Chilli Con Carne With Cheese Quesadilla Triangles Recipes

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CHILLI CON CARNE WITH CHEESE QUESADILLA TRIANGLES



Chilli Con Carne With Cheese Quesadilla Triangles image

This traditional Mexican dish is a joy to feed the family on any weeknight. Full of protein and flavour this dish is sure to please both the carnivorous and picky eaters. The cheesy quesadilla triangles offer an unusual yet delightful twist in place of rice or corn chips. Leftover chilli con carne is also great wrapped in tortillas or served over nachos the next day so you can be sure there will be not a mouthful left of this mouth watering mexican dish. Add less chilli powder (or omit it) for those who aren't fond of spicey foods. Although this dish isn't overpoweringly spicy and chilli does add a subtle, tantalizing zing.

Provided by Brittney_B

Categories     Stew

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 18

3 tablespoons olive oil
1 kg beef chuck steak, trimmed of fat, cut into 2cm pieces
1 brown onion, chopped
2 garlic cloves, diced
1 red capsicum, diced
3 teaspoons Mexican chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon paprika
800 g diced tomatoes
3 tablespoons tomato paste
1 cup water
420 g canned red kidney beans, rinsed, drained
1/2 cup fresh coriander leaves, chopped
4 flour tortillas
1 cup tasty cheese
1 avocado, diced
sour cream, to serve

Steps:

  • Heat 2 tbs of the oil in a pan over medium-high heat. Add the beef, onion, garlic and capsicum and cook, stirring until beef has browned.
  • Add 2 tsp mexican chili powder,cumin, oregano and paprika and sauté for 2 minutes or until fragrant.
  • Add the diced tomato, tomato paste, water and kidney beans. Bring to the boil.
  • Reduce heat to low and cook, covered, for 20 minutes.
  • Meanwhile to make the quesadillas, sprinkle half the cheese and half of the remaining 1 tsp of Mexican chili powder over one tortilla. Cover with another tortilla.
  • Heat remaining 1 tbs of oil in a pan. Place quesadilla in pan and fry for 2 minutes each side or until cheese has melted. Remove from pan and slice into 8 triangles as you would cut a pizza. repeat with remaining tortillas, cheese and mexican chili powder.
  • Uncover pan with chilli con carne, remove from heat, stir in coriander and season with salt and pepper. Divide chilli con carne among serving bowls and top with avocado and sour cream. Serve with quesadilla triangles and enjoy!

DELICIOUS CHILLI CON CARNE



Delicious Chilli Con Carne image

This is the perfect chilli con carne recipe. Lovely with basmati rice. It will set your taste buds a light with the flavours. I promise this is one of the best carne recipes you'll try

Provided by Chef Punchin

Categories     Long Grain Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 large onions or 2 banana shallots, chopped
2 garlic cloves, finely chopped
1 red chili pepper, chopped
2 sprigs fresh thyme, leaves picked and roughly chopped
olive oil, for frying
500 g good quality beef mince
1 teaspoon ground cumin
2 teaspoons sweet paprika
1 teaspoon dried oregano
3 fresh tomatoes or 1 beef tomatoes, roughly chopped
400 g chopped tomatoes
100 -200 ml chicken stock or 100 -200 ml beef stock
3 tablespoons tomato puree
1 cinnamon stick
1 bay leaf
400 g kidney beans, drained and rinsed
salt and pepper
boiled cooked rice, to serve

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.

KICK ASS NACHOS USING LEFTOVER CHILLI CON CARNE OR CHICKEN



Kick Ass Nachos Using Leftover Chilli Con Carne or Chicken image

To the untrained eye this doesn't look much cop but it's such a good dish you just gotta try it! The jalapeños are essential as is the sour cream and guacamole. I've given the beef version below but I also like using shredded chicken, onions and garlic, with black pepper and cayenne instead of the chilli con carne. A complete meal in itself and damn fine one at that.

Provided by robd16

Categories     Mexican

Time 12m

Yield 1 serving(s)

Number Of Ingredients 7

100 g tortilla chips (approx)
8 slices pickled jalapeno peppers (approx)
8 tablespoons leftover chili, con carne heated through (approx)
6 tablespoons salsa, heated through (can use pasta sauce)
80 g grated cheese (approx)
4 tablespoons guacamole (approx)
2 tablespoons sour cream (approx)

Steps:

  • Assemble the Nachos on individual plates. Try to distribute the ingredients evenly, in little pockets, throughout the nachos including the cheese but reserving some to sprinkle on top.
  • Microwave for 2 minutes making sure the cheese is melted and top with guacamole and sour cream.
  • Eat with your hands and get really messy. Fantastic!

Nutrition Facts : Calories 969.9, Fat 54.9, SaturatedFat 20.9, Cholesterol 85.5, Sodium 2458.5, Carbohydrate 94.2, Fiber 12.5, Sugar 6.3, Protein 32.8

CHILLI CON CARNE



Chilli Con Carne image

Make and share this Chilli Con Carne recipe from Food.com.

