Simple Chilli Con Carne Food

SO SIMPLE CHILI CON CARNE

Steps:

• Fry onion and garlic in olive oil until onion goes clear.
• Add mince and brown.
• Add condensed tomato soup and beans in chili sauce, mixing in well.
• Place lid on and let simmer about 30 minutes.
• Serve with:.
• •Rice.
• •Nachos, sour cream and avocado.
• •Baked potato.
• and with grated cheese.

EASY CHILLI CON CARNE

Steps:

• Heat the oil in a large, deep frying pan. I use a wok, to feel exotic. Cook the garlic, onion and chillis until your kitchen smells wonderful. I prefer to keep the onion fairly crisp. The less oil you use the better but a tablespoon is a good guideline.
• Add the beef mince and fry until browned, then drain off as much oil as you can.
• Add the stock, tomato purée and tomatoes and mix well.
• Add the kidney beans, paprika, cumin and coriander and season well. If you like your bell pepper nice and soft, add it here.
• Simmer, stirring occasionally, for as long as you have. Time suits this recipe well but if you only have five minutes, so be it. Halfway through the simmering time, add the bell pepper if you haven't already. Now is also a good time to get rice cooking.
• Add a pinch of nutmeg if you like, I find it gives it a subtle undertone, but it's down to personal taste. More black pepper works well at this point too. Taste it, add more cumin and possibly chilli powder if it suits your taste.
• Serve with rice, tortillas or tortilla chips as you prefer. Goes great with sour cream.

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.

CHILLI CON CARNE RECIPE

Steps:

• Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
• Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
• Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
• Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
• Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.
• Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
• Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
• Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
• Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
• Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
• Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
• Check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
• Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
• Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
• Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
• Serve with soured cream and plain boiled long grain rice.

SIMPLE CHILLI CON CARNE

Steps:

• Cook rice according to pack instructions
• Chop the onion and garlic, and add to the pan with the mince, fry until browned.
• Drain off the kidney beans, wash and add to the pan. Add the mixed peppers and chopped tomatoes. Add the chilli, depending on how hot you like it, 1, 2 or 3 tablespoons. Add the cumin.
• Let the chilli simmer then add gravy powder to the mixture to thicken

EASY CHILI CON CARNE (NO BEANS)

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.

CHILI CON CARNE II

Steps:

• In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
• Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
• Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.

EASY CHILLI CON CARNE

Steps:

• Heat oven to 150C/fan 130C/gas 3. Heat the oil, preferably in a large flameproof casserole, and fry the onions for 8 mins. Add the garlic, spices and oregano and cook for 1 min, then gradually add the mince, stirring well until browned. Stir in the tomatoes, add half a can of water, then crumble in the stock and season.
• Cover and cook in the oven for 30 mins. Stir in the peppers and sundried tomatoes, then cook for 30 mins more until the peppers are tender. Stir in the beans.
• To serve, reheat on the hob until bubbling. Serve with avocado or a big salad with avocado in it, some basmati rice or tortilla chips and a bowl of soured cream.
• If you want to use a slow cooker, fry your onions in a pan for 8 mins, then add your garlic, spices and oregano and cook for a minute. Gradually add the mince until it's brown. Tip into your slow cooker with the tomatoes, peppers, sundried tomatoes and beans, crumble in the stock cubes and season to taste. Cook on Low for 8-10 hours, then serve as above.

CHILLI CON CARNE

Steps:

• Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
• Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
• Brown the 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
• Making the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add these as well. Tip in ½ tsp dried marjoram and 1 tsp sugar, if using (see tip at the bottom), and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
• Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
• Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavors to mingle and the meat.
• Serve with soured cream and plain boiled long grain rice.

QUICK AND EASY CHILI CON CARNE

Steps:

• Saute onions in olive oil until translucent. add minced garlic and continue to saute until fragrant, about 30 seconds.
• In dutch oven, brown ground beef. Drain and add onions and garlic.
• Add spices and tomatoes with juice -- DO NOT DRAIN. Heat to boiling and simmer for one hour.
• Add beans (also DO NOT DRAIN) and heat through, approximately 20 minutes.
• Top with cheese and serve with hot biscuits or corn bread.
• If in a hurry, you can cook onions and garlic with the beef, and also add the kidney beans at the beginning and simmer the whole thing for as little as half an hour. It turns out fine, it's just that the flavor is not as developed.

DELICIOUS CHILLI CON CARNE

Steps:

• Sweat the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.
• Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.
• Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.
• Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.
• Serve over steaming hot rice.