JAMES CONEY ISLAND CHILI
Make and share this James Coney Island Chili recipe from Food.com.
Provided by Chef Otaktay
Categories Meat
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a 4 quart sauce pan brown diced chuck steak in vegetable oil, stir steak frequently until lightly brown.
- Add beef broth and water.
- Simmer beef mixture for 1 hour on medium low heat. After beef has been simmering for 1 hour, add 2 cups of tomatoes that have been processed in a blender with their juice. Strain after processing to remove seeds and pulp.
- Add all spices to meat and tomatoes and stir well. Simmer for forty five to fifty minutes on low heat, stirring from time to time.
- Slowly pour enough of the thickening sauce into meat and tomato mixture, to bring it to a thick state, stir constantly. Depending how much the liquid has been reduced, you may need less of the thickener .
- Simmer on low heat and stir until chili reaches the desired consistently and ready to be served.
- Great over hot dogs or served alone with your favorite accompaniments.
Nutrition Facts : Calories 653.2, Fat 48.3, SaturatedFat 16.3, Cholesterol 131.6, Sodium 1242.8, Carbohydrate 14.6, Fiber 2.7, Sugar 3.8, Protein 39.9
JAMIE'S CHILI ( PAULA DEEN )
Make and share this Jamie's Chili ( Paula Deen ) recipe from Food.com.
Provided by Recipe Junkie
Categories Meat
Time 4h10m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet brown ground beef and sausage, drain and set aside.
- Spray large pot with nonstick cooking spray and heat over medium heat.
- Add the onion, green pepper, and celery and saute briefly.
- Stir in the diced and whole tomatoes.
- Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender.
- Add the beans, browned meat, and chili seasoning.
- Partially cover, and let simmer for 4 hours.
- Serve with Cheddar cheese, sour cream, and green onions.
CHILI CON CARNE
Provided by Jamie Oliver
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- If you are going to use the oven method, preheat the oven to 300 degrees F (150 degrees C).
- Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chili powder and cumin and a little seasoning.
- Chop up the meat in the processor and add to the pan, cooking it until slightly browned.
- Place the sun-dried tomatoes and chile in the processor with the oil and blend to form a paste. Add these to the beef with the tomatoes, cinnamon stick, and a wineglass of water. Season a little more, if need be.
- Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours.
- Add the red kidney beans 30 minutes before the end of cooking time.
JAMIES CHILLI CON CARNE
I was given 'Happy Days With The Naked Chef' and found that I enjoy Jamies style, he can be relied on for sensible recipes that work. I decided to try his Chilli Con Carne for my son and husband one weekend when the girls were away. Good comfort food, served over rice, DH found this spicy while I thought it could be pepped up a little more (sometimes I surprise myself!!).... adjust for your own taste! Jamie recommends chuck steak, minced, but I used ground beef that I had in the freezer. I don't think the sun-dried tomatoes are traditional, but they are a nice touch! This dish is ideal for make-ahead, and definitely tastes even better the next day!
Provided by Karen Elizabeth
Categories Meat
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, fry onions and garlic in a little olive oil until soft.
- Add chilli powder, fresh chilli, cumin and a little seasoning. Then add the meat and continue to cook, stirring, until it has browned.
- Process the sun-dried tomatoes in your food processor, with a little oil from the jar, enough to loosen into a paste.
- Add these to the beef with the tomatoes, cinnamon stick, and the water. Check the seasoning, and add more if you prefer.
- Bring to the boil, cover, turn the heat down and simmer for about 1 and a half hours.
- Add the kidney beans about 1/2 an hour before serving, they are already cooked and only need to be warmed through.
- Serving suggestions, steamed rice, crusty bread, a tossed salad, some guacamole or/and sour cream/yoghurt.
Nutrition Facts : Calories 694.1, Fat 27.6, SaturatedFat 8.5, Cholesterol 85, Sodium 256.6, Carbohydrate 71.3, Fiber 21.6, Sugar 8.3, Protein 45.8
JAMES BEARD CHILI
This is unlike any other chili recipe I've had... It's been in our family longer than I've been around, but not sure of the origination. It's got unsweetened chocolate, wine, and olives in it-what could be better??!!
Provided by sarahgoldie
Categories Meat
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- -Saute onions & garlic in the butter & oil (use a heavy dutch oven if you've got it, otherwise you can transfer to a casserole after stovetop dirctions --
- -Mix flour, Salt & Pepper in a bowl. Dredge meat in seasoned flour and add to onions. Turn meat occsionally until browned evenly.
- -Add rest of ingredients up to (including) wine and bring to a boil.
- Bake at 300 for 1 1/2 hours.
- -Add remaining ingredients and continue baking another 1/2 hour.
- Serve with rice and steamed broccoli.
Nutrition Facts : Calories 1781, Fat 177.9, SaturatedFat 72.6, Cholesterol 240, Sodium 278.3, Carbohydrate 18, Fiber 4.3, Sugar 4.9, Protein 22.1
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
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