My Favorite Chili Con Carne Food

CHILI CON CARNE

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.

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.

MY FAVORITE CHILI CON CARNE

Steps:

• Brown the beef, onions and green peppers together, then pour off grease.
• Add the other ingredients, stir, cover and let simmer 1 hour.
• Remove the bay leaves and serve.

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.

CHILI CON CARNE FOR 25

Steps:

• Cook onions in hot oil until tender but not brown.
• Add meat sprinkled with all the spices, herbs, and seasonings.
• Break up meat with fork and brown.
• Add tomatoes and tomato paste.
• Cover and simmer 45 minutes or longer, adding water as needed to maintain original level of liquid.
• Add beans and simmer for another 15-20 minutes.
• You can make this ahead (with or without beans) and reheat.
• Freezes well too.
• Two aluminum-foil roasting pans will conveniently hold the chili (without beans) for freezing.
• Total volumne of recipe- 42 cups.

FAVORITE CHILI

Steps:

• In a Dutch oven or soup kettle, brown beef in oil; drain. Add the onion, green peppers and garlic; cook until tender. , Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add beans and cornmeal; simmer for 15 minutes, stirring frequently. Garnish with cheese and onion if desired.

WAYNE GRETZKY'S CHILI CON CARNE

Steps:

• Cook beef in a frying pan over low heat until a small amount of melted fat forms.
• Stir in green pepper, celery and onions.
• Raise heat to medium and cook until vegetables are soft and beef has lost its pink color (about 10 min.).
• Stir in tomato paste, tomatoes, beans and seasonings.
• Simmer over low heat 30- 45 min.
• ,stirring often.
• Add drained pineapple chunks just before serving.
• If desired, mixture can be thinned with juice of drained pineapple.

MY FAVORITE CHILI

Steps:

• In a large kettle, stir fry the onion, green pepper, celery and garlic in the vegetable oil for about 8 minutes or until tender.
• Add the ground beef and cook until done.
• Drain.
• Return meat to kettle, add remainder of ingredients (and kidney beans) and enough water to come to the top of the chili ingredients.
• Stir til mixed completely.
• Simmer on low heat, uncovered for at least 3 hours.
• Top with cheddar cheese and sour cream if desired.