CHILLI CON CARNE RECIPE
This great chilli recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up storecupboard ingredients.
Provided by Good Food team
Categories Dinner, Lunch
Time 1h10m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 387 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 2.32 milligram of sodium
CHILI CON CARNE
At chili suppers, this chili con carne recipe always disappears first! It's nice at home, too, since the longer it sits in the refrigerator, the better the taste seems to get. -Janie Turner, Tuttle, Oklahoma
Provided by Taste of Home
Time 1h50m
Yield 10 servings ( 2 1/2 qt.)
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside. , In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined. , Add tomatoes and browned beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. If desired top with sour cream and jalapeno.
Nutrition Facts : Calories 264 calories, Fat 14g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 892mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 5g fiber), Protein 20g protein.
BUCK'EM-OFF-CHILI CON CARNE
This is a great recipe for any day and at any time. I took first-place award in a Chili Contest at the Cloverdale Rodeo in the summer of 2000. There were 18 Chefs participating in the contest.
Provided by William Uncle Bill
Categories Cheese
Time 3h20m
Yield 24 8ounce servings, 24 serving(s)
Number Of Ingredients 28
Steps:
- Cut rib steaks or roast into 3/8" cubes.
- Place into a large bowl and sprinkle with flour, mixing well to coat.
- In a large frying pan, heat olive oil on medium high heat.
- Add coated meat cubes and fry until lightly browned, about 5 minutes, stirring frequently.
- Transfer meat cubes to a large cooking pot.
- Add chopped garlic, chopped onions, red kidney beans including liquid, plum tomatoes including liquid, tomato paste, beef broth, mushrooms including liquid, chili powder, ground cumin, sugar, Italian seasoning, cayenne pepper, dried oregano leaves, black pepper, salt, sweet red pepper, green pepper and celery and simmer covered, for at least 1 1/2 hours, stirring occasionally.
- Add beer and red wine and continue to simmer covered, for 15 minutes.
- At this time, adjust seasonings to taste.
- In a small bowl, mix together tapioca starch with 1/4 cup of water.
- While chili is simmering add tapioca mixture to thicken slightly.
- When serving, add some grated sharp cheddar cheese and finely chopped onions for garnish.
- You can substitute and use 2 pounds of lean ground round instead of chuck steaks.
- Dredge ground round in flour and fry until lightly browned.
- Continue with the recipe.
Nutrition Facts : Calories 142.1, Fat 7.3, SaturatedFat 2.2, Cholesterol 7.4, Sodium 298.9, Carbohydrate 12.9, Fiber 3, Sugar 3.9, Protein 4.7
SPICY CHILI CON CARNE
What a wonderful combination of flavours ! - the beans with the beef and chili makes it a real comfort food,serve either in a bowl with crackers, with rice, or salads as a main meal. Great served over a split baked potato.
Provided by JoyfulCook
Categories One Dish Meal
Time 1h50m
Yield 6-4 serving(s)
Number Of Ingredients 16
Steps:
- Place oil in a large saucepan and cook the onions and garlic until soft.
- Add the beef, stirring with a fork to break it up until it looses its pinkness.
- Add all the ingredients - EXCEPT the beans. stir and simmer on low heat for 1 hour.
- Drain kidney beans, add to the beef and cook for a further half hour.
- Serve either in a bowl with crackers or with either rice or salads as an evening meal. Great to freeze.
Nutrition Facts : Calories 444.4, Fat 18.4, SaturatedFat 5.7, Cholesterol 56.9, Sodium 512, Carbohydrate 41.8, Fiber 12.9, Sugar 5.3, Protein 29.6
More about "buckem off chili con carne recipes"
CHILI CON CARNE (BEEF CHILI) | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
CHILI CON CARNE DIP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEST HOMEMADE CHILI CON CARNE RECIPE - KEY TO MY LIME
From keytomylime.com
CHILI CON CARNE – MEMORIES FROM A RECIPE BOX
From memoriesfromarecipebox.com
BUCKEM OFF CHILI CON CARNE RECIPES
From tfrecipes.com
CHILI CON CARNE - TRADITIONAL NORTH AMERICAN RECIPE | 196 FLAVORS
From 196flavors.com
BIG BATCH CHILI CON CARNE | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
BUCK'EM-OFF-CHILI CON CARNE RECIPE | FOOD NET
From recipebridge.com
BUCK'EM-OFF-CHILI CON CARNE - PLAIN.RECIPES
From plain.recipes
BUCK'EM-OFF-CHILI CON CARNE | NATURALLY SAVVY
From naturallysavvy.com
KFC NOW HAS CHEESY CHILI CON FAMOUS BOWL AND TWISTER
From yummy.ph
BUCK EM OFF CHILI CON CARNE RECIPE - WEBETUTORIAL
From webetutorial.com
SAVORY.RECIPES
From savory.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love