CHILI CON CARNE
Provided by Food Network Kitchen
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 18
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.
CHILI CON CARNE
This hearty chili has just the right level of spice. One bite and you'll see why it's Betty's Best!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 4
Number Of Ingredients 11
Steps:
- In 3-quart saucepan, cook beef, onion and garlic over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain.
- Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
- Stir in beans. Heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.
Nutrition Facts : Calories 390, Carbohydrate 35 g, Cholesterol 70 mg, Fat 1/2, Fiber 9 g, Protein 31 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 6 g, TransFat 1 g
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.
JOHN'S CHILLI CON CARNE
A warm, comforting chilli is the ultimate family meal. This dish is great for all seasons and has a mix of sweet (cascabel) and smoky (ancho) chillis to give it depth
Provided by John Torode
Categories Dinner, Main course, Supper
Time 5h30m
Number Of Ingredients 16
Steps:
- Heat oven to 160C/140C fan/ gas 3. Heat a large cast-iron pot or saucepan over a high flame, pour in the oil, then drop in the onions, chillies, paprika and thyme. Cook for 5 mins until the onions soften. Add the celery, give it a stir and crumble in the stock cube. Stir again and cook for another 5 mins
- Add the beef, stir well, then colour for a few mins to coat the meat with the spices. Add the flour and coat everything with a more few stirs, then add the remaining ingredients, along with 1 tsp salt.
- Let it come to the boil, then put a lid on, place in the oven, reduce the temperature to 140C/120C fan/ gas 1 and cook for 4 1 /2 hrs.
- Take the pot out of the oven and remove the carrots, chop them into small chunks, then put them back in. I like plenty of sauce, but you may want to remove some if you don't want it too saucy - be sure to keep it, it's great on toast when cold. Remember to remove the chillies before you serve. Finally, scatter with coriander, if you like
Nutrition Facts : Calories 449 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 1.3 milligram of sodium
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 SUPREME
I LOVE chili!!! great to have on a cold day! or, if you're like me, on any day!!
Provided by Chryssi Moseley @alleegator13
Categories Chili
Number Of Ingredients 12
Steps:
- Put ground meat and oil into Dutch oven. Cook until meat is brown, then drain the fat. Add the chopped onions, garlic, tomatoes, chili powder, paprika, salt and pepper, cayenne pepper, oregano, and water to meat. Cook about three minutes while stirring well. Simmer until done, about 1 hour. Note: If you like beans in your chili, dish up over cooked kidney beans. For Cincinnati-style chili, serve over cooked spaghetti. For chili mac, add 1/2 pound cooked elbow macaroni.
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Ratings 90Calories 524 per servingCategory Dinner
- Heat the olive oil in a large pan over medium heat. Add the onions and sauté until lightly golden, 2 to 3 minutes. Add the garlic and fry another minute.
- Add the ground beef; fry until fully cooked and no pink shows at all in the meat (about 8 minutes).
- Add the cumin, oregano, paprika, cayenne pepper, and tomato paste and cook, stirring about 2 minutes.
- Add the tomatoes, beef stock, and beans. Season to taste with salt and pepper, stir in the parsley, and bring to a simmer over low heat.
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5/5 (47)Total Time 1 hr 50 minsCategory DinnerCalories 335 per serving
- Heat a large Dutch oven on the stove over medium heat. Once hot, add the oil and swirl to coat the bottom of the pot. Add the onions and saute for 2 minutes, then add the jalapenos and saute for an additional 2 - 3 minutes (or until the onions are turning translucent). Add the salt and stir to combine. Add the garlic and saute for approximately 30 seconds (or until aromatic).
- Add the cumin, oregano, smoked paprika, cayenne pepper, and stir to combine and evenly coat the meat. Saute for 2 minutes to toast the spices.
- Add in the tomato paste, diced tomatoes with juices, water, roasted beef base bouillon, and kidney beans. Stir to combine and bring to a boil. Reduce the heat to a simmer.
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From delish.com
Cuisine AmericanServings 6-8Occupation Contributing Recipe DeveloperTotal Time 3 hrs 15 mins
- Season beef with salt and pepper. Working in batches, sear meat until golden brown, adjusting heat as necessary.
- Transfer to a plate. Lower heat to medium and cook onion and garlic until softened and deeply golden, about 5 minutes, scraping up caramelized bits with a wooden spoon.
- Add tomato paste to pot and cook, mixing constantly until it is darkened in color, about 2 to 3 minutes.
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