Chile Con Carne With Red Beans Food

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.

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.

CHILE CON CARNE WITH RED BEANS

Steps:

• Sort through the beans, removing and discarding any damaged ones, and rinse in a sieve under cold water. Place the beans, beef, salt, and water in a stockpot, and bring the mixture to a boil over high heat. (This will take about 10 minutes.) Reduce the heat to low, cover, and boil gently for 1 hour.
• Add the onions, scallions, garlic, jalapeño, tomatoes (with sauce), thyme, cumin, chili powder, bay leaves, and cilantro stems. Bring the mixture to a boil over high heat, reduce the heat to low, cover, and boil gently for an hour. (The mixture will still be somewhat soupy).
• To serve, spoon the chili over the rice, and sprinkle the cilantro leaves on top.

BASIC CHILI CON CARNE WITH BEEF AND BEANS

Steps:

• Gather the ingredients.
• Prepare beans (unless using canned.) Rinse dry beans, cover with cold water to a depth of about 3 inches above beans; let soak overnight or follow soaking directions on package.
• Drain beans and transfer to a large saucepan; cover with fresh water.
• Cover pan and simmer for about 1 hour or until beans are tender. Drain and place to the side.
• Heat vegetable oil in a large skillet, then brown ground beef , onion, and bell pepper together until ground beef is no longer pink.
• Add tomatoes, tomato sauce, chile and jalapeño peppers, seasonings, and bay leaf and stir.
• Cover and simmer for 1 hour and 30 minutes, adding a little water if needed to thin out. Check and stir frequently.
• Add cooked or canned beans and heat through.
• Serve in individual bowls with your choice of toppings and enjoy.

CHILI CON CARNE

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.

CHILI CON CARNE

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside. , In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined. , Add tomatoes and browned beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. If desired top with sour cream and jalapeno.

AWARD WINNING CHILI CON CARNE

Steps:

• Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
• Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
• Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
• In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.

RED CHILE CON CARNE

Steps:

• Trim the meat of any visible fat and season with salt and pepper.
• Heat oil in a large skillet over medium-high heat. Place roast in the skillet and brown quickly on all sides. (This step can be skipped if cooking from frozen, or if you're short on time.).
• Transfer the meat to a crockpot and add all of the remaining ingredients except for the green chilies and hot sauce.
• Cook on low for 8 hours.
• One hour before done, shred the roast with a fork and stir in the green chiles and hot sauce to taste.
• Serve with grated cheddar cheese in a warmed tortilla.

CHILE CON CARNE

Steps:

• cut pork into small pieces.
• place them in a pan with water (filled to the top),add your garlic (or you'll have bad taste of pork).
• simmer on low for 1 1/2 hours.
• while the meat is cooking: place the chiles and tomatillos on a seperate pan to roast (make sure they do not burn, but just get a roasted on each side blend the tomatillos 2/3 cup of water and 1 tsp salt well,place aside).
• blend the chile arbol peppers with 1/3 cup of wate and 1 tsp salt, place aside when all the water is gone in the pan with the meat pour your oil and fry the pieces of meat slightly.
• first, pour in your tomatillo sauce and mix it.
• second,pour in your red chile sauce and mix it.
• simmer for 20 minutes.
• taste and add more salt if needed.
• serve with pinto beans and ranchero cheese.

CHILI CON CARNE II

Steps:

• In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
• Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
• Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.

EASY CHILI CON CARNE (NO BEANS)

Steps:

• Brown beef in a large deep pan.
• Drain fat.
• Add the garlic, 6 tbsp of the chili powder, and cumin, stirring to coat beef.
• Add the tomato sauce and the beef broth and bring to a boil.
• Reduce heat to low, cover, and simmer for 1 hour (add some water if your heat is too high and chili gets too thick).
• Add masa gradually, stirring after each addition, until chili reaches desired thickness.
• Simmer 15-20 minutes more, then season to taste with salt and add cayenne, paprika, and last tbsp of chili powder.

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.