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.
NEXT LEVEL CHILLI CON CARNE
Reinvent this classic comfort food with our one-pan version that is enrichened with peanut butter, espresso powder and dark chocolate. You won't look back
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h25m
Number Of Ingredients 20
Steps:
- Heat oven to 140C/120C fan/gas 1. Over a high heat, toast the whole chillies on all sides until you can smell them cooking, then remove and set aside. Keep the pan on the heat and toast the peppercorns, cumin seeds and coriander seeds until they just start to change colour, then grind to a powder using a pestle and mortar or spice grinder. Mix with the smoked paprika and oregano (this is a standard tex-mex seasoning), then set aside.
- Return the casserole to the heat, add half the oil and heat until shimmering. Fry the beef in batches, adding more oil if you need to, until it's browned on all sides, then set aside. Fry the onions in the pan over a low heat for about 8 mins until soft and golden, then add the garlic and cook for 1 min more. Working fast, add the meat and juices, the spice mix, tomato purée, peanut butter and coffee to the pan and cook for 2-3 mins, stirring to coat the meat until everything is thick and gloopy, then pour in the vinegar and stock.
- Add the toasted chillies back into the casserole, along with the bay leaves, cinnamon and some salt. Bring to a simmer and stir well, then cover with the lid and cook in the oven for 3hrs, stirring occasionally, until the meat is very tender but not falling apart. Take the casserole out of the oven, put back on the stove and remove the lid. Simmer the sauce for 5 mins, then stir in the semolina flour and simmer for 2-3 mins more. Finely grate over the chocolate, stir through with the beans and simmer for a minute more to heat through. Fish out the chillies, then leave everything to rest for at least 15 mins.
- Bring the pan to the table. Serve with bowls of accompaniments and the chilli paste (see tip below) to add heat.
Nutrition Facts : Calories 463 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 46 grams protein, Sodium 0.6 milligram of sodium
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
COLA CHILLI CON CARNE
Make and share this Cola Chilli Con Carne recipe from Food.com.
Provided by wigangiddy
Categories < 4 Hours
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Chilli con carne.
- 1.Heat the olive oil in a pan and fry the onion and garlic until slightly browned.
- 2.Add the cumin and paprika and combine to coat the onions and garlic in the spices. Cook until fragrant (approximately 1-2 minutes).
- 3.Add the minced beef and brown for approximately 15 minutes.
- 4.Add the plum tomatoes, tomato purée and kidney beans. Crush the plum tomatoes with a wooden spoon, combine well and cook for a few minutes.
- 5.Add the finely chopped chillies, cola, oregano, sugar and cook, uncovered on a low heat for about half an hour until thickened and deep red in colour (stir frequently to avoid sticking to the pan).
- 6.Add the lemon juice and check seasoning.
- Spicy nachos.
- 1.Place the flour, baking powder and salt into a mixing bowl and combine.
- 2.Add the butter and rub into the dry ingredients until it resembles coarse breadcrumbs.
- 3.Add the milk (or water) and mix until you form a dough. Cover with a damp cloth and leave to rest for 15 minutes.
- 4.Divide into 12 pieces and roll out each piece onto a floured surface to 35cm in diameter.
- 5.Cut into triangles.
- 6.Heat the vegetable oil until very hot. Shallow fry the nachos in batches for 3 minutes on each side.
- 7.Drain on kitchen paper and garnish with a pinch of smoked paprika.
- Rice.
- 1.Soak the rice for an hour in cold water then drain and discard the soaking water.
- 2.Add the rice to about 250ml boiling water, cover, reduce the heat to a very gentle simmer and cook until all of the water has been absorbed. Do not remove the lid during the cooking process.
- 3.When the rice has absorbed all of the water, remove from the heat and leave to rest for 5 minutes, keeping the lid on still.
- 4.Fork through the rice to separate the grains then serve.
Nutrition Facts : Calories 935.6, Fat 30.4, SaturatedFat 10.5, Cholesterol 93.1, Sodium 950.8, Carbohydrate 122.7, Fiber 7.8, Sugar 9.8, Protein 40.4
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
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.
