CHILI CON CARNE MEATLOAF
This is a really great, different twist on meatloaf from the Quaker Oatmeal Kitchens. It tastes wonderful with cornbread and a salad.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 350°.
- In a large bowl, combine ground beef, oats, 2/3 cup chili, egg, 1/4 cup scallions, salt and pepper; mix lightly but thoroughly then press the mixture evenly into a 9-inch round metal cake pan.
- Bake for 45-50 minutes or until center of meatloaf registers 160° on an instant-read thermometer; remove from oven and set aside.
- Place remaining chili in a microwave-safe bowl; cover and heat on high for 1-2 minutes.
- Drain any juices from meatloaf and discard.
- Top drained meatloaf with hot chili; sprinkle with cheese; bake 5 minutes longer or until cheese has melted.
- Let meatloaf stand 5 minutes before cutting; top with remaining 1/4 cup scallions.
- To serve, cut meatloaf into 8 wedges.
QUICK MEATLOAF CHILI
Steps:
- Gather the ingredients.
- In large pot heat olive oil over medium heat. Add onion and garlic; cook and stir for 5 minutes. Add jalapeño pepper; cook and stir for 3 minutes.
- Add meatloaf, diced tomatoes, tomato sauce, beef broth, black beans, chili powder, cumin, Tabasco, and salt and pepper to taste. Bring to a simmer; reduce heat to low and simmer for 25 to 35 minutes until slightly thickened.
- Serve immediately with sour cream, Parmesan cheese, and more jalapenos.
- Enjoy!
Nutrition Facts : Calories 330 kcal, Carbohydrate 39 g, Cholesterol 40 mg, Fiber 15 g, Protein 20 g, SaturatedFat 3 g, Sodium 1449 mg, Sugar 8 g, Fat 12 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
CHILI MEATLOAF
Quick and easy to make yet SO packed with flavor! Serve with buttery mashed potatoes and crisp green beans.
Provided by MMers
Categories Meat
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, beat egg with a fork.
- Add bread crumbs, salt and pepper.
- Gently mix in ground beef.
- Set aside.
- In a large frying pan, heat oil on medium-high heat.
- Add onion; cook for 5 minutes or until softened.
- Add sweet pepper and chili powder.
- Cook for another 4 minutes.
- Let cool slightly and then add to beef mixture.
- Add kidney beans and salsa.
- Pack into an 8 by 4 inch loaf pan.
- Bake in preheated 350F (180C) degree oven for 60-75 minutes.
- Drain off fat.
- Sprinkle cheddar cheese on top of meatloaf and return to oven for 5-7 minutes or until cheese is bubbly.
CLASSIC CHILI CON CARNE
This is a classic recipe from Robb Walsh, a Texas food historian and a restaurateur: no beans. In the Texas spirit, it does, however, call for three pounds of meat - boneless chuck, buffalo or venison. There is also some bacon for good measure. This is a hearty meal, great for a cold day when the best thing to do is to stay in and watch that other Texas religion, football.
Provided by Jennifer Steinhauer
Categories dinner, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the chile powder: Place the chiles flat in a cast-iron skillet over medium heat and cook, turning as needed, until lightly toasted. Transfer to a plate to cool. Put the cumin seeds in the hot pan and stir until fragrant. Transfer to a bowl to cool.
- Using scissors, cut the chiles into small strips. Using a spice grinder or a clean coffee grinder, grind in batches into a powder. Pour into a bowl. Grind the cumin seeds into a powder and add to the bowl. Add the oregano and garlic powder. If the mixture is still coarse, grind again until fine. Reserve 3 1/2 tablespoons for the chili; save the rest in a jar.
- For the chili: In a Dutch oven over medium heat, stir the cumin seeds until fragrant, about 1 minute. Pour onto a work surface and using a small, heavy skillet, crush them coarsely. Set aside.
- Return the pot to medium-high heat, add the bacon and fry until crisp, 5 to 8 minutes. Transfer to paper towels to drain.
- Increase the heat to high. Working in small batches, add the beef cubes to the pot and cook, stirring, until well browned on all sides. Using a slotted spoon, transfer the beef to a bowl.
- Reduce the heat to medium, add the onions to the remaining bacon drippings and sauté until lightly browned, about 8 minutes.
- Add the crushed cumin, reserved chili powder, paprika, oregano, black pepper, thyme, salt and garlic and cook, stirring often, for 1 minute. Crumble in the bacon and add the broth, tomatoes, 1 cup water, anchos and the browned beef. Increase the heat to high and bring to a boil, then decrease the heat to low, cover partly and simmer for 2 hours, until the meat is very tender. Add water as needed to maintain a good chili consistency.
- Remove the anchos, purée them in a food processor or blender and return the purée to the pot. Stir well, simmer for a few minutes to blend the flavors and serve.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 6 grams, Sodium 557 milligrams, Sugar 5 grams, TransFat 0 grams
AWARD WINNING CHILI CON CARNE
This chili recipe is many years in the making and I have won several awards with it. I think you'll be pleased with it. You can alter it to your own spice levels to achieve your perfect chili. Garnish with shredded mozzarella cheese, and use corn chips for dipping.
Provided by CHEFJIMMY
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h35m
Yield 8
Number Of Ingredients 22
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.
Nutrition Facts : Calories 494.6 calories, Carbohydrate 29.1 g, Cholesterol 85.8 mg, Fat 27.2 g, Fiber 7.5 g, Protein 31.6 g, SaturatedFat 8.9 g, Sodium 1211.6 mg, Sugar 9.2 g
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 LOAF
Provided by Craig Claiborne
Categories dinner, weekday, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat oil in skillet and add onions and garlic. Cook, stirring, until wilted. Add green pepper, celery and chili powder and cook, stirring, about 1 minute longer. Add tomatoes and bring to boil. Let cook about 5 minutes. Sprinkle with black pepper and pepper flakes. There should be about 3 cups. Let cool.
- Preheat oven to 375 degrees.
- Put pork and veal in mixing bowl. Add egg, then stir in cooled vegetable mixture and bread crumbs. Blend thoroughly.
- Spoon mixture into 6 1/2-to-7-cup loaf pan and smooth over top. Put dish in oven and bake about 1 1/4 to 1 1/2 hours. Internal temperature on meat thermometer should be 160 degrees. Serve hot with tomato sauce with chili if desired or serve cold in sandwiches.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 13 grams, Carbohydrate 15 grams, Fat 23 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 8 grams, Sodium 262 milligrams, Sugar 3 grams, TransFat 0 grams
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.
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