Rose Marys Chili Con Carne Food

CHILI CON CARNE

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

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.

ROSE MARY'S CHILI CON CARNE

Steps:

• 1. In a very large pot brown ground beef with onions and bell peppers. Drain excess liquid when meat is completely browned, and add back to pot.
• 2. Then add remaining ingredients except beans, stir to mix thourgly, and bring to a boil, stir to prevent from sticking to bottom of pot. REDUCE HEAT to low and simmer for about 2 hours, stirring frequently to prevent sticking.
• 3. Stir in UNDRAINED beans during the last half hour of cooking. Heat thourgly. Serve with your favorite condiments, chopped onions, cheddar cheese, sour cream, crackers, jalapeno peppers, hot dogs & cooked macaroni.
• 4. Note you can add canned green chilies if you prefer a spicier version& or Crushed red peppers. This recipe is very thick rich, and very tasty. Hope you enjoy it.YOU CAN ALWAYS ADD HEAT TO THE RECIPE, BUT YOU CAN'T TAKE IT OUT.

3 IN ONE MEAT LOVERS CHILI CON CARNE

Steps:

• 1. These are MOST of the ingredients that I used in the chili.
• 2. Chop the onions and bell peppers to desired size, then add them with the lean ground beef to a very large pot. Heat over medium high heat till meat has browned, and is no longer pink. Break with a large spoon as you go. I prefer using a wooden spoon.
• 3. Once meat is fully cooked, remove from heat, and drain excel liquid through a colander or strainer, then add the meat back into the pot and return to medium high heat.
• 4. Add all 3 cans of the tomatoes undrained, then stir to mix together. Then add the garlic powder and cumin. stir and continue to cook, stirring to prevent meat from sticking.
• 5. Now add the 3 packages of the chili mix, and stir to blend. Add the tomato paste, and stir and blend as it cooks. Stir in the tomato juice and continue to mix and allow to cook. Pour in water or beef broth, and stir. Add additional liquid if desired, but we like ours very thick. Lower heat and allow to cook for at least an hour or so or as desired. PLEASE BE SURE TO STIR, TO PREVENT MEAT FROM STICKING TO BOTTOM OF POT. Add hot dogs to pot if desired during last 10 minutes or so of cooking.
• 6. WHEN DONE assemble and serve as desired. Chili Mac adding your favorite condiments.
• 7. Warm Hot Dog buns if desired. Assemble chili dog and top with your favorite condiments.
• 8. Pile in the chili to a large bowl and top with what ever you like. Enjoy.
• 9. This is what the finished product looked like. So thick rich tasty & good. I could not resist showing you what the finished product looked like. NOTE: I PURPOSELY DID NOT ADD SALT OR PEPPER, BUT THAT IS A PERSONAL PREFERENCE.

CHILLI CON CARNE

Steps:

• Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.
• Pour in the red wine and boil for 2-3 minutes.
• Stir in the tinned tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, coriander, cinnamon, and Worcestershire sauce and crumble in the stock cube. Season well with salt and freshly ground black pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.
• Add the kidney beans and fresh coriander. Cook for a further ten minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary. Serve with rice, guacamole, sour cream and a big green salad.
• Que aproveche amigos!
• The chilli is much tastier a day or two after it's cooked because the flavours develop and the texture becomes richer. Simply leave to cool, stick in the fridge and gently heat before serving. If you're eating the chilli on the day you prepared it, any leftovers can be frozen in individual portions in well-sealed sandwich bags, then reheated by boiling from frozen in a saucepan of water for about 15-20 minutes until steaming hot.

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 MACARONI

Steps:

• Saute onions & garlic.
• Add beef and brown. Drain off fat.
• Stir in seasonings and tomato paste.
• Add broth. Bring to a boil.
• Partially cover and simmer for 45 minute Stir occasionally.
• Add drained beans cook 15 minute longer.
• Cook macaroni according to directions. Drain & add to chili.
• Heat well before serving.

THICK CHILI CON CARNE

Steps:

• Cook ground beef and onion in 3 T hot butter until browned.
• Add the kidney beans and tomato soup and cook 10 minutes.
• Combine the chili powder, flour, water and salt and make into paste. Blend into ground beef mixture.
• Bring to a boil and then cover and cook over low heat, stirring frequently, 45 minutes. Depending on your taste, feel free to add more or less chili powder. Serve hot -- with crackers or warm bread.
• If you like your chili less thick, just add the chili powder in step three and omit the flour, water and salt.