EASY CHILLI CON CARNE
Ideal for entertaining families with kids, this easy classic chilli dish is quick, hassle-free and great to have in the freezer
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 1h20m
Number Of Ingredients 12
Steps:
- Heat oven to 150C/fan 130C/gas 3. Heat the oil, preferably in a large flameproof casserole, and fry the onions for 8 mins. Add the garlic, spices and oregano and cook for 1 min, then gradually add the mince, stirring well until browned. Stir in the tomatoes, add half a can of water, then crumble in the stock and season.
- Cover and cook in the oven for 30 mins. Stir in the peppers and sundried tomatoes, then cook for 30 mins more until the peppers are tender. Stir in the beans.
- To serve, reheat on the hob until bubbling. Serve with avocado or a big salad with avocado in it, some basmati rice or tortilla chips and a bowl of soured cream.
- If you want to use a slow cooker, fry your onions in a pan for 8 mins, then add your garlic, spices and oregano and cook for a minute. Gradually add the mince until it's brown. Tip into your slow cooker with the tomatoes, peppers, sundried tomatoes and beans, crumble in the stock cubes and season to taste. Cook on Low for 8-10 hours, then serve as above.
Nutrition Facts : Calories 820 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 21 grams sugar, Fiber 16 grams fiber, Protein 75 grams protein, Sodium 5 milligram of sodium
LOW FAT CHILI (CHILLI) CON CARNE
A friend gave this recipe to me from one of her cookbooks. It did not remind me of chili in the thick sense that I usually think of it (the sauce is definitely on the thinner side). However, I found it has really nice flavor and lots of veggies. My friend typically serves this dish over rice.
Provided by Dr. Jenny
Categories Low Cholesterol
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Brown beef in a large, non-stick pan. Add onions, garlic, carrots, peppers, courgettes, mushrooms, chili powder, and coriander. Stir well.
- Cook for 5 mins, then add the tomato puree, wine, stock, and chopped tomatoes. Season to taste and bring to a boil.
- Cover, reduce heat, and simmer for 40 minutes.
- Remove the lid, stir in kidney beans, and cook uncovered for a further 10 minutes. Serve hot, sprinkled with chopped fresh parsley.
Nutrition Facts : Calories 255.8, Fat 7.2, SaturatedFat 2.6, Cholesterol 37.1, Sodium 494.9, Carbohydrate 28.8, Fiber 9.6, Sugar 10.1, Protein 19.6
QUICK AND EASY CHILI CON CARNE
Make and share this Quick and Easy Chili Con Carne recipe from Food.com.
Provided by Cyndi Kate
Categories Meat
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions in olive oil until translucent. add minced garlic and continue to saute until fragrant, about 30 seconds.
- In dutch oven, brown ground beef. Drain and add onions and garlic.
- Add spices and tomatoes with juice -- DO NOT DRAIN. Heat to boiling and simmer for one hour.
- Add beans (also DO NOT DRAIN) and heat through, approximately 20 minutes.
- Top with cheese and serve with hot biscuits or corn bread.
- If in a hurry, you can cook onions and garlic with the beef, and also add the kidney beans at the beginning and simmer the whole thing for as little as half an hour. It turns out fine, it's just that the flavor is not as developed.
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- Heat a large casserole or heavy-based pan over a medium heat. Add a glug of oil and once hot add the onion. Cook for a minute and add the carrots. Cook for 5-7 minutes, or until the onions are softened and translucent.
- Add the spices and the oregano and cook for two minutes, or until aromatic. Add the beef, breaking it up as it fries into small pieces. Cook for 3-4 minutes, or until brown all over and broken down into small pieces.
- Stir in the kidney beans and chopped pepper, stirring over the heat for 3-4 minutes to soften the pepper a little, then add the tomatoes and enough beef stock to slightly more than cover the meat.
- Bring to a rapid simmer, reduce the heat to a gentle simmer and cook for 1½-2 hours, or until thickened and rich. If at any point the liquid level looks low then add a little hot water or any remaining stock.
- Before serving, add the grated squares of chocolate and stir through the hot chilli con carne to melt. Taste and season with salt and pepper as necessary.
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