Chille Con Carne Food

EASY CHILLI CON CARNE

Steps:

• Heat the oil in a large, deep frying pan. I use a wok, to feel exotic. Cook the garlic, onion and chillis until your kitchen smells wonderful. I prefer to keep the onion fairly crisp. The less oil you use the better but a tablespoon is a good guideline.
• Add the beef mince and fry until browned, then drain off as much oil as you can.
• Add the stock, tomato purée and tomatoes and mix well.
• Add the kidney beans, paprika, cumin and coriander and season well. If you like your bell pepper nice and soft, add it here.
• Simmer, stirring occasionally, for as long as you have. Time suits this recipe well but if you only have five minutes, so be it. Halfway through the simmering time, add the bell pepper if you haven't already. Now is also a good time to get rice cooking.
• Add a pinch of nutmeg if you like, I find it gives it a subtle undertone, but it's down to personal taste. More black pepper works well at this point too. Taste it, add more cumin and possibly chilli powder if it suits your taste.
• Serve with rice, tortillas or tortilla chips as you prefer. Goes great with sour cream.

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.

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:

• 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.

CHICKEN CHILLI CON CARNE

Steps:

• Heat the oil in a casserole dish over a medium heat, and fry the onion and peppers for 10-12 mins, or until softened. Add the garlic, coriander stalks, ground coriander, cumin and chipotle paste, and fry for 2 mins more. Tip in the tomatoes, tomato pureé and stock, then add the cinnamon stick. Nestle the chicken thighs into the mixture, then reduce the heat to low and simmer, covered, for 45 mins or until the chicken is tender. Remove the chicken from the casserole and transfer to a chopping board, then shred the meat off the bone using two forks.
• Return the shredded chicken to the pan, then tip in the black beans along with the liquid from the can, the drained kidney beans, vinegar and chocolate. Stir well to combine all of the ingredients and melt the chocolate, then turn the heat up to medium and simmer, uncovered, for 10-15 mins, or until the mixture has thickened slightly.
• Remove the cinnamon stick, season to taste and stir though most, or all of the coriander leaves (you can reserve a few leaves to scatter over at the end, if you like). Serve the chilli with rice or tortilla chips, topped with guacamole and soured cream, if using, and scatter over any remaining coriander.

DELICIOUS CHILLI CON CARNE

Steps:

• Sweat the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.
• Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.
• Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.
• Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.
• Serve over steaming hot rice.

SUPER HOT CHILLI CON CARNE

Steps:

• Brown beef mince in a heavy based sauce pan, transfer to a fine mesh sieve to drain excess fat.
• Add half the oil and sauté onions till soft and translucent, then add the fresh chillies and turn up the heat to get some colour on the onions.
• Turn down the heat and add the remaining oil and dryry ingredients except for the oregano, cook for around 30seconds.
• Add the chopped tomatoes, garlic, oregano, dried chilli and drained mince. Cook over a medium heat till the mixture looses some of it moisture,around 10mins then re-hydrate with some the beef stock, add salt and pepper to taste and simmer with the lid on for ideally 45-60mins. Stirring every 10mins, if the chilli become too dry just top up with beef stock.
• Cook basmati rice to packet instructions.
• Then add the kidney beans to the chilli and continue to cook with the lid off for a further 10mins or untill the chilli is to the consistency you like.
• Serve with basmati and topped with some jalapeño slices and grated cheddar.

CHILLI CON CARNE

Steps:

• Season the cubed beef with salt and pepper, dust with the flour.
• Heat the oil in a wide frying pan and brown the beef in batches. Remove from the pan and set aside.
• Add the onions to the same pan along with thechilli, paprika, cumin and sugar and brown 8-10 minutes until deep golden and caramelised.
• Return the meat to the pan together with tomatoes and stock.Bring to the boil ans simmer for 1 hour. Add the kidney beans and simmer for a further 30 minutes or unlil the beef is meltingly tender.
• Serve sprinkled with chopped fresh coriander.

CHILLE CON CARNE

Steps:

• In a large pan, put olive oil, onion, and garlic, most of the paprika and half of the other spices, and "sweat" the onions (sweating is when you cook them over very low heat, so the onion softens instead of crisping up).
• Add meat to pan and brown (If using kangaroo cook the meat as quickly as possible--overcooked kangaroo tastes yuck). Add kidney beans, taco sauce and the rest of the spices, including salt& pepper.
• Simmer over low-medium heat for 15-45 minutes.
• Serve with corn chips and cheese for nachos, in tacos, on baked potatoes, whatever.

MARTHA'S CHILE CON CARNE

Steps:

• Toast chiles in a skillet over medium heat, turning often, until fragrant and puffed up (2 minutes).
• Cut in half and remove cores, reserving seeds. Transfer chiles to a bowl and cover with boiling water; set aside.
• Heat 1 tablespoon oil in a large Dutch oven over medium-high heat.
• Add pork; cook until browned, 3 minutes per side. Transfer to a plate.
• Working in batches, cook beef until browned, 3 minutes per side, adding more oil as needed and transferring browned meat to the plate.
• Meanwhile, puree chiles and 1/2 cup soaking liquid in a blender.
• Reduce heat to medium-low. Add onion and garlic, and cook, stirring often, until softened (6-8 minutes).
• Stir in cumin, oregano, bay leaf, 1 teaspoon salt, and 2 tablespoons reserved chile seeds (more for heat, if desired). Cook 1 minute.
• Add chile puree. Raise heat to medium-high; cook, stirring, 2 minutes.
• Return meat to pot. Add 2 teaspoons salt, tomatoes, and beer, and bring to a boil.
• Reduce heat to medium-high. Simmer, stirring occasionally, 1 1/4 hours.
• Reduce heat to medium-low; simmer, stirring occasionally, until meat is tender and sauce is thick, about 30 minutes more.
• Discard bay leaf. Stir in vinegar.
• Serve chili with avocado halves, scallions, tortilla chips, and grated cheese.

CHILLI CON CARNE

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 the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are 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 the 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.
• Making the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add these as well. Tip in ½ tsp dried marjoram and 1 tsp sugar, if using (see tip at the bottom), 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. You should 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.
• Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) 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, and relax. Leaving your chilli to stand is really important as it allows the flavors to mingle and the meat.
• Serve with soured cream and plain boiled long grain rice.