Cathys Chili Con Carne Food

CHILI CON CARNE

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.

CHILI CON CARNE

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.

CHILI CON CARNE

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.

CHILLI CON CARNE RECIPE

Steps:

• Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
• Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
• Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
• Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
• Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.
• Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
• Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
• Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
• Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
• Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
• Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
• Check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
• Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
• Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
• Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
• Serve with soured cream and plain boiled long grain rice.

CATH'S CHILI CON CARNE

Steps:

• Finely chop the onion and garlic.
• Saute the onion and garlic.
• Brown the beef mince.
• Add remaining ingredients, and simmer for about 20 minutes.
• If having with baked potatoes, serve the con carne on a baked potato, with garnishes if you wish.

ULTIMATE CHILLI CON CARNE

Steps:

• The day before, cut all the meat into small chunks - this will take at least 30 mins. In a spacious, heavy-based pan, fry the pancetta in the oil over a medium heat until it is crisp and the fat has melted.
• Stir the onions and garlic into the crisping pancetta and cook, stirring often, for 10-15 mins until soft.
• Cut the lemon into quarters lengthways, then remove the pithy core and seeds. Chop into small pieces (each with a bit of peel). Remove the pan from the heat and scoop the contents into a sieve, letting any fat drain back into the pan - and give some encouragement with a wooden spoon.
• Return the pan to the heat and brown the pork in the hot fat, then stir in the beef and brown that too. Add the chilli powder and cumin, and cook over a low heat for 2 mins, stirring constantly. Add the flour and cook for a further 2 mins. Add the bay leaves, 1/2 tsp salt, the lemon, oregano, tomato purée, red wine and stock. Return the onions to the pan. Bring to a simmer, stirring often, then reduce the heat and cook, uncovered, and stirring occasionally to avoid sticking, for 2 hrs until the sauce is thick and the liquid has reduced. Add salt to taste. Cool, cover and chill overnight. Can be frozen at this stage for up to 1 month - defrost overnight in the fridge before continuing with the recipe.
• Add the beans to the chilli and reheat. Serve with rice or couscous, a dollop of soured cream, slices of avocado tossed in lime juice, a splash of chilli sauce, sprinkling of coriander, and lime wedges, if you like.

CLASSIC CHILI CON CARNE

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.

CHILI CON CARNE

Steps:

• 1. Brown ground beef in skillet and drain fat.
• 2. Add chili powder and cook for a few minutes.
• 2. Add all remaining ingredients and simmer for 15 minutes.

CHILI CON CARNE (COOKS COUNTRY)

Steps:

• Add the can of tomatoes and the chipotle chiles to a food processor and pulse until smooth.
• Cook the bacon in a large Dutch oven over medium heat until crisp. Transfer the bacon to paper towel-lined plate and reserve 3 tablespoons bacon fat.
• Pat the beef dry with paper towels and season with salt and pepper.
• Heat 1 tablespoon of the reserved bacon fat in empty Dutch oven over medium-high heat until just smoking. Working in batches, brown the beef on all sides (use a second tablespoon of the reserved bacon fat for the second batch). Be sure not to overcrowd the pan or the beef will steam and not brown. Transfer the browned beef to a bowl and set aside.
• Add remaining tablespoon of bacon fat, onion, and jalapeno to empty Dutch oven and cook until softened, about 5 minutes.
• Stir in chili powder, cumin, oregano, and garlic and cook until fragrant, about 30 seconds.
• Stir in water, pureed tomato mixture, bacon, browned beef, and sugar and bring to boil.
• Reduce heat to low and simmer, covered, for 1 hour.
• Remove cover, skim fat from the surface and continue to simmer uncovered until meat is tender, 30 to 45 minutes.
• Ladle 1 cup chili liquid into medium bowl and stir in muffin mix; cover with microwave-safe wrap/waxed paper. Microwave until mixture is thickened, about 1 minute. Slowly whisk mixture into chili and simmer until chili is slightly thickened, 5 to 10 minutes. Season with salt and pepper before serving. Garnish with avocado and cheese if desired.
• The chili can be refrigerated for up to 3 days.

SPICY CHILI CON CARNE

Steps:

• Place oil in a large saucepan and cook the onions and garlic until soft.
• Add the beef, stirring with a fork to break it up until it looses its pinkness.
• Add all the ingredients - EXCEPT the beans. stir and simmer on low heat for 1 hour.
• Drain kidney beans, add to the beef and cook for a further half hour.
• Serve either in a bowl with crackers or with either rice or salads as an evening meal. Great to freeze.

CHILI CON CARNE

Steps:

• Start rice so that it will be done when chili is done.
• Saute bell pepper, onion, cayenne peppers and garlic in olive oil. Sprinkle with white pepper.
• When onions are almost translucent, add ground beef. Chop it as it cooks so that it is crumbly. Sprinkle paprika, chili powder, and vinegar over beef. Cook at medium heat until is it lightly browned.
• Add tomatoes. I like to mash them with a potato masher once they've been cooking for a few minutes.
• Add black beans once the tomatoes are soft. Cover and reduce heat slightly. Cook for about 5 to 8 minutes.
• Serve over rice.

CHILI CON CARNE WITH BEANS

Steps:

• Saute meat, onions and garlic until done.
• Add remaining ingredients and simmer for 2 hours.
• The beer is optional but does add a good flavor and, of course, the alcohol is cooked out during cooking.