MEXICAN CHILLI CON CARNE RECIPE (WITH CANNELLINI BEANS)
This Mexican Chilli con carne recipe uses smoked paprika, ground cumin, chilli powder and tomatoes for the base of the sauce. These ingredients are combined and left to simmer gently for few hours reducing down and infusing to create a wonderfully rich and smokey sauce.
Provided by By: Debbie Jones
Categories Dinner Main Course
Time 2h30m
Number Of Ingredients 19
Steps:
- Pre heat oven to 160°C/320°F. Place a large wok or frying pan on medium heat. Add the olive oil, onion, minced garlic cloves and 2 roughly chopped celery sticks. Stir fry until the onions and celery are soft.
- Next add the mince meat to the pan and roughly break up with a wooden spoon.
- As the meat starts to cook add smoked paprika, ground cumin, hot chilli powder and 1 finely chopped red chilli pepper.
- Stir the spices into the meat and continue to cook until brown all over.
- Next add the tinned tomatoes, baby tomatoes, tomato puree and 1 beef stock cube dissolved in a small amount of boiling water.
- Stir well to combine all the ingredients then bring to a simmer and allow to cook gently for 5 minutes.
- Then add the chopped red bell pepper, 1 tbsp cocoa powder, and 2 tbsp Worcestershire sauce.
- Next add 1 tin of cannellini beans, drained and rinsed. Mix together well and then cover with a lid or tin foil.
- Place in the centre of a preheated oven and cook at 160°C/320°F for 2 hours. Check and stir half way through. Alternatively transfer to a slow cooker and cook on medium for 6-7 hours.
- Once cooked remove from the oven. Stir through some freshly chopped coriander and serve in bowls with rice, fresh chillies and soured cream.
Nutrition Facts : ServingSize 584 g, Calories 492 kcal, Carbohydrate 114 g, Protein 8 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1170 mg, Fiber 9 g, Sugar 90 g, UnsaturatedFat 2 g
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.
MEXICAN CHILI BEANS
In Mexico, chili is made from vegetables, including various chili peppers, and seasonings. Chili con carne (with meat) has meat added, and chili beans have beans. We in the U.S. have generalized chili to mean almost anything with chili powder in it. I got this recipe 40 years ago from a Mexican lady that was almost my mother-in-law, and she was a great traditional cook. Learned by watching because my Spanish is a little lacking.
Provided by rontaylor1998
Categories Onions
Time 24m
Yield 3 quarts, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Sort and wash beans.
- Cover beans plus one (1) inch with beef stock, bring to a rolling boil for five (5) minutes, turn off heat, cover and let stand one (1) hour.
- Add remaining ingredients, bring to a boil, reduce heat to a slow simmer, cover and cook about four (4) hours or until beans are tender and sauce has thickened, adding beef broth as need to keep beans slightly covered.
- Freely substitute 2 lbs small red kidney beans, or pinto beans, or a combination of the two (2).
- You may also substitute 3/4 lb of salt pork, diced, for the smoked bacon, adjusting salt as needed.
SOUTHERN CHILI & BEANS
Make and share this Southern Chili & Beans recipe from Food.com.
Provided by Loves2Teach
Categories Vegetable
Time 3h5m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Brown the beef and drain the fat off.
- Crumble the cooked beef into pea size pieces.
- In a large pot, combine the beef plus the remaining ingredients and bring to a simmer over low heat.
- Cook stirring every 15 minutes for 2-3 hours.
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.
QUICK HOMEMADE CHILI CON CARNE WITH BEANS
Make and share this Quick Homemade Chili Con Carne With Beans recipe from Food.com.
Provided by Christine
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large skillet; add garlic, onion and ground beef.
- Stir until browned.
- Pour off excess fat.
- Add beans with liquid, tomato sauce, salt and chili powder.
- Simmer over low heat stirring occasionally, until chili is desired thickness.
EASY CHILI CON CARNE (NO BEANS)
Some people like beans in their chili, some do not. This chili has no beans, but if you like beans, you can easily serve them on the side.
Provided by PalatablePastime
Categories Vegetable
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef in a large deep pan.
- Drain fat.
- Add the garlic, 6 tbsp of the chili powder, and cumin, stirring to coat beef.
- Add the tomato sauce and the beef broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour (add some water if your heat is too high and chili gets too thick).
- Add masa gradually, stirring after each addition, until chili reaches desired thickness.
- Simmer 15-20 minutes more, then season to taste with salt and add cayenne, paprika, and last tbsp of chili powder.
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