. Lower heat and allow to cook for at least an hour or so or as desired. PLEASE BE SURE TO STIR, TO PREVENT MEAT FROM STICKING TO BOTTOM OF POT. Add hot dogs to pot if desired during last 10 minutes or so of cooking.
- 6. WHEN DONE assemble and serve as desired. Chili Mac adding your favorite condiments.
- 7. Warm Hot Dog buns if desired. Assemble chili dog and top with your favorite condiments.
- 8. Pile in the chili to a large bowl and top with what ever you like. Enjoy.
- 9. This is what the finished product looked like. So thick rich tasty & good. I could not resist showing you what the finished product looked like. NOTE: I PURPOSELY DID NOT ADD SALT OR PEPPER, BUT THAT IS A PERSONAL PREFERENCE.
CHILI CON CARNE
Provided by Jamie Oliver
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- If you are going to use the oven method, preheat the oven to 300 degrees F (150 degrees C).
- Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chili powder and cumin and a little seasoning.
- Chop up the meat in the processor and add to the pan, cooking it until slightly browned.
- Place the sun-dried tomatoes and chile in the processor with the oil and blend to form a paste. Add these to the beef with the tomatoes, cinnamon stick, and a wineglass of water. Season a little more, if need be.
- Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours.
- Add the red kidney beans 30 minutes before the end of cooking time.
CHILI CON CARNE
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Serving suggestions: White rice, chopped cilantro, shredded Cheddar, chopped tomatoes, minced fresh or pickled jalapeno peppers
- Pat the meat dry with a paper towel and season with the salt and pepper. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan as needed. Transfer meat to a bowl and reserve.
- Discard all but 2 tablespoons of oil from the pan. Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and saute for 2 minutes more. Stir in the 1/3 cup chili powder, cumin, and oregano and cook for 2 minutes. Add the canned diced tomatoes and whisk in 4 cups of the stock. Add the meat and any accumulated juices back to the pot. Bring to a gentle simmer. Season the chili with the salt and pepper, cover, and cook for 30 minutes.
- In a food processor or blender puree half of the beans with the remaining 1 cup of stock. Add the bean mixture to the chili along with the whole beans. Let simmer, uncovered, 1 hour more or until the meat is tender. Stir in the remaining 2 tablespoons chili powder and season with salt and pepper, to taste. Serve with rice and suggested condiments.
CHILE LOVERS SPICY THREE MEAT CHILI
A unique chili using a mixture of meats. It is spicy and loaded with flavor. The name of this recipe used to be Chili Colorado, but I challenged my new friend, Chef #383557, to make and rename the recipe for me after he pointed out that it was not a typical Chili Colorado recipe. (Please see his delightful review. I changed the measurement of the stew meat because if his review and because I also prefer more of this meat in my chili. I also like his idea for marinading the stew meat.) It was all in good fun and I am pleased with the new name. Thank you Bruce! Thank you also too all the reviewers of this recipe.
Provided by Karen From Colorado
Categories Pork
Time P1DT3h
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Marinate stew meat with jalapeno juice, onion powder, and garlic powder.
- Refrigerate 24 hours.
- Brown hamburger with onion, garlic, bell pepper and 1/2 tablespoon cumin.
- Brown sausage.
- Remove stew meat from marinade and brown.
- Mix all the meat together.
- Add tomato sauce, tomatoes, drained beans, jalapenos, chili powder, 3 tablespoons cumin, cayenne, oregano, green chilies, salt, sugar, and Tabasco.
- Cook on medium heat for 2 hours.
Nutrition Facts : Calories 604.6, Fat 35.5, SaturatedFat 11.9, Cholesterol 162.7, Sodium 1896.9, Carbohydrate 22.2, Fiber 6.5, Sugar 12.1, Protein 51.8
CHILI CON CARNE
Chili con carne, a Texan creation, is a traditional one-dish dinner. Toppings -- avocado, scallions, tortilla chips, and cheese -- are up to each guest.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 17
Steps:
- Toast chiles in a skillet over medium heat, turning often, until fragrant and puffed up, 2 minutes. Cut in half; remove cores. Reserve seeds. Transfer chiles to a bowl; cover with boiling water. Set aside.
- Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add pork; cook until browned, 3 minutes per side. Transfer to a plate. Working in batches, cook beef until browned, 3 minutes per side, adding more oil as needed and transferring browned meat to the plate.
- Meanwhile, put chiles and 1/2 cup soaking liquid into a blender; puree. Reduce heat to medium-low. Add onion and garlic, and cook, stirring often, until softened, 6 to 8 minutes. Stir in cumin, oregano, bay leaf, 1 teaspoon salt, and 2 tablespoons reserved chile seeds (more for heat, if desired). Cook 1 minute. Add chile puree. Raise heat to medium-high; cook, stirring, 2 minutes.
- Return meat to pot. Add 2 teaspoons salt, the tomatoes, and beer. Bring to a boil; reduce heat to medium-high. Simmer, stirring occasionally, 1 1/4 hours. Reduce heat to medium-low; simmer, stirring occasionally, until meat is tender and sauce is thick, about 30 minutes more. Discard bay leaf. Stir in vinegar. Serve chili with avocado halves, scallions, tortilla chips, and grated cheese.
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- Heat the oil in a very large, deep skillet or stock pot. Saute the onions in the oil for 5 minutes, until soft. Add the garlic and saute 2 minutes more. Remove to a plate.
- Add the beef to the pan and brown, breaking apart the meat with a fork or spatula into small crumbles while it is cooking. Remove to a plate. Brown the pork the same way and remove to a plate. Remove the sausage from the casings and brown it in the pan, in the same manner as with the other meats.
- Put back the onions, beef, and pork to the pan with the browned sausage and give it all a stir. Add the beer and bring up to a simmer. Add the tomatoes, tomato paste (if using) bay leaves, cumins, chili powders, oregano, salt and pepper. Stir well, and bring up to a simmer.
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