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
AWARD WINNING CHILI CON CARNE
This chili recipe is many years in the making and I have won several awards with it. I think you'll be pleased with it. You can alter it to your own spice levels to achieve your perfect chili. Garnish with shredded mozzarella cheese, and use corn chips for dipping.
Provided by CHEFJIMMY
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h35m
Yield 8
Number Of Ingredients 22
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.
Nutrition Facts : Calories 494.6 calories, Carbohydrate 29.1 g, Cholesterol 85.8 mg, Fat 27.2 g, Fiber 7.5 g, Protein 31.6 g, SaturatedFat 8.9 g, Sodium 1211.6 mg, Sugar 9.2 g
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.
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
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 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
CHILI CON CARNE
This hearty chili has just the right level of spice. One bite and you'll see why it's Betty's Best!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 390, Carbohydrate 35 g, Cholesterol 70 mg, Fat 1/2, Fiber 9 g, Protein 31 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 6 g, TransFat 1 g
CHILI CON CARNE
Provided by Jeanne Kelley
Categories Beef Tomato Super Bowl Kid-Friendly High Fiber Dinner Family Reunion Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 8 servings
Number Of Ingredients 21
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.
SPICY CHILI CON CARNE
What a wonderful combination of flavours ! - the beans with the beef and chili makes it a real comfort food,serve either in a bowl with crackers, with rice, or salads as a main meal. Great served over a split baked potato.
Provided by JoyfulCook
Categories One Dish Meal
Time 1h50m
Yield 6-4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 444.4, Fat 18.4, SaturatedFat 5.7, Cholesterol 56.9, Sodium 512, Carbohydrate 41.8, Fiber 12.9, Sugar 5.3, Protein 29.6
CHILE CON CARNE
Provided by Food Network
Categories main-dish
Time 25m
Yield 12 enchiladas servings
Number Of Ingredients 8
Steps:
- Brown the ground beef and add the salt, pepper, garlic powder, cumin and bay leaf. Continue cooking meat in its own juices. If meat dries up add a little water. Next, begin adding the chile powder. Add water and let simmer for a short while. If you desire to add beans to your chile you should add cooked pinto beans now.
- Serve in bowls and garnish with cheese and onions and hot flour tortillas or crackers. This chile may also be served over enchiladas or tamales or added into Chile con Queso.
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.
CHILI CON CARNE WITH VEGETABLES
This recipe is adapted from Jane Brody's "Good Food Book". I have been making my version for years. I've tried others, but my family always asks me to go back to this one. It has TONS of flavor! This makes a large recipe, it can be cooked in a large crock pot after you brown the meat, onions and garlic.
Provided by QueenOf1211
Categories Beans
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 400.4, Fat 8.8, SaturatedFat 2.8, Cholesterol 56.2, Sodium 771.5, Carbohydrate 53.1, Fiber 13.8, Sugar 14.5, Protein 31.4
QUICK CHILI CON CARNE
This recipe is adapted from a wonderful cookbook, Mennonite Country-Style Recipes. It is a fantastically quick chili that can be made ahead and kept warm in a crockpot! Enjoy!
Provided by funthymecookin
Categories Beans
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Sauté ground beef, onion, green pepper and garlic cloves in dutch oven.
- Add rest of ingredients, with the exception of the beans. Cover and simmer for 20 minutes, stirring occasionally. Add small amount of water if mixture becomes too thick. Start with less than 1/4 C of sugar and add to sweetness preference.
- Stir in beans, (may use all kidney beans, red and black beans, whatever you prefer).
- If making ahead, transfer to crockpot and place on lowest setting to keep warm. You may also let cool and warm for next day.
- Optional: Top with shredded cheese, sour cream and corn chips!
Nutrition Facts : Calories 423.8, Fat 12.7, SaturatedFat 4.7, Cholesterol 51.4, Sodium 1553.9, Carbohydrate 53, Fiber 9.6, Sugar 14.3, Protein 27
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.
Nutrition Facts : Calories 687, Fat 35 grams, SaturatedFat 8 grams, Cholesterol 167 milligrams, Sodium 795 milligrams, Carbohydrate 33 grams, Fiber 11 grams
CHILI CON CARNE
This recipe is based on Emeril's Chili con Carne recipe. It is my most favorite chili recipe so I thought I would share. The best thing about this recipe is that you don't use beans, but if you must have them, they can easily be added.
Provided by The Giggle Box
Categories Cheese
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 387.5, Fat 24.7, SaturatedFat 10, Cholesterol 89.2, Sodium 666.7, Carbohydrate 15.2, Fiber 3.5, Sugar 6.5, Protein 27.1
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
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.
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
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.
