GOOD OLD CHILLI CON CARNE
This hearty, all-time classic chilli con carne recipe is hard to beat - delicious!
Provided by Jamie Oliver
Categories Healthy dinner ideas Jamie's Ministry of Food Beef Minced beef Healthy meals
Time 1h15m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 353 calories, Fat 14.4 g fat, SaturatedFat 4.4 g saturated fat, Protein 27.8 g protein, Carbohydrate 29.8 g carbohydrate, Sugar 14.8 g sugar, Sodium 1.1 g salt, Fiber 8.4 g fibre
CHILI CON CARNE II
This Recipe can easily be multiplied and freezes well.
Provided by BUBBLE
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h5m
Yield 10
Number Of Ingredients 15
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.
Nutrition Facts : Calories 397 calories, Carbohydrate 32.5 g, Cholesterol 61.5 mg, Fat 19.3 g, Fiber 7.3 g, Protein 23.9 g, SaturatedFat 5.5 g, Sodium 916.8 mg, Sugar 11.3 g
VEGAN CHILI CON CARNE WITH BEANS
I like chili con carne only with lots of different beans and no meat substitutes. Try it for yourself! It's a family favorite in our house.
Provided by gartenfee
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- Toast cumin in a skillet over medium heat until fragrant, being careful not to burn it, about 1 minute. Cool and grind in a mortar and pestle.
- Heat oil in a large, heavy pot over medium-low heat and cook onions until soft and translucent, about 10 minutes. Add garlic and cook for 1 minute. Stir in cumin, tomatoes, cilantro, roasted red peppers, chili powder, mild paprika, oregano, smoked paprika, cayenne, and 1 teaspoon salt. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Add all beans and simmer over low heat until flavors are well combined, at least 30 minutes. Season with more salt and sherry vinegar.
Nutrition Facts : Calories 358.6 calories, Carbohydrate 56.2 g, Fat 8.8 g, Fiber 17.4 g, Protein 16.6 g, SaturatedFat 1.4 g, Sodium 1068.3 mg, Sugar 8 g
CHILLI CON CARNE RECIPE
This great chilli recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up storecupboard ingredients.
Provided by Good Food team
Categories Dinner, Lunch
Time 1h10m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 387 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 2.32 milligram of sodium
CHILLI CON CARNE WITH POPPED KIDNEY BEANS
A good, slow-cooked chilli always goes down a storm and is great for feeding a crowd. I've also included popped kidney beans for fantastic texture. Serve it with whatever you fancy - rice, jacket potatoes, flatbreads, tacos - it's your call.
Provided by Jamie Oliver
Categories Mains Jamie Magazine Beef Bonfire night recipes Father's day Mexican
Time 2h25m
Yield 10
Number Of Ingredients 15
Steps:
- Cover the dried chillies with boiling water and leave to rehydrate.
- Peel and finely chop the onions and garlic, pick the coriander leaves, then finely chop the stalks. Deseed and finely slice the fresh chillies.
- Drizzle 1 tablespoon of oil into a large pan over a medium heat, add the onions, garlic, coriander stalks and most of the fresh chilli, then cook for 10 minutes, or until the onion is soft but not coloured.
- Peel and finely chop the carrots, add to the pan with the paprika, cinnamon and half the cumin seeds, and fry for a further 5 minutes.
- Reserving the soaking water, drain the rehydrated chillies, then finely chop and stir into the pan. Add the mince, breaking it up with a wooden spoon, then cook for 5 minutes, or until all the liquid has evaporated and the meat has browned.
- Add the reserved soaking water followed by the tomatoes, breaking them up with a wooden spoon. Season with sea salt and black pepper, then bring to the boil. Reduce to a simmer and leave to tick away for 1 to 2 hours, or until thickened.
- Meanwhile, char the peppers by carefully holding them with tongs over a flame or placing under the grill, turning regularly until blackened all over. Place in a bowl, cover and leave to steam for 5 to 10 minutes.
- Discard the blackened skin and seeds from the charred peppers, then slice into strips and add to the chilli.
- With 5 minutes to go, toast the cumin seeds in a large non-stick frying pan over a medium heat for 2 minutes. Add a good drizzle of oil, drain and add the beans, then fry until crisp and starting to pop, tossing regularly. Season to taste, then tip into a serving bowl.
- Season the chilli to taste, remove the cinnamon stick, then scatter over the reserved fresh chilli, coriander leaves and popped beans. Delicious served with a dollop of yoghurt or soured cream.
