CLASSIC CHILI CON CARNE
This is a classic recipe from Robb Walsh, a Texas food historian and a restaurateur: no beans. In the Texas spirit, it does, however, call for three pounds of meat - boneless chuck, buffalo or venison. There is also some bacon for good measure. This is a hearty meal, great for a cold day when the best thing to do is to stay in and watch that other Texas religion, football.
Provided by Jennifer Steinhauer
Categories dinner, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the chile powder: Place the chiles flat in a cast-iron skillet over medium heat and cook, turning as needed, until lightly toasted. Transfer to a plate to cool. Put the cumin seeds in the hot pan and stir until fragrant. Transfer to a bowl to cool.
- Using scissors, cut the chiles into small strips. Using a spice grinder or a clean coffee grinder, grind in batches into a powder. Pour into a bowl. Grind the cumin seeds into a powder and add to the bowl. Add the oregano and garlic powder. If the mixture is still coarse, grind again until fine. Reserve 3 1/2 tablespoons for the chili; save the rest in a jar.
- For the chili: In a Dutch oven over medium heat, stir the cumin seeds until fragrant, about 1 minute. Pour onto a work surface and using a small, heavy skillet, crush them coarsely. Set aside.
- Return the pot to medium-high heat, add the bacon and fry until crisp, 5 to 8 minutes. Transfer to paper towels to drain.
- Increase the heat to high. Working in small batches, add the beef cubes to the pot and cook, stirring, until well browned on all sides. Using a slotted spoon, transfer the beef to a bowl.
- Reduce the heat to medium, add the onions to the remaining bacon drippings and sauté until lightly browned, about 8 minutes.
- Add the crushed cumin, reserved chili powder, paprika, oregano, black pepper, thyme, salt and garlic and cook, stirring often, for 1 minute. Crumble in the bacon and add the broth, tomatoes, 1 cup water, anchos and the browned beef. Increase the heat to high and bring to a boil, then decrease the heat to low, cover partly and simmer for 2 hours, until the meat is very tender. Add water as needed to maintain a good chili consistency.
- Remove the anchos, purée them in a food processor or blender and return the purée to the pot. Stir well, simmer for a few minutes to blend the flavors and serve.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 6 grams, Sodium 557 milligrams, Sugar 5 grams, TransFat 0 grams
CHILI CON CARNE
Provided by Food Network Kitchen
Categories main-dish
Time 3h35m
Yield 8 servings
Number Of Ingredients 14
Steps:
- 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 if needed. Transfer meat to a bowl and reserve.
- Discard all but 2 tablespoons of the 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 chili powders, cumin, and oregano and cook for 2 minutes. Whisk in 5 cups of the stock. Add the meat and any accumulated juices to the pot. Bring to a gentle simmer. Season the chili with salt and pepper to taste, and stew the meat with a cover slightly ajar until almost tender, about 3 hours.
- In a food processor or blender puree half of the beans with the remaining stock. Add the bean mixture to the chili along with the whole beans. Simmer for 1 hour more or until the meat is tender. Season with salt and pepper to taste and serve with rice and selections of condiments, like sour cream, chopped cilantro, shredded cheddar, minced fresh or sliced pickled jalapenos.
NEXT LEVEL CHILLI CON CARNE
Reinvent this classic comfort food with our one-pan version that is enrichened with peanut butter, espresso powder and dark chocolate. You won't look back
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h25m
Number Of Ingredients 20
Steps:
- Heat oven to 140C/120C fan/gas 1. Over a high heat, toast the whole chillies on all sides until you can smell them cooking, then remove and set aside. Keep the pan on the heat and toast the peppercorns, cumin seeds and coriander seeds until they just start to change colour, then grind to a powder using a pestle and mortar or spice grinder. Mix with the smoked paprika and oregano (this is a standard tex-mex seasoning), then set aside.
- Return the casserole to the heat, add half the oil and heat until shimmering. Fry the beef in batches, adding more oil if you need to, until it's browned on all sides, then set aside. Fry the onions in the pan over a low heat for about 8 mins until soft and golden, then add the garlic and cook for 1 min more. Working fast, add the meat and juices, the spice mix, tomato purée, peanut butter and coffee to the pan and cook for 2-3 mins, stirring to coat the meat until everything is thick and gloopy, then pour in the vinegar and stock.
- Add the toasted chillies back into the casserole, along with the bay leaves, cinnamon and some salt. Bring to a simmer and stir well, then cover with the lid and cook in the oven for 3hrs, stirring occasionally, until the meat is very tender but not falling apart. Take the casserole out of the oven, put back on the stove and remove the lid. Simmer the sauce for 5 mins, then stir in the semolina flour and simmer for 2-3 mins more. Finely grate over the chocolate, stir through with the beans and simmer for a minute more to heat through. Fish out the chillies, then leave everything to rest for at least 15 mins.