More about "chili con carne food"
HEARTY HOMEMADE CHILI CON CARNE RECIPE - FOODESS.COM
From foodess.com
Cuisine MexicanCategory DinnerServings 8Total Time 1 hr 20 mins
- Cook onions over medium heat until golden, about 20 minutes. Add the garlic and jalapeño, cook 1 minute more, until fragrant.
- Add beef and season with 1 tsp salt, pepper and chili powder. Cook, breaking up with a spoon, until no longer pink inside. Stir in tomato paste and cook, stirring constantly, for 2 minutes, until it turns a shade darker.
- Add remaining ingredients and bring to a boil, then reduce heat and simmer, covered, for 30 minutes or longer.
CHILI CON CARNE - RECIPE - 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.
CHILLI CON CARNE - RECIPETIN EATS
From recipetineats.com
5/5 (156)Total Time 40 minsCategory DinnerCalories 367 per serving
- Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 1 minute, then add capsicum and cook for 2 minutes until onion is translucent.
- Add Chili Spice Mix. Cook until beef is browned all over. (This step helps release extra flavour from the spices)
- Add remaining ingredients, with 1/2 cup of water for Quick Cook or 1 1/2 cups for Slow Cook. Bring to simmer, then adjust heat per step below:
CHILLI CON CARNE | MEXICAN RECIPES | SBS FOOD
From sbs.com.au
3.4/5 (64)Servings 6Cuisine Mexican
CHILI CON CARNE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.9/5 (10)Total Time 2 hrs 25 minsCuisine AmericanCalories 628 per serving
CHILI CON CARNE AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
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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
CHILI CON CARNE - SLOW COOKER RECIPE - SOUTHERN HOME EXPRESS
From southernhomeexpress.com
Reviews 16Calories 351 per servingCategory Instant Pot And Slow Cooker
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.
AWARD WINNING CHILI (CHILI CON CARNE) - BROWN SUGAR FOOD BLOG
From bsugarmama.com
5/5 (2)Category SoupsCuisine AmericanTotal Time 2 hrs
- In a Dutch Oven, turn to medium-high heat. Add the diced bacon and cook until crisp. Remove bacon from the pot and set aside. Add the tablespoon of olive oil and the diced onions, bell and jalapeno peppers and cook until softened, about 5 minutes. Add minced garlic, and cook until fragrant, about 2 minutes.
- Leaving the veggies in the pot, add the ground beef and sausage, and cook until browned. Add a pinch of salt. Add the bacon back to the pot or use it as a topping for the chili.
- Leaving the fat in the pot, add the tomato sauce, drained diced tomatoes, BUSH’S® Red and Kidney Chili Beans (no need to drain the Chili Beans – it adds extra flavor!), chili seasoning, beer, dark brown sugar, and salt and pepper to taste and stir. Cover with lid and allow to simmer for at least 1 ½ hours.
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.
CHILI CON CARNE - MEXICAN PLEASE
From mexicanplease.com
5/5 (11)Category SoupCuisine MexicanCalories 495 per serving
- Wipe off any dusty crevasses on the dried chiles. De-stem and de-seed the chiles, but don't worry about getting rid of every last seed. Roast them in the oven for 1-2 minutes or until warm and fragrant. Add the roasted chile pieces to a bowl and cover them with the hottest tap water you've got. Let them reconstitute for 20 minutes or so.
- Rinse and de-stem the tomatoes. Roast them in a 400F oven for 20-30 minutes or until you need them.
- Preheat your main pot over medium-high heat along with a glug of oil. Chop up the chuck roast into 1-1.5" chunks and give it a good salting. You can discard any fat pieces that you don't want in your Chili. Sear the beef chunks in the pot until they are browning on all sides (tongs work great for this step). Once browned you can set the beef pieces aside.
- In the same pot, add a finely chopped onion along with another glug of oil. Cook the onion over medium heat until softened. Then add 4 minced garlic cloves and briefly cook. Scoop half of the onion-garlic mixture into the blender where it will become part of the chile puree. Note: if you're concerned about the garlic burning then add the 4 cups of stock to the main pot now while you work on the chile puree.
CHILLI CON CARNE | MEXICAN RECIPES | GOODTOKNOW
From goodto.com
3.7/5 Total Time 1 hr 40 minsCategory Dinner,Lunch,Main CourseCalories 784 per serving
CHILI CON CARNE • SIMPLE FOOD AFFAIR
From simplefoodaffair.com
Cuisine American, MexicanEstimated Reading Time 4 minsCategory Main Course
TASTY CHILI CON CARNE | METRO
From metro.ca
3/5 (9)Total Time 35 minsServings 4
WHAT IS AUTHENTIC CHILI CON CARNE? | TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 6 mins
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From realfoodrealdeals.com
Reviews 2Category Main CourseServings 10Total Time 30 mins
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From canningdiva.com
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