Nutrition Facts : Calories 249 calories, Fat 10.1 g fat, SaturatedFat 3.5 g saturated fat, Protein 27.5 g protein, Carbohydrate 20.3 g carbohydrate, Sugar 11 g sugar, Sodium 0.6 g salt, Fiber 3.2 g fibre
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.
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.
CHILI CON CARNE WITH BEANS
This is my father-in-laws recipe for chili. I love to make it on a cold winter night. Sometimes I serve it with Corn Chips in the bottom of the bowl, topped with the chili and then top the chili with grated cheddar cheese
Provided by Marty Hugo
Categories One Dish Meal
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
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
This recipe is for pressure canning only, but I had a great time making it and got 9 pints of fantastic chili for my family.
Provided by Canning Homemade
Categories Appetizer
Time P1DT1h10m
Yield 90
Number Of Ingredients 9
Steps:
- Wash beans thoroughly and put them in a 2 qt. saucepan. Add cold water to a level of 2 to 3 inches above the beans and soak for 12 to 18 hours. Drain and discard water.
- Combine beans with 5 1/2 cups fresh water and 2 t. kosher salt. Bring to a boil, reduce and cook 30 minutes.
- Meanwhile, brown ground beef, onions, and peppers, in a skillet. Drain off fat by spooning into a colander in the sink. Shake out the excess fat.
- Pour into large pot and add 3t. salt, pepper, chili powder, tomatoes. Drain beans after 30 minutes and add to meat. Simmer chili for 5 minutes.
- Using sterilized jars fill leaving 1" headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with dampened clean paper towel that has white vinegar on it. It will help remove any fat that may have been dripped. Adjust lids and process in pressure canner.
- ***This recipe does 9 pints so if you have pressure canner you will need to use a canner rack to stack them. Process pints at 11lbs of pressure for 75 minutes for a dial gauge and 10lbs of pressure for a weighted gauge. You can also make this in quart and pressure can for 90 minutes. See pressure canning tips for additional help!
QUICK HOMEMADE CHILI CON CARNE WITH BEANS
Make and share this Quick Homemade Chili Con Carne With Beans recipe from Food.com.
Provided by Christine
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large skillet; add garlic, onion and ground beef.
- Stir until browned.
- Pour off excess fat.
- Add beans with liquid, tomato sauce, salt and chili powder.
- Simmer over low heat stirring occasionally, until chili is desired thickness.
RUSTLER'S CHILI CON CARNE WITH BEANS
Its Chili Time! When the weather FINALLY turns cool , it's time for a steaming "Bowl of Red"! Chili, to an aficionado, is more than a spicy stew; it is a craving, a passion, for a simmered combination of meat and chile peppers that warms the heart and inspires the soul. The exact origin of chili is still shrouded in mystery. Some people believe it wa s originated by chuckwagon cooks who regularly prepared stew for the cowpokes of the Southwest. Possibly, one of the these cooks ran out of black pepper and in his search for a substitute, he came across some red chile peppers which were common among the Indians and Mexicans in the territory that is now west Texas. These undomesticated capsicums were extremely hot. When the cowboys inquired about the source of the extreme heat, they were told that the heat came from the "chile", or hot pepper. Over time, this sizzling stew became popular in its own right, and became known as "chili".
Provided by Karl E. Moser
Categories Southwestern U.S.
Time 2h15m
Yield 1 pot
Number Of Ingredients 15
Steps:
- Cook ground beef, onions, green pepper, celer y, and garlic in large pan till meat is browned.
- Do not drain.
- Stir in undrained tomatoes, and remaining ingredients except kidney beans.
- Simmer uncovered for 1 1/2 hrs., stirring occasionally.
- Stir in beans and cook another 30 minutes.
Nutrition Facts : Calories 3198, Fat 104, SaturatedFat 38.9, Cholesterol 589.7, Sodium 6862.9, Carbohydrate 304.1, Fiber 101.9, Sugar 63.2, Protein 278.5
SOUTHERN CHILI & BEANS
Make and share this Southern Chili & Beans recipe from Food.com.
Provided by Loves2Teach
Categories Vegetable
Time 3h5m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Brown the beef and drain the fat off.
- Crumble the cooked beef into pea size pieces.
- In a large pot, combine the beef plus the remaining ingredients and bring to a simmer over low heat.
- Cook stirring every 15 minutes for 2-3 hours.
CHILI CON CARNE I
Great chili recipe for a very large crowd. Cook it in a 6 gallon steam jacketed kettle or a huge pot on the stove.
