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.
TEXAS RISING CHILI CON CARNE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h55m
Yield 8 to 10 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 350 degrees F.
- Toast the whole dried ancho, arbol and New Mexico chiles on a baking sheet until puffed, 5 to 7 minutes. Let cool. Remove the seeds and stems
- In a spice or coffee grinder, grind the toasted chiles until fine. In a small bowl, mix the chile powder, cumin and oregano with enough hot water (about 2 tablespoons) until a thick paste forms.
- Heat a large Dutch oven over medium heat. Add the bacon and render until crispy, stirring occasionally. Using a slotted spoon, remove the bacon and reserve on a paper towel-lined plate. Keep the fat in the pot.
- Sprinkle the beef with salt and pepper. Increase the heat under the pot to medium high, add the beef in batches and cook until browned. Remove the beef and set aside. Add the chile paste and saute until fragrant, about 1 minute. Add in the onions, season with salt and pepper and saute until translucent, about 5 minutes. Add in the jalapenos and garlic and saute until fragrant, about 30 seconds.
- Add the beef back to the pot along with the hot beef stock, crushed tomatoes and cornmeal. Bring to a simmer and cook at a simmer until thick and rich, about 2 1/2 hours, adding more beef stock if the chili is getting too thick. Adjust the seasoning if necessary. Finish with lime juice to taste.
- Serve with Perry County Corn Bread and choice of toppings: crispy bacon, fried onions, crushed tortilla chips, sliced avocados and corn nuts.
- Preheat the oven to 375 degrees F. Heat the butter in a cast-iron skillet over medium heat until melted.
- In a bowl, mix together the cornmeal, flour and salt. In a measuring cup, whisk together the buttermilk and eggs.
- Mix the buttermilk/egg mixture into the dry mix until creamy and pourable. Add more buttermilk if needed to achieve the appropriate consistency. Pour the batter into the hot skillet and stir lightly. Transfer the skillet to the oven and bake until golden brown, about 20 minutes. Turn out onto a wire rack to cool.
CHILI CON CARNE II
This Recipe can easily be multiplied and freezes well.
Provided by BUBBLE
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h5m
Yield 10
Number Of Ingredients 15
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.
Nutrition Facts : Calories 397 calories, Carbohydrate 32.5 g, Cholesterol 61.5 mg, Fat 19.3 g, Fiber 7.3 g, Protein 23.9 g, SaturatedFat 5.5 g, Sodium 916.8 mg, Sugar 11.3 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.
REAL TEXAS CHILI (CHILI CON CARNE)
In Texas, putting beans in chili is prohibited by state law. This recipe does not use beans. Nor does it use tomato sauce or paste, common ingredients in so called "award-winning" chili recipes. If you're looking for authentic chili, this one's the real McCoy; an authentic recreation of the chili that was served in the days of the trail drives - where chili is said to have originated. Take your sweet time making this chili...nice and slow. Good Texas chili has to have time to ripen.
Provided by Annisette
Categories Meat
Time 2h55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Grind the meat through the coarse blade of a meat grinder.
- In a large skillet over medium-high heat, brown the meat in small batches in the bacon drippings.
- Using a slotted spoon, transfer the cooked meat to a second large heavy skillet. Set aside.
- Wash the ancho peppers in cold water. Discard the stems and seeds, and tear the peppers into 2 inch pieces.
- Place the pieces of pepper in a small sauce pan with 2 cups of cold water. Bring to a boil. Reduce the heat. Cover and simmer for 20 minutes.
- Drain the peppers, reserving the cooking water. Peel the skin from the peppers and place the peppers in the bowl of a food processor. Add the reserved water. Puree with short pulses.
- Mix the pureed pepper into the beef. Add 3 cups water. Bring mixture to a boil over high heat. Reduce heat to a slow simmer and cover. Simmer for 30 minutes.
- Stir in oregano, cumin, salt, cayenne, and garlic. Simmer, covered, for 45 minutes.
- Mix in the masa harina. Cover. Reduce heat to low and cook for 30 minutes, stirring occasionally to prevent the mixture from sticking.
- If the mixtures is too thick, thin it with a small amount of boiling water.
- Taste and adjust seasonings.
- Serve with hunks of smokin' hot cornbread and a tall iced tea.
Nutrition Facts : Calories 600.4, Fat 42.7, SaturatedFat 16.5, Cholesterol 158.5, Sodium 923.1, Carbohydrate 11.8, Fiber 4.2, Sugar 0.1, Protein 42
CHILI CON CARNE (TEXAS BEEF CHILI)
"Chili con Carne" - those 3 little words that describe such a great traditional meal. It translates from Spanish to "chili with meat," and while it might sound generic, it is spiced in such a way that every simple bite is filled with fantastic flavor.
Provided by Reily Products
Number Of Ingredients 19
Steps:
- Season beef with salt and pepper and set aside. Heat a large Dutch oven over medium heat and cook bacon, stirring occasionally, until fat renders and bacon is crisp, about 8-10 minutes. Using a slotted spoon, transfer bacon to a paper-towel lined plate. Sear beef in several batches until well browned on both sides, about 3-4 minutes per side. Transfer to a bowl and set aside. Pour beer (or extra broth) in pot and scrape up all of the browned bits from bottom of pot. Simmer and reduce liquid by half, then pour contents of Dutch oven over into the bowl, over the beef. Add oil to Dutch oven and, when hot, add onions. Cook, stirring occasionally, until onions are translucent and tender. Add garlic and peppers and continue to cook for 3-4 minutes. Add tomato paste and cook for 2 minutes longer. Add diced tomatoes, beef broth, cocoa powder and Chili Kit Spice and Seasoning Packets. (If you would like a thicker chili, also stir in the Masa Packet.) Whisk until well combined. Bring to a simmer and cook for 2-3 minutes longer. Add beef and bacon back to pot. Cook, covered, stirring occasionally, over medium-low heat for 3 hours or until beef is tender. Serve with chopped cilantro, grated cheese, sour cream and tortilla chips.
TEXAS CHILI CON CARNE WITH BEANS
Make and share this Texas Chili Con Carne With Beans recipe from Food.com.
Provided by Tonkcats
Categories Pork
Time 10h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Fry bacon until crisp.
- Remove bacon and drain on paper towel.
- Brown half the beef cubes in pan with bacon drippings five minutes.
- Place in slow cooker.
- Repeat with remaining meat. Stir bacon and remaining ingredients into 3 1/2 quart slow cooker.
- Cover and cook on low setting about 10 hours or until beef is tender.
- Stir occasionally.
- If you don't have a slow cooker place in large pot, cover, place on stove under low heat and follow directions above.
Nutrition Facts : Calories 930.3, Fat 84.7, SaturatedFat 34.7, Cholesterol 116.8, Sodium 884.8, Carbohydrate 25.5, Fiber 8.8, Sugar 7.5, Protein 17.6
TEXAS CHILI CON CARNE
I love to cook, but meals at my house have to be ready in a hurry because we're always on the go. I found this recipe in a magazine almost 30 years ago.
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in the tomatoes, tomato sauce, beans, chili powder, oregano, salt if desired, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Nutrition Facts : Calories 357 calories, Fat 12g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 1247mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 10g fiber), Protein 31g protein. Diabetic Exchanges
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- SEAR THE MEAT: Season the meat with a generous pinch of salt and pepper. Heat a large chili pot over medium-high heat. Add 1 tablespoon of oil to the pot and add a few pieces of meat at a time. Sear the meat on all sides, about 2-3 minutes and remove it to a plate. Repeat the process until all the meat is seared. You may need a little more oil than what's listed just depends on how well marbled the meat is.
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