MARGO KNUDSON'S CHILI CON CARNE
I adopted this recipe in the February 2005 recipe adoption. I had no idea who Margo Knudson is, so I googled her. Turns out she won the 1987 International Chili Society Cookoff with this recipe! This is the first time I made "real" chili, with cubed beef instead of ground beef and no beans! The chili is spicy, but not overly so. It has more of a flavorful, complex kind of heat to it. I ended up using slightly more beef broth and tomato sauce than called for in the recipe.
Provided by Ginny Sue
Categories Pork
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Saute onions and garlic in oil about 3 minutes.
- Add Gebhardt's and regular chili powder.
- Mix well.
- Brown beef in another pan, a pound at a time, adding pepper to taste while browning.
- Add meat to onions and spices, using a little broth to keep from sticking.
- Saute sausage and green chili pepper together 2 minutes.
- Add to the pot along with meat and onions.
- Cook 15 minutes.
- Add New Mexico chili powder, cumin, coriander, tomato sauce and remaining broth.
- Mix well and cook for 30 minutes.
- Add oregano tea.
- Cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally.
- During the last 20 or 30 minutes add salt, pepper, cayenne and Tabasco, if needed.
Nutrition Facts : Calories 1687.9, Fat 170.9, SaturatedFat 68.9, Cholesterol 238.1, Sodium 1498.2, Carbohydrate 14, Fiber 5.8, Sugar 4.1, Protein 25.9
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.
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