Provided by JJCATERING
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 4h
Yield 100
Number Of Ingredients 10
Steps:
- Wash and sort pinto beans. Bring 3 gallons of water to boil in a 6 gallon pot. Pour in beans, return to a boil and cook 2 minutes. Remove from heat and let stand 1 hour. Stir in salt and simmer until tender, 90 minutes. Drain and set aside.
- Brown beef with onions and garlic over medium high heat in same pot or enormous skillet. Combine meat mixture, tomatoes, tomato paste, chili powder, cumin, pepper and cooked beans in 6 gallon pot; stir; cover and simmer 1 hour.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 23.7 g, Cholesterol 59.5 mg, Fat 11.9 g, Fiber 7.6 g, Protein 24.6 g, SaturatedFat 4.5 g, Sodium 325.1 mg, Sugar 4.5 g
CHILI CON CARNE
At chili suppers, this chili con carne recipe always disappears first! It's nice at home, too, since the longer it sits in the refrigerator, the better the taste seems to get. -Janie Turner, Tuttle, Oklahoma
Provided by Taste of Home
Time 1h50m
Yield 10 servings ( 2 1/2 qt.)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 264 calories, Fat 14g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 892mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 5g fiber), Protein 20g protein.
NEW ORLEANS CHILI CON CARNE WITH BEANS
This is a quick and easy chili, using items commonly found in the pantry. This is a favorite standby in our family when we want something filling, but don't have alot of time for cooking.
Provided by Dawn399
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Chop sausage into bite size pieces.
- In a large skillet, brown meat and add chopped vegetables.
- Sautee until tender.
- Add tomatoes, tomato sauce, chili powder, cumin, and cayenne pepper, cover and simmer for 15 minutes.
- Stir in beans and heat an additional 10 minutes or until heated through.
Nutrition Facts : Calories 505.7, Fat 32.3, SaturatedFat 10.7, Cholesterol 74.8, Sodium 1918.3, Carbohydrate 33.7, Fiber 9.3, Sugar 12.2, Protein 22.1
TEXAS-STYLE CHILI CON CARNE
Tender chuck roast in a deeply-flavored and smoky sauce, Texas-style chili con carne is the ultimate beef chili.
Provided by Jennifer Segal
Categories Dinner
Time 4h20m
Yield 4-6
Number Of Ingredients 22
Steps:
- Mix the chili powders, cumin, oregano, coriander, cinnamon and cornmeal in a small bow and stir in ½ cup water to form a thick paste; set aside.
- Season the beef with the salt; set aside.
- In a large pot or Dutch oven, fry the bacon over medium heat, stirring frequently so it doesn't stick, until the fat renders and the bacon crisps, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate. Pour all but a few teaspoons of fat from the pot into a small bowl; set aside.
- Increase the heat to medium-high. Sear the meat in three batches (it should be in a single layer), until well browned on one side, about 4 minutes per batch, adding more of the reserved bacon fat as necessary. (Hint: Once the meat is in the pan, don't stir or touch it - leaving it alone will allow it to develop a nice brown crust on one side.) Place the seared meat on a plate. Add about ¼ cup of water to the pot (it will smoke), and scrape the bottom with a wooden spoon to release all of the flavorful brown bits. Pour the dark liquid over the seared meat.
- Reduce the heat to medium and add 3 tablespoons of the reserved bacon fat to the pot. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and jalapeños and cook 2 minutes more. Add the reserved chili paste and sauté until fragrant, a few minutes (it will look clumpy and stick to the bottom a bit - that's okay).
- Add the beef broth and stir with a whisk until the spice mixture is completely dissolved. Scrape the bottom of the pot with the whisk to release any spices. Stir in the the water, beer, crushed tomatoes, molasses and cocoa powder. Add the reserved bacon and seared beef (along with the juices from the beef on the bottom of the plate) back to the pot and bring to a boil. Reduce the heat to low and cover, leaving the lid just barely ajar. Simmer, stirring occasionally so the bottom doesn't burn, until the meat is meltingly tender and the juices are thickened, 2½ to 3 hours. Taste and adjust seasoning if necessary. Ladle the chile con carne into bowls and serve with cilantro, cheese, and lime wedges.
- Note: When selecting the meat, be sure not to buy anything generically labeled "stew meat." Also, you will lose about ½ pound after trimming the fat, so if you buy the meat already trimmed and cubed, you'll only need about 3½ pounds.
- Tip: To make bacon easier to chop, try placing it in the freezer for 15 to 20 minutes first. The colder it is, the easier it is to cut.
- Note: Always be careful when handling jalapeño peppers. Wash your hands well when done and avoid touching your eyes.
- Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Before serving, defrost it in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.