- Bring the pan to the table. Serve with bowls of accompaniments and the chilli paste (see tip below) to add heat.
Nutrition Facts : Calories 463 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 46 grams protein, Sodium 0.6 milligram of sodium
ANCHO CHILE CON CARNE
This no-bean Southwest-style chili is made with both ancho and chipotle chile peppers. It is high in both chile flavor and heat. Garnish with your favorite toppings, such as grated cheese or chopped onions, if desired. From McCormick website.
Provided by HisPixie
Categories Mexican
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- . Trim excess fat from beef. Cut beef into 5 or 6 large pieces. Place in 4-quart saucepan with stock, oregano and cumin; bring to boil. Reduce heat to low; cover and simmer 1 1/2 hours. Remove beef and cut into 1/2-inch cubes. Reserve stock and skim off excess fat.
- Heat oil in large skillet on medium-high heat. Add onion, bell pepper and garlic powder; cook and stir 4 to 5 minutes or until just tender. Add cooked beef, ancho and chipotle chile peppers, and salt; cook and stir 2 to 3 minutes. Sprinkle with flour; cook and stir 2 to 3 minutes longer.
- Gradually add 1 1/2 cups of the reserved stock (including the herbed residue), stirring until thickened. Reduce heat to low. Simmer, uncovered, 15 minutes to blend flavors.
- Serve with warmed flour tortillas, refried beans or cooked rice, if desired.
Nutrition Facts : Calories 290.7, Fat 14.1, SaturatedFat 4.8, Cholesterol 99.8, Sodium 579.5, Carbohydrate 7.7, Fiber 1.2, Sugar 2, Protein 33.8
JOHN'S CHILLI CON CARNE
A warm, comforting chilli is the ultimate family meal. This dish is great for all seasons and has a mix of sweet (cascabel) and smoky (ancho) chillis to give it depth
Provided by John Torode
Categories Dinner, Main course, Supper
Time 5h30m
Number Of Ingredients 16
Steps:
- Heat oven to 160C/140C fan/ gas 3. Heat a large cast-iron pot or saucepan over a high flame, pour in the oil, then drop in the onions, chillies, paprika and thyme. Cook for 5 mins until the onions soften. Add the celery, give it a stir and crumble in the stock cube. Stir again and cook for another 5 mins
- Add the beef, stir well, then colour for a few mins to coat the meat with the spices. Add the flour and coat everything with a more few stirs, then add the remaining ingredients, along with 1 tsp salt.
- Let it come to the boil, then put a lid on, place in the oven, reduce the temperature to 140C/120C fan/ gas 1 and cook for 4 1 /2 hrs.
- Take the pot out of the oven and remove the carrots, chop them into small chunks, then put them back in. I like plenty of sauce, but you may want to remove some if you don't want it too saucy - be sure to keep it, it's great on toast when cold. Remember to remove the chillies before you serve. Finally, scatter with coriander, if you like
Nutrition Facts : Calories 449 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 1.3 milligram of sodium
CHILI CON CARNE-CASA RIO RECIPE
Make and share this Chili Con Carne-Casa Rio Recipe recipe from Food.com.
Provided by Diana Adcock
Categories Pork
Time 1h15m
Yield 1 gallon
Number Of Ingredients 11
Steps:
- Deseed and clean ancho chili pods.
- Soak for 1 hour in hot water.
- Drain and grind.
- Reserve.
- Place pork and beef cubes into a large stock pot.
- Fill with water to cover meat.
- Bring to a simmer over medium high heat.
- Add jalapeños, garlic, salt, cumin, ancho chili pod paste and pepper.
- Bring to a boil.
- Reduce to a simmer and cook until meat is done.
- Add chili powder and mix all ingredients well.
- Simmer for 20 minutes.
- Remove from heat and thicken with Masa roux.
Nutrition Facts : Calories 10283, Fat 1015.7, SaturatedFat 416.5, Cholesterol 1729.2, Sodium 8380.6, Carbohydrate 34.5, Fiber 19, Sugar 4.1, Protein 245.5
MARTHA'S CHILE CON CARNE
Make and share this Martha's Chile Con Carne recipe from Food.com.
Provided by Karen in MA
Categories Tex Mex
Time 1h40m
Yield 8 serving(s)
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 and remove cores, reserving seeds. Transfer chiles to a bowl and 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, puree chiles and 1/2 cup soaking liquid in a blender.
- Reduce heat to medium-low. Add onion and garlic, and cook, stirring often, until softened (6-8 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, tomatoes, and beer, and 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.
Nutrition Facts : Calories 563.2, Fat 39.3, SaturatedFat 11.6, Cholesterol 90.4, Sodium 217.7, Carbohydrate 20.3, Fiber 8.5, Sugar 3.6, Protein 29
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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