Chili Con Carne Food

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:

• 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.

GOOD OLD CHILLI CON CARNE

Steps:

• Peel and finely chop the onions, garlic, carrots and celery - don't worry about the technique, just chop away until fine. Halve the red peppers, remove the stalks and seeds and roughly chop.
• Heat 2 tablespoons of oil in a large casserole pan on a medium-high heat, add the chopped veg, chilli powder, cumin, cinnamon and a good pinch of sea salt and black pepper, then cook for 7 minutes, or until softened, stirring regularly.
• Drain and add the chickpeas and kidney beans, tip in the tomatoes, breaking them up with the back of a spoon, then pour in 1 tin's worth of water. Add the minced beef, breaking any larger chunks.
• Pick the coriander leaves and put aside, then finely chop and add the stalks to the pan, with the balsamic vinegar. Season with a good pinch of sea salt and black pepper.
• Bring to the boil, then reduce the heat to low and simmer with a lid slightly ajar for 1 hour, or until slightly thickened and reduced, stirring occasionally.
• Serve up with fluffy rice or couscous, a hunk of crusty bread, or over a jacket potato, with some yoghurt, guacamole, and wedges of lime on the side for squeezing over. Sprinkle over the reserved coriander, and some fresh chilli, if you like, then tuck in.

CHILI CON CARNE

Steps:

• In 3-quart saucepan, cook beef, onion and garlic over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain.
• Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
• Stir in beans. Heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.

CHILI CON CARNE

Steps:

• Heat 1 tablespoon oil in large pot over medium-high heat. Add 1/3 of beef; sprinkle with salt. Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times with 2 tablespoons oil and beef.
• Reduce heat to medium. Add 1 tablespoon oil and onions. Sauté until soft, 8 to 10 minutes. Add garlic; stir 2 minutes. Add ground anchos, cumin, allspice, cinnamon, and cloves; stir until fragrant, about 1 minute. Add beer; stir 1 minute, scraping up browned bits. Return beef and juices to pot. Add tomatoes with juice, 2 cups water, oregano, and 2 teaspoons coarse salt. Bring chili to boil. Reduce heat to low, cover with lid slightly ajar, and simmer gently until beef is just tender, 1 3/4 to 2 hours. Cool 1 hour, then chill uncovered until cold. Cover; chill overnight.
• Spoon fat from chili. Bring chili to simmer over medium heat. Stir in tomato paste. Sprinkle masa over; stir to blend. Simmer uncovered until thickened and beef is very tender, stirring often, and adding more water by 1/4 cupfuls if too thick, about 30 minutes.
• Divide chili among bowls. Top with garnishes and serve.

CHILI CON CARNE

Steps:

• 1. Pat the meat dry with a paper towel and season with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Add the meat, in batches, and cook, turning, until well browned, about 3 minutes per batch, adding more oil to the pan as needed. Transfer the meat to a bowl and reserve.
• 2. Add the onion to the pot and cook over medium heat until golden and tender, scraping up the browned bits with a wooden spoon from the bottom of the pan, about 10 minutes. Add the garlic and cook, stirring for 2 minutes more. Stir in 1/4 cup chili powder, cumin, and oregano and cook for 2 minutes. Add the crushed tomatoes and 2 cups broth. Add the meat and any accumulated juices back to the pot. Bring to a gentle simmer. Season chili with salt and pepper, cover, and cook 30 minutes.
• 3. In a food processor or blender, puree half the beans with remaining 1/2 cup broth. Add both the whole and pureed beans to the chili. Let simmer, uncovered, until the meat is tender, about 1 hour more, stirring occasionally to prevent sticking. Stir in the remaining 1 tablespoon chili powder and season with salt and pepper, as needed. Serve chili over rice with condiments as desired.

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.

CHILI CON CARNE III

Steps:

• In a large skillet over medium heat, combine onion, garlic, and tomato paste. Cover and cook for 5 minutes.
• Stir in butter until melted. Stir in flour, oregano, cumin, chili powder, tomatoes and beef. Cook uncovered for 8 minutes, stirring occasionally.
• Stir in the beans and cook for another 4 minutes, stirring occasionally. Salt and pepper to taste.

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.

CHILI CON CARNE WITH VEGETABLES

Steps:

• In a large, deep, Dutch oven, saute the onion and garlic in the oil until softened.
• Add the meat, and brown, stirring to break up pieces. Drain any excess fat.
• Add the tomatoes and their liquid and all of the seasonings. Heat until bubbly, reduce the heat, cover and simmer about 30 minutes.
• Add the beans and vegetables, simmer covered about 20 minutes longer.
• *if it's not soupy enough, add 1 or more small cans of tomato juice.
• *Can put it in a large crock pot after the meat is browned. Cook as long as you need it to, I've cooked it on low for 8 hours, the carrots were a little soft, but fine. You could probably cook it on High for 2 hours or so and it would be fine as well.
• *I have used venison in this recipe with good results.

CHILI CON CARNE

Steps:

• Heat the oil in a large, heavy pot over medium-high heat.
• Add the meat and stir to break up the pieces.
• Cook, stirring, until the meat is brown and cooked through, about 5 minutes.
• Add the onion, green bell pepper, garlic, chili powder, Essence, salt, cumin, oregano, and cayenne, and cook, stirring, until soft, about 4 minutes.
• Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces.
• Add the squeezed tomatoes and their juices, the tomato paste, sugar, and water to the pot.
• Stir well and bring to a boil.
• Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
• Remove the pot from the heat, ladle into a large bowl and top with the shredded cheese and serve with Crackers or tortilla chips.

CHILI CON CARNE

Steps:

• In a large sauce pan (Dutch oven) cook beef, onion and garlic until browned and done. Drain the fat.
• Add cabbage, celery, green pepper, tomatoes with their juice, tomato sauce, kidney beans and seasonings.
• Cover and simmer over for 45 minutes, stirring occasionally.
• Exchanges per 1 1/8 cup serving - 1 starch, 2 protein.

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.

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.

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.

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.

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.

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.