Nutrition Facts : Calories 644, Fat 32g, Carbohydrate 22g, Protein 66g, SaturatedFat 11g, Sugar 7g, Fiber 3g, Sodium 1648mg, Cholesterol 195mg
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.
Nutrition Facts : Calories 408 kcal, Carbohydrate 21 g, Cholesterol 106 mg, Fiber 5 g, Protein 38 g, SaturatedFat 6 g, Sodium 845 mg, Sugar 6 g, Fat 19 g, ServingSize 6 Servings, UnsaturatedFat 0 g
TEXAS CHILI CON CARNE WITH BEANS
Make and share this Texas Chili Con Carne With Beans recipe from Food.com.
Provided by Tonkcats
Categories Pork
Time 10h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Fry bacon until crisp.
- Remove bacon and drain on paper towel.
- Brown half the beef cubes in pan with bacon drippings five minutes.
- Place in slow cooker.
- Repeat with remaining meat. Stir bacon and remaining ingredients into 3 1/2 quart slow cooker.
- Cover and cook on low setting about 10 hours or until beef is tender.
- Stir occasionally.
- If you don't have a slow cooker place in large pot, cover, place on stove under low heat and follow directions above.
Nutrition Facts : Calories 930.3, Fat 84.7, SaturatedFat 34.7, Cholesterol 116.8, Sodium 884.8, Carbohydrate 25.5, Fiber 8.8, Sugar 7.5, Protein 17.6
CHILE CON CARNE WITH RED BEANS
We LOVE this chili! Notice that the beans and beef are cooked together for an hour before the onions, scallions, garlic, jalapeño, and an assortment of herbs and spices are added; then the mixture is cooked for another hour. This gives the dish a fresher flavor than adding all the seasoning ingredients at the beginning. Spoon this soupy chili over boiled rice, with a salad of Romaine and a creamy yogurt dressing for a refreshing complimentary taste.
Provided by BecR2400
Categories One Dish Meal
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 327.1, Fat 4.3, SaturatedFat 1.5, Cholesterol 34.7, Sodium 960.9, Carbohydrate 47.4, Fiber 12.2, Sugar 6.3, Protein 27.2
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CHILI RECIPE WITH BEANS - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
4.5/5 (4)Total Time 40 minsCategory Main CourseCalories 360 per serving
- Fry the onion until translucent, then add the minced beef and chopped garlic and stir until it the beef becomes brown.
- Chop the red chilli pepper and mix it in. I recommend deseeding the red chilli pepper if you do not like that much spiciness.
- Add the chopped tomatoes, red kidney beans and beef stock. I like to throw the bay leaves in at this stage so the flavours can be released while the beef is cooking.
CHILI CON CARNE - RECIPE - CHILI ... - CHILI PEPPER MADNESS
From chilipeppermadness.com
Ratings 32Calories 434 per servingCategory Main Course, Soup
- Make your chili sauce first by lightly toasting the dried ancho and guajillo peppers in a dry pan about a minute or 2 per side. This will help to release the oils.
- Add them to a food processor with 1.5 cups of the soaking water and a bit of salt to taste. Process until nice and smooth. Set aside for now.
CHILI CON CARNE - THE PERFECT SELF-SERVE MEXICAN BUFFET ...
From recipesformen.com
4.9/5 (9)Category MainsCuisine MexicanTotal Time 40 mins
- I normally make this is in my wok so I do not spill it on the hob (unless making a large batch when I will use my stockpot).
- Fry the onion and garlic in the wok in the olive oil until soft. Then add the mince and cook until fully browned. When the meat is completely brown, pour any excess fat from the pan. I use the pan lid to do this.
- Then add the tomatoes and stock and bring to the boil. Add the chopped peppers and kidney beans into the wok and bring to a simmer.
- Then add the Worcestershire sauce, ketchup, red wine vinegar and chilli. Cover with a lid and simmer for about 30 minutes. Stir regularly and keep an eye on the thickness of the sauce. If it gets too thick then just add more water.
CHILI CON CARNE - WIKIPEDIA
From en.wikipedia.org
Main ingredients Chili peppers, meat, and often …Created by Ben ReicksAlternative names Beef StewVariations Vegetarian chili, chili verde, white chili
10 BEST CHILI CON CARNE GROUND BEEF RECIPES - YUMMLY
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CHILI CON CARNE WITH BEANS RECIPE | MYRECIPES
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4/5 (8)Calories 403 per servingServings 4
- Cook first 6 ingredients in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble. Add crushed tomatoes, salt, and diced tomatoes; bring to a boil.