Provided by Wild Thyme Flour

Categories     Stew

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 (400 g) cans kidney beans
2 (400 g) cans chopped tomatoes
900 g braising steak (3/4 inch cubes)
1 tablespoon flour
4 tablespoons oil
2 onions, chopped
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cumin seed
2 tablespoons dark muscovado sugar
3 garlic cloves, crushed
600 ml beef stock
sour cream
chopped coriander, to serve

Steps:

  • Season the cubed beef with salt and pepper, dust with the flour.
  • Heat the oil in a wide frying pan and brown the beef in batches. Remove from the pan and set aside.
  • Add the onions to the same pan along with thechilli, paprika, cumin and sugar and brown 8-10 minutes until deep golden and caramelised.
  • Return the meat to the pan together with tomatoes and stock.Bring to the boil ans simmer for 1 hour. Add the kidney beans and simmer for a further 30 minutes or unlil the beef is meltingly tender.
  • Serve sprinkled with chopped fresh coriander.

Nutrition Facts : Calories 632.6, Fat 39.2, SaturatedFat 13, Cholesterol 102, Sodium 801.4, Carbohydrate 33.3, Fiber 8.2, Sugar 10.5, Protein 37.2

CHILLI CON CARNE WITH CHORIZO



Chilli Con Carne With Chorizo image

Make and share this Chilli Con Carne With Chorizo recipe from Food.com.

Provided by hectorthebat

Categories     Peppers

Time 1h9m

Yield 6 serving(s)

Number Of Ingredients 15

1 onion
2 tablespoons oil
1 garlic clove
700 g beef mince
3 teaspoons chili
1 teaspoon cumin
400 g tomatoes
1 stock, cube
3 tablespoons tomato puree
110 g chorizo sausage
2 tablespoons chili sauce
2 bell peppers
800 g kidney beans
1 teaspoon cornflour
bread

Steps:

  • In a large saucepan, fry the onion in the oil over a medium heat until soft. Add the garlic and cook for 1 minute. Add the mince and cook until it browns, stirring to break up any clumps.
  • Stir in the chilli powder and cumin, then add the tomatoes, stock, and tomato puree. Cover with a lid and simmer gently for 45 minutes, stirring often.
  • Meanwhile, peel the skin off the outside of the chorizo and discard, then cut it into small cubes. Cook in a non-stick frying pan over a medium heat for 3-5 minutes until the fat starts to run out.
  • Add the chorizo and fat in the pan to the mince, then add the sweet chilli sauce, pepper, and kidney beans. Simmer for another 10 minutes.
  • Mix the cornflour with 2tbsp cold water, stir in and cook until simmering again.

JAMIES CHILLI CON CARNE



Jamies Chilli Con Carne image

I was given 'Happy Days With The Naked Chef' and found that I enjoy Jamies style, he can be relied on for sensible recipes that work. I decided to try his Chilli Con Carne for my son and husband one weekend when the girls were away. Good comfort food, served over rice, DH found this spicy while I thought it could be pepped up a little more (sometimes I surprise myself!!).... adjust for your own taste! Jamie recommends chuck steak, minced, but I used ground beef that I had in the freezer. I don't think the sun-dried tomatoes are traditional, but they are a nice touch! This dish is ideal for make-ahead, and definitely tastes even better the next day!

Provided by Karen Elizabeth

Categories     Meat

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 14

2 medium onions, chopped
1 garlic clove, chopped
olive oil
2 teaspoons chili powder
1 red chili, de-seeded and finely chopped
1 teaspoon ground cumin
sea salt
fresh ground black pepper
500 g minced beef
200 g sun-dried tomatoes packed in oil
2 (400 g) cans tinned tomatoes
1/2 stick cinnamon
1 cup water
2 (400 g) cans red kidney beans, drained

Steps:

  • In a large pot, fry onions and garlic in a little olive oil until soft.
  • Add chilli powder, fresh chilli, cumin and a little seasoning. Then add the meat and continue to cook, stirring, until it has browned.
  • Process the sun-dried tomatoes in your food processor, with a little oil from the jar, enough to loosen into a paste.
  • Add these to the beef with the tomatoes, cinnamon stick, and the water. Check the seasoning, and add more if you prefer.
  • Bring to the boil, cover, turn the heat down and simmer for about 1 and a half hours.
  • Add the kidney beans about 1/2 an hour before serving, they are already cooked and only need to be warmed through.
  • Serving suggestions, steamed rice, crusty bread, a tossed salad, some guacamole or/and sour cream/yoghurt.

Nutrition Facts : Calories 694.1, Fat 27.6, SaturatedFat 8.5, Cholesterol 85, Sodium 256.6, Carbohydrate 71.3, Fiber 21.6, Sugar 8.3, Protein 45.8

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