Napa Goat Ranch Chili Con Carne Food

CHILI CON CARNE

Steps:

• 1. Pat the meat dry with a paper towel and season with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Add the meat, in batches, and cook, turning, until well browned, about 3 minutes per batch, adding more oil to the pan as needed. Transfer the meat to a bowl and reserve.
• 2. Add the onion to the pot and cook over medium heat until golden and tender, scraping up the browned bits with a wooden spoon from the bottom of the pan, about 10 minutes. Add the garlic and cook, stirring for 2 minutes more. Stir in 1/4 cup chili powder, cumin, and oregano and cook for 2 minutes. Add the crushed tomatoes and 2 cups broth. Add the meat and any accumulated juices back to the pot. Bring to a gentle simmer. Season chili with salt and pepper, cover, and cook 30 minutes.
• 3. In a food processor or blender, puree half the beans with remaining 1/2 cup broth. Add both the whole and pureed beans to the chili. Let simmer, uncovered, until the meat is tender, about 1 hour more, stirring occasionally to prevent sticking. Stir in the remaining 1 tablespoon chili powder and season with salt and pepper, as needed. Serve chili over rice with condiments as desired.

RANCH CHILI

Steps:

• Toss the pork cubes with salt and pepper; set aside.
• Fry bacon in a large, heavy soup kettle or Dutch oven over medium heat until fat renders and the bacon crisps, about 10 minutes.
• Remove the bacon with a slotted spoon to a plate lined with paper towels; pour all but 2 t of fat from the pot into a small bowl; set aside.
• Increase heat to med-high, add half of the meat to the now empty pot, and cook until well browned on all sides, about 5 minutes.
• Transfer the browned meat to a bowl.
• Brown the remaining meat, adding another 2 t bacon fat to the pot if necessary; transfer the second batch of meat to the bowl.
• Decrease heat to med-low and add 3 T bacon fat to the now empty pot.
• Add the onion, jalapeno, chili powder, cumin, and oregano; cook, stirring occasionally until the vegetables are beginning to brown, 4-5 minutes.
• Add the garlic and brown sugar; cook until just fragrant, about 15 seconds.
• Add the diced tomatoes and scrape the pot bottom to loosen any browned bits.
• Add the reserved bacon, browned pork, and water; bring to a simmer.
• Continue to cook, uncovered, at a slow simmer until the meat is tender and the juices are dark and starting to thicken, about 2 hours.
• Add the beans, reduce heat to low, and simmer, uncovered, stirring occasionally, for 30 minutes.
• Adjust the seasoning with additional salt if necessary and serve with desired toppings-diced fresh tomatoes, lime wedges, diced avocado, sliced scallions, chopped red onion, chopped cilantro, sour cream, shredded Monterey Jack cheese or cheddar.

NAPA GOAT RANCH CHILI CON CARNE SEASONING MIX

Steps:

• Combine the ingredients together in a jar with a tight sealing lid. Use about 1/3 cup for recipes calling for a chili seasoning packet.

ONE-POT CHILI CON CARNE

Steps:

• Place ground beef in a large skillet and cook over medium-high heat until brown. Drain and set aside.
• Saute the onions, celery and bell pepper until onions are soft and translucent.
• Add the ground beef, onions, celery and bell pepper with the remaining ingredients to a large pot.
• Bring to a boil, reduce heat and simmer for 1 1/2-2 hours, stirring occasionally.
• Serve with a dollop of sour cream and grated cheddar cheese on top.

AWARD WINNING CHILI CON CARNE

Steps:

• Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
• Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
• Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
• In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.

CHILI CON CARNE (COOKS COUNTRY)

Steps:

• Add the can of tomatoes and the chipotle chiles to a food processor and pulse until smooth.
• Cook the bacon in a large Dutch oven over medium heat until crisp. Transfer the bacon to paper towel-lined plate and reserve 3 tablespoons bacon fat.
• Pat the beef dry with paper towels and season with salt and pepper.
• Heat 1 tablespoon of the reserved bacon fat in empty Dutch oven over medium-high heat until just smoking. Working in batches, brown the beef on all sides (use a second tablespoon of the reserved bacon fat for the second batch). Be sure not to overcrowd the pan or the beef will steam and not brown. Transfer the browned beef to a bowl and set aside.
• Add remaining tablespoon of bacon fat, onion, and jalapeno to empty Dutch oven and cook until softened, about 5 minutes.
• Stir in chili powder, cumin, oregano, and garlic and cook until fragrant, about 30 seconds.
• Stir in water, pureed tomato mixture, bacon, browned beef, and sugar and bring to boil.
• Reduce heat to low and simmer, covered, for 1 hour.
• Remove cover, skim fat from the surface and continue to simmer uncovered until meat is tender, 30 to 45 minutes.
• Ladle 1 cup chili liquid into medium bowl and stir in muffin mix; cover with microwave-safe wrap/waxed paper. Microwave until mixture is thickened, about 1 minute. Slowly whisk mixture into chili and simmer until chili is slightly thickened, 5 to 10 minutes. Season with salt and pepper before serving. Garnish with avocado and cheese if desired.
• The chili can be refrigerated for up to 3 days.

GODDEN'S WORLD-FAMOUS CHILI CON CARNE WITH BEANS

Steps:

• Put beef broth or buillon on low heat to simmer.
• While broth heats up, brown ground beef and drain excess fat, add to broth.
• While beef is browning, chop onion, add to broth.
• Add tomato paste, chili beans to broth.
• Add garlic, chili powder, oregano, basil, cumin.
• Add red peppers, salt, pepper, if desired.
• Simmer at least 2 hours.
• Serve with grated cheese on top.
• You can omit the red pepper and/or change the chili powder to teaspoons, if you like yours milder.