CHILI CON CARNE: FIVE STAR SPICY RECIPE WITH BEANS AND PASTA
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4.9/5 (39)Category Main Dish, SoupCuisine Tex-MexCalories 354 per serving
CHILI CON CARNE - SLOW COOKER RECIPE - SOUTHERN HOME EXPRESS
From southernhomeexpress.com
Reviews 16Calories 351 per servingCategory Instant Pot And Slow Cooker
CHILI CON CARNE - THE SEASONED MOM
From theseasonedmom.com
5/5 (1)Total Time 1 hr 45 minsCategory DinnerCalories 255 per serving
- Heat olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the beef and brown all over, breaking up the meat as you go, about 5-7 more minutes. Drain fat and return beef mixture to the pot.
- Heat olive oil in a large skillet over medium heat. When the oil shimmers, add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the beef and brown all over, breaking up the meat as you go, about 5-7 more minutes. Remove the skillet from the heat. Drain fat.
BEEF CHILI WITH BEANS RECIPE - GRANT ACHATZ | FOOD & WINE
From foodandwine.com
4/5 Category Chili Con CarneServings 8Total Time 2 hrs 30 mins
- In a large, heavy pot or a medium enameled cast-iron casserole, heat the oil. Add half of the ground beef and cook over high heat, breaking it up with a wooden spoon, until browned, about 5 minutes; transfer to a bowl with a slotted spoon. Brown the remaining ground beef. Return the first batch of browned beef to the pot.
- Add the onions and pepper to the pot and cook over moderate heat, stirring occasionally, until the onions are translucent, about 8 minutes. Add the garlic, chile powders, cumin, coriander, sugar, thyme, oregano, black pepper and cayenne and cook for 10 minutes, stirring occasionally.
- Stir in the beef broth, pinto beans, tomatoes, chipotles, tomato sauce, tomato paste and the vinegar. Simmer the chili over low heat for 1 1/2 hours, stirring occasionally. Add the lime juice, season with salt and serve.
CHILI CON CARNE WITH BEANS RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
Reviews 2Category EntreesCuisine MexicanTotal Time 3 hrs 30 mins
- In a dry skillet over medium to medium-low heat, toast the ancho and cascabel chiles until fragrant and barely smoking, about 2 minutes. Place on a plate and let cool slightly.
- Dump the cooled chiles into a food processor and process until they’re ground to a fine powder, about 3 minutes. Add the cornmeal, cocoa powder, cumin, and oregano, and pulse to combine. Add 3/4 cup of the stock and process until a paste forms.
- In a large stockpot over medium-high heat, warm the oil until it’s shimmering. Working in batches to avoid crowding, add the beef and sear, turning as necessary, until browned on all sides, about 5 minutes. Place the meat in a bowl.
- Add the onion, garlic, jalapeños, and habanero, if using, to the pot and stir to coat with the drippings. Cover and cook for about 1 minute.
CHILI CON CARNE (CHILI BEANS), MY WAY - A FEAST FOR THE EYES
From afeastfortheeyes.net
Reviews 7Category MainServings 12Estimated Reading Time 5 mins
- Combine the seasonings into an empty spice bottle (or small mason jar) and shake well. Can be stored for weeks. Leftover spices are perfect for seasoning taco meat or any kind of Mexican themed recipe.
- NOTE: You don't need to make the salsa for this recipe. I do, because I can use the leftover salsa with chips, which gives me two recipes for one!
BEST CHILI CON CARNE RECIPE EVER | JUNE D'ARVILLE
From junedarville.com
Estimated Reading Time 5 mins
- Place this over medium heat and gently cook the ingredients for 5 minutes until a little soft. Then also add the chopped bell pepper.
- Stir the ingredients well. Break up any large chunks. Fry the meat for 7 to 10 minutes until it's cooked through. Season with the ground cumin and coriander and a pinch of salt.
CLASSIC CHILI CON CARNE - ERREN'S KITCHEN
From errenskitchen.com
Ratings 75Calories 524 per servingCategory Dinner
- Heat the olive oil in a large pan over medium heat. Add the onions and sauté until lightly golden, 2 to 3 minutes. Add the garlic and fry another minute.
- Add the ground beef; fry until fully cooked and no pink shows at all in the meat (about 8 minutes).
- Add the cumin, oregano, paprika, cayenne pepper, and tomato paste and cook, stirring about 2 minutes.
- Add the tomatoes, beef stock, and beans. Season to taste with salt and pepper, stir in the parsley, and bring to a simmer over low heat.
CHILI CON CARNE WITH BLACK BEANS | METRO
From metro.ca
5/5 (1)Total Time 1 hrServings 4
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5/5 (1)Author Camilla G
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